Creamy Garlic Chicken Shawarma

This creamy garlic chicken shawarma is a simple yet deeply satisfying dish that brings Middle Eastern flavors right to your kitchen. The marinated chicken turns tender and flavorful while the creamy garlic sauce adds a cool tangy richness that ties everything together. It’s perfect for a quick weeknight dinner or an impressive meal when friends come over.

I first made this on a whim with chicken thighs in the fridge and it quickly became a staple for casual dinners in our house. The balance between smoky, tangy, and creamy hits every time.

Ingredients

• Chicken thighs or breasts: thinly sliced for quick cooking and tender results choose fresh chicken with a pink color and no unpleasant smell
• Garlic: minced adds pungent aroma and depth use fresh cloves for the best flavor
• Plain Greek yogurt: acts as a tenderizing marinade base and adds creaminess pick a thick, creamy style for richness
• Olive oil: adds smoothness and helps spices coat the chicken evenly use good quality extra virgin
• Lemon juice: brightens the marinade and sauce for a fresh zing look for fresh lemons rather than bottled
• Ground cumin: brings warm earthy notes essential to shawarma flavor choose fresh ground for more aroma
• Ground coriander: adds a citrusy, nutty undertone
• Smoked paprika: introduces a subtle smoky flavor sealed jars keep spices fresh longer
• Ground turmeric: gives vibrant color and slight earthiness use a bright yellow powder
• Ground cinnamon: adds warmth and a subtle hint of sweetness
• Chili powder: optional for a touch of heat adjust according to your preference
• Salt and black pepper: balance and enhance overall flavors
• Fresh parsley or cilantro: chopped for garnish adds freshness and color select vibrant green leaves with no wilting

Instructions

Make the Marinade:

In a mixing bowl combine Greek yogurt olive oil lemon juice minced garlic cumin coriander smoked paprika turmeric cinnamon chili powder salt and pepper. Stir thoroughly until you have a smooth marinade with spices evenly distributed. This creates the flavor base that penetrates the chicken.

Marinate the Chicken:

Add the thinly sliced chicken to the bowl. Toss well making sure every piece is coated in the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour or preferably overnight. This resting time allows the chicken to soak up all the spices and flavors deeply.

Prepare the Creamy Garlic Sauce:

While the chicken marinates mix the creamy garlic sauce in a separate bowl. Combine mayonnaise Greek yogurt minced garlic lemon juice salt and pepper. Stir well tasting and adjusting seasoning as needed. Keep refrigerated until serving to keep it fresh and cool.

Cook the Chicken:

Heat a large skillet or grill pan over medium-high heat until hot. Add the marinated chicken slices in a single layer, avoiding overcrowding. Cook for five to seven minutes stirring occasionally until the chicken is cooked through and has a nice browned color. This step seals in the flavor and ensures juicy meat.

Warm the Pita:

While the chicken cooks, warm your pita or flatbreads by placing them in a dry pan or microwaving briefly for about 20 seconds until warm and pliable. This makes them easier to fold and eat.

Assemble Your Shawarma:

Spread a generous spoonful of creamy garlic sauce onto the warm pita. Layer on the cooked chicken followed by fresh sliced cucumbers tomatoes and red onions. Add pickles or pickled turnips for extra zest if you like. Finish with a sprinkle of fresh parsley or cilantro for color and brightness.

My favorite ingredient is the smoked paprika because it adds such a rich smoky background essential to authentic shawarma flavor. This dish reminds me of summer family gatherings where everyone made their own wraps around the table, sharing stories and laughter.

Storage Tips

Store any leftover cooked chicken in an airtight container in the refrigerator for up to three days. The flavors actually deepen after a day. Keep the creamy garlic sauce separate to prevent soggy bread. Warm leftovers gently in a skillet to maintain texture without drying out.

Ingredient Swaps

Chicken thighs are ideal for juiciness but you can use chicken breasts if you prefer leaner meat. Greek yogurt in the marinade works well because it is thick and tangy if unavailable, try sour cream. Mayonnaise in the sauce can be substituted with extra yogurt for a lighter version or vegan mayo for a dairy-free option.

Serving Ideas

Serve the shawarma with simple sides like a fresh cucumber and tomato salad or roasted vegetables. For a heartier meal, add some aromatic rice or couscous on the side. Try stuffing it into pita pockets with pickled vegetables for a grab-and-go lunch.

This shawarma recipe is a crowd-pleaser that combines ease with bold flavors and a satisfying texture.

Frequently Asked Recipe Questions

→ What type of chicken works best?

Boneless, skinless thighs or breasts work well, with thighs offering extra moisture and tenderness.

→ How long should the chicken marinate?

Marinating for at least one hour is good, but overnight yields deeper flavor and juicier meat.

→ Can I adjust the spice level?

Yes, chili powder is optional and can be added according to your preferred heat level.

→ What sides or toppings complement this dish?

Fresh cucumbers, tomatoes, red onions, pickles, and fresh parsley or cilantro add brightness and texture.

→ How do I make the creamy garlic sauce?

Combine mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper; mix thoroughly and refrigerate until serving.