Few meals capture the magic of bold spices and comforting flavors quite like Chicken Shawarma. The aroma of warm cumin, paprika, and garlic sizzling in a skillet instantly transforms an ordinary evening into something special. Whether you’re planning a relaxed family dinner, hosting friends for a casual gathering, or simply craving something vibrant and satisfying, this Chicken Shawarma with Garlic Sauce delivers unforgettable flavor in every bite.
Inspired by traditional Middle Eastern street food, this homemade version brings that iconic taste right into your kitchen. Instead of a vertical rotisserie, we use a simple skillet or oven method to achieve tender, juicy chicken infused with spices. Paired with a creamy garlic sauce that’s rich, tangy, and silky smooth, this recipe is pure comfort wrapped in warm flatbread.
What Makes This Chicken Shawarma So Irresistible
Authentic shawarma is all about layering flavors. The marinade penetrates the chicken, while the garlic sauce adds creamy balance to the warm spices.
Here’s why this version stands out:
- Deeply seasoned, juicy chicken
- Simple pantry spice blend
- Creamy homemade garlic sauce
- Quick and easy cooking method
- Perfect for wraps, bowls, or platters
It’s bold yet balanced, rich yet refreshing.
Ingredients You Will Need
For the Chicken Marinade
- 1 ½ pounds (680 g) boneless, skinless chicken thighs or breasts
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) plain Greek yogurt
- 4 cloves garlic, minced
- 2 teaspoons (4 g) ground cumin
- 2 teaspoons (4 g) ground paprika
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground turmeric
- 1 teaspoon (5 g) salt
- ½ teaspoon (1 g) black pepper
- ½ teaspoon (1 g) ground cinnamon
- 2 tablespoons (30 ml) fresh lemon juice
For the Creamy Garlic Sauce
- 1 cup (240 g) plain Greek yogurt
- 2 tablespoons (30 ml) fresh lemon juice
- 3 cloves garlic, finely grated
- 2 tablespoons (30 ml) olive oil
- ¼ teaspoon (1 g) salt
- 2 tablespoons (8 g) chopped fresh parsley
For Serving
- 4–6 warm pita breads or flatbreads
- 1 cup (120 g) sliced tomatoes
- 1 cup (120 g) sliced cucumbers
- ½ cup (60 g) thinly sliced red onion
- 1 cup (60 g) shredded lettuce
Step-by-Step Instructions
1. Marinate the Chicken
In a large bowl, whisk together:
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) Greek yogurt
- 4 cloves garlic
- Cumin, paprika, coriander, turmeric
- Salt, pepper, cinnamon
- 2 tablespoons (30 ml) lemon juice
Add chicken and coat thoroughly.
Cover and refrigerate for at least 1 hour, preferably 4–8 hours for maximum flavor.
2. Cook the Chicken
Heat a large skillet over medium-high heat.
Add marinated chicken and cook 5–7 minutes per side until internal temperature reaches 165°F (74°C).
Alternatively, bake at 425°F (220°C) for 20–25 minutes.
Let rest 5 minutes, then slice thinly.
3. Prepare the Garlic Sauce
In a bowl, combine:
- 1 cup (240 g) Greek yogurt
- 2 tablespoons (30 ml) lemon juice
- 3 cloves grated garlic
- 2 tablespoons (30 ml) olive oil
- ¼ teaspoon (1 g) salt
Whisk until smooth and creamy. Stir in parsley.
Refrigerate until ready to serve.
4. Assemble the Shawarma
Warm the pita breads.
Fill with sliced chicken, tomatoes, cucumbers, red onion, and lettuce.
Drizzle generously with creamy garlic sauce.
Serve immediately.
Why This Recipe Works
Yogurt-Based Marinade
The yogurt tenderizes the chicken while helping spices adhere evenly.
Balanced Spice Blend
Warm spices like cumin and cinnamon create depth, while lemon juice brightens the flavor.
Creamy Garlic Sauce
The sauce cools and complements the spiced chicken perfectly.
Pro Tips for Perfect Shawarma
Slice Chicken Thinly
Thin slices ensure even distribution inside wraps.
Don’t Overcook
Chicken thighs are more forgiving, but breasts should be monitored closely.
Let It Rest
Resting keeps juices locked inside.
Make Sauce Ahead
Garlic sauce tastes even better after chilling for 1–2 hours.
Serving Ideas
- Shawarma wraps
- Shawarma rice bowls
- Over quinoa
- With roasted vegetables
- On a platter with hummus and warm bread
Storage and Meal Prep
- Store cooked chicken in airtight container up to 4 days.
- Garlic sauce lasts 3–4 days refrigerated.
- Reheat chicken gently in skillet to avoid drying.
- Perfect for weekly meal prep bowls.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes. Both work well. Thighs are juicier, while breasts are leaner. Cook until internal temperature reaches 165°F (74°C).
2. How long should I marinate the chicken?
At least 1 hour is recommended, but 4–8 hours provides deeper flavor penetration.
3. Can I grill the chicken?
Absolutely. Grill over medium-high heat for 5–7 minutes per side until fully cooked.
4. Is this recipe spicy?
No, it’s warmly spiced rather than spicy. You can add ½ teaspoon (1 g) cayenne pepper if you prefer heat.
Final Thoughts
This Irresistible Chicken Shawarma with Garlic Sauce is a celebration of bold spices, creamy texture, and fresh ingredients. It captures the essence of street-style shawarma while being simple enough for home cooks.
The marinade infuses the chicken with warmth and depth, while the garlic sauce delivers creamy brightness that ties everything together. Wrapped in warm pita with crisp vegetables, each bite offers contrast and harmony at once.
It’s a recipe that invites sharing. Whether served as a wrap, bowl, or platter, it transforms ordinary ingredients into something truly special. Once you taste the balance of spice and creaminess, this dish is sure to become a regular favorite in your dinner rotation.
