Chicken Shawarma with Creamy Garlic Sauce

Hey y'all! If you love big flavor with minimal fuss, this Chicken Shawarma with Creamy Garlic Sauce is about to be your new go-to. We're talking tender, spice-kissed chicken wrapped in warm pitas and drenched in a tangy, ultra-garlicky sauce—perfect for weeknights, meal prep, or feeding a hungry crew on game day. Let's get cooking!

Yield: Serves 6 | Prep Time: 15 minutes | Marinate: 30 minutes to 24 hours (inactive) | Cook Time: 12–15 minutes | Total Time (with 30-minute marinade): about 1 hour 5 minutes

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

• Juicy, well-spiced chicken with a creamy, tangy garlic kick that tastes restaurant-quality.
• Flexible cooking options: skillet, oven, or grill—all fast and reliable.
• Great for meal prep: marinate ahead and cook when you're ready.
• Family-friendly and customizable with your favorite toppings and heat level.
• Budget-friendly ingredients that deliver bold Mediterranean flavor.

Ingredients for Chicken Shawarma and Creamy Garlic Sauce

For the Chicken Shawarma:

• 2 lb (900 g) boneless, skinless chicken thighs
• ½ cup plain whole-milk yogurt
• ¼ cup fresh lemon juice (about 2 lemons)
• 3 tablespoon extra-virgin olive oil
• 6 cloves garlic, finely minced
• 2 teaspoon ground cumin
• 2 teaspoon smoked paprika
• 1 ½ teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• 1 ¼ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Creamy Garlic Sauce:

• ½ cup mayonnaise
• ½ cup Greek yogurt (2% or whole milk)
• 2 tablespoon fresh lemon juice
• 4–6 cloves garlic, microplaned or very finely grated
• 1 teaspoon white vinegar
• ½ teaspoon kosher salt (to taste)
• ½ teaspoon sugar or 1 teaspoon honey (balances acidity)
• 1–2 tablespoon ice-cold water (to thin to drizzle)
• Optional: ½ teaspoon sumac or ¼ teaspoon ground cumin for a twist

For Serving:

• 6–8 pita or flatbreads
• 1 cup thinly sliced cucumbers
• 1 cup diced tomatoes
• ½ small red onion, thinly sliced
• 1 cup shredded romaine or iceberg lettuce
• ½ cup pickled turnips or dill pickles (optional but highly recommended)
• Fresh parsley or cilantro, chopped (for garnish)

Directions: How to Make Chicken Shawarma with Creamy Garlic Sauce

Marinate the Chicken Shawarma

1. In a large bowl, whisk yogurt, lemon juice, olive oil, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, salt, and pepper.
2. Add chicken thighs and coat thoroughly. Cover and marinate 30 minutes (at room temp for faster flavor) or up to 24 hours in the refrigerator.

Make the Creamy Garlic Sauce

1. In a bowl, whisk mayonnaise, Greek yogurt, lemon juice, grated garlic, vinegar, salt, and sugar/honey.
2. Add 1–2 tablespoon ice-cold water until the sauce is smooth, creamy, and spoonable. Chill until serving.

Cook the Chicken

Skillet method (fastest):

1. Heat a large cast-iron or stainless skillet over medium-high heat for 2 minutes, then add a thin film of oil.
2. Remove excess marinade from chicken. Cook in batches 5–6 minutes per side until deeply browned and the thickest part registers 165°F (74°C). Rest 5 minutes, then slice.

Oven method:

1. Preheat to 425°F (220°C). Line a sheet pan with foil and a rack (if available). Arrange chicken in a single layer.
2. Roast 18–22 minutes until 165°F (74°C). For char, broil on high 1–2 minutes. Rest 5 minutes, then slice.

Grill method:

1. Preheat grill to medium-high (400–425°F / 205–218°C). Oil grates.
2. Grill 4–6 minutes per side to 165°F (74°C). Rest 5 minutes, then slice.

Warm Pitas and Assemble

1. Warm pitas in a dry skillet for 30–45 seconds per side, or wrap in foil and heat at 350°F (175°C) for 5–8 minutes.
2. Layer pita with lettuce, cucumbers, tomatoes, and onions. Add sliced chicken, then drizzle generously with creamy garlic sauce. Finish with pickles and herbs.

Notes & Helpful Tips

• For food safety and perfect doneness, cook chicken to an internal temperature of 165°F (74°C); see guidance at FoodSafety.gov.
• Yogurt + acid tenderize quickly; 30–60 minutes is plenty, but up to 24 hours deepens flavor. Learn how marinades work at Serious Eats.
• Warm pitas just before serving for soft, pliable wraps; here are easy methods from The Kitchn.

Variations on Chicken Shawarma with Creamy Garlic Sauce

• Spicy Shawarma: Add 1–2 teaspoon harissa or ½–1 teaspoon cayenne to the marinade and a pinch of chili flakes to the sauce.
• Low-Carb Bowl: Skip the pita and serve over cauliflower rice with extra salad, pickles, and a drizzle of sauce.
• Lemon-Herb Twist: Swap smoked paprika for sweet paprika and add 2 tablespoon chopped fresh parsley and 1 teaspoon dried oregano.

Required Equipment

• Large mixing bowls
• Chef’s knife and cutting board
• Cast-iron or stainless skillet (or sheet pan and rack, or grill)
• Tongs and instant-read thermometer
• Microplane or fine grater (for garlic)

Storage & Make-Ahead

• Cooked Chicken: Cool and refrigerate in an airtight container up to 3–4 days; reheat in a skillet over medium heat 3–4 minutes or in a 350°F (175°C) oven 8–10 minutes.
• Creamy Garlic Sauce: Refrigerate covered up to 5 days. Stir before serving; thin with a splash of cold water if needed.
• Freezer: Freeze marinated raw chicken up to 3 months; thaw overnight in the fridge before cooking.

Serving & Pairings for Chicken Shawarma with Creamy Garlic Sauce

• Sides: Israeli salad, tabbouleh, fattoush, or crispy fries.
• Extras: Pickled turnips, pepperoncini, or a swipe of hummus or tahini.
• Heat: A dash of harissa or sriracha pairs beautifully with the creamy garlic sauce.
• Drinks: Sparkling water with lemon, mint tea, or a light lager.

Pro Tips for Best Results

• Pat chicken dry before marinating; excess surface moisture steams instead of sears, so you won’t get that gorgeous char.
• Cook hot and fast, then rest 5 minutes before slicing to keep juices in the meat, not on the cutting board.
• Slice thinly against the grain for tender, shawarma-style strips; confirm doneness with a thermometer per FoodSafety.gov.

FAQ

Can I use chicken breasts instead of thighs?
Yes—use 2 lb boneless, skinless breasts pounded to even thickness. Marinate 20–30 minutes, then cook 4–5 minutes per side (skillet) to 165°F (74°C). Breasts cook faster; don’t overcook.

Can I make the garlic sauce without mayonnaise?
Absolutely. Use all Greek yogurt and add 1–2 tablespoon olive oil for richness. Taste and adjust lemon, salt, and garlic to balance.

Can I bake instead of pan-sear?
Yes. Roast at 425°F (220°C) for 18–22 minutes until 165°F (74°C), then broil 1–2 minutes for char. Rest and slice thin.