Chicken Shawarma with Creamy Garlic Sauce is a delicious and hearty dish featuring tender, spiced chicken wrapped or served with a smooth, flavorful garlic sauce. The warm spices in the chicken mix perfectly with the cool creaminess of the garlic sauce, making each bite a wonderful balance of bold and mild flavors.
I love making this chicken shawarma because it’s so simple yet always feels special. The garlic sauce is what really takes it over the top for me—it’s rich, garlicky, and just the right touch of tangy, bringing all the spices together. I usually use a blend of yogurt and mayo to keep it creamy without being too heavy, and I sometimes add a squeeze of lemon for brightness.
My favorite way to enjoy this is wrapped up in a warm pita with fresh veggies like cucumbers, tomatoes, and some crunchy pickles. It’s an easy meal to throw together for lunch or dinner, and it’s always a crowd-pleaser. I’ve found it’s perfect for sharing with friends or family because everyone loves how juicy and flavorful the chicken is, especially with that garlicky goodness on top.
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for juicy, flavorful meat that grills well and stays tender. You can use breasts if you want leaner meat, but thighs work best here.
Spices: Cumin, paprika, turmeric, and coriander make the heart of shawarma’s flavor. If you don’t have turmeric, a pinch of curry powder can work instead. Adjust cayenne pepper to control heat.
Greek Yogurt & Mayonnaise: These give the creamy garlic sauce a rich texture. For a lighter option, use all yogurt or swap mayo with sour cream. Plant-based yogurt and mayo work great for dairy-free versions.
Garlic: Fresh garlic adds the punch you need. Use finely minced or grated garlic for the smoothest sauce texture. Roasted garlic can be used if you want a milder, sweeter taste.
Lemon Juice: Lemon juice brightens both the marinade and sauce, balancing flavors well. Lime juice can be a nice alternative if you prefer.
How Can I Get Tender, Well-Spiced Chicken Every Time?
Marinating is key to tender, flavorful shawarma chicken. Here’s what I do:
- Mix marinade ingredients thoroughly so every chicken piece is coated.
- Marinate for at least 1 hour, but 3-4 hours or overnight allows deeper flavor and tender meat.
- Cook over medium-high heat to get a nice char without drying it out.
- Don’t crowd the pan—cook in batches if needed to keep the heat steady and get even browning.
This slow marinating combined with careful cooking makes the chicken juicy and packed with shawarma spices.
What’s the Best Way to Make Creamy Garlic Sauce That’s Not Too Thick or Runny?
Getting the right consistency and flavor balance is simple:
- Start by whisking Greek yogurt and mayo until smooth.
- Add finely minced garlic and lemon juice for punch and brightness.
- Season with salt and pepper to taste.
- Thin with a little water, adding a teaspoon at a time until the sauce drips nicely but still coats the chicken.
- Chill the sauce for at least 30 minutes so flavors meld together well.
Adjust garlic amount based on how strong you like it. The mayo keeps it creamy without being too tart from the yogurt.
Equipment You’ll Need
- Large mixing bowl – I use it to combine the marinade ingredients and coat the chicken evenly.
- Skillet or grill pan – a hot surface that gets that perfect char on the chicken, adding flavor and texture.
- Whisk or fork – essential for mixing the garlic sauce until smooth and creamy.
- Measuring spoons and cups – help you achieve the right spice levels and sauce balance.
- Oven or toaster oven (optional) – to warm the pita bread for soft, pliable wraps.
Flavor Variations & Add-Ins
- Swap chicken for turkey or beef strips for a different twist on shawarma flavor.
- Add sliced onions, bell peppers, or pickles inside the wrap for extra crunch and flavor.
- Mix in chopped fresh herbs like cilantro or parsley in the sauce or as a garnish.
- Use smoked paprika or add a pinch of cinnamon to the marinade for a warmer, spiced taste.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into strips
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp ground black pepper
- 1 ½ tsp salt
- Juice of ½ lemon
For the Creamy Garlic Sauce:
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 3 cloves garlic, finely minced or grated
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Water, as needed to thin sauce
For Serving:
- Warm pita bread or flatbreads
- Fresh parsley, chopped (for garnish)
- Optional: sliced cucumbers, tomatoes, pickles, onions
How Much Time Will You Need?
This dish takes about 15 minutes to prep and marinate the chicken for at least 1 hour (you can marinate longer for extra flavor). Cooking and assembling will take about 15-20 minutes more. Overall, plan for around 1.5 hours including marination time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix olive oil, cumin, paprika, turmeric, coriander, garlic powder, onion powder, cayenne, black pepper, salt, and lemon juice. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
2. Make the Creamy Garlic Sauce:
Whisk together Greek yogurt, mayonnaise, garlic, lemon juice, and olive oil in a small bowl. Add salt and pepper to taste. If the sauce is too thick, mix in water a teaspoon at a time until you reach a smooth, pourable consistency. Chill until ready to serve.
3. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Cook the chicken strips in a single layer without crowding, about 5-7 minutes per side, until cooked through and nicely browned.
4. Warm the Pita:
While the chicken cooks, warm pita or flatbreads in a dry pan or oven until soft and pliable.
5. Assemble and Serve:
Place chicken on each pita, drizzle with creamy garlic sauce, and sprinkle with chopped parsley. Add optional veggies like cucumber, tomato, or pickles if you like. Fold or roll the pita and enjoy immediately with extra sauce on the side.
Can I Use Frozen Chicken for This Shawarma?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry to remove excess moisture for better browning and flavor absorption.
How Long Can I Store Leftover Chicken Shawarma?
Store cooked chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave before serving to keep it juicy.
Can I Make the Creamy Garlic Sauce Ahead of Time?
Absolutely! The sauce tastes great when made a few hours in advance, allowing the flavors to meld. Keep it refrigerated and stir well before serving.
What Can I Use Instead of Pita Bread?
You can serve the chicken shawarma over rice, in a salad bowl, or wrapped in flatbreads like naan or tortillas if you prefer. Just warm them slightly to make them soft and flexible.
