Chicken Shawarma with Creamy Garlic Sauce is a tasty and satisfying dish that brings together juicy, spiced chicken and a rich, garlicky sauce that feels like a warm hug in every bite. The chicken is marinated with spices that make it full of flavor and then cooked until perfectly tender. The creamy garlic sauce adds a cool and smooth touch that balances the spices beautifully.
I love making this dish because the flavors remind me of street food I’ve enjoyed during travels or at local markets. The creamy garlic sauce is my favorite part—I usually make an extra batch because it’s great not only with the chicken but also as a dip for veggies or pita bread. I find that letting the chicken marinate overnight really makes all the spices sink in and makes the final dish even tastier.
For serving, I like to pile the chicken and sauce on warm pita bread with fresh veggies like cucumber, tomato, and onions. Adding a sprinkle of fresh parsley or a squeeze of lemon really brightens up the meal. It’s a great option for a cozy dinner or an easy lunch, and it’s something friends and family always ask me to make again. This dish feels special but is surprisingly simple to put together!
Key Ingredients & Substitutions
Chicken Thighs: I prefer thighs for their juicy and tender texture after cooking. You can use chicken breasts if you want a leaner option, but watch the cooking time to avoid drying out.
Spices: The mix of cumin, coriander, paprika, turmeric, cinnamon, and cayenne gives shawarma its classic flavor. If you’re missing some, a good curry powder or allspice can help in a pinch.
Creamy Garlic Sauce: The combo of mayo and Greek yogurt balances creaminess with tanginess. For a dairy-free version, use vegan mayo and coconut yogurt, but adjust garlic and lemon to taste.
Lemon Juice: Fresh lemon juice brightens both the marinade and sauce. Bottled lemon juice can work but fresh is best for that zesty punch.
How Do You Get Perfectly Spiced and Juicy Chicken Shawarma?
The secret is in marinating the chicken well and cooking it right:
- Mix all the marinade ingredients thoroughly so every chicken piece is coated.
- Let the chicken rest in the fridge for at least 1 hour, but overnight is even better for deep flavor.
- Cook the chicken on medium-high heat, so it chars nicely without drying out.
- Turn the chicken pieces often for even cooking and nice caramelized edges.
- Avoid overcrowding the pan to let the chicken brown instead of steam.
This method keeps the chicken tender and bursting with shawarma spices, making every bite delicious.
Equipment You’ll Need
- Large mixing bowl – I use it to combine the marinade ingredients easily and coat the chicken evenly.
- Grill pan or large skillet – perfect for getting that nice char on the chicken and cooking it thoroughly.
- Whisk or fork – helps you mix the garlic sauce ingredients smoothly and thoroughly.
- Measuring spoons and lemon juicer – keep the spices and lemon juice precise for balanced flavor.
- Food prep knives and cutting board – handy for slicing onions, tomatoes, and parsley to garnish.
Flavor Variations & Add-Ins
- Use turkey or beef instead of chicken for different flavors and textures; they work well with shawarma spices too.
- Mix in roasted vegetables like bell peppers or zucchini during cooking for a hearty twist.
- Add a splash of hot sauce or chopped fresh chili to the garlic sauce for some extra heat.
- Top with pickles or olives for a tangy, salty contrast that complements the savory spices.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 3 cloves garlic, finely minced or pressed
- 1 tablespoon lemon juice
- Salt and pepper, to taste
To Serve:
- Pita bread or flatbread
- Thinly sliced red onions (optional, can soak in lemon juice or vinegar)
- Fresh parsley, chopped
- Sliced tomatoes
- French fries or fries on the side (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 8–10 minutes to cook, and at least 1 hour to marinate the chicken (overnight is best if you have time). Preparing the creamy garlic sauce takes about 5 minutes. Overall, plan for about 1.5 hours including the marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the chicken pieces with minced garlic, olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, and lemon juice. Stir well so the chicken is fully coated with the spices. Cover and let it marinate in the fridge for at least 1 hour, or overnight for the best flavor.
2. Make the Creamy Garlic Sauce:
While the chicken marinates, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a bowl. Whisk together until smooth and creamy. Taste and adjust the seasoning if needed. Put it in the fridge until you’re ready to use it.
3. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until the chicken is browned and cooked through, which usually takes about 8–10 minutes. You want a nice, slightly charred outside for great flavor.
4. Warm the Bread and Assemble:
Warm the pita or flatbread on the stove or in the oven until soft and warm. Lay it flat, add the cooked chicken, then drizzle plenty of the creamy garlic sauce over the top. Scatter sliced red onions and chopped parsley for freshness. Serve with tomato slices on the side and, if you like, fries for a fun, filling meal.
5. Serve and Enjoy!
Serve your chicken shawarma warm, with extra creamy garlic sauce on the side. It’s delicious, fragrant, and perfect for sharing!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken thighs, but make sure to fully thaw them in the refrigerator overnight before marinating. This helps the marinade penetrate better and ensures even cooking.
How Long Should I Marinate the Chicken?
For best results, marinate the chicken for at least 1 hour. If you have time, marinating overnight allows the flavors to develop more deeply, making the chicken extra flavorful and tender.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! The garlic sauce can be prepared a day in advance and stored in the fridge. Just give it a quick stir before serving to keep it smooth and creamy.
How Should I Store Leftovers?
Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently on the stove or in the microwave to keep it juicy, then add fresh sauce before serving.
