Chicken Shawarma with Creamy Garlic Sauce

Introduction

Chicken Shawarma is a flavorful and juicy Middle Eastern dish that has become a global favorite. Traditionally, it is cooked on a vertical rotisserie, but this homemade version brings the same bold spices and tenderness using a simple pan, oven, or grill. Marinated in warm spices like cumin, paprika, turmeric, and cinnamon, the chicken becomes deeply flavorful and aromatic. Paired with a rich and creamy garlic sauce, fresh vegetables, and warm pita, this dish is a showstopper that is perfect for family dinners, meal prep, or gatherings.

Ingredients

For the Chicken Marinade:

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

For the Creamy Garlic Sauce:

• ½ cup mayonnaise
• ½ cup Greek yogurt
• 3 cloves garlic, minced or grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp ground cumin

Additional Toppings & Sides:

• Warm pita bread or flatbreads
• Sliced cucumbers
• Diced tomatoes
• Shredded lettuce
• Pickled turnips or pickled onions
• Crumbled feta cheese (optional)

Preparation

Step 1: Marinate the Chicken

1. In a large mixing bowl, whisk together olive oil, yogurt, garlic, lemon juice, and all the spices to create the marinade.
2. Add the chicken thighs and coat them thoroughly with the marinade.
3. Cover and refrigerate for at least 1 hour (preferably overnight for the best flavor).

Step 2: Cook the Chicken

Option 1: Pan-frying

1. Heat a large skillet or pan over medium-high heat.
2. Add a drizzle of olive oil and place the marinated chicken in the pan.
3. Cook for 5-7 minutes on each side until golden brown and fully cooked.
4. Remove from heat and let it rest for 5 minutes before slicing.

Option 2: Grilling

1. Preheat a grill to medium-high heat (375°F to 400°F).
2. Grill the chicken for about 5-6 minutes per side, or until charred and cooked through.
3. Remove from the grill and allow it to rest before slicing.

Option 3: Baking

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the marinated chicken on it.
3. Bake for 25-30 minutes, flipping halfway through.
4. Broil for an additional 2 minutes for a slightly crispy texture.

Step 3: Prepare the Creamy Garlic Sauce

1. In a small bowl, mix together mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, salt, black pepper, and cumin.
2. Whisk until smooth and well combined.
3. Refrigerate for at least 20 minutes to enhance the flavors.

Step 4: Assemble the Shawarma Wraps

1. Warm the pita bread in a dry pan for about 30 seconds per side.
2. Spread a generous amount of garlic sauce onto each pita.
3. Layer sliced chicken shawarma, cucumbers, tomatoes, shredded lettuce, and pickled turnips.
4. Optionally, add crumbled feta cheese or extra garlic sauce on top.
5. Fold or roll the pita, wrap it in parchment paper, and enjoy!

Variations

• Low-Carb Version: Skip the pita and serve the chicken over a salad with extra garlic sauce.
• Dairy-Free: Use dairy-free yogurt and mayo alternatives for the marinade and sauce.
• Extra Spicy: Add chili flakes or extra cayenne to the marinade for a fiery kick.
• Vegan Alternative: Replace chicken with grilled portobello mushrooms or tofu marinated in the same spices.

Cooking Notes

• Marination Time: For the most flavorful results, marinate overnight.
• Chicken Choice: Chicken thighs stay juicier than chicken breasts, but both work well.
• Resting Time: Let the chicken rest for a few minutes after cooking to retain its juices.

Serving Suggestions

• Serve with hummus, baba ganoush, or tzatziki on the side.
• Pair with a side of crispy fries or roasted potatoes.
• Enjoy with a Middle Eastern rice dish like spiced rice or turmeric-infused basmati rice.
• Serve as a platter with extra salad and warm pita on the side.

Tips

• Use a cast-iron skillet for extra seared and crispy edges.
• Double the recipe and meal prep for the week.
• If grilling, use skewers for easy flipping and even cooking.
• Leftover shawarma tastes amazing in a grain bowl, wrap, or sandwich.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Nutritional Information (Per Serving)

Calories: 420
Protein: 35g
Sodium: 720mg

FAQs

Q1: Can I make the marinade ahead of time?
Yes! You can prepare the marinade up to 3 days in advance and store it in the fridge.

Q2: Can I freeze marinated chicken?
Absolutely! Store marinated chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking.

Q3: How long does the garlic sauce last?
It stays fresh in the fridge for up to a week in an airtight container.

Q4: Can I cook shawarma in an air fryer?
Yes! Air fry at 375°F (190°C) for about 15 minutes, flipping halfway through.

Conclusion

Homemade Chicken Shawarma with Creamy Garlic Sauce is a delicious and easy way to enjoy the bold flavors of Middle Eastern cuisine right at home. Whether you grill, pan-fry, or bake, this dish delivers juicy, spiced chicken wrapped in warm pita with a tangy and creamy garlic sauce. Serve it with fresh vegetables, pickles, and a side of hummus for a complete meal. Perfect for weeknights, meal prep, or entertaining guests—this shawarma recipe is a must-try!