Chicken Shawarma with Creamy Garlic Sauce is a delicious and flavorful dish featuring juicy, tender chicken marinated in a blend of warm spices like cumin, coriander, and garlic. The chicken is roasted or grilled until perfectly cooked and slightly charred, bringing out wonderful smoky notes. The creamy garlic sauce adds a rich and tangy touch that balances the spices beautifully.
I love making this dish because it’s so simple to prepare yet feels special and satisfying every time. The garlic sauce is my favorite part—I usually whip it up fresh with yogurt, garlic, lemon, and a bit of olive oil, and it always turns out silky and full of flavor. The combo of spices in the chicken and the creamy sauce is such a winning pair that it keeps everyone coming back for more.
My favorite way to enjoy Chicken Shawarma is wrapped in warm pita bread with cucumbers, tomatoes, and a little sprinkle of fresh parsley or mint. It’s perfect for a quick lunch or a casual dinner. Sometimes I serve it alongside rice or a simple salad, making it a great all-around meal that feels both cozy and exciting. Every time I make it, I find myself wishing I had made more!
Key Ingredients & Substitutions
Chicken thighs or breasts: Thighs have more flavor and stay juicy, but breasts work fine if you prefer lean meat. Cut into pieces for quick, even cooking.
Spices: Cumin, coriander, paprika, turmeric, and cinnamon give shawarma its classic taste. If you don’t have coriander, use extra cumin or a pinch of allspice.
Yogurt: Used in marinade and sauce for creaminess and tang. Greek yogurt is best for thickness but regular yogurt or labneh are great too.
Garlic: Adds punchy flavor to both chicken and sauce. Fresh minced garlic is key; powdered garlic won’t give the same bright taste.
Lemon juice: Brings brightness and helps tenderize chicken. Lime juice works well as a substitute.
Mayonnaise (optional): Adds extra creaminess to the garlic sauce. If avoiding mayo, just add a bit more yogurt or a drizzle of olive oil instead.
How Do I Get Tender, Flavorful Chicken Every Time?
Marinating is the secret. Let the chicken sit in the yogurt and spice mix for at least 1 hour, but longer (up to overnight) means deeper flavor and juicier meat.
- Cut chicken into uniform pieces so they cook evenly.
- Use enough yogurt to coat the chicken—this keeps it moist while cooking.
- Cook on medium-high heat to get a nice browned edge without drying the chicken.
- Turn pieces often so they cook through and get a little char, which adds great flavor.
This simple technique makes the shawarma taste rich and tender, just like from a restaurant.
Equipment You’ll Need
- Large mixing bowl – I use it to marinate and toss the chicken with spices for even flavor.
- Skillet or grill pan – Perfect for cooking the chicken quickly and getting those nice browning spots.
- Whisk or fork – Handy for mixing the garlic sauce ingredients smoothly.
- Measuring spoons and cups – Keep everything accurate, especially for spices and liquids.
- Microwave or oven (optional) – To warm the pita bread before assembling wraps.
Flavor Variations & Add-Ins
- Swap chicken for beef or lamb strips for a different meat flavor.
- Add chopped cucumbers, pickles, or red onions for extra crunch and freshness.
- Mix in a pinch of sumac or za’atar into the spice rub for a Middle Eastern twist.
- Use different herbs like cilantro or mint in the garlic sauce to change up the flavor profile.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 tbsp plain yogurt
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional, for heat)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- 1 cup plain Greek yogurt or labneh
- 2 cloves garlic, finely minced or grated
- 1 tbsp lemon juice
- 2 tbsp mayonnaise (optional, for extra creaminess)
- 1-2 tbsp water (to thin, if needed)
- Salt to taste
- Freshly ground black pepper to taste
To Serve:
- Warm pita bread or flatbreads
- Sliced tomatoes
- Chopped fresh parsley
- Thinly sliced onions or pickled onions (optional)
- French fries or a simple salad (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 6-8 minutes to cook the chicken, plus at least 1 hour of marinating time (longer is better for flavor). You’ll also need a few minutes to make the garlic sauce and assemble your wraps. All together, plan for around 1 hour and 30 minutes, mostly hands-off marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing the minced garlic, yogurt, olive oil, and all the spices—cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if you like it spicy), salt, black pepper, and lemon juice—in a large bowl. Add the chicken pieces and stir well so every piece gets coated with the marinade. Cover this bowl with plastic wrap and let it chill in the fridge for at least one hour, or even better, 3 to 4 hours or overnight for the tastiest results.
2. Make the Creamy Garlic Sauce:
While the chicken marinates, combine the Greek yogurt, minced garlic, lemon juice, and mayonnaise if you’re using it, in a small bowl. Stir it all together, then add water a tablespoon at a time to get your perfect creamy but pourable texture. Season with salt and pepper to your liking. Put the sauce in the fridge to let the flavors blend while you cook.
3. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off any extra, and cook the pieces in the pan. Stir occasionally for about 6 to 8 minutes until the chicken is cooked through and nicely browned on the edges. Once done, take the pan off the heat.
4. Assemble Your Shawarma Wrap:
Warm your pita or flatbread briefly—either quickly in a dry pan or microwave. Spread a generous layer of the creamy garlic sauce on the bread. Add the cooked chicken, then top with slices of tomato, chopped parsley, and onions if you like. Drizzle a little more garlic sauce over everything, then roll or fold up the bread tightly to hold all that deliciousness inside.
5. Serve and Enjoy!
Serve your Chicken Shawarma wraps right away with extra garlic sauce on the side. If you want, add fries or a simple salad for a full meal. Enjoy that juicy, flavorful chicken with the fresh and tangy sauce—made easily in your own kitchen!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry with paper towels to remove excess moisture for better browning.
How Long Should I Marinate the Chicken?
At least 1 hour is good, but marinating for 3-4 hours or overnight will give you richer flavor and more tender chicken. Just make sure to keep it covered in the fridge.
Can I Substitute the Yogurt in the Sauce?
Greek yogurt works best for thickness and tang, but regular plain yogurt or labneh are great alternatives. If you don’t have any, sour cream can also work in a pinch.
How Do I Store Leftovers?
Keep leftover chicken and garlic sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave, and stir the sauce before serving.
