Name: Chicken Shawarma with Creamy Garlic Sauce
Prep time: 15 min
Cook time: PT-490357H37M
Total time: PT-490357H37M
Cuisine: Middle Eastern / Mediterranean‑Inspired
Ingredients: 1 lb (≈450 g) boneless, skinless chicken thighs or breasts, cut into strips; 2 tbsp olive oil; 2 tbsp lemon juice; 3–4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground paprika (or smoked paprika); 1 tsp ground turmeric; 1 tsp ground coriander (optional); 1/2 tsp ground cinnamon or allspice (optional, for deeper warmth); Salt and pepper, to taste; For the creamy garlic sauce:; 1 cup plain yogurt or Greek yogurt; 2–3 tbsp mayonnaise (optional, for extra creaminess); 2–3 cloves garlic, finely grated or minced (adjust to taste); 1–2 tbsp lemon juice; Salt and pepper, to taste; Optional: a drizzle of olive oil for richness

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Chicken shawarma with creamy garlic sauce is a flavor-packed Middle Eastern-inspired dish that’s bold, juicy, and deeply satisfying. Marinated chicken is cooked until golden and tender, then tucked into warm pita or served over rice with a rich, tangy garlic sauce that brings everything together. It’s a vibrant meal that I love making for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

I love this recipe because it delivers huge flavor with minimal effort. The marinade is simple but transforms the chicken into something incredibly aromatic and juicy. And that creamy garlic sauce? It’s smooth, garlicky, and perfect for drizzling, dipping, or spreading on everything. It’s also easy to customize with sides like veggies, hummus, or pickles. Every bite is a satisfying mix of spice, crunch, and creaminess. Chicken Shawarma with Creamy Garlic Sauce

Ingredients

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

For the chicken shawarma:

Boneless, skinless chicken thighs or breasts
Olive oil
Lemon juice
Garlic (minced)
Ground cumin
Ground paprika
Ground turmeric
Ground coriander
Ground cinnamon (optional)
Ground allspice or cayenne (optional, for heat)
Salt and pepper

For the creamy garlic sauce:

Mayonnaise
Greek yogurt or sour cream
Fresh garlic (grated or minced)
Lemon juice
Salt
Olive oil (optional, for extra richness)

Optional for serving:

Warm pita or flatbread
Cooked rice or couscous
Chopped cucumbers, tomatoes, red onions
Fresh parsley
Pickled vegetables or turnips

Directions

I combine all the marinade ingredients in a bowl, add the chicken, and toss to coat. I let it marinate for at least 30 minutes, or overnight for best flavor.
I cook the chicken in a hot skillet, grill pan, or bake it in the oven until golden and cooked through, then let it rest before slicing.
While the chicken cooks, I mix the garlic sauce ingredients in a bowl until smooth. I chill it until ready to use.
I slice the cooked chicken into strips and serve it in warm pita or over rice with fresh veggies and a generous drizzle of garlic sauce.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes (plus marinating time)
Cook time: 15–20 minutes
Total time: 30–35 minutes (not including marinating)

Variations

I swap the mayo for all yogurt when I want a lighter garlic sauce.
For a spicier version, I add cayenne to both the marinade and the sauce.
I sometimes roast the chicken in the oven at 425°F for 25–30 minutes, especially for larger batches.
I serve it salad-style with greens, chickpeas, and tahini for a fresh take.

storage/reheating

I store leftover chicken and sauce separately in the fridge for up to 4 days.
To reheat the chicken, I use a skillet over medium heat or microwave in short bursts until warmed through.
The garlic sauce stays fresh and thick—just give it a quick stir before using again.
Leftovers are great for wraps, bowls, or salads throughout the week. Chicken Shawarma with Creamy Garlic Sauce

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve made this with both. Thighs stay juicier, but breast works well too—just don’t overcook it.

Can I grill the chicken?

Absolutely. I grill it over medium-high heat until charred and cooked through. The flavor is even better with that smoky finish.

How strong is the garlic sauce?

It’s garlicky for sure, but the yogurt and mayo mellow it out. I adjust the garlic to taste depending on how bold I want it.

Can I make this ahead of time?

Yes, I marinate the chicken up to a day in advance and keep the garlic sauce chilled until ready to use.

What should I serve with chicken shawarma?

I like it with pita, rice, chopped salad, pickles, hummus, or even crispy fries. It’s easy to build a full plate or bowl.

Conclusion

Chicken shawarma with creamy garlic sauce is one of those meals that always delivers—bold spices, juicy chicken, and that tangy sauce that pulls it all together. Whether I’m wrapping it in flatbread or serving it in a bowl, it’s the kind of meal that tastes just as good fresh as it does the next day. Once I started making it at home, it quickly became a weekly favorite.