Juicy Chicken Shawarma with Creamy Garlic Sauce Recipe Idea

I recently made this Chicken Shawarma with Creamy Garlic Sauce Recipe at home, and honestly, it tasted even better than takeout. I love how the spices soak into the chicken and create that irresistible street-food aroma in my kitchen.

When I wrapped it in warm pita and added the garlic sauce, everyone at home was instantly excited. It felt like bringing a restaurant-style meal right to my dining table.

If you enjoy bold flavors and easy homemade meals, you might also enjoy the Kung Pao Chicken Noodles Recipe, which is equally flavorful and quick to make.

Ingredients Section

These ingredients combine to create juicy, flavorful chicken and a rich garlic sauce that tastes authentic and comforting. Using fresh spices and proper marination makes a huge difference in taste and texture.

For the Chicken Marinade

• 1½ pounds boneless, skinless chicken thighs or breasts – Thighs stay juicier, but breasts work well if you prefer lean meat.
• 3 tablespoons olive oil – Helps spices coat the chicken evenly while keeping it moist.
• 3 tablespoons plain yogurt – Tenderizes the chicken and helps spices stick better.
• Juice of 1 lemon – Adds brightness and helps soften the meat. Fresh lemon is always better than bottled.
• 4 garlic cloves, minced – Fresh garlic gives deeper flavor than powdered versions.
• 1 teaspoon ground cumin – Adds warm, earthy depth typical of shawarma seasoning.
• 1 teaspoon paprika – Provides mild sweetness and color. Smoked paprika adds extra flavor.
• 1 teaspoon ground coriander – Adds citrusy spice that complements lemon well.
• ½ teaspoon turmeric – Gives subtle flavor and signature golden color.
• ½ teaspoon ground cinnamon – Adds warmth without making the dish sweet.
• ½ teaspoon cayenne pepper – Optional but adds gentle heat. Adjust to taste.
• ¾ teaspoon salt – Enhances all spices in the marinade.
• ½ teaspoon black pepper – Balances flavors with mild heat.

For the Creamy Garlic Sauce

• ½ cup mayonnaise – Forms the creamy base of the sauce. Use good-quality mayo for best flavor.
• ½ cup plain Greek yogurt – Lightens the sauce while adding tang.
• 3 garlic cloves, finely grated – Freshly grated garlic gives bold authentic flavor.
• 2 tablespoons lemon juice – Adds freshness and balances richness.
• 1 tablespoon olive oil – Smooths texture and enhances flavor.
• ¼ teaspoon salt – Adjust to taste.

For Serving

• Warm pita bread or flatbread – Holds fillings well and stays soft.
• Sliced tomatoes – Add freshness and juiciness.
• Sliced cucumbers – Provide cool crunch.
• Shredded lettuce – Adds light texture.
• Pickled onions or pickles – Optional but traditional and flavorful.

Note: Ingredient quantities yield approximately 4–5 servings depending on portion size.

Variations

This shawarma recipe is flexible and easy to adjust depending on taste or dietary needs.

You can make it dairy-free by replacing yogurt with dairy-free yogurt alternatives. For a low-carb option, serve chicken over salad bowls instead of pita. Add grilled vegetables like peppers or zucchini for extra flavor.

You can also use turkey or lamb instead of chicken for variation. A drizzle of hot sauce or tahini adds an extra flavor boost. You can even pair it with other recipes like the Kung Pao Chicken Noodles Recipe for a diverse menu.

Cooking Time

This recipe is perfect for both weeknights and weekend cooking.

• Prep Time: 15 minutes (plus marinating time)
• Cooking Time: 15–20 minutes
• Total Time: About 35 minutes active cooking, plus 1–8 hours marination

Equipment You Need

• Mixing bowl – Used for preparing marinade and coating chicken evenly.
• Large skillet or grill pan – Helps cook chicken with good browning.
• Tongs – Useful for turning chicken while cooking.
• Knife and cutting board – Needed for slicing vegetables and chicken.
• Small bowl – Used to prepare creamy garlic sauce.

How to Make Chicken Shawarma with Creamy Garlic Sauce Recipe?

This recipe is simple and perfect for home cooks wanting restaurant-style results. Preparing the marinade ahead helps deepen flavor. Cooking is quick, making it great for both busy nights and relaxed dinners.

Prepare the Marinade

Combine olive oil, yogurt, lemon juice, garlic, and spices in a bowl. Mix thoroughly until smooth. Coat chicken evenly and let it marinate for at least one hour or overnight.

Cook the Chicken

Heat a skillet or grill pan over medium-high heat and cook marinated chicken. Turn occasionally until cooked through and nicely browned. Rest chicken briefly before slicing.

Slice the Chicken

Slice cooked chicken into thin strips after resting. This keeps juices inside the meat. Thin slices make wrapping and serving easier.

Make Creamy Garlic Sauce

Whisk mayonnaise, yogurt, lemon juice, garlic, olive oil, and salt until smooth. Chill briefly to thicken flavors. Adjust garlic or lemon to taste.

Assemble Shawarma Wraps

Place sliced chicken on warm pita with vegetables and drizzle garlic sauce. Wrap tightly for easy eating. Serve immediately while warm.

Optional Final Touch

You can toast assembled wraps lightly in a pan for extra texture. This step adds crispness without drying fillings. Serve hot for best flavor.

Additional Tips for Making This Recipe Better

After making this recipe multiple times, I’ve discovered small improvements that boost flavor.

• I marinate chicken overnight whenever possible for deeper spice flavor.
• I cook chicken in batches so it browns instead of steaming.
• I warm pita bread before serving to prevent cracking while wrapping.
• I sometimes add smoked paprika for extra grilled flavor indoors.
• I let garlic sauce chill for 20 minutes so flavors blend better.

