Juicy, char-grilled chicken marinated in warm, smoky spices and served with a luxurious, velvety garlic sauce—this Chicken Shawarma with Creamy Garlic Sauce is nothing short of irresistible. Every bite bursts with Middle Eastern flair, thanks to a marinade that infuses the meat with depth and character. Add to that the cooling tang of a rich garlic yogurt sauce, and you have a dish that strikes a delicious balance between spice and comfort.

Traditionally roasted on a vertical spit, this home-style version recreates the same bold flavors with accessible kitchen tools, without sacrificing authenticity. Whether wrapped in warm pita, tossed in a bowl with fresh veggies, or served over fragrant rice, this shawarma is the kind of meal that turns an ordinary night into a culinary celebration.

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

Explosion of Flavor: The blend of paprika, cumin, coriander, and cinnamon gives the chicken an earthy, bold, and aromatic quality, while the creamy garlic sauce adds just the right tang and richness.
Versatile: Serve it in wraps, over salads, with rice, or as part of a mezze spread—it’s endlessly adaptable.
Meal Prep Friendly: Marinate in advance and cook in batches. It reheats beautifully, making it a favorite for weekly meal planning.
Crowd-Pleaser: From family dinners to dinner parties, this dish never fails to impress.

Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

Before diving into the magic of flavor, let’s talk prep. Great Chicken Shawarma starts with smart preparation and the right tools. Here’s what you’ll need and why each item matters:

Mixing Bowls: Use two separate bowls—one for marinating the chicken and another for preparing the garlic sauce. Glass or stainless steel bowls are ideal to prevent absorption of strong garlic and spice aromas.
Whisk or Spoon: For thoroughly blending the creamy garlic sauce. A whisk ensures your sauce turns out smooth and well-emulsified.
Chef’s Knife & Cutting Board: Essential for trimming and slicing the chicken evenly. Uniform pieces ensure even cooking.
Cast Iron Skillet or Grill Pan: Crucial for achieving that charred, smoky finish. Cast iron retains heat exceptionally well and mimics the searing effect of a traditional shawarma spit.
Tongs or Spatula: Helps turn the chicken without tearing or losing its spice coating.
Measuring Spoons and Cups: Precision is key when dealing with a medley of spices and when balancing the creamy sauce.
Blender or Food Processor (Optional): For those who want ultra-smooth garlic sauce, this step ensures silky consistency.

Preparation Tips

Marinate Overnight: For the deepest flavor, marinate the chicken at least 6 hours—or better yet, overnight. This allows the spices and yogurt to tenderize and penetrate the meat.
Pat Dry Before Cooking: If there’s excess marinade, pat the chicken lightly with a paper towel before grilling to get that golden sear.
Don’t Crowd the Pan: Searing works best in batches. Overcrowding traps steam and leads to soggy, pale meat.
Rest the Chicken: Let the chicken rest for 5 minutes after cooking. This keeps the juices locked in and prevents it from drying out.
Garlic Sauce Tip: Start with a small amount of lemon juice and adjust to taste. Too much can overpower the creaminess.

Ingredients for This Chicken Shawarma with Creamy Garlic Sauce

Here’s everything you’ll need to bring this flavorful dish to life. This list includes both the ingredients for the shawarma and the creamy garlic sauce:

For the Chicken Shawarma:

2 lbs boneless, skinless chicken thighs or breasts (thighs preferred for juiciness)
3 tablespoons plain Greek yogurt (acts as a tenderizer)
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground paprika
1 ½ teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon turmeric
½ teaspoon cayenne pepper (adjust to heat preference)
4 garlic cloves, minced
Juice of 1 lemon
1 teaspoon salt
½ teaspoon black pepper

For the Creamy Garlic Sauce:

1 cup plain Greek yogurt (or labneh for a richer version)
3–4 garlic cloves, finely grated or mashed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon tahini (optional, adds depth)
Salt to taste
1 tablespoon finely chopped parsley or dill (for a fresh herbal note)

Optional Garnishes and Sides:

Fresh chopped parsley
Warm pita or flatbread
Sliced cucumbers, tomatoes, red onions
Pickled turnips or radishes
Cooked rice or couscous (for a bowl-style serving)

Step 1: Marinate the Chicken

In a large mixing bowl, combine the Greek yogurt, olive oil, minced garlic, lemon juice, and all the spices: cumin, paprika, coriander, cinnamon, turmeric, cayenne, salt, and pepper. Whisk until the mixture becomes smooth and aromatic.

Add the chicken pieces to the bowl, tossing thoroughly to ensure every piece is fully coated. Cover the bowl and refrigerate for at least 6 hours or preferably overnight. This extended marination period allows the spices to penetrate deeply and the yogurt to tenderize the meat.

Step 2: Prepare the Creamy Garlic Sauce

In a separate bowl, mix the Greek yogurt, grated garlic, lemon juice, olive oil, and tahini (if using). Stir well until smooth. Add salt to taste and fold in chopped parsley or dill for a refreshing lift.

Refrigerate the sauce until ready to use, which also helps the flavors to meld beautifully.

Step 3: Cook the Chicken

Heat a large cast iron skillet or grill pan over medium-high heat. Lightly oil the surface to prevent sticking.

Working in batches if necessary, add the marinated chicken to the hot pan. Cook each side for about 4–5 minutes, or until the chicken develops a deep golden char and is cooked through (internal temperature should reach 165°F/74°C).

Once done, transfer to a cutting board and let rest for a few minutes before slicing.

Step 4: Assemble and Serve

Slice the cooked chicken into strips or bite-sized chunks. Place over warm pita or flatbread, or serve in a bowl with rice or salad.

