Name: Chicken Shawarma with Creamy Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts; 2 tbsp olive oil; 2 tbsp lemon juice; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground paprika; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 1/4 tsp ground cinnamon; 1/2 tsp ground black pepper; 1 tsp salt; 1/4 cup mayonnaise; 1/4 cup Greek yogurt or sour cream; 1 clove fresh garlic, grated; 1 tbsp lemon juice; 1/4 tsp salt; 1–2 tbsp water (to thin sauce, if needed); Pita bread or flatbread, for serving (optional); Sliced cucumbers, tomatoes, lettuce, pickled onions, fresh parsley (optional toppings)

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Chicken Shawarma with Creamy Garlic Sauce is one of my favorite meals when I’m craving bold Middle Eastern flavor that’s both comforting and fresh. The chicken is marinated in a warm blend of spices, then cooked to juicy, golden perfection. Paired with a tangy, garlicky sauce and tucked into a soft pita or served over rice, this dish always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor, yet easy enough to make on a weeknight. The shawarma-style marinade is made from simple spices that I always have in the pantry, and the garlic sauce comes together in minutes. It’s perfect for meal prep, customizable with my favorite toppings, and works great in wraps, bowls, or salads. Every bite is a delicious mix of smoky, savory, and creamy. Chicken Shawarma with Creamy Garlic Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken shawarma:

Boneless, skinless chicken thighs or breasts
Olive oil
Lemon juice
Garlic (minced)
Ground cumin
Ground paprika
Ground turmeric
Ground coriander
Ground cinnamon
Ground black pepper
Salt

For the creamy garlic sauce:

Mayonnaise
Greek yogurt or sour cream
Fresh garlic (grated or minced)
Lemon juice
Salt
Water (to thin, if needed)

Optional for serving:

Pita bread or flatbread
Sliced cucumbers
Chopped tomatoes
Lettuce or greens
Pickled onions or turnips
Fresh parsley

Directions

I mix the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, and all the spices.
I add the chicken and coat it well. I let it marinate in the fridge for at least 1 hour—overnight if I have the time.
When I’m ready to cook, I heat a skillet or grill pan over medium-high heat and cook the chicken for about 5–7 minutes per side, until it’s golden and cooked through.
I remove the chicken, let it rest for a few minutes, then slice it thinly.
For the sauce, I mix the mayonnaise, Greek yogurt, garlic, lemon juice, and salt until smooth. I thin it with a little water if I want a drizzle consistency.
I serve the chicken in warm pita with the garlic sauce and my favorite toppings, or over a bed of rice or greens.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes (plus marinating)
Cook time: 15 minutes
Total time: 30 minutes (plus marinating)

Variations

Sometimes I bake the chicken in the oven or cook it in an air fryer for a hands-off option. I also switch things up by using beef or lamb with the same marinade. If I want a dairy-free garlic sauce, I skip the yogurt and use all mayo with a splash of non-dairy milk. I’ve also made this into a shawarma bowl with rice, roasted veggies, and hummus—it’s a great meal prep option.

Storage/reheating

Leftover chicken stores well in an airtight container in the fridge for up to 4 days. I reheat it in a skillet or microwave until warmed through. The garlic sauce can be kept in the fridge for 3–4 days. I don’t recommend freezing the sauce, but the cooked chicken can be frozen for up to 2 months—just thaw and reheat when needed. Chicken Shawarma with Creamy Garlic Sauce

FAQs

Can I use chicken breasts instead of thighs?

Yes, I’ve used both. Thighs stay juicier, but breasts work well too—I just make sure not to overcook them.

How long should I marinate the chicken?

At least 1 hour, but I get the best flavor when I marinate overnight. The longer it sits, the more flavorful it becomes.

What’s the best way to cook the chicken?

I usually use a skillet or grill pan for that nice char, but baking or air frying also works well—about 20 minutes at 400°F for either method.

Can I make this ahead?

Yes, I often marinate the chicken a day ahead and cook it fresh. The garlic sauce can also be made in advance and stored in the fridge.

Is the garlic sauce very strong?

It can be if I use a lot of raw garlic. I usually start with one clove and adjust to taste. If I want a milder flavor, I let it sit longer—the garlic mellows out over time.

Conclusion

Chicken Shawarma with Creamy Garlic Sauce is a flavorful, satisfying dish that’s easy to make and always a hit. The spice-marinated chicken and zesty garlic sauce are the perfect combo—bold, comforting, and delicious in every bite. Whether I serve it in a wrap, a bowl, or on a plate, it’s a meal I keep coming back to.