There’s something magical about the way spices come alive in Chicken Shawarma. I’ve always loved the bold, smoky flavors, and the contrast of juicy chicken paired with a tangy, creamy sauce. This dish takes me back to the first time I tried street-style shawarma in a bustling city, the scent of grilled meat in the air and warm pita in hand. I wanted to recreate that experience in my own kitchen—but with a twist: a rich, velvety garlic sauce that pulls everything together in one irresistible bite.

What makes this Chicken Shawarma with Creamy Garlic Sauce so special isn’t just the bold flavor—it’s how achievable it is at home. Whether I’m prepping dinner for the family or looking to impress guests, this dish hits the mark every single time. The chicken is marinated to perfection, grilled until beautifully charred, and generously drizzled with a dreamy garlic sauce that will have you licking the spoon. Trust me—once you try it, you’ll crave it on repeat.

Why You’ll Love This Chicken Shawarma with Creamy Garlic Sauce

Packed with Flavor: Every bite is a fusion of smoky, spiced chicken and cool, tangy garlic sauce.
Simple Ingredients: No need for anything fancy—you’ll find most items in your pantry already.
Perfect for Meal Prep: This dish holds up beautifully, making it ideal for lunches or dinners throughout the week.
Versatile: Serve it in a wrap, over rice, or with roasted veggies—it fits wherever you need it to.
Crowd Favorite: Whether for a party or a casual night in, this one always disappears fast.

What’s the Best Chicken to Use for Chicken Shawarma with Creamy Garlic Sauce?

I’ve tested this recipe with different cuts, and hands down, boneless, skinless chicken thighs are the winner. They stay juicy, soak up the marinade like a dream, and grill beautifully with that irresistible char. Chicken breast can work too if you prefer a leaner option, but be extra careful not to overcook it—it dries out quickly.

If you’re looking for speed, pre-cut chicken pieces can save you prep time. Just make sure they’re uniform in size for even cooking. Want to keep things authentic? Thinly sliced pieces that mimic classic shawarma layers give the best texture and flavor payoff.

Options for Substitutions

Whether you’re working with what’s in your fridge or catering to dietary needs, this recipe is super flexible:

Chicken Breast: Works in place of thighs if you’re looking for a leaner option. Marinate longer to keep it juicy.
Yogurt Substitutes: If you’re dairy-free, go with a plant-based yogurt like coconut or almond. Just make sure it’s unsweetened and plain.
No Grill? No Problem!: A cast-iron skillet or even an oven broiler gets the job done.
Vegan Version: Swap chicken for tofu or portobello mushrooms. The marinade still shines!
Garlic Sauce Hack: No time for homemade sauce? Mix store-bought mayo with lemon juice, garlic powder, and a pinch of salt for a quick fix.
Low Carb Option: Serve over a bed of cauliflower rice or wrapped in lettuce instead of pita or rice.

Ingredients for Chicken Shawarma with Creamy Garlic Sauce

Each ingredient in this dish plays an essential role in building layers of flavor, texture, and richness.

Chicken Thighs
These are the star of the show—tender, flavorful, and perfect for soaking up the marinade.
Greek Yogurt
Used in the marinade, it helps tenderize the chicken while adding a subtle tanginess and creamy texture.
Olive Oil
Adds richness and helps the spices cling to the chicken while promoting a beautiful sear when cooking.
Lemon Juice
Brightens the marinade and balances out the richness of the garlic sauce.
Garlic Cloves
Fresh garlic is key here—both in the marinade and the sauce—for that sharp, unmistakable flavor punch.
Ground Cumin, Paprika, Coriander, and Turmeric
This spice blend gives the chicken its signature warm, earthy, and slightly smoky shawarma taste.
Salt and Black Pepper
Essential to bring out the depth in both the chicken and the sauce.
Mayonnaise
Forms the creamy base of the garlic sauce, making it rich and smooth.
White Vinegar
Cuts through the richness of the sauce and adds a touch of sharp acidity.
Parsley (for garnish)
Adds a pop of freshness and color that makes the final dish feel complete.

Step 1: Marinate the Chicken

In a large bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, and all the spices—cumin, paprika, coriander, turmeric, salt, and pepper. Mix well until it forms a thick, aromatic marinade. Add the chicken thighs, making sure each piece is fully coated. Cover and refrigerate for at least 1 hour, though overnight gives the best flavor.

Step 2: Make the Creamy Garlic Sauce

While the chicken marinates, whisk together mayonnaise, minced garlic, white vinegar, lemon juice, salt, and a splash of water until smooth and pourable. Let it chill in the fridge to deepen the flavors.

Step 3: Cook the Chicken

Heat a grill pan, cast-iron skillet, or fire up your grill to medium-high heat. Cook the marinated chicken for about 5–6 minutes on each side, or until fully cooked with a nice char. Let it rest for a few minutes, then slice or cube it into bite-sized pieces.

Step 4: Drizzle and Garnish

Place the cooked chicken on a serving plate or in a bowl. Generously drizzle the creamy garlic sauce over the top. Sprinkle with freshly chopped parsley for a burst of color and freshness.

Step 5: Serve

Serve your Chicken Shawarma hot with warm pita bread, over rice, or with a side salad—however you love it most.

How Long to Cook Chicken Shawarma with Creamy Garlic Sauce

Cooking time can vary slightly depending on the size and cut of your chicken pieces, but here’s the general rule:

Grill or Pan: 5–6 minutes per side over medium-high heat
Oven Option: Bake at 425°F (220°C) for about 20–25 minutes, flipping halfway through
Internal Temp Check: Always make sure the thickest part of the chicken reaches 165°F (74°C) for safe eating

Let the chicken rest for 3–5 minutes after cooking. This helps the juices redistribute and keeps it moist and flavorful.

