Chicken Shawarma with Creamy Garlic Sauce

Save this recipe on:

Sizzling with smoky flavor, tender marinated chicken shawarma is a Middle Eastern street food legend, and when drizzled with rich, tangy garlic sauce, it becomes downright irresistible. The chicken is spiced with a bold mix of paprika, cumin, and coriander, grilled or pan-seared to a golden char, and then sliced into juicy strips. Every bite carries an incredible depth of flavor—warm, spicy, garlicky, and just a touch tangy.

But the magic really happens when the creamy garlic sauce enters the scene. This sauce, with its bold garlic punch mellowed out by a smooth, yogurt-mayo base and a hint of lemon, wraps around each piece of chicken like a savory velvet blanket. It’s not just a condiment—it’s the soul of the shawarma plate. Whether tucked into a pita, piled over rice, or served as-is with warm flatbread, this dish is comfort food with serious character.

---

Why You’ll Love This Chicken Shawarma with Creamy Garlic Sauce

• Packed with Flavor: The marinade infuses the chicken with a blend of warm spices that scream “authentic.”
• Creamy Contrast: The garlic sauce balances the spice with its silky texture and cooling acidity.
• Versatile: Serve it in wraps, bowls, salads, or just on its own.
• Meal-Prep Friendly: Great for batch cooking; reheats beautifully.
• Crowd-Pleaser: Perfect for dinner parties, BBQs, or lazy weeknights.

---

Preparation Phase & Tools to Use

Creating the perfect Chicken Shawarma with Creamy Garlic Sauce doesn’t demand a commercial kitchen setup—but using the right tools at each stage ensures every component turns out just right. Here’s how to prep like a pro.

Essential Tools and Equipment (and Why They Matter)

• Mixing Bowls (Medium & Large): You’ll need at least two—one for marinating the chicken and another for whipping up the garlic sauce. Stainless steel or glass is ideal for keeping flavors clean and temperature stable.
• Chef’s Knife & Cutting Board: A sharp knife is crucial for slicing the chicken into even strips and chopping parsley or other garnishes cleanly and safely.
• Cast Iron Skillet or Grill Pan: For that signature shawarma char and sear. Cast iron holds heat well and delivers a golden crust that mimics a traditional rotisserie.
• Tongs: Makes flipping chicken easy and mess-free, especially in high heat.
• Blender or Food Processor (Optional): Speeds up the garlic sauce preparation and ensures it turns ultra-smooth, especially when using raw garlic.
• Measuring Spoons & Cups: Shawarma flavor relies heavily on precise spice balance—don’t eyeball it.
• Whisk or Silicone Spatula: To blend the creamy garlic sauce to a silky, lump-free consistency.

---

Preparation Tips

• Marinate Overnight (If You Can): While even an hour helps, marinating the chicken for 12–24 hours intensifies the flavor and ensures maximum tenderness.
• Dry the Chicken Before Cooking: Patting the chicken dry before searing ensures a perfect crust without steaming it.
• High Heat is Key: Whether grilling or pan-searing, crank up the heat to lock in juices and create that delicious char.
• Rest the Chicken: After cooking, let the chicken sit for 5 minutes before slicing. This helps retain its juices.
• Make the Sauce Ahead: Garlic sauce tastes even better after a few hours in the fridge—giving the flavors time to meld.

---

Ingredients for Chicken Shawarma with Creamy Garlic Sauce

Below is the full ingredient list you’ll need to prepare both the marinated chicken shawarma and the creamy garlic sauce. The quantities can be doubled easily for a crowd or scaled down for smaller servings.

---

For the Chicken Shawarma

• 1.5 lbs boneless, skinless chicken thighs (or breasts if preferred)
• 3 tablespoons plain yogurt (Greek or regular)
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• ¾ teaspoon ground turmeric
• ½ teaspoon cinnamon
• ½ teaspoon cayenne pepper (optional, for a spicy kick)
• Salt and black pepper, to taste

---

For the Creamy Garlic Sauce

• ¾ cup mayonnaise
• ¼ cup plain yogurt
• 2–3 garlic cloves, grated or very finely minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley (fresh, optional)
• Salt and pepper, to taste

---

Optional Garnishes & Sides

• Fresh parsley or cilantro, chopped
• Warm pita or flatbread
• Sliced cucumbers, tomatoes, pickles
• Rice or couscous, if serving in bowls

---

Step-by-Step Instructions for Chicken Shawarma with Creamy Garlic Sauce

Follow these simple steps to bring the flavors of the Middle East to your table. Each stage builds layers of depth and texture, from marinating the chicken to assembling the final plate.

