Introduction
Chicken Shawarma with Creamy Garlic Sauce is one of those recipes that delivers bold flavor with surprisingly little effort. I love making this dish when I want something comforting yet vibrant, packed with warm spices and balanced by a cool, creamy sauce. The chicken is marinated with classic shawarma spices, then cooked until juicy and lightly charred, filling the kitchen with the most incredible aroma. What truly completes the dish is the creamy garlic sauce, rich, smooth, and full of flavor without being overpowering. It brings everything together beautifully. This recipe works just as well for a casual family dinner as it does for entertaining guests. Served in wraps, bowls, or alongside simple sides, it always feels satisfying and special. If you enjoy Middle Eastern–inspired flavors and crave meals that are both hearty and fresh, this chicken shawarma recipe is one you will want to keep in rotation.
Why You’ll Love This Recipe
This recipe is flavorful, versatile, and easy to prepare. The chicken stays tender and juicy thanks to the marinade, while the creamy garlic sauce adds balance and richness. It is perfect for wraps, bowls, or plated meals and works well for meal prep.
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Chicken Shawarma with Creamy Garlic Sauce – Juicy, Spiced, and Irresistibly Creamy
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
Chicken shawarma with creamy garlic sauce is a flavorful Middle Eastern dish featuring spiced, marinated chicken cooked until juicy and served with a rich, tangy garlic sauce.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (for sauce)
Instructions
- In a bowl, combine olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper.
- Add chicken thighs and toss until fully coated.
- Cover and marinate for at least 1 hour or overnight for best flavor.
- Preheat oven to 220°C (425°F) or heat a grill pan over medium-high heat.
- Cook chicken for 20–25 minutes, turning once, until browned and cooked through.
- While chicken cooks, mix yogurt, mayonnaise, lemon juice, and olive oil to make the garlic sauce.
- Slice cooked chicken thinly.
- Serve chicken with creamy garlic sauce, pita bread, or over rice.
Notes
- Chicken thighs remain juicier than breasts.
- Garlic sauce can be made ahead and chilled.
- Serve with pickles, cucumbers, and tomatoes for authenticity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting/Grilling
- Cuisine: Middle Eastern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Thighs
Chicken thighs are ideal for shawarma because they stay juicy and flavorful during cooking.
Olive Oil
Olive oil helps carry the spices and keeps the chicken moist.
Garlic
Garlic adds depth and savory flavor to both the marinade and the sauce.
Paprika
Paprika adds warmth, color, and mild smokiness.
Cumin
Cumin provides earthy depth and classic shawarma flavor.
Coriander
Coriander adds subtle citrusy notes that brighten the spice blend.
Turmeric
Turmeric adds color and mild earthiness.
Cinnamon
Cinnamon adds warmth and complexity without sweetness.
Salt
Salt enhances all the flavors in the dish.
Black Pepper
Black pepper adds gentle heat and balance.
Greek Yogurt
Greek yogurt forms the creamy base of the garlic sauce.
Mayonnaise
Mayonnaise adds richness and smooth texture to the sauce.
Lemon Juice
Lemon juice brightens both the chicken and the sauce.
Fresh Parsley
Parsley adds freshness and color for garnish.
Directions
Begin by preparing the marinade. In a bowl, combine olive oil, minced garlic, paprika, cumin, coriander, turmeric, cinnamon, salt, black pepper, and lemon juice. Add the chicken thighs and mix until well coated. Allow the chicken to marinate for at least 30 minutes, or longer for deeper flavor.
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken until well browned on the outside and fully cooked through. Remove from heat and let rest briefly before slicing into strips.
To make the creamy garlic sauce, mix Greek yogurt, mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth. Adjust seasoning to taste.
Serve the sliced chicken hot with generous spoonfuls of creamy garlic sauce. Garnish with fresh parsley and serve as wraps, bowls, or plated with sides.
Equipment needed
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.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves four people. Preparation takes about 15 minutes, plus marinating time. Cooking time is approximately 15 minutes.
Storage/reheating
Store leftover chicken and garlic sauce separately in airtight containers in the refrigerator for up to three days. Reheat the chicken gently in a skillet. Serve the sauce cold or at room temperature.
Variations and Customizations
Chicken Shawarma with Creamy Garlic Sauce is very flexible. You can use chicken breasts if preferred, adjusting cooking time to avoid dryness. Add chili powder or cayenne for extra heat. The sauce can be made lighter by using only yogurt or richer by increasing the mayonnaise. This chicken works beautifully in wraps, rice bowls, salads, or even as a protein for meal prep throughout the week.
Nutrition and Dietary Info
This dish provides protein from the chicken and healthy fats from olive oil and yogurt. It is naturally low in carbohydrates and can fit into balanced eating plans when paired with vegetables or whole grains.
Expert Tips & Customizations
Marinating Time
Longer marinating enhances flavor and tenderness.
High Heat Cooking
Cook over medium-high heat for good browning.
Resting the Chicken
Allow resting before slicing to keep juices in.
Sauce Balance
Adjust garlic and lemon to suit your taste.
FAQs
Can I bake the chicken instead of pan-cooking?
Yes, bake until cooked through and lightly browned.
Can I grill this chicken?
Yes, grilling adds excellent smoky flavor.
Is the garlic sauce similar to toum?
It is creamier and milder than traditional toum.
Can I make the sauce ahead of time?
Yes, it keeps well in the refrigerator.
Is this recipe spicy?
It is warmly spiced but not hot.
Can I use chicken breast?
Yes, but monitor cooking time closely.
What should I serve with shawarma?
Flatbread, rice, salad, or roasted vegetables pair well.
Can I freeze the chicken?
Yes, freeze cooked chicken without the sauce.
Is this dish kid-friendly?
Yes, adjust garlic and spices if needed.
Can I make this dairy-free?
Use dairy-free yogurt and mayonnaise alternatives.
Conclusion
Chicken Shawarma with Creamy Garlic Sauce is a flavorful, satisfying dish that brings together juicy spiced chicken and a smooth, tangy sauce. Easy to prepare and endlessly versatile, it is perfect for weeknight dinners, meal prep, or casual entertaining, delivering bold Middle Eastern–inspired flavor in every bite.
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