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Flavorful Chicken Shawarma Recipe with Easy Creamy Garlic Sauce

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A quick and easy chicken shawarma recipe featuring juicy marinated chicken thighs and a smooth, tangy creamy garlic sauce. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Juice of 1 lemon
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup plain Greek yogurt
  • 3 cloves garlic, finely minced or grated
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • 1 teaspoon olive oil (optional)
  • Warm pita bread or flatbreads
  • Fresh vegetables like sliced cucumber, tomatoes, and red onion
  • Chopped fresh parsley or cilantro for garnish
  • Pickles or hot sauce (optional)

Instructions

  1. Prepare the marinade: In a large mixing bowl, combine minced garlic, olive oil, cumin, paprika, turmeric, coriander, allspice, salt, pepper, lemon juice, and cayenne if using. Whisk together until well blended (about 3 minutes).
  2. Marinate the chicken: Add chicken thighs to the bowl and toss thoroughly in the marinade until every piece is coated. Cover and refrigerate for at least 30 minutes, ideally 1 to 2 hours.
  3. Make the creamy garlic sauce: While the chicken marinates, whisk together Greek yogurt, minced garlic, mayonnaise, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste and refrigerate for about 10 minutes.
  4. Cook the chicken: Heat a heavy skillet over medium-high heat until hot (3-4 minutes). Add a drizzle of olive oil, then place marinated chicken pieces in a single layer without crowding. Cook 5-6 minutes per side until browned and cooked through (internal temp 165°F). Cook in batches if needed.
  5. Rest and slice: Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into thin strips or bite-sized pieces.
  6. Warm the pita: Heat pita bread in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes just before serving.
  7. Assemble and serve: Spread creamy garlic sauce on pita, pile on sliced chicken, and top with fresh veggies and herbs. Add pickles or hot sauce if desired.

Notes

Marinate chicken for at least 30 minutes or up to overnight for best flavor. Use chicken thighs for juiciness. Cook in batches to avoid steaming. Let sauce chill to mellow garlic flavor. For gluten-free, serve over quinoa or rice instead of pita. For dairy-free sauce, blend silken tofu with garlic and lemon juice.

Nutrition

Keywords: chicken shawarma, creamy garlic sauce, Middle Eastern chicken, easy chicken recipe, weeknight dinner, marinated chicken, pita sandwich

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