Chicken Shawarma with Creamy Garlic Sauce is a dish that instantly transports your senses to a bustling Middle Eastern market, where the aroma of spices lingers in the air. Juicy, tender chicken pieces are seasoned to perfection with a rich blend of spices, grilled to smoky excellence, and then generously draped with a velvety garlic sauce that clings to every charred edge. The flavor explosion is both deeply savory and irresistibly creamy, a true celebration of comfort food with a global twist.

Perfect for weeknight dinners, food prep for the week, or casual gatherings, this Chicken Shawarma promises a soul-warming experience in every bite. The creamy garlic sauce balances the smoky spices of the chicken beautifully, making it impossible to resist going back for seconds. Whether tucked into pita bread, laid over a bed of rice, or simply eaten straight from the bowl, this dish is pure, crave-worthy magic.

Ingredients for Chicken Shawarma with Creamy Garlic Sauce

Chicken Thighs or Breasts – 2 pounds, boneless and skinless
Olive Oil – 3 tablespoons
Garlic – 5 cloves, minced
Ground Cumin – 2 teaspoons
Ground Coriander – 2 teaspoons
Smoked Paprika – 2 teaspoons
Ground Turmeric – 1 teaspoon
Ground Cinnamon – ½ teaspoon
Cayenne Pepper – ½ teaspoon (adjust for spice preference)
Salt – 1 teaspoon
Black Pepper – ½ teaspoon
Plain Greek Yogurt – ½ cup (for marinade)
Lemon Juice – 2 tablespoons

For the Creamy Garlic Sauce:

Greek Yogurt or Mayonnaise – ¾ cup
Garlic – 4 cloves, finely minced
Lemon Juice – 2 tablespoons
Olive Oil – 2 tablespoons
Salt – ½ teaspoon
Black Pepper – ¼ teaspoon
Fresh Parsley – for garnish

Step 1: Marinate the Chicken

In a large mixing bowl, combine the olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, Greek yogurt, and lemon juice. Whisk everything together into a smooth marinade. Add the chicken thighs or breasts, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for the richest flavor.

Step 2: Grill or Sear the Chicken

Preheat a grill or a heavy skillet over medium-high heat. Once hot, place the marinated chicken pieces on the grill or skillet. Cook for about 5–6 minutes on each side, or until the chicken is beautifully charred on the outside and juicy on the inside. Internal temperature should reach 165°F (74°C). Set aside to rest for a few minutes before slicing.

Step 3: Prepare the Creamy Garlic Sauce

While the chicken cooks, make the sauce. In a bowl, whisk together Greek yogurt (or mayonnaise), minced garlic, lemon juice, olive oil, salt, and black pepper. Stir until smooth and creamy. Adjust seasoning to taste — if you like a little extra tang, add a splash more lemon juice.

Step 4: Assemble and Serve

Slice the rested chicken into bite-sized pieces. Place the chicken in a serving bowl or plate, drizzle generously with the creamy garlic sauce, and sprinkle with freshly chopped parsley. Serve immediately with warm pita bread, over rice, or alongside a fresh salad.

Storage Instructions

To keep your Chicken Shawarma with Creamy Garlic Sauce fresh and flavorful:

Refrigerator: Store leftover chicken and sauce separately in airtight containers. The chicken will stay good for up to 4 days, and the garlic sauce for 5 days.
Freezer: You can freeze the cooked chicken without the sauce. Place it in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the chicken gently in a skillet over medium heat or microwave it in 30-second bursts until heated through. Stir the garlic sauce before serving or make a fresh batch if desired.

Estimated Nutrition

Per serving (based on 6 servings total):

Calories: 360 kcal
Protein: 28g
Fat: 24g
Saturated Fat: 5g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Cholesterol: 120mg
Sodium: 580mg

Nutrition values are estimates and may vary depending on exact ingredients used.

Frequently Asked Questions

How long should I marinate the chicken?

Marinate for at least 1 hour, but for the best flavor, marinate overnight.

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well too, but thighs tend to be juicier and more flavorful.

What if I don’t have a grill?

No worries! A cast-iron skillet or even baking the chicken in the oven at 400°F until done will still give you delicious results.

How spicy is this Chicken Shawarma?

It has a mild kick thanks to the cayenne pepper. Adjust up or down depending on your spice tolerance.

Can I make the garlic sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance. Keep it stored in an airtight container in the refrigerator.

What are good side dishes for Chicken Shawarma?

Try it with pita bread, tabbouleh, cucumber salad, hummus, or fragrant rice pilaf for a complete meal.

Can I make this recipe dairy-free?

Yes! Simply use dairy-free yogurt for the marinade and sauce to make it fully dairy-free.

Is this dish good for meal prep?

It’s fantastic for meal prep! Make a big batch and portion it out with sides for easy lunches or dinners throughout the week.

Chicken Shawarma with Creamy Garlic Sauce

Author: Sophia Langley
Total Time: 30 minutes
Yield: 6 servings

Print Recipe

Description

Imagine sinking your teeth into tender, smoky Chicken Shawarma draped in a luxurious, creamy garlic sauce — a dish that’s just begging to be your next favorite easy dinner or quick meal prep idea. This Chicken Shawarma with Creamy Garlic Sauce is bursting with warm Middle Eastern spices, kissed by charred edges, and made irresistible by a rich, tangy sauce that melts into every nook and cranny. Perfect for healthy snacks, quick dinners, or new food ideas to spice up your week, this easy recipe delivers bold, mouthwatering flavor with every bite. Get ready to transform your kitchen with this dinner idea that’s just as satisfying as your favorite takeout!

Instructions

In a large bowl, whisk together olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, Greek yogurt, and lemon juice.
Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 1 hour, preferably overnight.
Preheat a grill or heavy skillet over medium-high heat.
Grill or sear the chicken for about 5-6 minutes per side until charred and cooked through (internal temperature should reach 165°F/74°C).
Let the chicken rest for a few minutes, then slice into bite-sized pieces.
For the sauce, whisk together Greek yogurt or mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper until smooth.
Assemble the dish by placing the sliced chicken on a plate, drizzling generously with the creamy garlic sauce, and sprinkling with fresh parsley.
Serve immediately with pita, rice, or fresh salad.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 15 minutes
Category: Dinner