Chicken Shawarma with Creamy Garlic Sauce

This Chicken Shawarma with Creamy Garlic Sauce is a bold, flavor-packed Middle Eastern classic I love making at home. Juicy, spice-rubbed chicken is wrapped in warm pita and drizzled with a tangy, velvety garlic sauce that brings everything together. Whether I’m hosting friends or just craving something cozy and satisfying, this dish never fails to deliver.

Why I’ll Love This Recipe

I love this recipe because it combines warmth, spice, and richness all in one bite. The chicken is incredibly juicy and flavorful, thanks to a blend of cumin, paprika, turmeric, and cinnamon. And that creamy garlic sauce? It adds a cool, tangy contrast that makes the wrap irresistible. It’s easy to prep ahead, perfect for meal planning, and endlessly customizable. I can serve it with flatbread, a rice bowl, or even over salad for a lighter twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Shawarma:

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 4 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Optional: ¼ teaspoon cayenne pepper

For the Creamy Garlic Sauce:

• ½ cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 3 garlic cloves, minced
• Salt and pepper, to taste

For Serving and Garnish:

• Warm pita bread or flatbread
• ¼ cup chopped fresh parsley
• Optional: Sliced cucumbers, diced tomatoes, pickled turnips

Directions

1. Marinate the Chicken
   In a large bowl, I combine olive oil, cumin, paprika, turmeric, cinnamon, minced garlic, lemon juice, salt, pepper, and cayenne (if using). I add the chicken thighs and toss until fully coated. I let it marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.
2. Cook the Chicken
   I preheat a grill pan or skillet over medium-high heat. I cook the marinated chicken for 5–7 minutes per side, or until fully cooked and slightly charred on the edges. Once done, I let it rest for a few minutes, then slice it into strips.
3. Make the Garlic Sauce
   In a small bowl, I whisk together the Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper. I adjust the seasoning to taste and chill until ready to use.
4. Assemble the Wraps
   I warm the pita or flatbread, then layer in the sliced chicken, a drizzle of garlic sauce, and my favorite toppings like cucumbers, tomatoes, and pickled turnips. I finish with a sprinkle of chopped parsley.

Servings and Timing

This recipe makes 4–6 wraps.
Prep Time: 15 minutes
Marinate Time: 30 minutes (or overnight)
Cook Time: 15 minutes
Total Time: 1 hour (including marinating)

Variations

• Use chicken breasts: I sometimes swap thighs for chicken breasts if I want a leaner option.
• Vegan version: I marinate tofu or jackfruit with the same spices and use dairy-free yogurt and vegan mayo for the garlic sauce.
• Serve it over rice: I turn it into a shawarma rice bowl with rice, salad, and extra garlic sauce.
• Add spice: I bump up the cayenne or add chili flakes if I’m craving heat.
• Top with pickled onions: For extra tang, pickled onions are a tasty addition.

Storage/Reheating

• Refrigerate
  I store cooked chicken in an airtight container in the fridge for up to 4 days. The sauce keeps well in the fridge for 3–5 days.
• Freeze
  I freeze extra cooked chicken for up to 2 months. I thaw it in the fridge overnight and reheat in a skillet or microwave.
• Reheat gently
  To keep the chicken juicy, I reheat it in a covered pan over low heat with a splash of water or olive oil.

FAQs

Can I bake the chicken instead of grilling it?

Yes, I often bake the marinated chicken at 400°F (200°C) for 20–25 minutes, then broil for a couple of minutes to crisp up the edges.

What type of yogurt works best for the sauce?

I prefer using plain Greek yogurt for its thickness and tang, but regular plain yogurt also works in a pinch.

Can I make the marinade ahead of time?

Absolutely. I mix the marinade a day ahead and keep it in the fridge so the flavors are ready to go when I am.

What’s the best way to serve this for a group?

I set everything out buffet-style so everyone can build their own wrap. It’s fun, interactive, and keeps things easy.

Is this recipe good for meal prep?

Yes, it’s perfect. I cook a batch of chicken and store it in the fridge for quick wraps, bowls, or salads throughout the week.

Conclusion

Chicken Shawarma with Creamy Garlic Sauce is one of those recipes that never gets old. It’s full of bold flavor, easy to adapt, and perfect for anything from casual dinners to meal prep lunches. The juicy chicken and zesty garlic sauce are a match made in heaven, and I love how every bite delivers warmth, spice, and creaminess. Once I made this at home, takeout shawarma just couldn’t compare.

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