If you’ve ever dreamed of capturing the vibrant, exotic flavors of the Middle East right in your own kitchen, this Chicken Shawarma with Creamy Garlic Sauce Recipe is exactly what you need. Tender, marinated chicken thighs infused with a warm medley of spices, paired with a luscious, garlicky yogurt sauce, create an irresistible combination that’s both hearty and refreshing. It’s a dish that’s not only bursting with flavor but also incredibly satisfying, perfect for sharing with friends or enjoying as a comforting meal any day of the week.
Ingredients You’ll Need
This Chicken Shawarma with Creamy Garlic Sauce Recipe calls for simple yet essential ingredients that each play a vital role in building those layers of deliciousness. From fragrant spices to creamy elements, every component helps to bring color, depth, and texture to this dish.
- 2 pounds boneless skinless chicken thighs: These provide juicy, flavorful meat that holds the marinade beautifully.
- 3 tablespoons olive oil: Adds richness and helps the spices adhere to the chicken perfectly.
- 3 tablespoons lemon juice: Brings brightness and a touch of acidity to balance the spices.
- 4 cloves garlic, minced: Boosts savory depth and pairs wonderfully with the marinade’s warmth.
- 2 teaspoons ground cumin: Offers a smoky, earthy flavor signature to shawarma seasoning.
- 2 teaspoons paprika: Adds sweet, mild heat and a vibrant red hue.
- 1 teaspoon ground coriander: Delivers a subtle citrus undertone to brighten the mix.
- 1 teaspoon ground turmeric: Provides golden color and a hint of warmth.
- 1 teaspoon ground cinnamon: Introduces a unique sweet-spicy nuance.
- 1 teaspoon salt: Enhances every flavor in the marinade and the sauce.
- 1/2 teaspoon black pepper: Adds gentle heat and complexity.
- 1/4 teaspoon cayenne pepper (optional): For those who love a spicy kick.
- 1 cup plain Greek yogurt: Forms the creamy base of the luscious garlic sauce.
- 1/3 cup mayonnaise: Gives the sauce rich texture and smoothness.
- 2 tablespoons lemon juice: Keeps the sauce lively and fresh.
- 2 cloves garlic, grated: Imparts that unmistakable punch of garlic in the sauce.
- Pita bread or flatbread: For wrapping up the shawarma, essential for that hand-held, satisfying experience.
- Sliced cucumbers, tomatoes, shredded lettuce, sliced red onion (optional): Adds crisp, cool freshness and color as toppings.
How to Make Chicken Shawarma with Creamy Garlic Sauce Recipe
Step 1: Prepare the Marinade and Chicken
Begin by whisking together olive oil, lemon juice, minced garlic, and all your spices—cumin, paprika, coriander, turmeric, cinnamon, salt, black pepper, and cayenne if you’re feeling spicy—in a large bowl. This aromatic blend is the heart of the shawarma flavor, creating a fragrant, deeply spiced marinade that will soak into the chicken thighs. Toss the thinly sliced chicken until every piece is perfectly coated, then cover and let it marinate in the refrigerator for at least one hour, or up to 12 hours for maximum flavor infusion. This patience pays off big time!
Step 2: Cook the Chicken
Heat a large skillet or grill pan over medium-high heat so it’s hot enough to create that characteristic shawarma char and smoky flavor. Cook the chicken in batches, making sure not to overcrowd the pan, and stir occasionally to get even cooking. In about 5 to 7 minutes per batch, your chicken will be cooked through, tender, and carrying those irresistible, slightly crispy edges. The aroma in your kitchen at this point? Pure heaven.
Step 3: Make the Creamy Garlic Sauce
While the chicken is cooking, whip up the star accompaniment: the creamy garlic sauce. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, grated garlic, and salt until your sauce is silky smooth. This sauce is the perfect foil for the spiced chicken, lending a cool, tangy, and garlicky contrast that makes every bite sing. Feel free to taste and adjust the garlic and lemon to your liking!
Step 4: Warm the Pita and Assemble
Before serving, gently warm your pita bread or flatbreads either in a dry pan or wrapped in foil in the oven. To assemble, layer warm bread with generous portions of the cooked chicken shawarma, topped with fresh cucumbers, tomatoes, lettuce, and optional red onion slices. Then, drizzle or dollop a good amount of that creamy garlic sauce over everything. Roll it up or eat open-faced—the choice is yours!
How to Serve Chicken Shawarma with Creamy Garlic Sauce Recipe
Garnishes
Freshness makes a huge difference here. Sliced cucumbers and tomatoes add crunch and a juicy bite, while shredded lettuce gives you that crisp texture contrast. Red onion slices lend a bit of sharpness but are entirely optional if you’re not in the mood. Sprinkle some fresh parsley or a squeeze of lemon right before serving for an extra pop of vibrancy that brightens every forkful.
