Why You’ll Love This Recipe
Chicken Shawarma with Creamy Garlic Sauce is one of those dishes that delivers bold flavour, tender meat, and irresistible aroma without complicated steps. The warm spices—cumin, paprika, turmeric, garlic, and coriander—transform simple chicken into something deeply savoury and comforting, while the creamy garlic sauce brings brightness and balance. This meal works wonderfully for weeknights, meal prep, or casual gatherings, and it pairs beautifully with rice, salads, pita, or wraps. When testing this recipe, I even made the garlic sauce with almond milk instead of regular milk, and it still came out smooth and delicious. Expect a dish that feels restaurant-worthy yet completely achievable at home.
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Chicken Shawarma with Creamy Garlic Sauce: A Vibrant, Flavor-Packed Meal You’ll Make on Repeat
- Total Time: 20 mins + marinating
- Yield: 4 servings
- Diet: Halal
Description
Chicken Shawarma with Creamy Garlic Sauce is a Middle Eastern–inspired dish featuring spiced, marinated chicken cooked until tender and served in warm pita with a rich, tangy garlic sauce.
Ingredients
-
- 1 1/2 lbs chicken thighs or breasts, sliced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- Salt and pepper, to taste
- Pita bread or flatbreads
- Sliced tomatoes, cucumbers, and onions
- Creamy Garlic Sauce:
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- Salt, to taste
Instructions
- In a bowl, mix olive oil, garlic, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper.
- Add chicken slices and coat well. Marinate for at least 30 minutes.
- Heat a skillet over medium-high heat and cook chicken until browned and fully cooked, about 7–10 minutes.
- Combine mayo, yogurt, garlic, lemon juice, and salt to make the creamy garlic sauce.
- Warm pita bread and fill with cooked chicken, tomatoes, cucumbers, and onions.
- Drizzle with garlic sauce and serve immediately.
Notes
- For a healthier version, use all yogurt instead of mayonnaise.
- Marinate chicken overnight for deeper flavor.
- Serve with rice, fries, or salad for a complete meal.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs or breasts
The main protein. Thighs stay juicy and tender, but breasts also work beautifully if marinated well.
Olive oil
Helps the marinade coat the chicken evenly and encourages browning when cooked.
Garlic
Fresh garlic enhances both the marinade and the sauce, adding aromatic depth.
Paprika
Provides warm, smoky flavour and that signature shawarma colour.
Cumin
Earthy and slightly nutty, it is essential for authentic shawarma seasoning.
Turmeric
Adds golden colour and gentle warmth without overpowering the spices.
Ground coriander
Soft citrusy notes that elevate the spice blend.
Lemon juice
Brightens the marinade and tenderises the chicken.
Greek yogurt
Creates a creamy marinade, helping the spices cling while keeping the meat moist.
Salt and pepper
Balance the spices and ensure the chicken is well-seasoned.
Tahini (optional)
Adds nutty depth if used in the garlic sauce.
Mayonnaise or yogurt
Provides creaminess to the garlic sauce, helping it cling beautifully to wraps and bowls.
White vinegar or lemon juice
Adds acidity and sharpness to the sauce.
Directions
Begin by preparing the marinade. In a bowl, combine olive oil, garlic, paprika, cumin, turmeric, coriander, yogurt, lemon juice, salt, and pepper. Coat the chicken thoroughly, ensuring each piece is covered. Marinate for at least 30 minutes, though longer enhances tenderness and flavour.
Heat a skillet or grill pan over medium-high heat. Add the chicken pieces and cook until golden and slightly charred on the edges, turning as needed. Once cooked through, let the chicken rest for several minutes before slicing into thin strips.
For the creamy garlic sauce, whisk together mayonnaise or yogurt, minced garlic, vinegar or lemon juice, and a small amount of water until the sauce is smooth and pourable. Adjust for seasoning and thickness.
Assemble your shawarma by filling warm pitas or flatbreads with sliced chicken, garlic sauce, fresh vegetables, and herbs. Serve immediately or build bowls with rice, salad, and extra sauce.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Prep time takes about 10 minutes, marinating requires 30 minutes (or longer), and cooking time is approximately 10–12 minutes.
Storage/reheating
Store cooked chicken and garlic sauce separately in the refrigerator for up to three days. Reheat chicken gently in a skillet to maintain tenderness. The garlic sauce should be used cold. Assembled wraps should be eaten the same day for best texture.
Variations and Customizations
Spicy Shawarma
Add cayenne pepper, chilli flakes, or a spoonful of harissa to the marinade.
Herb Shawarma Wraps
Include parsley, mint, or cilantro for a fresher flavour profile.
Creamy Tahini Garlic Sauce
Add tahini to the sauce for a nutty Middle Eastern twist.
Shawarma Bowls
Serve chicken over rice or quinoa with cucumber, tomato, pickled onion, and garlic sauce.
Low-Carb Shawarma
Replace pita with lettuce wraps or serve as a hearty salad.
Roasted Shawarma
Bake the chicken on a sheet pan for an easy hands-off approach.
Vegetable-Packed Wraps
Add shredded lettuce, red cabbage, carrots, and cucumbers for crunch.
Air-Fryer Shawarma
Cook chicken pieces in the air fryer for crisp edges with minimal oil.
Shawarma with Hummus Spread
Spread hummus on the pita before adding chicken for extra creaminess.
Yogurt-Marinated Extra Tender Shawarma
Increase yogurt in the marinade for even softer, more tender chicken.
FAQs
Can I use chicken breasts instead of thighs?
How long should I marinate chicken for best flavour?
Can I bake the chicken instead of grilling?
What’s the best way to reheat shawarma?
Can I make the garlic sauce dairy-free?
What vegetables pair best with shawarma?
Can I meal-prep this recipe?
What’s the difference between shawarma and gyros?
How do I keep the chicken from drying out?
Can I freeze the marinated chicken?
Conclusion
Chicken Shawarma with Creamy Garlic Sauce brings together spiced, tender chicken and a tangy, luxurious sauce in a way that feels both comforting and exciting. With simple ingredients and quick steps, this recipe makes Middle Eastern-inspired cooking accessible at home. Whether enjoyed in a wrap, bowl, or platter, it offers flexibility, big flavour, and a beautiful presentation—perfect for busy evenings or sharing with family and friends. This is one recipe you’ll find yourself turning to again and again.
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