Chicken Shawarma with Creamy Garlic Sauce

Tender, spiced chicken wrapped in warm flatbread and drizzled with a luscious garlic sauce—Chicken Shawarma with Creamy Garlic Sauce is the ultimate homemade street food experience. This version is oven-baked or pan-seared for convenience and loaded with Middle Eastern flavor. It’s perfect for family dinners, meal prep, or a fun DIY wrap night.

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Why You’ll Love This Recipe
Big on Flavor – Bold, aromatic spices transform simple chicken into something unforgettable.
Creamy Garlic Sauce – A tangy, cool contrast to the warm spices.
Versatile – Serve in wraps, bowls, or over salad.
Meal-Prep Friendly – Marinate ahead, then cook and enjoy all week.
Healthy & Homemade – Skip the takeout and make it your way.

Ingredients You’ll Need

For the Chicken Shawarma Marinade:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts)
• 3 tbsp plain yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional, for heat)

For the Creamy Garlic Sauce:

• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 cloves garlic, finely grated or minced
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Optional: 1 tbsp tahini for a nutty twist

For Assembly:

• Warm pita or flatbread
• Sliced cucumbers
• Chopped lettuce
• Tomato slices
• Pickled red onions or turnips
• Fresh parsley or mint
• Lemon wedges

Tools You’ll Need

• Mixing bowls
• Whisk or spoon
• Baking sheet or skillet
• Knife and cutting board
• Foil or parchment paper (for baking)

Step-by-Step Instructions

Step 1: Marinate the Chicken
In a large bowl, mix together yogurt, olive oil, lemon juice, garlic, and all the spices.
Add the chicken and coat well.
Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Step 2: Cook the Chicken
Oven Method:
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper or foil.
Place marinated chicken on the tray and bake for 25–30 minutes, flipping halfway through, until golden and fully cooked.
Stovetop Method:
Heat a large skillet over medium-high heat with a bit of oil.
Cook the chicken 5–6 minutes per side, until fully cooked and browned.

Step 3: Make the Garlic Sauce
In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic, salt, and pepper.
Adjust seasonings to taste.
Refrigerate until ready to serve.

Step 4: Slice the Chicken
Let the cooked chicken rest for a few minutes.
Slice thinly against the grain for tender, shawarma-style pieces.

Step 5: Assemble the Shawarma Wraps
Lay out warm pita or flatbread.
Top with lettuce, tomato, cucumber, and sliced chicken.
Drizzle generously with creamy garlic sauce.
Add pickled onions or herbs for extra zing.
Wrap and serve immediately.

Tips for the Best Homemade Shawarma
Use Chicken Thighs – They stay juicy and soak up flavor better than breasts.
Marinate Longer – Overnight marinating creates deeper, richer taste.
Don’t Skip the Sauce – The creamy garlic sauce balances the spice perfectly.
Customize Toppings – Add olives, feta, or even a splash of hot sauce.
Make It a Bowl – Skip the wrap and serve over rice or salad greens.

Serving Suggestions
With Fries – Pair with crispy baked or air-fried potato wedges.
Shawarma Bowls – Serve over rice with roasted veggies and garlic sauce drizzle.
Party Style – Set up a DIY shawarma bar with all the fixings.
Side of Hummus – Great for dipping or spreading inside the wrap.

How to Store & Reheat

Storing:
Refrigerate cooked chicken in an airtight container for up to 4 days.
Garlic sauce keeps for 3–4 days in the fridge.

Freezing:
Freeze cooked chicken slices in freezer bags for up to 2 months.
Thaw overnight before reheating.

Reheating:
Stovetop – Reheat chicken in a skillet over medium heat until warmed through.
Microwave – Heat in 30-second intervals, covered, to retain moisture.
Oven – Warm in a 350°F oven for 10–15 minutes.

Frequently Asked Questions

1. Can I grill the chicken?
Absolutely! Grilling adds amazing smoky flavor. Cook on medium-high heat for about 6 minutes per side.

2. Can I make this dairy-free?
Yes! Use coconut or soy yogurt for the marinade and a dairy-free mayo alternative in the sauce.

3. What’s the best cut of chicken for shawarma?
Boneless, skinless chicken thighs are the juiciest and most flavorful option.

4. Is shawarma spicy?
This version is mild with warming spices. Add cayenne or chili flakes for more heat.

5. Can I prep this in advance?
Definitely. Marinate the chicken, make the sauce, and prep toppings ahead to save time.

Final Thoughts
This Chicken Shawarma with Creamy Garlic Sauce brings bold, vibrant flavor to your dinner table with minimal effort. It’s easy to prepare, loaded with warm spices, and topped with a sauce so good, you’ll want to put it on everything.
Whether you wrap it in a pita, serve it in a bowl, or plate it with sides, this shawarma recipe will quickly become a household favorite.

Preparation Time: 15 minutes
Marinating Time: 1–12 hours
Cooking Time: 25 minutes
Cuisine: Middle Eastern-Inspired

Nutritional Information (Per Serving):
Calories: 420 | Protein: 32g | Carbohydrates: 20g | Fat: 24g | Fiber: 2g | Sodium: 510mg

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