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Chicken Shawarma with Creamy Garlic Sauce Recipe
Ash Tyrrell

Chicken Shawarma with Creamy Garlic Sauce Recipe

I recently made this Chicken Shawarma with Creamy Garlic Sauce recipe, and it instantly became one of my favorites. The chicken was tender, juicy, and bursting with Middle Eastern spices, while the creamy garlic sauce added a rich, tangy layer of flavor. I loved how easy it was to make at home without complicated equipment.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 –3 pounds boneless skinless chicken thighs or breasts – Thighs stay juicier; breast works for leaner option.
  • 1 cup plain Greek yogurt – Tenderizes chicken and adds creamy texture.
  • ¼ cup olive oil – Helps marinate and cook chicken evenly.
  • Juice of 1 lemon – Adds bright acidity that balances spices.
  • 2 teaspoons ground cumin – Provides warm earthy flavor.
  • 1 teaspoon smoked paprika – Adds smoky sweetness and color.
  • 1 teaspoon ground turmeric – Gives golden hue and subtle depth.
  • ½ teaspoon salt – Enhances all flavors in the marinade.
  • 4 cloves garlic minced – Fresh garlic gives authentic flavor.
  • 1 teaspoon ground coriander – Adds citrusy notes to complement chicken.
  • For the creamy garlic sauce: 1 cup Greek yogurt 1 tablespoon mayonnaise, 2 tablespoons lemon juice, 1 tablespoon olive oil, 4 cloves garlic (minced), pinch of salt, optional paprika or fresh herbs.

Method
 

  1. In a large bowl, combine Greek yogurt, olive oil, lemon juice, garlic, and spices. Coat the chicken thoroughly and let it marinate for at least 2 hours, preferably overnight. This ensures tender, flavorful meat.
  2. Choose your method: grill, bake, or pan-sear. Grill on medium-high heat 6–8 minutes per side, bake at 425°F for 20–25 minutes, or pan-sear 5–7 minutes per side. Chicken should reach 165°F internally.
  3. In a bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil, and salt until smooth. Add paprika or herbs if desired. This sauce complements the spiced chicken perfectly.
  4. Slice chicken into strips and drizzle generously with creamy garlic sauce. Serve with fresh vegetables, pita, or rice. Garnish with parsley or cilantro for color and freshness

Notes

  • I always marinate chicken overnight for maximum flavor.
  • I lightly pound chicken for even cooking and better spice absorption.
  • I add extra lemon juice to the sauce for a fresh, tangy kick.
  • I use a grill pan indoors if the weather doesn’t allow outdoor grilling.
  • I slice chicken thinly after resting to keep it juicy and tender.