Why You’ll Love This Recipe
This recipe is bold, aromatic, and deeply satisfying. It’s perfect for meal prep, family dinners, or entertaining, and the creamy garlic sauce elevates the spiced chicken into something truly unforgettable.
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Chicken Shawarma with Creamy Garlic Sauce: A Bold, Flavor-Packed Middle Eastern Classic Made at Home
- Total Time: 30 minutes (plus marinating)
- Yield: 6 servings
- Diet: Halal
Description
Juicy, spiced chicken shawarma served with a rich and creamy garlic sauce, perfect for wraps, bowls, or platters with fresh toppings.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1/4 cup plain Greek yogurt
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 cloves garlic, finely grated
- 1 tablespoon lemon juice (for sauce)
- 2 tablespoons water (as needed)
Instructions
- In a bowl, combine olive oil, yogurt, garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper.
- Add chicken thighs and coat well. Marinate for at least 1 hour or overnight for best flavor.
- Preheat a grill pan or skillet over medium-high heat.
- Cook the chicken for 5–6 minutes per side until well browned and fully cooked.
- Remove chicken from heat and let rest for 5 minutes, then slice thinly.
- To make the garlic sauce, whisk together mayonnaise, sour cream or yogurt, grated garlic, lemon juice, and water until smooth.
- Adjust sauce consistency and seasoning as needed.
- Serve chicken shawarma with creamy garlic sauce in wraps, bowls, or on a platter.
Notes
- Serve with pita bread, lettuce, tomatoes, and pickles.
- Chicken can also be baked at 425°F (220°C) for 25–30 minutes.
- The garlic sauce can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling / Pan-Frying
- Cuisine: Middle Eastern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs or chicken breasts
Provide juicy, tender meat that absorbs the shawarma spices beautifully.
Olive oil
Carries the spices and keeps the chicken moist during cooking.
Garlic
Adds depth and savory intensity to both the chicken and the sauce.
Ground cumin
Contributes warm, earthy flavor typical of shawarma seasoning.
Ground paprika
Adds mild smokiness and rich color.
Ground coriander
Brings citrusy warmth that balances the spices.
Ground turmeric
Adds subtle bitterness and golden color.
Ground cinnamon
Provides gentle warmth and depth without sweetness.
Salt
Enhances all flavors in the marinade.
Black pepper
Adds mild heat and balance.
Greek yogurt
Forms the creamy base of the garlic sauce.
Mayonnaise
Adds richness and smooth texture to the sauce.
Lemon juice
Brightens both the chicken and sauce with fresh acidity.
Fresh parsley (optional)
Adds color and freshness when serving.
Directions
Begin by preparing the marinade. In a bowl, combine olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, black pepper, and lemon juice. Add the chicken and coat thoroughly. Cover and marinate for at least 30 minutes, or overnight for best flavor.
Heat a skillet or grill pan over medium-high heat. Cook the chicken until deeply browned on the outside and fully cooked through, turning as needed. Remove from heat and allow the chicken to rest briefly, then slice thinly.
To make the creamy garlic sauce, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth. Adjust thickness with a small amount of water if needed.
Serve the sliced chicken warm with the garlic sauce drizzled over the top or on the side for dipping.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–6
Preparation time: 10 minutes
Marinating time: 30 minutes to overnight
Cooking time: 15–20 minutes
Total time: about 45 minutes (excluding extended marinating)
Storage/reheating
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to four days. Reheat the chicken gently in a skillet or oven. The garlic sauce is best served cold or at room temperature and does not require reheating.
Variations and Customizations
Oven-Baked Shawarma
Bake marinated chicken on a sheet pan until golden and juicy.
Spicy Shawarma
Add cayenne or chili powder to the marinade for heat.
Dairy-Free Sauce
Use dairy-free yogurt and mayo alternatives.
Shawarma Rice Bowls
Serve over seasoned rice with cucumbers and tomatoes.
Pita Wrap Style
Wrap chicken in pita with lettuce and sauce.
Grilled Shawarma
Grill the chicken for smoky charred flavor.
Extra Garlic Sauce
Increase garlic for a stronger, traditional flavor.
Herb-Infused Sauce
Add dill or parsley to the sauce for freshness.
Low-Fat Version
Use all Greek yogurt instead of mayonnaise.
Vegetable Shawarma Plate
Serve with roasted vegetables instead of bread.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs remain juicier and more flavorful.
How long should I marinate the chicken?
At least 30 minutes, but overnight gives the best flavor.
Is shawarma very spicy?
No, it’s warmly spiced rather than hot.
Can I cook this in the oven?
Yes, baking works very well for larger batches.
What makes shawarma taste authentic?
The spice blend and lemon-garlic balance are key.
Can I freeze the chicken?
Yes, freeze after marinating or after cooking.
Is the garlic sauce strong?
It’s garlicky but balanced; adjust garlic to taste.
What sides pair well with shawarma?
Rice, salad, hummus, or roasted vegetables.
Can I meal prep this recipe?
Yes, it stores and reheats very well.
Is this recipe gluten-free?
Yes, if served without bread.
Conclusion
Chicken Shawarma with Creamy Garlic Sauce is a bold, comforting dish that brings the warmth and richness of Middle Eastern flavors into your home kitchen. Juicy, spice-marinated chicken paired with a smooth, garlicky sauce creates a meal that’s both satisfying and versatile. Easy to prepare and perfect for a variety of serving styles, this recipe is sure to become a go-to favorite for flavorful, wholesome meals.
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