Chicken Shawarma with Creamy Garlic Sauce is one of those unforgettable dishes that will have you swooning from the very first bite. Imagine succulent, spiced chicken tucked into a soft, warm pita, generously drizzled with a tangy, luscious garlic sauce and topped with crisp, colorful veggies. This Middle Eastern classic is just as perfect for a weeknight dinner as it is for an impressive weekend get-together. Homemade Chicken Shawarma with Creamy Garlic Sauce might seem ambitious, but with simple pantry spices and a few fresh touches, you’ll be amazed how easily it comes together in your own kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Chicken Shawarma with Creamy Garlic Sauce lies in its simplicity—a handful of everyday spices, fresh chicken, and a dreamy homemade sauce. Each ingredient brings its own bold character, creating that addictive flavor and irresistible aroma you love.
- Boneless, skinless chicken thighs: Tender and juicy, they soak up the marinade for maximum flavor in every bite.
- Olive oil: Adds richness and helps the spices stick to the chicken while keeping it moist during cooking.
- Ground cumin: Earthy and warm, it’s a must for that signature shawarma flavor.
- Ground paprika: Lends brilliant color and a sweet, subtle smokiness.
- Ground coriander: Adds a light, citrusy, and floral note that beautifully balances the spice blend.
- Ground turmeric: For a sunshiny golden glow and subtle depth of flavor.
- Ground cinnamon: This unique touch gives the shawarma its classic warm, aromatic finish.
- Kosher salt: Essential for bringing out every flavor in the marinade and sauce.
- Black pepper: Gives just the right hint of sharpness and warmth.
- Garlic (minced + grated): The absolute heart of both marinade and sauce, offering that savory punch you can’t get enough of.
- Lemon juice: Squeezed fresh, it brightens up the chicken and adds zing to the sauce.
- Plain Greek yogurt: Makes the garlic sauce extra creamy and tangy—perfect for drizzling.
- Mayonnaise: Marries with yogurt for a smooth, rich base in the garlic sauce.
- Warm pita bread: Acts as the perfect, pillowy pocket for your chicken and toppings.
- Sliced tomatoes, cucumbers, and red onion: Fresh, crisp toppings that provide color, crunch, and a cooling contrast.
How to Make Chicken Shawarma with Creamy Garlic Sauce
Step 1: Marinate the Chicken Thighs
Start by whisking together olive oil, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, minced garlic, and lemon juice in a large mixing bowl. The result should be a fragrant, golden marinade that’s packed with aroma. Add the chicken thighs and toss them around until every piece is completely coated. Cover the bowl and let them soak up all those beautiful flavors in the fridge for at least an hour—or better yet, overnight if you can. The longer the chicken marinates, the deeper and more complex its flavor gets!
Step 2: Cook the Chicken
Preheat your oven to 425°F, or if you’re feeling adventurous, fire up the grill over medium-high heat. Remove the marinated chicken from the fridge and arrange the thighs on a foiled-lined baking sheet or directly on the grill grates. Cook the chicken for about 20 to 25 minutes, turning once halfway through, until the pieces are golden and the aroma is downright irresistible. Check that the internal temperature has reached 165°F for that perfect juicy tenderness.
Step 3: Make the Creamy Garlic Sauce
While your kitchen fills with the scent of roasting spices, it’s time to mix up the creamy garlic sauce that truly makes this dish shine. In a bowl, combine Greek yogurt, mayonnaise, fresh lemon juice, finely grated garlic, salt, and a drizzle of olive oil. Whisk it all together until smooth and silky. This sauce is luxuriously creamy, with just the right kick of sharp garlic and brightness. Resist the urge to eat it with a spoon—it’s even better on the shawarma!
Step 4: Rest and Slice the Chicken
Once your chicken is cooked to perfection, let it rest for at least 5 minutes. This little pause locks in all those precious juices. Then slice the chicken thinly—shawarma-style. You’ll notice how the edges are perfectly caramelized and the insides are full of flavor.
Step 5: Assemble and Serve Chicken Shawarma with Creamy Garlic Sauce
Now comes the most satisfying step: stuff that savory chicken into warm pita bread. Layer on fresh tomato, cucumber, and red onion slices, and drizzle generously with your homemade creamy garlic sauce. The colors, the sizzling chicken, and the creamy drizzle combine for the ultimate Chicken Shawarma with Creamy Garlic Sauce experience.
How to Serve Chicken Shawarma with Creamy Garlic Sauce
Garnishes
A final flourish before digging in makes this dish even more inviting. Sprinkle on fresh chopped parsley or cilantro for a burst of green, and add thinly sliced pickles if you want a tangy, salty pop. A squeeze of fresh lemon over the top awakens all the flavors, taking your Chicken Shawarma with Creamy Garlic Sauce straight to the next level.
