Chicken Shawarma with Creamy Garlic Sauce

There’s something magical about the aroma of chicken shawarma that instantly transports me to bustling Middle Eastern markets. This homemade recipe brings those incredible flavors right to your kitchen, paired with a creamy garlic sauce that will have everyone asking for seconds. I’ve perfected this dish over years of family dinners, and now my kids request it almost weekly! The best part? It’s surprisingly simple to make, even on busy weeknights.

Why You’ll Love This chicken shawarma with garlic sauce

• Flavor-packed: The marinade creates tender, juicy chicken with complex flavors
• Meal-prep friendly: Prepare ahead of time for an easy weeknight dinner
• Versatile: Serve in pita, over rice, or as part of a colorful salad bowl
• Family-approved: Even picky eaters love this mild yet flavorful dish
• Budget-friendly: Uses simple ingredients that transform ordinary chicken
• Healthier than takeout: Control the ingredients for a nutritious version

Ingredients for chicken shawarma with garlic sauce

For the Shawarma Marinade:

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons lemon juice (about 1 large lemon)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey or maple syrup

For the Creamy chicken shawarma with garlic sauce:

• 1 cup plain Greek yogurt
• 3 tablespoons tahini
• 2 cloves garlic, finely minced
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 tablespoons fresh parsley, chopped
• 1–2 tablespoons cold water (to adjust consistency)

Serving:

• 4–6 pita breads, warmed
• 1 cucumber, thinly sliced
• 2 tomatoes, diced
• 1/2 red onion, thinly sliced
• Chopped lettuce or mixed greens
• Pickles (optional)
• Fresh herbs for garnish

How to Make chicken shawarma with garlic sauce

Marinate the Chicken

1. In a large bowl, combine olive oil, lemon juice, minced garlic, and all spices. Whisk until well combined.
2. Add chicken thighs to the marinade and toss until completely coated. I like to use my hands (with gloves) to massage the marinade into the chicken.
3. Cover and refrigerate for at least 2 hours, though overnight gives the most flavorful results. I often prepare this the night before or in the morning.
4. Remove the chicken from the refrigerator about 20 minutes before cooking.

Cook the Chicken

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Arrange the chicken pieces in a single layer on the prepared baking sheet.
3. Bake for 25–30 minutes until cooked through and slightly crispy around the edges.
4. For extra flavor, broil for the last 2–3 minutes until the edges char slightly.
5. Let the chicken rest for 5–10 minutes before slicing into thin strips.

Prepare the Creamy Garlic Sauce

1. While the chicken cooks, combine Greek yogurt, tahini, minced garlic, lemon juice, and salt in a medium bowl.
2. Whisk until smooth. If too thick, gradually add cold water until you reach desired consistency.
3. Stir in chopped parsley and adjust seasonings to taste. I discovered that letting it sit in the refrigerator for 30 minutes allows the flavors to meld beautifully.

Assemble Your Shawarma

1. Warm pita breads in the oven or on a dry skillet until soft and pliable.
2. Spread garlic sauce down the center of each pita.
3. Top with sliced chicken, cucumber, tomatoes, red onion, lettuce, and pickles if desired.
4. Add another drizzle of garlic sauce and sprinkle with fresh herbs.
5. Fold the pita around the fillings and wrap in parchment paper if desired.

How to Store chicken shawarma with garlic sauce

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The garlic sauce will keep for up to 5 days.

For meal prep, I often make a double batch of chicken and store it separately from the veggies and sauce. This way, I can quickly assemble fresh wraps throughout the week.

To reheat, place chicken in a skillet over medium heat with a splash of water to prevent drying out. Heat until just warmed through, about 3–4 minutes.

The chicken also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Shawarma Wraps

The classic way to serve chicken shawarma is wrapped in warm pita with vegetables and sauce. My kids love building their own wraps, which gets them involved in mealtime.

Shawarma Bowls

Create a nutritious bowl with a base of rice, quinoa, or couscous. Top with chicken, chopped vegetables, garlic sauce, and a sprinkle of sumac if you have it. This is my go-to lunch for busy workdays.

The Shawarma Salad

For a lighter option, skip the bread and serve the chicken over crisp greens with all the vegetables and garlic sauce as dressing.

FAQs About Chicken Shawarma

Can I use chicken breast instead of thighs?

Yes, but reduce the cooking time to about 20–25 minutes as breasts cook faster and can dry out more easily. Thighs provide more flavor and moisture for this recipe.

Is this recipe gluten-free?

The chicken and sauce are naturally gluten-free. Serve with gluten-free pita or over rice for a completely gluten-free meal.

What if I don’t have all the spices listed?

While the combination creates that authentic shawarma flavor, you can still make a delicious version with what you have. At minimum, try to include cumin, paprika, and cinnamon.

Can I grill the chicken instead?

Absolutely! Preheat your grill to medium-high and grill the marinated chicken for about 6–7 minutes per side. The smoky flavor adds another dimension to this dish.

Related Recipes You’ll Love

• Mediterranean Chicken Salad with Creamy Tzatziki – A fresh, protein-packed salad that pairs beautifully with shawarma
• Garlic Shrimp Pasta Recipe – Creamy, garlicky, and perfect for Mediterranean-style dinners
• Rosemary Garlic Bread Recipe – A rustic side that’s perfect for scooping up sauces
• Easy Spaghetti with Meat Sauce – A light and satisfying option for warm days

Final Thoughts on Chicken Shawarma

Making chicken shawarma at home has become one of my favorite ways to bring global flavors to our family table. There’s something so satisfying about transforming simple ingredients into something that tastes like it came from a specialty restaurant.

The first time I made this recipe, my husband declared it better than our local Middle Eastern restaurant’s version – a compliment I cherish! What I love most is how adaptable it is for every family member, from my spice-loving teenager to my more cautious younger eater.

I hope this chicken shawarma becomes a new favorite in your recipe collection. If you try it, I’d love to hear how it turned out! Be sure to share your creations on Pinterest and tag me so I can see your delicious versions of this beloved dish. Happy cooking!

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