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Chicken Shawarma with Creamy Garlic Sauce Recipe
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.
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Total Time 35 minutes
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.