Chicken Shawarma with Creamy Garlic Sauce is a tasty and satisfying dish that brings together tender, spiced chicken grilled to perfection and a smooth, garlicky sauce that adds just the right amount of richness. The flavors are bold yet familiar, making it a great option for lunch, dinner, or even a quick snack.
I love making this recipe because the chicken marinated in warm spices like cumin, paprika, and turmeric always fills the kitchen with such a comforting smell. The creamy garlic sauce is my favorite part—it’s simple to whip up and adds a fresh, tangy touch that balances the spices so well. I often double the sauce because I just can’t get enough of it!
One of my favorite ways to enjoy this chicken shawarma is rolled up in a warm pita with some fresh veggies like lettuce, tomatoes, and cucumbers. It’s perfect for a casual meal or a fun gathering with friends. If you like a little extra heat, a drizzle of hot sauce on top makes it even better. This dish always reminds me of those flavorful street food moments that feel special yet super approachable.
Key Ingredients & Substitutions
Chicken: Thighs are my favorite for shawarma because they stay juicy and get a nice char. Breasts work too if you prefer leaner meat. Either way, cut into uniform pieces for even cooking.
Spices: Cumin, paprika, turmeric, coriander, allspice, and cinnamon create that warm, classic shawarma flavor. If you’re missing one, ground curry or garam masala can be interesting alternatives.
Garlic Sauce: I like Greek yogurt for a tangy, healthier option, but mayo gives a richer, creamier texture. Tahini adds a subtle nutty flavor—skip it if you don’t have it, but it does elevate the sauce.
Lemon Juice: It brightens both the marinade and sauce, balancing the spices and creamy garlic. Fresh lemon is best, but bottled juice works in a pinch.
Pita Bread: Warm, soft pita wraps hold the chicken and sauce perfectly. You can substitute with flatbread, naan, or even tortillas if needed.
How Do You Get That Perfect Char and Juicy Texture on the Chicken?
The secret to great shawarma chicken is in marinating and cooking carefully.
- Marinate: Let the chicken soak up the spices for at least an hour, but overnight is even better. This helps flavor penetrate deeply.
- Cook Hot & Fast: Use a hot grill or skillet to quickly sear the chicken, which locks in the juices and creates that tasty char.
- Don’t Overcrowd: Cook in batches if needed so each piece gets good contact with the heat.
- Rest Before Slicing: Let the meat rest for a few minutes after cooking to keep it juicy when you cut.
Following these steps gives you tender, flavorful chicken with those delicious browned edges just like in the picture.
Equipment You’ll Need
- Grill or large skillet – I recommend a hot grill or cast-iron skillet to get that nice char and keep the chicken juicy.
- Mixing bowls – for marinating the chicken and whisking the sauce easily.
- Sharp knife and cutting board – helps slice the cooked chicken into neat, bite-sized pieces.
- Measuring spoons & cups – for the spices and sauce ingredients, making everything precise and simple.
- Whisk or fork – to mix the garlic sauce smoothly.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef strips for a different take on shawarma; they all work well with the spices.
- Mix in roasted vegetables like bell peppers, onions, or zucchini for extra flavor and color.
- Sprinkle with crumbled feta or a drizzle of tahini sauce for extra richness.
- Adjust spice levels with more cayenne or add harissa for a spicy twist.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- 1 cup plain Greek yogurt or mayonnaise
- ½ cup mayonnaise (if using yogurt, optional for extra creaminess)
- 3-4 cloves garlic, finely minced or grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon tahini (optional but recommended)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or cilantro
To Serve:
- Warm pita bread or flatbreads
- Fresh chopped parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 1 hour of marinating the chicken (longer marinating helps flavor). Cooking takes around 15 minutes, and a few extra minutes to rest and slice the chicken. Overall, plan for about 1 hour and 30 minutes to 2 hours.
Step-by-Step Instructions:
1. Make the Chicken Marinade:
In a large bowl, mix olive oil, minced garlic, cumin, paprika, turmeric, coriander, allspice, cinnamon, cayenne pepper if using, salt, pepper, and lemon juice. Stir until you get a smooth paste.
2. Marinate the Chicken:
Add chicken pieces to the marinade and toss to coat them well. Cover the bowl and refrigerate for at least 1 hour. For best taste, marinate for 4 to 6 hours or overnight.
3. Prepare the Creamy Garlic Sauce:
In another bowl, whisk together Greek yogurt (or mayo), minced garlic, lemon juice, olive oil, tahini if using, salt, and pepper. Mix until smooth, then stir in chopped parsley or cilantro. Chill until ready to serve.
4. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Lightly oil the surface. Cook chicken pieces for 5-7 minutes on each side until nicely browned and cooked through (internal temperature should reach 165°F or 74°C).
5. Rest and Slice:
Transfer the cooked chicken to a cutting board and let it rest a few minutes. Then slice into bite-sized pieces.
6. Serve:
Arrange sliced chicken on a plate or shallow bowl. Pour plenty of creamy garlic sauce over it, letting some pool underneath. Garnish with fresh parsley. Warm pita bread or flatbread goes perfectly alongside. Add fresh veggies like lettuce, tomatoes, or cucumbers if you like.
Enjoy your delicious homemade Chicken Shawarma with Creamy Garlic Sauce!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before marinating. This ensures even cooking and better flavor absorption.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance and stored in the refrigerator. This actually helps the flavors meld together even better. Just give it a quick stir before serving.
How Should I Store Leftover Chicken Shawarma?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a skillet over medium-low heat or in the microwave to avoid drying out the chicken.
What’s a Good Substitute if I Don’t Have Greek Yogurt?
You can use full-fat mayonnaise or sour cream instead of Greek yogurt in the sauce for a creamy texture. Just adjust with a bit of lemon juice to keep that bright flavor.