Side Dishes
To make your meal truly memorable, pair your shawarma with a fresh tabbouleh salad, crispy oven-roasted potatoes, or a handful of olives. A bowl of classic hummus for dipping never goes amiss. These easy sides complement the warm spices and creamy textures of your Chicken Shawarma with Creamy Garlic Sauce perfectly, turning dinner into a Middle Eastern feast.
Creative Ways to Present
While the traditional pita wrap is always a winner, try piling the sliced chicken and sauce atop a platter of fluffy rice for a gluten-free twist. Another fun option is presenting everything family-style, letting everyone build their own wraps at the table. For parties, roll the pita up tight and slice into bite-sized pinwheels—every bite bursting with Chicken Shawarma with Creamy Garlic Sauce goodness.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the shawarma chicken and creamy garlic sauce separately in airtight containers in the fridge. The flavors actually deepen overnight, making tomorrow’s lunch even tastier! Shawarma chicken will keep for up to four days, while the sauce is best enjoyed within three days for maximum freshness.
Freezing
Chicken Shawarma freezes beautifully. For best results, freeze the cooked, sliced chicken (without the pita or veggies) in a freezer bag or container for up to three months. The creamy garlic sauce, however, is best made fresh, as dairy-based sauces can sometimes split once thawed.
Reheating
Reheat the chicken gently either in the microwave at medium power or in a skillet on the stovetop with a splash of water to keep it from drying out. Warm your pita separately for a soft, just-baked feel, and add fresh sauce and veggies right before serving to keep everything vibrant and delicious.
FAQs
Can I make Chicken Shawarma with Creamy Garlic Sauce without a grill or oven?
Absolutely! You can easily cook the marinated chicken in a large skillet over medium heat for 6 to 8 minutes per side until it’s caramelized and cooked through. This stovetop version is every bit as flavorful.
What’s the best way to marinate the chicken for maximum flavor?
For the richest flavor, marinate the chicken overnight in the refrigerator. If you’re short on time, even an hour makes a huge difference, but a longer soak allows those spices and aromatics to really penetrate the meat for that true shawarma experience.
Can I use chicken breasts instead of thighs?
You can swap in chicken breasts if you prefer a leaner option, though thighs do stay juicier and more tender. If using breasts, slice them into thinner pieces before marinating to ensure they cook evenly and soak up all those bold flavors.
What can I use if I don’t have Greek yogurt for the creamy garlic sauce?
Any plain, unsweetened yogurt will do the trick. If you want an even richer sauce, crème fraîche or sour cream works as a substitute, but Greek yogurt offers that classic tang and velvety texture that make the sauce irresistible.
How do I make Chicken Shawarma with Creamy Garlic Sauce spicier?
If you like a little heat, simply add half a teaspoon of cayenne pepper or a good pinch of chili flakes to the marinade. You can also stir a bit of hot sauce into your garlic sauce for an extra kick.
Final Thoughts
There’s something magical about bringing home the vibrant flavors of the Middle East with homemade Chicken Shawarma with Creamy Garlic Sauce. It’s warm, colorful, utterly delicious, and surprisingly simple to make. Whether you’re feeding your family or impressing friends, this recipe promises big smiles and empty plates—give it a try and let it become a new favorite in your kitchen!
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Chicken Shawarma with Creamy Garlic Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Middle Eastern
- Diet: Non-Vegetarian
Description
Indulge in the flavors of the Middle East with this delicious Chicken Shawarma recipe. Juicy marinated chicken served in warm pita bread with a creamy garlic sauce, fresh veggies, and a burst of exotic spices.
Ingredients
For the Chicken Shawarma:
- 2 pounds boneless, skinless chicken thighs, trimmed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- juice of 1 large lemon
For the Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 3 tablespoons lemon juice
- 4 cloves garlic, finely grated
- 1/4 teaspoon salt
- 1 tablespoon olive oil
For Serving:
- warm pita bread
- sliced tomatoes
- cucumbers
- red onion
Instructions
- Marinate the Chicken: In a large bowl, mix olive oil, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, minced garlic, and lemon juice. Add chicken, coat well, cover, and refrigerate for 1 hour or overnight.
- Cook the Chicken: Preheat oven to 425°F or a grill over medium-high heat. Cook chicken for 20-25 minutes until internal temperature reaches 165°F.
- Prepare the Sauce: Whisk together Greek yogurt, mayonnaise, lemon juice, grated garlic, salt, and olive oil.
- Serve: Let chicken rest, slice thinly, and serve in warm pita with sauce, tomatoes, cucumbers, and red onion.
Notes
- For a spicier shawarma, add 1/2 teaspoon cayenne pepper to the marinade.
- You can also cook the chicken in a skillet over medium heat for 6-8 minutes per side.
- Marinating overnight enhances flavor.
Nutrition
- Serving Size: 1 stuffed pita wrap
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
