Chicken Shawarma with Creamy Garlic Sauce

Chicken Shawarma with Creamy Garlic Sauce is a flavorful, street-food favorite that I love making at home. Tender, spiced chicken is roasted or pan-cooked to perfection, then wrapped in warm pita bread and drizzled with a bold, garlicky sauce that ties everything together. It’s satisfying, customizable, and packed with Middle Eastern-inspired flavor.

Why You’ll Love This Recipe

I love this recipe because it’s bold, comforting, and easy to make with pantry spices. The marinade infuses the chicken with deep flavor, and the creamy garlic sauce adds a tangy, rich contrast that makes every bite irresistible. Whether I serve it in a wrap, over rice, or as a platter with veggies, it’s a versatile dish that always delivers.

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 coriander

• Ground turmeric

• Ground cinnamon

• Ground black pepper

• Salt

• Optional: cayenne pepper or chili powder for heat

For the creamy garlic sauce:

• Mayonnaise

• Greek yogurt or sour cream

• Fresh garlic, grated or minced

• Lemon juice

• Salt

• Olive oil (optional, for richness)

For serving:

• Pita bread or flatbread

• Chopped lettuce

• Diced tomatoes

• Cucumber slices

• Red onion slices

• Fresh parsley or cilantro

• Optional: pickles or olives

Directions

For the chicken:

1. I whisk together olive oil, lemon juice, garlic, and all the spices in a bowl.

2. I add the chicken and toss to coat thoroughly, then cover and marinate in the fridge for at least 1 hour (or overnight for deeper flavor).

3. I cook the marinated chicken in a hot skillet or grill pan over medium-high heat for about 5–6 minutes per side, until cooked through and slightly charred.

4. I let it rest for a few minutes, then slice thinly.

For the garlic sauce:

1. I mix together the mayo, yogurt, grated garlic, lemon juice, and salt in a small bowl.

2. I stir until smooth, and adjust the seasoning to taste.

3. I chill it in the fridge while the chicken cooks—this helps the flavors develop.

To assemble:

1. I warm the pita or flatbread, then add sliced chicken down the center.

2. I top with lettuce, tomatoes, cucumbers, onions, and any other toppings I like.

3. I drizzle with creamy garlic sauce and wrap it up or serve it open-style.

Servings and timing

This recipe makes about 4 shawarma wraps or plates. It takes around 15 minutes to prep, 1 hour to marinate, and 15 minutes to cook. I usually have everything ready to serve in about 1 hour and 30 minutes, including resting and assembling.

Variations

• I sometimes use beef or lamb instead of chicken for a different twist.

• For a lighter option, I serve it in a bowl with rice or quinoa and extra veggies.

• I’ve made it with tahini sauce instead of garlic sauce when I want a more nutty flavor.

• I like adding a dash of sumac or za’atar for even more Middle Eastern depth.

• For a spicy version, I mix chili paste into the marinade or garlic sauce.

storage/reheating

I store the cooked chicken in an airtight container in the fridge for up to 4 days. The garlic sauce keeps for 3–4 days as well. To reheat, I warm the chicken in a skillet over medium heat or in the microwave in short bursts. I always assemble the wraps fresh so the bread doesn’t get soggy.

FAQs

Can I bake the chicken instead of cooking it on the stove?

Yes, I bake it at 425°F (220°C) for about 25–30 minutes or until fully cooked and slightly browned.

What’s the best cut of chicken for shawarma?

I like using thighs because they stay juicy, but breasts work great if I marinate them long enough and don’t overcook them.

Can I use store-bought garlic sauce?

Yes, but I prefer homemade because I can control the flavor and freshness. It only takes a few minutes to make.

What type of bread works best?

I usually use soft pita or flatbread, but naan or lavash also work beautifully for wraps.

Can I make it ahead for meal prep?

Definitely. I cook the chicken and prep the sauce and toppings ahead of time, then store everything separately. It’s perfect for quick lunches or dinners.

Conclusion

Chicken Shawarma with Creamy Garlic Sauce is one of those dishes I never get tired of making or eating. It’s flavorful, filling, and endlessly adaptable to whatever I have on hand. From the spiced chicken to the cool, creamy sauce and fresh toppings, every bite is satisfying and delicious. Whether I’m serving it in wraps, bowls, or platters, it always feels like a treat without a lot of effort.

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