Chicken Shawarma with Creamy Garlic Sauce Recipe
If you’re searching for a show-stopping meal that’s as vibrant in flavor as it is simple to make, Chicken Shawarma with Creamy Garlic Sauce is your new go-to. This dish wraps juicy, spice-marinated chicken in warm bread and finishes it with a dreamy, garlicky sauce that’s utterly addictive. It’s a perfect mix of Middle Eastern warmth, tang, and comfort, and I can honestly say it’s one of those dinners that gets people swooning at first bite. If you love meals that taste just as amazing as your favorite takeout but are even better made at home, you’ll want to put this on repeat!
Ingredients You’ll Need
The beauty of Chicken Shawarma with Creamy Garlic Sauce is how each ingredient plays a starring role, even though the list is refreshingly short. Every element contributes—whether it’s the smoky spices or the creamy, zesty sauce—so don’t skip a thing!
- Chicken thighs: These are the juiciest, most flavorful cut for shawarma, and they stay tender even after grilling.
- Olive oil: Helps the spices cling to the chicken and locks in moisture during cooking.
- Garlic cloves: Essential for both the marinade and the sauce; fresh garlic brings real punch.
- Lemon juice: The acidity brightens everything and tenderizes the chicken beautifully.
- Ground cumin: Delivers that signature earthy depth you expect in shawarma.
- Smoked paprika: Adds a touch of warmth and a subtle smokiness.
- Ground turmeric: Gives the chicken its golden color and a hint of peppery flavor.
- Ground coriander: Brings citrusy notes that lift the marinade.
- Cinnamon: Just a whisper, but it adds warmth and complexity.
- Salt and black pepper: Essential for seasoning—don’t be shy!
- Mayonnaise: The creamy base for the sauce, making it luxuriously smooth.
- Plain Greek yogurt: Adds tang and helps lighten the sauce at the same time.
- Pita or flatbread: For wrapping all those flavorful layers together.
- Toppings (lettuce, tomatoes, cucumbers, red onion): Bring crunch, freshness, and color to every bite.
How to Make Chicken Shawarma with Creamy Garlic Sauce
Step 1: Marinate the Chicken
Start by whisking together olive oil, minced garlic, lemon juice, cumin, smoked paprika, turmeric, coriander, cinnamon, salt, and pepper in a large bowl. Add the chicken thighs, tossing them until every piece is coated in that golden, fragrant marinade. For the best flavor, let the chicken chill in the fridge for at least an hour—overnight if you can swing it! This step is where all the magic begins, infusing every bite with bold, unforgettable flavor.
Step 2: Grill or Sear the Chicken
Preheat your grill, grill pan, or a sturdy skillet over medium-high heat. Lay the marinated chicken down and cook for 5 to 6 minutes on each side, until it’s fully cooked and deliciously charred at the edges. Don’t rush this part! Those crispy bits are what make Chicken Shawarma with Creamy Garlic Sauce so mouthwatering. Once done, let the chicken rest for a few minutes before slicing—it keeps all the juices where they belong.
Step 3: Make the Creamy Garlic Sauce
While the chicken is resting, grab a small bowl and whisk together mayonnaise, Greek yogurt, grated or finely minced garlic, lemon juice, and a pinch of salt. The result? A velvety, tangy, and garlicky sauce that’s irresistible drizzled over the warm chicken. Pop it in the fridge until you’re ready to serve, so it’s chilled and flavors meld perfectly.
Step 4: Assemble Your Shawarma Wraps
Slice the rested chicken into strips. Layer it inside warm pita or flatbread, then top with lettuce, tomatoes, cucumbers, and red onions. Don’t forget a generous drizzle of that creamy garlic sauce—this is where Chicken Shawarma with Creamy Garlic Sauce truly shines. Roll it up and get ready for that first, flavor-packed bite!
How to Serve Chicken Shawarma with Creamy Garlic Sauce
Garnishes
When it comes to garnishing your shawarma, the little touches make all the difference. Sprinkle with fresh chopped parsley or cilantro for a burst of color and herbal freshness. A dusting of sumac or a squeeze of extra lemon juice can also elevate the flavors and add a tangy finish that everyone will love.
