This Easy Chicken Shawarma is packed with amazing flavors! It features tender, spiced chicken wrapped in warm pita bread, perfect for a quick meal or a fun gathering.
And let’s talk about that creamy garlic sauce! It’s so good, I could put it on everything. 😂 Making shawarma at home is simple, and it’s one of my go-to meals when friends come over!
Key Ingredients & Substitutions
Chicken Thighs or Breasts: I prefer chicken thighs for their juiciness and flavor, but chicken breasts work too if you prefer leaner meat. You can also use turkey for a similar taste!
Spices: The mix of spices is key for authentic flavor. If you’re low on some, try adding a little curry powder or garam masala as a substitute. Don’t skip the garlic; it adds so much character!
Plain Yogurt or Olive Oil: Yogurt tenderizes the chicken well. If you’re dairy-free, just use a bit more olive oil. For a twist, some people like to use coconut yogurt!
Mayonnaise vs. Greek Yogurt: For the garlic sauce, you can use mayonnaise for creaminess but Greek yogurt will give you a tangy, lighter option. Use whatever you prefer!
How Do You Achieve Juicy Chicken in Shawarma?
Marinating is the secret here! The longer you can marinate the chicken, the more flavor it absorbs and the juicier it becomes. Aim for at least an hour, but if you can let it sit overnight, that’s even better.
- Mix garlic, spices, yogurt (or oil), and lemon juice well before adding chicken.
- Make sure every piece is covered in marinade for even flavor.
- Cooking at medium-high heat helps to get a nice sear while keeping moisture inside.
What’s the Best Way to Make Creamy Garlic Sauce?
When making the creamy garlic sauce, fresh garlic is best. Mincing it very finely or grating helps release its flavors fully. If you’re sensitive to raw garlic, reduce the amount or try roasted garlic for a milder flavor.
- Mix all sauce ingredients in a bowl until smooth.
- If the sauce is too thick, gradually add water until it reaches your desired consistency.
- Let it chill in the fridge for at least 30 minutes before serving. This helps blend the flavors!
Easy Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons plain yogurt or olive oil
- Juice of 1 lemon
For the Creamy Garlic Sauce (Toum-style):
- 1/2 cup mayonnaise or Greek yogurt
- 3 cloves garlic, minced very finely or grated
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt to taste
- 1-2 tablespoons water (to thin if needed)
To Serve:
- Pita bread or flatbreads
- Sliced cucumber
- Chopped tomatoes
- Fresh parsley or cilantro
- Sliced onions
- Pickles (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour for marinating the chicken—3-4 hours is even better if you have the time! Cooking should take around 15-20 minutes, depending on your heat source. Make sure to set aside 30 minutes for the garlic sauce chilling for the best flavor!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the minced garlic with the cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, black pepper, yogurt (or olive oil), and lemon juice. Add the sliced chicken and mix until every piece is coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, but if you can, let it marinate for 3-4 hours or even overnight. This allows the flavors to soak in!
2. Cook the Chicken:
When you’re ready to cook, heat a large skillet or grill pan over medium-high heat. If needed, add a dash of oil to prevent sticking. Cook the marinated chicken slices in batches to avoid overcrowding. Sauté for about 4-5 minutes on each side, until the chicken is thoroughly cooked and has a nice brown color. Transfer the cooked chicken to a plate and cover it to keep it warm.
3. Make the Garlic Sauce:
While the chicken is cooking, let’s whip up that creamy garlic sauce! In a bowl, combine the mayonnaise (or Greek yogurt), finely minced garlic, lemon juice, and olive oil. Whisk everything together until smooth. Taste and add salt as needed. If the sauce is too thick, gradually stir in water until you achieve a creamy, pourable consistency. For best flavor, refrigerate the sauce for about 30 minutes before serving!
4. Assemble the Shawarma:
Warm up some pita bread or flatbreads in a dry skillet or in the microwave. Spread a generous layer of the creamy garlic sauce on each piece of bread, then add the cooked chicken slices. Top with your favorite fresh toppings: sliced cucumber, chopped tomatoes, onions, parsley/cilantro, and pickles if you like. Lots of crunch and color!
5. Serve:
Roll up the pita bread tightly to enclose all the delicious fillings. Serve immediately while everything is warm and fresh. Enjoy your homemade chicken shawarma with creamy garlic sauce—it’s sure to impress!
Happy cooking!
FAQ for Easy Chicken Shawarma with Creamy Garlic Sauce
Can I Use a Different Protein for This Recipe?
Absolutely! You can replace chicken with turkey or even lamb for a different twist. If you’re looking for a vegetarian option, try using marinated and grilled tofu or chickpeas.
How Can I Make This Recipe Spicier?
If you want more heat, increase the amount of cayenne pepper in the chicken marinade. You can also add sliced jalapeños or a dash of hot sauce to the creamy garlic sauce for an extra kick!
Can I Prepare This Dish in Advance?
Yes! You can marinate the chicken ahead of time and store it in the fridge for up to 24 hours. The creamy garlic sauce can also be made ahead; just be sure to store it in an airtight container in the refrigerator, where it will last for about 3 days.
What’s the Best Way to Store Leftovers?
Store any leftover chicken and garlic sauce in separate airtight containers in the fridge. The chicken will keep for about 3-4 days, while the sauce should last for up to a week. Reheat the chicken gently in the microwave or on the stove before serving again!