Side Dishes
Chicken Shawarma with Creamy Garlic Sauce Recipe pairs beautifully with several side options. Think fluffy basmati rice or warm, buttery pita to soak up the juices. Roasted vegetables like eggplants, bell peppers, and zucchini with a hint of olive oil and garlic make a colorful, hearty bed for your shawarma to shine. For a simple side, a light tabbouleh salad adds refreshing herbs and lemon that complement the richness perfectly.
Creative Ways to Present
Get creative by turning your chicken shawarma into a bowl loaded with rice or greens instead of wrapping it in bread. Layer the chicken and garlic sauce over couscous for a Mediterranean twist or stuff the mix into pita pockets for a handheld feast. For a party, serve everything buffet-style with platters of grilled chicken, sauce, veggies, and breads so everyone can build their own shawarma just the way they love it.
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma and garlic sauce can be kept in airtight containers in the refrigerator for up to 3 days. This makes for quick lunches or dinners during busy weeks because the flavors actually deepen overnight, making your next meal just as tasty!
Freezing
If you want to freeze leftovers, store the cooked chicken separately from the garlic sauce in freezer-safe containers or bags. The chicken freezes well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results, then reheat gently.
Reheating
Reheat the chicken in a skillet over medium heat or in the oven until warmed through, taking care not to dry it out. Avoid microwaving the garlic sauce; instead, stir it well and serve it cold or at room temperature to preserve that creamy texture and fresh garlic flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! You can swap in chicken breasts if you prefer, but keep in mind that thighs tend to stay juicier and more flavorful with shawarma spices. Just slice them thin and watch your cooking times to avoid drying out.
Is the garlic sauce dairy-free?
This particular garlic sauce relies on Greek yogurt and mayonnaise, so it’s not dairy-free. However, you can experiment with dairy-free yogurt and vegan mayo alternatives to suit your dietary needs.
How long should I marinate the chicken?
While at least one hour of marinating is enough to impart good flavor, letting the chicken sit overnight or up to 12 hours really allows the spices to penetrate deeply, making the shawarma extra tasty.
Can I grill the chicken instead of cooking on the stove?
Yes! Grilling is a fantastic option that adds a smoky char that mimics traditional shawarma. Just preheat your grill and cook the marinated chicken slices in a single layer until cooked through and slightly charred.
What can I use instead of pita bread?
If pita isn’t your thing, try serving the shawarma with warm flatbreads like naan or lavash. Alternatively, place the chicken and toppings over a salad or rice bowl for a low-carb option.
Final Thoughts
There’s something so wonderfully comforting about making this Chicken Shawarma with Creamy Garlic Sauce Recipe at home—it brings bold, vibrant flavors right to your plate without complicated techniques. Whether you’re cooking for a family dinner, a casual get-together, or simply treating yourself to something delicious, this recipe hits all the right notes. I can’t wait for you to try it and enjoy every flavorful, garlicky bite!
Print
Chicken Shawarma with Creamy Garlic Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Description
A flavorful and juicy Chicken Shawarma recipe marinated with warm spices and cooked to perfection on the stovetop. Served with a creamy garlic sauce and fresh vegetables wrapped in pita bread, this Middle Eastern-inspired dish is perfect for a satisfying main course.
Ingredients
For the Chicken Marinade
- 2 pounds boneless skinless chicken thighs, thinly sliced
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For the Creamy Garlic Sauce
- 1 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 2 cloves garlic, grated
- Salt to taste
For Serving
- Pita bread or flatbread
- Sliced cucumbers
- Sliced tomatoes
- Shredded lettuce
- Sliced red onion (optional)
Instructions
- Marinate the Chicken: In a large bowl, mix olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, black pepper, and cayenne pepper if using. Add the sliced chicken thighs and toss thoroughly to coat all pieces in the marinade. Cover the bowl and refrigerate for at least 1 hour or up to 12 hours to infuse the flavors.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken in batches to avoid overcrowding, stirring occasionally. Cook each batch for 5 to 7 minutes until the chicken is fully cooked through and lightly charred for that authentic shawarma flavor.
- Prepare the Creamy Garlic Sauce: While the chicken cooks, combine Greek yogurt, mayonnaise, lemon juice, grated garlic, and salt in a bowl. Whisk until the sauce is smooth, creamy, and well blended. Adjust salt to taste.
- Warm the Pita Bread: Gently warm pita or flatbread to make it pliable and ready for assembling the shawarma wraps.
- Assemble the Shawarma: Layer the cooked chicken on the warmed pita bread. Add fresh sliced cucumbers, tomatoes, shredded lettuce, and red onions if using. Drizzle the creamy garlic sauce generously over the top. Roll or fold the pita and serve immediately for the best flavor and texture.
Notes
- Chicken breasts can be substituted for thighs but may be less juicy.
- The creamy garlic sauce can be prepared up to 3 days in advance and stored in the refrigerator.
- For a bowl-style meal, serve the chicken shawarma with rice or roasted vegetables instead of bread.