Side Dishes
This dish is incredibly versatile when it comes to sides. Try pairing Chicken Shawarma with Creamy Garlic Sauce with fluffy rice, homemade hummus, or a bright tabbouleh salad. The creamy sauce and spiced chicken are also perfect alongside crispy fries or a simple cucumber salad for crunch.
Creative Ways to Present
Think beyond the wrap! Serve shawarma-style chicken over a bed of greens for a hearty salad, or create a platter with all the toppings and let everyone build their own wraps. You can even tuck the chicken and sauce into sliders or stuff into baked potatoes for a fun twist on dinner.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store the sliced chicken and creamy garlic sauce separately in airtight containers in the fridge. The chicken will stay juicy and flavorful for up to 3 days, and you’ll thank yourself later when you’re craving a quick, delicious meal.
Freezing
The marinated, uncooked chicken can be frozen for up to 2 months—just thaw overnight in the refrigerator before cooking. Cooked chicken also freezes well, but the sauce is best enjoyed fresh, as dairy-based sauces can change texture after freezing.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat, or pop it in the oven at 350°F until heated through. Avoid microwaving the sauce; instead, whisk it again and serve it cold or at room temperature for the creamiest texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are more traditional and stay juicier, chicken breasts will work—just keep an eye on the cooking time to avoid drying them out.
Is there a way to make Chicken Shawarma with Creamy Garlic Sauce lighter?
Yes! Simply swap out the mayonnaise for extra Greek yogurt in the sauce. It’ll still be creamy and garlicky, but with less fat and more tang.
Can I cook the chicken in the oven?
Definitely. Arrange the marinated chicken on a baking sheet and roast at 425°F for about 20–25 minutes, or until fully cooked. You’ll still get plenty of flavor and a bit less mess!
What should I do if I don’t have all the spices?
If you’re missing a spice or two, don’t stress. Try to at least use cumin and paprika, then add what you have. The flavor will still be delicious, just a little different—shawarma is forgiving!
How can I meal prep Chicken Shawarma with Creamy Garlic Sauce for the week?
Marinate and cook a big batch of chicken, slice it up, and store with sliced veggies and sauce in the fridge. Then, you can build wraps, bowls, or salads all week long whenever hunger strikes.
Final Thoughts
If you’re longing for a meal that will wow your family and friends, Chicken Shawarma with Creamy Garlic Sauce is the answer. It’s bursting with bold flavors, easy to make ahead, and guaranteed to bring a little Middle Eastern magic to your kitchen. Give it a try, and don’t be surprised if it becomes a new favorite at your table!
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Chicken Shawarma with Creamy Garlic Sauce Recipe
- Total Time: 30 minutes active cooking time
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful Middle Eastern dish featuring marinated, grilled chicken thighs served with a creamy garlic sauce. This chicken shawarma recipe combines aromatic spices with a smooth yogurt and mayonnaise-based sauce, perfect for wraps or platters.
Ingredients
For the chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- Juice of 1 lemon
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the creamy garlic sauce:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 garlic cloves, grated or finely minced
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Marinate the chicken: In a large bowl, whisk together olive oil, minced garlic, lemon juice, ground cumin, smoked paprika, turmeric, coriander, cinnamon, salt, and black pepper. Add the chicken thighs and toss well to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight to allow the flavors to penetrate the meat.
- Cook the chicken: Preheat a grill, grill pan, or skillet over medium-high heat. Place the marinated chicken thighs on the heat and cook for 5 to 6 minutes per side, until the chicken is cooked through and nicely charred on the outside. Remove from heat and let rest for a few minutes to retain juices.
- Prepare the garlic sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, grated garlic, lemon juice, and a pinch of salt until smooth and creamy. Refrigerate until ready to serve to enhance flavors.
- Assemble and serve: Slice the rested chicken thighs into strips. Serve in warm pita or flatbread with fresh lettuce, sliced tomatoes, cucumbers, red onion, and drizzle generously with the creamy garlic sauce for a classic chicken shawarma experience.
Notes
- Chicken shawarma pairs well with rice, hummus, or tabbouleh for a full Middle Eastern spread.
- For a lighter sauce, substitute the mayonnaise with additional Greek yogurt.
- Leftover chicken is excellent for shawarma wraps, salads, or bowls.
- Prep Time: 15 minutes (plus at least 1 hour marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (including sauce)
- Calories: 470
- Sugar: 2g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg
