Chicken Shawarma with Creamy Garlic Sauce

this Recipe

First off, thank you so much for being here! I’m genuinely thrilled you’re checking out this Chicken Shawarma with Creamy Garlic Sauce recipe — it’s one of those dishes that brings pure joy to the table. Right after the first bite, you’ll know why! The juicy, spiced chicken wrapped in warm pita, drizzled with a luscious, homemade creamy garlic sauce… heavenly is an understatement.

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What is Chicken Shawarma with Creamy Garlic Sauce?

Chicken Shawarma is a wildly popular Middle Eastern street food, traditionally cooked on a rotating spit. But don’t worry — I’ve adapted this to be super easy for your oven or stovetop! The chicken is marinated in a mouthwatering blend of warm spices, yogurt, and lemon, making it tender, flavorful, and anything but boring!!

Paired with a silky, garlicky sauce, it’s perfect for stuffing into pitas, topping salads, or just eating straight off the pan (no judgment here).

Why You’ll Fall Head Over Heels for This Recipe

Big Flavor, Minimal Effort: A simple marinade does all the heavy lifting.
Incredible Texture: Juicy, charred edges that you’ll dream about.
Versatility: Wrap it, plate it, bowl it — your choice!
Meal Prep Friendly: Make a big batch and enjoy all week.

What Does Chicken Shawarma with Creamy Garlic Sauce Taste Like?

The chicken is rich, slightly smoky, and warmly spiced, with hints of cumin, paprika, and cinnamon playing together beautifully. Then, that creamy garlic sauce swoops in with its cool, bold punch, balancing everything out. It’s savory, a little tangy, and just ridiculously satisfying.

Health Benefits of This Chicken Shawarma

High in protein for a filling, energizing meal.
Yogurt-based marinade aids in digestion and tenderizes the meat naturally.
Homemade sauce means no preservatives or mystery ingredients.
You can control the salt and oil, making it lighter than takeout!

Ingredients You’ll Need

For the Chicken Shawarma:

• 2 lbs boneless skinless chicken thighs
• 3 tablespoons plain Greek yogurt
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Creamy Garlic Sauce:

• ½ cup mayonnaise
• ¼ cup plain Greek yogurt
• 3 garlic cloves, finely minced or grated
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt, to taste

Tools You’ll Need

• Large mixing bowl
• Whisk
• Baking sheet or cast-iron skillet
• Tongs
• Small bowl for the sauce
• Knife and cutting board

Possible Ingredient Additions and Substitutions

Protein swap: Use boneless chicken breasts or even turkey thighs if you prefer.
Dairy-free: Substitute the yogurt with coconut milk yogurt for a dairy-free version.
Extra veggies: Toss in some thinly sliced onions or bell peppers to roast alongside the chicken.
Spice it up: Add a pinch of cayenne if you like it hot!

How to Make Chicken Shawarma with Creamy Garlic Sauce

Step 1: Marinate the Chicken

In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, and all the spices. Add the chicken thighs, coating them thoroughly. Cover and marinate for at least 1 hour, preferably overnight. (Trust me, overnight is magical.)

Step 2: Cook the Chicken

Preheat your oven to 425°F (220°C). Arrange the chicken on a baking sheet lined with foil or parchment paper. Bake for 25-30 minutes, flipping halfway through, until beautifully browned and cooked through. For extra char, broil for the last 2-3 minutes!

Alternatively, you can sear the chicken in a hot cast-iron skillet for about 5-7 minutes per side.

Step 3: Make the Creamy Garlic Sauce

While the chicken cooks, whisk together the mayonnaise, yogurt, garlic, lemon juice, and olive oil. Season with a little salt, and taste-test (you might find yourself dipping EVERYTHING into it!).

Step 4: Serve!

Slice the cooked chicken thinly. Stuff into warm pita bread, drizzle generously with creamy garlic sauce, and top with cucumbers, tomatoes, pickles, or whatever your heart desires.

What to Serve with Chicken Shawarma

• Warm pita or flatbread
• Crisp cucumber-tomato salad
• Pickled turnips or pickles
• French fries tucked inside the wrap (so good!!)
• Fresh tabbouleh or fattoush salads

Tips for the Best Chicken Shawarma

Marinate longer for deeper flavor. Even a quick 1-hour marinade is great, but overnight is the real secret.
Use chicken thighs. They stay juicy and are more forgiving than breasts.
Broil at the end. Those crispy bits? Pure gold.
Don’t skimp on the garlic. The sauce needs that bite!

Storage Instructions

Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.
Sauce: Keep the garlic sauce refrigerated in a sealed container for up to 1 week.
Freezing: You can freeze the marinated raw chicken for up to 2 months. Just thaw and cook when ready!

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Absolutely! Marinate the chicken up to 24 hours ahead, and prep the garlic sauce a few days in advance.

Can I grill the shawarma?

Yes! Grill over medium-high heat for 5-7 minutes per side. It adds amazing smoky flavor.

Is the creamy garlic sauce really necessary?

I mean… technically no, but once you try it, you’ll never go back. It’s magic!!

Conclusion

Chicken Shawarma with Creamy Garlic Sauce is one of those recipes that feels way fancier than it actually is. With just a little planning and a few pantry spices, you can create a meal that’s bursting with flavor, incredibly satisfying, and a total crowd-pleaser. Whether you’re whipping it up for meal prep, a casual weeknight dinner, or a small gathering, it’s guaranteed to impress!

Love this recipe? You might also enjoy:

• Peach BBQ Chicken Skewers
• Peach and Arugula Salad

I’d love for you to leave a review if you make this dish — and don’t forget to share your creations on Pinterest! Tag me so I can see your mouthwatering shawarma masterpieces!

Nutritional Information (Approximate Per Serving)

• Calories: 350
• Protein: 28g
• Fat: 24g
• Carbs: 5g
• Fiber: 1g
• Sugar: 2g

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