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chicken shawarma with creamy garlic sauce

The Best Chicken Shawarma With Creamy Garlic Sauce

Chicken Shawarma with Creamy Garlic Sauce is a flavorful, juicy dish that's a hit for dinner or lunch. Marinated chicken is grilled to perfection, then paired with a tangy and creamy garlic sauce. Served with pita bread or wrapped in a warm flatbread, it's a satisfying meal that brings the authentic taste of the Middle East to your kitchen.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 400 kcal

Ingredients
  

  • For the Chicken Marinade:
  • 4 boneless skinless chicken thighs (or breasts if preferred)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 4 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • For the Creamy Garlic Sauce:
  • 1 cup plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 4 garlic cloves minced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley optional
  • Salt and pepper to taste
  • For Serving:
  • Pita bread or flatbread
  • Sliced cucumbers
  • Sliced tomatoes
  • Fresh parsley or cilantro
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Instructions
 

  • Marinate the Chicken:
  • In a bowl, combine the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper. Whisk until well combined.
  • Add the chicken thighs (or breasts) to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for best results.
  • Make the Creamy Garlic Sauce:
  • In a small bowl, mix the Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil, and parsley (if using). Stir until smooth and well combined.
  • Season with salt and pepper to taste. Set aside in the fridge until ready to serve.
  • Cook the Chicken:
  • Preheat your grill or a grill pan to medium-high heat. If using a grill pan, add a little olive oil to prevent sticking.
  • Grill the chicken for about 5-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C).
  • Remove the chicken from the grill and let it rest for a few minutes before slicing into thin strips.
  • Assemble the Shawarma:
  • Warm the pita bread or flatbreads in the oven or on a pan.
  • Place the sliced chicken on the bread, and top with fresh tomatoes, cucumbers, and a drizzle of creamy garlic sauce.
  • Garnish with fresh parsley or cilantro.
  • Serve:
  • Serve immediately, and enjoy your delicious Chicken Shawarma with Creamy Garlic Sauce!

Notes

  • You can use chicken breasts instead of thighs for a leaner option, though the thighs are juicier.
  • If you prefer a spicier shawarma, add a pinch of cayenne pepper or chili flakes to the marinade.
  • This chicken shawarma works great for meal prep; just store the cooked chicken and creamy garlic sauce separately in airtight containers in the fridge for up to 3 days.
  • You can also serve the shawarma in a salad bowl with quinoa or rice for a different take.

Nutrition

Calories: 400kcalCarbohydrates: 18gProtein: 30gFat: 22gSodium: 600mgFiber: 2gSugar: 5g