Drizzle generously with the creamy garlic sauce and garnish with freshly chopped parsley. Add sides like pickled vegetables or fresh veggies to complete the dish.

Notes

Thighs vs. Breasts: While both work well, chicken thighs deliver juicier and more tender results, especially after high-heat cooking.
Yogurt Base: Don’t skip the yogurt in the marinade—it not only adds flavor but also breaks down muscle fibers, leading to more tender chicken.
Make it Ahead: You can marinate the chicken up to 24 hours in advance and prepare the garlic sauce the day before. Perfect for parties or quick weeknight meals.
Double the Sauce: It’s highly recommended to double the garlic sauce—guests will always want more for dipping, drizzling, or spreading.

Watch Out for These Mistakes While Cooking

Skipping the Rest Time: Cutting into the chicken immediately after cooking will cause the juices to run out, resulting in dry meat.
Overcrowding the Pan: This will steam the chicken rather than sear it, robbing you of that signature charred finish.
Burning the Garlic in the Sauce: Raw garlic is best for that punchy flavor. If using pre-cooked or roasted garlic, you’ll lose some of the authentic sharpness.
Using Nonstick Pans: These don’t give the same searing quality. Opt for cast iron or stainless steel.
Undercooking the Chicken: Always check for doneness using a meat thermometer. Pink centers are a no-go for food safety.
Too Much Lemon Juice in Sauce: Overdoing it can make the sauce too sour. Start small and adjust.
Storing Sauce Warm: Always chill the garlic sauce before serving—it thickens slightly and the flavors become more balanced.
Neglecting to Stir Marinade Well: Uneven spice distribution leads to inconsistent flavor in the chicken.

What to Serve With Chicken Shawarma with Creamy Garlic Sauce?

Chicken Shawarma is incredibly versatile and pairs wonderfully with a wide variety of sides, spreads, and salads. Whether you’re assembling a full Middle Eastern platter or keeping it simple, these accompaniments will elevate your meal.

8 Recommendations

Warm Pita or Flatbread
Ideal for wrapping the shawarma into a handheld sandwich. Lightly toast or grill for best texture.
Pickled Turnips or Radishes
Their bright, briny crunch balances out the richness of the garlic sauce and spices.
Hummus or Baba Ghanoush
These creamy, earthy dips work perfectly as a base or side spread.
Crispy Falafel
Add variety and texture by serving with falafel—crispy on the outside, tender inside.
Fattoush or Tabbouleh Salad
These vibrant salads bring a fresh, zesty contrast to the savory chicken.
Fragrant Basmati or Saffron Rice
Great for shawarma bowls or for soaking up any extra sauce.
Grilled Vegetables
Eggplant, zucchini, and bell peppers add smoky notes and nutritious balance.
Spiced French Fries or Potato Wedges
A modern twist—especially when dunked into that creamy garlic sauce.

Storage Instructions

Refrigeration:
Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. Make sure it cools to room temperature before sealing to avoid moisture buildup. The garlic sauce should also be stored in a sealed container and will keep fresh in the fridge for up to 5 days.

Freezing:
You can freeze the marinated uncooked chicken for up to 3 months. Place it in a freezer-safe zip bag or container. Thaw overnight in the refrigerator before cooking. Avoid freezing the garlic sauce, as it can separate and lose texture when thawed.

Reheating:
To reheat chicken, use a skillet over medium heat or an oven at 350°F (175°C) for 8–10 minutes. Avoid microwaving if possible, as it can dry out the meat and ruin the texture.

Estimated Nutrition

Nutritional values are approximate and based on one serving (1/6 of recipe), including a moderate portion of garlic sauce.

Calories: 390–420 kcal
Protein: 34g
Carbohydrates: 6g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 110mg
Sodium: 510mg
Fiber: 1g
Sugar: 2g

These values may vary slightly depending on specific brands used and whether chicken thighs or breasts are selected.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, though thighs are preferred for their moisture and tenderness. If using breasts, avoid overcooking to prevent dryness.

2. How long should I marinate the chicken?

For best flavor, marinate for at least 6 hours or overnight. If you’re in a rush, even 1 hour can still deliver decent flavor—just expect a milder taste.

3. Is the garlic sauce spicy?

No, it’s garlicky and tangy but not spicy. You can add a pinch of cayenne or chili flakes if you like heat.

4. Can I cook the chicken in the oven or air fryer?

Absolutely. For oven cooking, bake at 425°F (220°C) for 20–25 minutes, flipping halfway. In an air fryer, cook at 375°F (190°C) for about 15–18 minutes.

5. Is this dish gluten-free?

Yes, the chicken and garlic sauce are naturally gluten-free. Just ensure your pita or any sides are also gluten-free if needed.

6. What’s a good substitute for tahini in the sauce?

If you don’t have tahini, simply leave it out or use a small amount of sesame oil or almond butter for a nutty touch.

7. Can I make this recipe dairy-free?

Yes. Use a dairy-free yogurt like coconut or almond-based versions for both the marinade and sauce.

8. What if I don’t have all the spices?

You can use a pre-mixed shawarma spice blend or substitute with what you have, but cumin, paprika, and coriander are the most essential for that signature flavor.

Conclusion

Chicken Shawarma with Creamy Garlic Sauce is the kind of meal that proves just how flavorful and satisfying home-cooked food can be. With its rich, spiced marinade and smooth garlic sauce, it brings together the essence of Middle Eastern street food in your own kitchen. Whether you’re cooking for a family dinner, prepping for the week, or hosting friends, this recipe delivers comfort, boldness, and versatility in every bite.

Ready to make it part of your go-to favorites? With simple ingredients and rich rewards, it’s a dish worth repeating again and again.