Tips for Perfect Chicken Shawarma with Creamy Garlic Sauce

Marinate Longer: Aim for at least 1 hour, but overnight is where the real magic happens.
Use Thighs Over Breasts: Thighs stay juicier and hold flavor better, especially when grilling or searing.
High Heat = Char: Don’t be afraid of a little char—it adds that authentic street-style flavor.
Don’t Skip the Resting Time: Resting the chicken keeps it juicy and tender.
Taste the Sauce as You Go: Garlic intensity can vary, so adjust the amount based on your preference.
Slice Against the Grain: When cutting the chicken, go against the grain for maximum tenderness.
Make Extra Sauce: Trust me—you’ll want to drizzle it on everything.
Warm Your Pita or Rice: Serving your shawarma on a warm base elevates the whole experience.

Watch Out for These Mistakes While Cooking

Even a simple recipe like Chicken Shawarma with Creamy Garlic Sauce can go sideways if you’re not careful. Here’s what to avoid:

Skipping the Marinade Time: Rushing the process means missing out on deep flavor. Give it at least an hour.
Overcrowding the Pan or Grill: This traps steam and prevents that beautiful char. Cook in batches if needed.
Using Too Much Garlic in the Sauce: Raw garlic can overpower. Start small, taste, and adjust.
Not Drying the Chicken Before Cooking: Excess marinade on the surface can steam instead of sear the chicken.
Undercooking or Overcooking: Use a meat thermometer to make sure you hit that perfect 165°F.
Using Low Heat: High heat is key for that signature shawarma crust and flavor.
Forgetting to Let the Chicken Rest: Cutting too soon causes all the juices to run out.
Serving It Dry: Don’t skimp on that creamy garlic drizzle—it brings the whole dish together.

What to Serve With Chicken Shawarma with Creamy Garlic Sauce?

1. Warm Pita Bread

Soft, fluffy pita is the traditional and most satisfying way to scoop up shawarma and sauce.

2. Turmeric Rice

Fragrant and golden, it complements the warm spices in the chicken beautifully.

3. Pickled Vegetables

Crunchy, tangy pickles add brightness and contrast to the rich, savory flavors.

4. Chopped Cucumber-Tomato Salad

A fresh, juicy salad balances out the bold spices with a crisp, clean bite.

5. Roasted Potatoes

Crispy on the outside, soft on the inside—they soak up every drop of that garlic sauce.

6. Hummus or Baba Ghanoush

Creamy dips pair well with the chicken and offer a rich, earthy sidekick.

7. Lettuce Wraps

Great for a low-carb option—load them with shawarma, sauce, and salad for a lighter twist.

8. French Fries

Middle Eastern street food meets classic comfort food. It’s indulgent, but oh so good.

Storage Instructions

Chicken Shawarma with Creamy Garlic Sauce stores really well, making it a great make-ahead option.

Refrigerator: Store the cooked chicken in an airtight container for up to 4 days. Keep the garlic sauce in a separate container, also refrigerated, for up to 1 week.
Freezer: You can freeze the marinated uncooked chicken for up to 2 months. Thaw in the fridge overnight before cooking. Cooked chicken can also be frozen, but it’s best without the sauce.
Reheating: Warm the chicken in a skillet over medium heat or in the microwave for 1–2 minutes. Stir the sauce well before serving, and if it’s too thick, add a splash of water or lemon juice.

Estimated Nutrition (Per Serving)

Note: This is an estimate and may vary depending on the exact ingredients used.

Calories: 390
Protein: 28g
Fat: 27g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 480mg

It’s a balanced meal rich in protein and healthy fats, perfect for low-carb or keto-friendly diets—especially when served without pita or rice.

Frequently Asked Questions

How long should I marinate the chicken for the best flavor?

Ideally, marinate it overnight in the fridge. If you’re in a rush, aim for at least 1 hour to allow the flavors to soak in.

Can I use store-bought shawarma spice mix instead of individual spices?

Yes! If you have a quality store-bought shawarma mix, feel free to use about 1–2 tablespoons in place of the individual spices.

Is the garlic sauce spicy?

No, it’s not spicy—it’s more tangy and creamy with a punch of garlic. You can always add a pinch of cayenne if you want heat.

Can I make the garlic sauce ahead of time?

Absolutely. In fact, it tastes even better after a few hours in the fridge. Just stir well before serving.

What’s the best way to get that charred texture without a grill?

A cast-iron skillet on high heat or using the broiler in your oven will give you a great sear and similar flavor.

Can I double the recipe for a crowd?

Definitely. Just make sure not to overcrowd your pan or grill—cook in batches to keep the chicken nicely seared.

Is this recipe gluten-free?

Yes, the chicken and garlic sauce are naturally gluten-free. Just serve with gluten-free sides like rice or lettuce wraps instead of pita.

Can I use an air fryer to cook the chicken?

Yes! Preheat your air fryer to 375°F and cook the chicken for 15–18 minutes, flipping halfway through, until fully cooked and crisp on the edges.

Conclusion

Chicken Shawarma with Creamy Garlic Sauce is one of those recipes that feels like a treat every single time. It’s bold, satisfying, and layered with flavor—from the juicy, spice-loaded chicken to the silky, garlicky sauce that ties it all together. Whether you’re making it for a quick weeknight dinner or a weekend gathering, it’s guaranteed to steal the spotlight. Once you’ve made it, you’ll want to keep this recipe close—it’s a keeper in every sense.