---

Step 1: Prepare the Marinade

1. In a large bowl, combine the yogurt, olive oil, lemon juice, minced garlic, and all the spices: cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper.
2. Whisk well to form a thick, aromatic marinade.

---

Step 2: Marinate the Chicken

1. Add the chicken thighs (or breasts) to the bowl and toss to coat thoroughly.
2. Cover and refrigerate for at least 1 hour, ideally overnight for maximum flavor.

---

Step 3: Make the Creamy Garlic Sauce

1. In a small bowl, combine mayonnaise, yogurt, grated garlic, lemon juice, olive oil, and parsley.
2. Whisk until smooth and season with salt and pepper to taste.
3. Cover and refrigerate until ready to use—this sauce gets better as it sits.

---

Step 4: Cook the Chicken

1. Heat a cast iron skillet or grill pan over medium-high heat. Add a little oil if the pan is dry.
2. Cook the marinated chicken in batches (don’t overcrowd) for 4–6 minutes per side, or until charred and cooked through.
3. Transfer to a plate and let rest for 5 minutes before slicing.

---

Step 5: Assemble and Serve

1. Slice the rested chicken into strips.
2. Drizzle generously with the creamy garlic sauce.
3. Serve over warm flatbread, in a bowl with rice, or as a loaded shawarma wrap with fresh toppings.

---

Notes

• Chicken Thighs vs. Breasts: Thighs are more forgiving and flavorful, but if you prefer leaner meat, chicken breasts will also work—just don’t overcook them.
• Adjusting Spice Levels: You can tone down the cayenne or skip it altogether for a milder version. Want more heat? A pinch of chili flakes or harissa can be added.
• Make it a Meal: Pair with rice pilaf, fattoush, or roasted vegetables for a complete and satisfying plate.
• Marinade Tip: If you’re short on time, marinate for at least 30 minutes at room temperature—but the longer it sits, the better the infusion.
• Double the Sauce: It keeps well in the fridge and tastes great with grilled veggies, fish, or as a sandwich spread.

---

Watch Out for These Mistakes While Cooking

• Skipping the Resting Time: Slicing the chicken too early lets all the juices run out. Let it rest 5 minutes post-cooking.
• Overcrowding the Pan: This leads to steaming instead of searing. Cook in batches if needed to maintain a good crust.
• Not Preheating the Skillet: For that golden char, the pan must be hot before adding the chicken.
• Undermixing the Marinade: Make sure the spices and yogurt are fully blended to coat the chicken evenly.
• Using Pre-Chopped Garlic in Sauce: Fresh garlic provides a sharper, more authentic punch. Grate it finely for a smooth texture.
• Undercooking or Overcooking the Chicken: Use a meat thermometer if unsure—165°F (74°C) internal temp is your target.
• Serving the Sauce Warm: Always chill the garlic sauce—it should contrast the hot chicken.
• Forgetting Acid Balance: The lemon juice in both the marinade and sauce is key to cutting through the richness. Don’t skip it.

---

What to Serve With Chicken Shawarma with Creamy Garlic Sauce?

A well-balanced Chicken Shawarma plate goes beyond just the meat and sauce. Complementary sides can elevate the meal, providing texture, freshness, and even a touch of sweetness or crunch. Whether you’re going for a casual wrap or a vibrant mezze-style platter, these pairings will round out your dish beautifully.

8 Recommendations

---

1. Warm Pita or Flatbread

Perfect for wrapping shawarma into handheld delights or for scooping up every last bit of sauce. Toast lightly for added texture.

---

2. Turmeric or Jeweled Rice

Fluffy rice infused with turmeric or studded with nuts and dried fruits (like almonds and raisins) makes a fragrant, hearty base.

---

3. Pickled Vegetables

Crunchy, tangy turnips, cucumbers, or red onions cut through the richness of the chicken and sauce. A classic street-style pairing.

