Chicken Shawarma with Creamy Garlic Sauce – Juicy, Flavor-Packed, and Homemade

This chicken shawarma with creamy garlic sauce is one of my favorite ways to bring bold Middle Eastern flavors into my kitchen. It’s marinated in a vibrant mix of spices, cooked until juicy and golden, and wrapped in warm flatbread with fresh veggies and that dreamy garlic sauce. Whether I serve it in a wrap or over rice, it’s always a hit.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into something truly special. The marinade infuses the chicken with rich, savory flavor, while the creamy garlic sauce adds the perfect tangy, garlicky kick. It’s satisfying, easy to make, and great for meal prep. Plus, it tastes like something from a restaurant, but made right at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken shawarma:

• boneless, skinless chicken thighs or breasts
• olive oil
• lemon juice
• garlic (minced)
• ground cumin
• ground coriander
• smoked paprika
• ground turmeric
• ground cinnamon
• salt and black pepper

For the creamy garlic sauce:

• mayonnaise
• Greek yogurt or sour cream
• garlic (finely minced or grated)
• lemon juice
• salt

For serving (optional):

• flatbread or pita
• lettuce or shredded cabbage
• tomatoes (sliced)
• cucumbers (sliced)
• onions (thinly sliced)

directions

1. I start by mixing all the marinade ingredients in a bowl, then add the chicken and coat it well. I let it marinate for at least 1 hour, but overnight gives the best flavor.

2. I cook the marinated chicken in a hot skillet or on a grill until it’s golden brown and cooked through, then I let it rest before slicing it thinly.

3. For the garlic sauce, I whisk together mayo, yogurt, garlic, lemon juice, and salt until smooth and creamy.

4. To assemble, I add sliced chicken, veggies, and a generous drizzle of garlic sauce to warm flatbread or pita, then roll it up or serve it open-style.

Servings and timing

Serves 4
Prep time: 15 minutes
Marinate time: 1 hour (or overnight)
Cook time: 15–20 minutes
Total time: about 1 hour 30 minutes

Variations

• I sometimes use beef or lamb instead of chicken for a different twist.

• For a low-carb option, I serve the shawarma in lettuce wraps or over a salad.

• I like to add pickled turnips or chili paste for an extra tangy or spicy kick.

• When I want a dairy-free version, I swap Greek yogurt with a plant-based yogurt in the garlic sauce.

storage/reheating

I store the cooked chicken in an airtight container in the fridge for up to 4 days. The garlic sauce also keeps well in the fridge for about 5 days.
To reheat the chicken, I use a skillet or microwave until warmed through. I usually assemble the wraps fresh each time to keep the veggies crisp and the bread soft.

FAQs

Can I bake the chicken instead of grilling?

Yes, I often bake it at 400°F for about 25–30 minutes or until fully cooked. I like to broil it for the last few minutes to get a little char on top.

What does shawarma taste like?

Shawarma has a deep, spiced flavor—savory, slightly tangy, and incredibly aromatic. The cinnamon and turmeric give it warmth, while the lemon juice adds brightness.

Can I make this recipe ahead of time?

Absolutely. I often marinate the chicken overnight and cook it the next day. The garlic sauce can also be made a few days in advance.

What’s the best cut of chicken for shawarma?

I prefer boneless, skinless thighs for juiciness, but breasts work great too if I don’t overcook them. The marinade helps keep them tender.

Is the garlic sauce very strong?

It’s garlicky but balanced with yogurt and lemon juice. If I want a milder version, I reduce the garlic or roast it beforehand for a sweeter flavor.

Conclusion

Chicken shawarma with creamy garlic sauce is a comfort food I keep coming back to. It’s rich, flavorful, and satisfying in every bite. Whether I’m loading it into a wrap, topping a salad, or serving it over rice, it’s a meal that brings big flavor with minimal effort. This one’s always on repeat in my kitchen.