How to Serve Chicken Shawarma with Creamy Garlic Sauce Recipe?

This dish shines when served fresh and warm with colorful toppings. Serve shawarma wraps with fries, roasted potatoes, or a light salad on the side. You can also turn it into a shawarma bowl with rice or couscous. Garnish plates with chopped parsley, lemon wedges, or extra garlic sauce drizzle for a restaurant-style presentation.

Nutritional Information

Approximate nutrition per serving may vary based on portions.

• Calories: Around 450 calories per serving depending on toppings
• Protein: Approximately 30 grams from seasoned chicken
• Carbohydrates: Around 35 grams including pita bread and vegetables
• Fat: About 22 grams from marinade and garlic sauce

Make Ahead and Storage

This recipe is excellent for meal prep and leftovers.

Refrigerating

Store cooked chicken separately in airtight containers for up to 4 days. Garlic sauce also keeps well refrigerated and improves in flavor over time.

Freezing

Freeze cooked chicken portions for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat chicken in a skillet or microwave until warmed through. Add fresh vegetables and sauce after reheating for best texture.

Why You’ll Love This Recipe?

This shawarma recipe combines bold flavors and easy preparation, making it a household favorite. Here’s why it keeps getting repeated in many kitchens.

• Restaurant-style flavor at home
The marinade recreates authentic shawarma taste, letting you enjoy takeout flavors without leaving home.

• Easy and quick preparation
Most of the work happens during marination, making cooking fast and stress-free.

• Perfect for customization
You can serve it as wraps, bowls, or salads while adjusting toppings and sauces to taste.

• Great for meal prep
Cooked chicken stores well, allowing quick lunches or dinners throughout the week.

• Crowd-pleasing comfort food
The combination of juicy chicken and creamy garlic sauce satisfies both adults and kids alike.

This Chicken Shawarma with Creamy Garlic Sauce recipe delivers bold street-food flavor in a simple homemade meal. Once you try it, you’ll realize how easy it is to recreate your favorite shawarma right in your own kitchen.

Ben Carraoli

Chicken Shawarma with Creamy Garlic Sauce Recipe

I recently made this chicken shawarma with creamy garlic sauce at home, and honestly, it tasted even better than takeout. I love how the spices soak into the chicken and create that irresistible street-food aroma in my kitchen.

Print Recipe Pin Recipe

Total Time 35 minutes mins

Servings: 5

Ingredients Method Notes

Ingredients

  

• 1½ pounds boneless skinless chicken thighs or breasts – Thighs stay juicier, but breasts work well if you prefer lean meat.
• 3 tablespoons olive oil – Helps spices coat the chicken evenly while keeping it moist.
• 3 tablespoons plain yogurt – Tenderizes the chicken and helps spices stick better.
• Juice of 1 lemon – Adds brightness and helps soften the meat. Fresh lemon is always better than bottled.
• 4 garlic cloves minced – Fresh garlic gives deeper flavor than powdered versions.
• 1 teaspoon ground cumin – Adds warm earthy depth typical of shawarma seasoning.
• 1 teaspoon paprika – Provides mild sweetness and color. Smoked paprika adds extra flavor.
• 1 teaspoon ground coriander – Adds citrusy spice that complements lemon well.
• ½ teaspoon turmeric – Gives subtle flavor and signature golden color.
• ½ teaspoon ground cinnamon – Adds warmth without making the dish sweet.
• ½ teaspoon cayenne pepper – Optional but adds gentle heat. Adjust to taste.
• ¾ teaspoon salt – Enhances all spices in the marinade.
• ½ teaspoon black pepper – Balances flavors with mild heat.
• For the Creamy Garlic Sauce
• ½ cup mayonnaise – Forms the creamy base of the sauce. Use good-quality mayo for best flavor.
• ½ cup plain Greek yogurt – Lightens the sauce while adding tang.
• 3 garlic cloves finely grated – Freshly grated garlic gives bold authentic flavor.
• 2 tablespoons lemon juice – Adds freshness and balances richness.
• 1 tablespoon olive oil – Smooths texture and enhances flavor.
• ¼ teaspoon salt – Adjust to taste.
• Warm pita bread or flatbread – Holds fillings well and stays soft.
• Sliced tomatoes – Add freshness and juiciness.
• Sliced cucumbers – Provide cool crunch.
• Shredded lettuce – Adds light texture.
• Pickled onions or pickles – Optional but traditional and flavorful.

Method

 

1. Combine olive oil, yogurt, lemon juice, garlic, and spices in a bowl. Mix thoroughly until smooth. Coat chicken evenly and let it marinate for at least one hour or overnight.
2. Heat a skillet or grill pan over medium-high heat and cook marinated chicken. Turn occasionally until cooked through and nicely browned. Rest chicken briefly before slicing.
3. Slice cooked chicken into thin strips after resting. This keeps juices inside the meat. Thin slices make wrapping and serving easier.
4. Whisk mayonnaise, yogurt, lemon juice, garlic, olive oil, and salt until smooth. Chill briefly to thicken flavors. Adjust garlic or lemon to taste.
5. Place sliced chicken on warm pita with vegetables and drizzle garlic sauce. Wrap tightly for easy eating. Serve immediately while warm.
6. You can toast assembled wraps lightly in a pan for extra texture. This step adds crispness without drying fillings. Serve hot for best flavor.

Notes

• I marinate chicken overnight whenever possible for deeper spice flavor.
• I cook chicken in batches so it browns instead of steaming.
• I warm pita bread before serving to prevent cracking while wrapping.
• I sometimes add smoked paprika for extra grilled flavor indoors.
• I let garlic sauce chill for 20 minutes so flavors blend better.