---

4. Hummus

Creamy, nutty, and protein-rich—hummus works both as a dip and a base layer in wraps or bowls.

---

5. Tabbouleh or Fattoush

These fresh, herbaceous salads balance the savory meat with bursts of lemon, parsley, mint, and crisp veggies.

---

6. Roasted or Grilled Vegetables

Zucchini, bell peppers, and eggplant add smoky-sweet depth. Roast with olive oil, garlic, and a pinch of sumac for extra flavor.

---

7. French Fries or Batata Harra

For a comforting twist, serve shawarma with fries or spicy Lebanese potatoes tossed in garlic and cilantro.

---

8. Yogurt or Cucumber Dip (like Tzatziki)

A cool, creamy dip adds contrast and refreshes the palate—especially great in hot weather or alongside spicier versions.

---

Storage Instructions

Keeping your Chicken Shawarma and Creamy Garlic Sauce fresh for later is easy with the right techniques. This dish is fantastic for meal prepping or enjoying over a few days.

---

For the Chicken Shawarma

• Refrigerator: Store cooked chicken in an airtight container for up to 4 days. Reheat in a skillet or microwave with a splash of water to retain moisture.
• Freezer: You can freeze both cooked and uncooked marinated chicken.
  • Raw marinated chicken: Freeze for up to 2 months in a zip-top freezer bag. Thaw overnight in the fridge before cooking.
  • Cooked chicken: Freeze in portions, tightly wrapped or sealed, for up to 3 months.

---

For the Creamy Garlic Sauce

• Refrigerator: Keep in a sealed jar or container for up to 5 days. Stir before serving.
• Freezing Not Recommended: Due to the mayo and yogurt base, the texture will separate and become grainy after thawing.

---

Estimated Nutrition (Per Serving)

This estimate is for 1 serving of shawarma with 2 tablespoons of garlic sauce, not including optional sides.

• Calories: 430
• Protein: 29g
• Fat: 30g
• Saturated Fat: 6g
• Carbohydrates: 7g
• Sugar: 2g
• Fiber: 1g
• Sodium: 560mg

Note: Nutrition will vary based on portion size, sides served, and specific ingredient brands.

---

Frequently Asked Questions

1. Can I bake the chicken instead of pan-frying or grilling?

Absolutely. Preheat your oven to 425°F (220°C), place the marinated chicken on a parchment-lined baking sheet, and roast for 20–25 minutes, flipping halfway through. Broil for the last 2 minutes to achieve a slight char.

---

2. What cut of chicken works best?

Boneless, skinless chicken thighs are ideal—they stay juicy and absorb flavors well. Chicken breasts work too but can dry out if overcooked.

---

3. Is the garlic sauce spicy?

No—it’s tangy, creamy, and strongly garlicky, but not spicy. You can add a touch of chili or cayenne if you want heat.

---

4. Can I make this dish dairy-free?

Yes! Use dairy-free yogurt for both the marinade and the sauce, and opt for a vegan mayo substitute. The flavor will still be fantastic.

---

5. Can I meal prep this for the week?

Definitely. Cook the chicken and store it in portions. Keep the garlic sauce separate. Both components hold up well for 3–4 days in the fridge.

---

6. What’s the difference between shawarma and gyro?

Though similar in presentation, shawarma is Middle Eastern and uses a spice-heavy marinade, while gyro is Greek and often seasoned with herbs like oregano and served with tzatziki.

---

7. Can I use a store-bought shawarma spice mix?

You can! But making your own blend gives better control over flavor and freshness. Store-bought blends may vary in intensity.

---

8. Is this recipe gluten-free?

Yes, the chicken and garlic sauce are naturally gluten-free. Just serve it with gluten-free flatbread or rice to keep the entire meal GF-friendly.

---

Conclusion

Chicken Shawarma with Creamy Garlic Sauce is more than just a dish—it’s a vibrant, satisfying experience that combines smoky, juicy meat with bold spices and velvety garlic sauce. Whether you’re wrapping it up in pita, building a rice bowl, or laying it out mezze-style, it delivers the kind of flavor that makes you crave seconds. It’s easy enough for a weeknight dinner yet impressive enough to wow your guests. And once you try it, you’ll want to make it part of your regular rotation.

---

Print

Save this recipe on: