Chicken Shawarma with Creamy Garlic Sauce is a tasty dish that brings together juicy, spiced chicken cooked just right and a smooth, flavorful garlic sauce that ties everything together. The chicken is seasoned with warm spices like cumin and paprika, giving it that classic shawarma flavor, while the creamy garlic sauce adds a rich and tangy touch that complements every bite.
I love making this at home because it’s like having a little street food party whenever I eat it. The best part is how easy it is to mix up the sauce—the creamy garlic sauce is simple but makes the dish feel special. I always make extra sauce because it’s perfect for dipping or drizzling over some veggies on the side.
For serving, I like to wrap the chicken and sauce in warm pita bread with fresh veggies like cucumbers, tomatoes, and lettuce. It’s quick, filling, and everyone loves the combination of flavors and textures. This recipe always ends up being a crowd-pleaser at family dinners and casual get-togethers!
Key Ingredients & Substitutions
Chicken thighs: These keep the meat juicy and tender. You can use chicken breasts for a leaner option, but watch the cooking time to avoid dryness.
Spices: The mix of cumin, paprika, turmeric, and cinnamon gives that classic shawarma flavor. If you’re missing a spice, just use what you have—cumin and paprika are the most important.
Greek yogurt: It’s the base of the creamy garlic sauce and adds a nice tang. If you don’t have Greek yogurt, sour cream or plain yogurt works too, but yogurt is milder.
Tahini: This is optional but adds a rich, nutty flavor to the sauce. If you don’t have tahini or want to skip it, the sauce will still be delicious.
Fresh herbs: Parsley or cilantro brighten the dish nicely. Cilantro adds a stronger flavor; parsley is milder.
How Can I Get the Perfect Char on the Chicken Without Drying It Out?
The key is balancing heat and timing. Here’s what I do:
- Marinate the chicken well—this keeps it moist and flavorful.
- Preheat your grill or pan so it’s really hot before adding the chicken.
- Cook the chicken about 5-6 minutes per side without moving it too much. This helps it brown nicely.
- Use a meat thermometer if you can—160°F (71°C) is safe and helps avoid overcooking.
- Let the chicken rest a few minutes after cooking to lock in juices before slicing.
Following these steps means you get that tasty char and juicy meat every time!
Equipment You’ll Need
- Large mixing bowl – I find it helpful for tossing the marinade evenly over the chicken.
- Grill or grill pan – adds that nice char and smoky flavor; a skillet works if you don’t have a grill.
- Food-safe brush or tongs – for turning the chicken on the grill without burning your fingers.
- Meat thermometer (optional) – ensures the chicken is cooked through but still juicy.
- Small bowl and whisk – for mixing the creamy garlic sauce perfectly.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey or beef strips to change up the protein while keeping the spices.
- Mix in roasted vegetables like bell peppers or zucchini—great for adding color and nutrients.
- Top with pickled onions or radishes for a tangy crunch that complements the rich chicken.
- Boost flavor by adding a pinch of smoked paprika or harissa in the marinade for extra smoky heat.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tbsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- 1 cup plain Greek yogurt
- 2-3 garlic cloves, minced
- 2 tbsp tahini (optional, for richness)
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley or cilantro
- Salt and black pepper, to taste
- 1-2 tbsp water to thin the sauce, if needed
To Serve:
- Pita or flatbread
- Fresh chopped tomatoes
- Fresh chopped cucumbers
- Fresh parsley or cilantro for garnish
Time Needed
This recipe takes about 10 minutes to prep, at least 1 hour to marinate (or longer for more flavor), and 12 minutes to cook. Overall you should plan around 1 hour and 30 minutes total, including resting time. The longer the chicken marinates, the better the flavor!
Step-by-Step Instructions:
1. Make the Marinade and Marinate the Chicken:
In a large bowl, mix together olive oil, cumin, paprika, turmeric, coriander, cinnamon, allspice, garlic powder, cayenne pepper, salt, black pepper, and lemon juice. Add the chicken thighs and toss them until they’re fully coated. Cover the bowl and let the chicken marinate in the fridge for at least 1 hour (or up to overnight for best taste).
2. Cook the Chicken:
Preheat your grill or grill pan to medium-high heat. Take the chicken out of the marinade, shaking off any extra liquid. Grill the chicken for about 5-6 minutes on each side, until it’s cooked through and has a nice char. Let the chicken rest for a few minutes, then slice it into strips.
3. Prepare the Creamy Garlic Sauce:
While the chicken cooks, mix the Greek yogurt, minced garlic, tahini (if using), lemon juice, olive oil, chopped parsley or cilantro, salt, and pepper in a bowl. Add a small amount of water if you want the sauce thinner for drizzling.
4. Serve and Enjoy:
Warm the pita or flatbread. Arrange the sliced chicken on top, then spoon good amounts of the creamy garlic sauce over it. Add fresh tomatoes, cucumbers, and a sprinkle of herbs for freshness. You can eat it open-faced or wrap it up like a sandwich.
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts if you prefer leaner meat. Just be careful not to overcook them, as they tend to dry out faster than thighs. Grill for about 4-5 minutes per side until cooked through.
How Long Can I Marinate the Chicken?
You can marinate the chicken for as little as 1 hour, but for best flavor, marinate it for 3-4 hours or overnight. Just cover and keep it refrigerated while marinating.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance. Store it in an airtight container in the fridge and stir well before serving. Add a splash of water if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep any leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken gently on the stove or in the microwave and stir the sauce before serving.
