Chicken Shawarma with Creamy Garlic Sauce

Save this recipe on:

Juicy, boldly seasoned chicken grilled to perfection and draped in a luxurious, creamy garlic sauce—this Chicken Shawarma with Creamy Garlic Sauce brings the flavors of the Middle East straight to your kitchen. Each bite is a harmonious mix of smoky spices, tangy yogurt marinade, and the rich punch of garlic, making it ideal for wraps, bowls, or simply served with warm flatbread.

Whether you’re hosting a casual get-together or just craving a vibrant dinner, this recipe delivers comfort and complexity in one dish. The contrast of charred, crispy edges and tender interiors soaked in sauce makes this shawarma a guaranteed crowd-pleaser.

---

Ingredients for this Chicken Shawarma with Creamy Garlic Sauce

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1/4 cup plain Greek yogurt
• 3 tablespoons olive oil
• Juice of 1 lemon
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste

For the Creamy Garlic Sauce:

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 3 garlic cloves, finely grated or mashed
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley
• Salt to taste

For Serving:

• Warm pita or flatbread
• Fresh parsley or cilantro for garnish
• Sliced cucumbers, tomatoes, or pickled onions (optional)

---

Step 1: Marinate the Chicken

In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Mix well. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Step 2: Cook the Chicken

Preheat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken for 5-7 minutes per side or until fully cooked and charred at the edges. Internal temperature should reach 165°F. Let the chicken rest for 5 minutes before slicing into strips.

Step 3: Make the Creamy Garlic Sauce

In a small bowl, whisk together mayonnaise, Greek yogurt, garlic, lemon juice, olive oil, and chopped parsley. Season with salt to taste. Adjust consistency with a splash of water if needed.

Step 4: Assemble and Serve

Serve the sliced chicken warm over flatbread or pita. Drizzle generously with the creamy garlic sauce and garnish with fresh herbs. Add cucumbers, tomatoes, or pickled onions for a fresh contrast if desired.

---

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well too. Just be sure not to overcook them as they can dry out more easily than thighs.

Can I bake the chicken instead of grilling?

Absolutely. Bake at 425°F for about 20-25 minutes or until the internal temperature hits 165°F.

Is the garlic sauce spicy?

No, the garlic sauce is creamy and tangy with a bold garlic flavor, but it isn’t spicy. You can add a pinch of cayenne if you like heat.

Can I make the marinade ahead of time?

Yes! You can prepare the marinade up to 3 days in advance and keep it in the fridge until ready to use.

What should I serve with Chicken Shawarma?

Pita bread, rice, hummus, tabbouleh, pickled veggies, and fresh salad all pair beautifully with shawarma.

How can I make it dairy-free?

Swap Greek yogurt with a non-dairy alternative and use a vegan mayo in the sauce to keep everything dairy-free.

---

Print

Save this recipe on: