Name: Chicken Shawarma with Creamy Garlic Sauce
Prep time: 30 min
Cook time: PT-486930H33M55S
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs (or breasts); 3 tbsp olive oil; 2 tsp ground cumin; 2 tsp paprika; 1 tsp ground turmeric; 1 tsp ground cinnamon; 4 garlic cloves, minced; 1 tbsp lemon juice; Salt and pepper, to taste; Optional: ½ tsp cayenne pepper; ½ cup Greek yogurt; 2 tbsp mayonnaise; 1 tbsp lemon juice; 3 garlic cloves, minced; Salt and pepper, to taste; Warm pita or flatbread; Chopped parsley; Optional: cucumbers, tomatoes, pickled turnips

I savor tender, spiced chicken wrapped in soft pita and drizzled with a velvety garlic sauce—it’s a Middle Eastern delight that’s simple to make and bursting with flavor.

Chicken Shawarma with Creamy Garlic Sauce

Why You’ll Love This Recipe

I adore how the warm spices—cumin, paprika, turmeric, cinnamon—transform ordinary chicken into something extraordinary. Plus, the creamy garlic sauce brings a tangy, rich finish. It’s fuss-free, adaptable (grill, bake, pan-sear), and always a crowd-pleaser. Perfect for easy weeknight dinners or meal prep.

ingredients

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

2 lbs boneless, skinless chicken thighs (or breasts)
3 tbsp olive oil
2 tsp ground cumin
2 tsp paprika
1 tsp ground turmeric
1 tsp ground cinnamon
4 garlic cloves, minced
1 tbsp lemon juice
Salt and pepper, to taste
Optional: ½ tsp cayenne pepper for heat

Creamy Garlic Sauce

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

To Serve

Warm pita or flatbread
Chopped parsley
Optional: cucumbers, tomatoes, pickled turnips

directions

Marinate the chicken: In a bowl, I whisk olive oil, spices, garlic, lemon juice, salt, and pepper. I coat the chicken well and refrigerate it for at least 1 hour, preferably overnight.
Cook the chicken:
- Grill: I preheat to medium-high and cook the chicken for 5–7 minutes per side until it reaches 165°F.
- Bake: I preheat the oven to 425°F, bake for 20–25 minutes, flipping halfway, and broil for 2 minutes to crisp the edges.
- Pan-sear: I heat oil in a skillet and sear the chicken for 5–7 minutes per side until golden and cooked through.
Make the garlic sauce: I whisk yogurt, mayo, lemon juice, garlic, salt, and pepper until smooth. I chill it for at least 30 minutes.
Assemble: I warm the bread, spread the sauce, add sliced chicken and veggies, sprinkle with parsley, roll tightly, slice, and serve.

Servings and timing

Serves: 4 people
Prep time: ~30 minutes (including marination)
Cook time: 15–25 minutes depending on method
Total time: ~45 minutes
(Marination benefits from 1 hour to overnight.)

Variations

Light option: I use chicken breasts or add yogurt to the marinade.
Spicy kick: I add cayenne or chili flakes to the marinade.
Dairy-free/vegan: I swap yogurt and mayo in the sauce for non-dairy versions and use tofu or jackfruit instead of chicken.
Low-carb: I skip the bread and serve the chicken over salad.

storage/reheating

Chicken: I refrigerate it in an airtight container for up to 4 days or freeze it for up to 3 months.
Sauce: It keeps for 1 week in the fridge; the texture may change if frozen.
Reheat: I gently warm the chicken in a skillet over medium heat. I avoid microwaving to prevent dryness. I thaw the sauce overnight in the fridge and whisk before serving.

FAQs

How long should I marinate the chicken?

I always marinate for at least 1 hour—overnight makes it even juicier and more flavorful.

Can I use chicken breast instead of thighs?

Absolutely. Breasts are leaner and cook quicker, though thighs stay juicier.

How do I prevent the garlic sauce from separating?

I bring all the ingredients to room temperature and whisk well for a smooth, creamy texture.

Can I meal-prep this?

Yes—I store the components separately. The chicken and sauce hold up great for lunches and quick dinners.

What’s the best way to reheat leftovers?

I reheat chicken in a skillet on the stovetop to keep it juicy. I avoid microwaving to maintain the best texture.

Conclusion

I find this Chicken Shawarma with Creamy Garlic Sauce to be a flavor-packed, effortless recipe that never disappoints. Whether I grill, bake, or pan-sear, the result is always tender, aromatic chicken wrapped in creamy, tangy sauce—a winner for casual dinners, gatherings, or meal prep.