If you love bold spices, tender meat, and rich, garlicky sauces, then Chicken Shawarma with Creamy Garlic Sauce needs to be your next kitchen adventure. This Middle Eastern classic is beloved around the world for its aromatic spice blend, succulent chicken, and the irresistible garlic sauce that ties it all together. Whether you’ve had it from a street vendor or a local restaurant, nothing compares to making it fresh at home.
In this article, we’ll walk you through the full recipe with detailed directions, serving ideas, healthy swaps, and helpful cooking tips. Let’s dive into the world of chicken shawarma and learn how to recreate this delicious dish in your own kitchen.
What Is Chicken Shawarma?
Chicken shawarma is a popular street food made by marinating meat in a blend of Middle Eastern spices, then roasting or grilling it until perfectly tender and caramelized. Traditionally, the meat is stacked on a vertical rotisserie, slowly turning until thin slices are shaved off and served in pita or flatbread with garlic sauce and fresh veggies.
At home, you can mimic the same incredible flavor using an oven or stovetop, with just a few simple ingredients and steps.
Why You’ll Love This Recipe
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Packed with flavor: The marinade is rich in spices like cumin, paprika, and cinnamon.
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Easy to make at home: You don’t need special equipment—just a baking sheet or a grill pan.
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Customizable: Add your favorite toppings and wraps.
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Perfect for meal prep: Great for lunches, dinner bowls, or even shawarma pizza!
Ingredients You’ll Need
For the Chicken Marinade
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2 lbs boneless, skinless chicken thighs
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3 tablespoons plain Greek yogurt
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1/4 cup olive oil
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Juice of 1 lemon
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4 cloves garlic, minced
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2 teaspoons ground cumin
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2 teaspoons smoked paprika
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1 teaspoon ground coriander
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1 teaspoon turmeric
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1/2 teaspoon ground cinnamon
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1 teaspoon salt
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1/2 teaspoon black pepper
For the Creamy Garlic Sauce
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1/2 cup mayonnaise
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1/2 cup Greek yogurt
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4 cloves garlic, finely grated
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1 tablespoon lemon juice
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Salt, to taste
To Serve
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Warm pita bread or flatbreads
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Sliced cucumbers
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Chopped tomatoes
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Shredded lettuce or cabbage
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Pickled onions or turnips (optional)
Step-by-Step Directions
Step 1: Marinate the Chicken
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, and all spices: cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper.
Add the chicken thighs to the bowl and toss until fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For best results, marinate overnight to let the flavors fully infuse.
Step 2: Prepare the Creamy Garlic Sauce
In a small bowl, combine the mayonnaise, Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Stir until smooth and well blended.
Cover and refrigerate the sauce until you’re ready to serve. The flavor improves as it sits.
Step 3: Cook the Chicken
Preheat your oven to 425°F (220°C), or heat a grill pan over medium-high heat.
Remove the chicken from the marinade and arrange it on a foil-lined baking sheet.
Roast in the oven or grill for 20–25 minutes, turning once halfway through, until the chicken is fully cooked and has some charred edges.
Let the chicken rest for 5 minutes, then slice it thinly into bite-sized pieces.
Step 4: Assemble the Shawarma
Warm your pita bread or flatbreads in a dry skillet or microwave.
Add a layer of shredded lettuce or cabbage, followed by sliced cucumbers and tomatoes.
Pile on the sliced chicken and drizzle generously with the creamy garlic sauce.
Add optional pickled onions or turnips for a tangy crunch.
Roll or fold the wrap and serve immediately.
Garnish with lemon wedges and extra sauce on the side.
Serving Suggestions
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Shawarma Bowls: Serve the chicken and toppings over rice or couscous for a gluten-free option.
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Shawarma Salad: Toss the chicken on top of mixed greens with a drizzle of garlic sauce.
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Shawarma Pizza: Use naan as the base, add garlic sauce, chicken, and toppings, then bake until warm and melty.
Tips for Success
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Marinate for flavor: Don’t skip the marination step—it’s key to deep flavor and tender meat.
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Use chicken thighs: They stay juicy and flavorful even after roasting.
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Char the edges: Let the chicken cook until slightly blackened in spots for that authentic shawarma flavor.
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Rest before slicing: Letting the meat rest locks in the juices for moist, flavorful slices.
Healthy Substitutes and Options
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Low-fat garlic sauce: Swap mayo for more Greek yogurt to lighten the sauce.
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Whole wheat pitas: Add more fiber by using whole grain flatbreads.
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Air fryer method: Cook the chicken at 400°F in an air fryer for 16–18 minutes, flipping once.
Storage and Meal Prep Tips
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Store leftovers: Keep the cooked chicken and garlic sauce in separate airtight containers in the refrigerator for up to 4 days.
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Reheat properly: Warm chicken in a skillet over medium heat or in the oven. Avoid microwaving for too long to prevent drying.
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Freeze for later: Freeze marinated raw chicken in freezer bags for up to 3 months. Thaw in the fridge before cooking.
Common Mistakes to Avoid
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Using dry chicken breasts: Thighs are better for this dish as they remain juicy.
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Skipping the resting time: Cutting too soon after cooking leads to dry meat.
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Not enough seasoning: Don’t skimp on the spices—they’re the heart of shawarma.
Nutritional Information (Per Serving)
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Calories: 480 kcal
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Protein: 35g
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Carbohydrates: 20g
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Fat: 28g
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Serving Size: 6 wraps
Frequently Asked Questions
What’s the best cut of chicken for shawarma?
Boneless, skinless chicken thighs are ideal—they’re more flavorful and juicy than breasts.
Can I make it dairy-free?
Yes. Use a dairy-free yogurt for the marinade and a plant-based alternative for the garlic sauce.
How do I make this recipe ahead of time?
Marinate the chicken and prep the sauce a day in advance. Store both in the fridge until ready to cook.
Can I grill the chicken outdoors?
Absolutely! Just grill on medium-high heat for about 6–8 minutes per side until fully cooked.
Is shawarma spicy?
This version is not spicy-hot but is full of warm, earthy spices. You can add cayenne pepper or chili flakes if you prefer a kick.
Final Thoughts
Homemade Chicken Shawarma with Creamy Garlic Sauce is easier than you think and delivers authentic flavor with every bite. From the tender spiced chicken to the rich garlic sauce and crisp toppings, each wrap is a satisfying meal that brings the street food experience right to your home. Whether you’re serving it up for a weeknight dinner or meal prepping lunches, this recipe is sure to become a favorite.
Enjoy this dish fresh with warm pita, or switch it up with bowls, salads, and creative leftovers. One thing’s for sure—you’ll never need to order shawarma takeout again.
Print
Chicken Shawarma with Creamy Garlic Sauce
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Enjoy a juicy chicken shawarma wrapped in pita with a creamy garlic sauce—perfect for a flavorful, homemade meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp plain Greek yogurt
- 1/4 cup olive oil
- 1 lemon (juiced)
- 4 cloves garlic (minced)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 4 cloves garlic (grated)
- 1 tbsp lemon juice
- Salt (to taste)
- Pita bread or flatbreads
- Sliced cucumbers
- Chopped tomatoes
- Shredded lettuce or cabbage
- Pickled onions or turnips (optional)
Instructions
- Mix marinade ingredients and coat chicken. Marinate for 2 hours (overnight preferred).
- Prepare creamy garlic sauce and refrigerate.
- Cook chicken in a preheated oven or grill for 20-25 minutes, then rest and slice thinly.
- Warm pita, add toppings, chicken, and drizzle with garlic sauce. Serve with lemon wedges.
Notes
- Marinate chicken overnight for best flavor.
- Use chicken thighs for juicier, more tender shawarma.
- Customize with your favorite toppings like pickled onions or turnips.
- Great for meal prep or leftovers.
- Prep Time: 15 minutes
- Marinate Time: 2 hours
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 shawarma wrap
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken shawarma, shawarma with garlic sauce, homemade shawarma, Middle Eastern chicken recipe, pita wrap, garlic sauce for shawarma