This easy chicken shawarma recipe packs a punch with flavorful spices and tender chicken. Topped with creamy garlic sauce, it’s sure to be a hit at your table!
Honestly, the garlic sauce might just be my favorite part—it’s creamy and dreamy! I love to serve it with warm pita and fresh veggies for a tasty meal.
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs because they stay juicy during cooking. If you prefer a leaner option, chicken breasts work too. For a different flavor, try substituting turkey—it’s just as tasty!
Spices: The combination of cumin, paprika, and turmeric gives shawarma its signature flavor. If you don’t have cayenne pepper, try a pinch of chili powder for a milder heat. For a twist, smoked paprika can add a depth of flavor!
Yogurt: Greek yogurt is excellent for the sauce as it’s thick and creamy. If you need a dairy-free option, coconut yogurt works surprisingly well. Mayonnaise is also a great base for that creamy sauce if you’re not worried about dairy.
Garlic: Freshly minced garlic gives the best flavor, but you can use garlic powder in a pinch. Just use about half the amount since powder is more concentrated.
How Do I Ensure My Chicken is Flavorful and Tender?
Marinating the chicken is crucial for infusing flavor and tenderness—don’t skip this step! Ideally, let it marinate overnight, but if you’re short on time, aim for at least 1 hour. This allows those spices to really soak in.
- Mix the marinade thoroughly to ensure all ingredients are combined.
- Toss the chicken well in the marinade, ensuring every piece is coated.
- When cooking, avoid overcrowding the pan; it helps the chicken cook evenly and get that nice char.
- Use a meat thermometer if you have one; chicken should reach 165°F (75°C) to be fully cooked.
Lastly, let the cooked chicken rest for a few minutes before slicing. This helps keep the juices locked in for extra tenderness.
Easy Chicken Shawarma With Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp plain yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For the Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt or mayonnaise
- 2 cloves garlic, finely minced or grated
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Accompaniments:
- Warm pita bread or flatbreads
- Sliced cucumber, tomato, and red onion
- Fresh parsley or cilantro for garnish
- Pickles or sumac for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus at least 1 hour for marinating (overnight is better for flavor!). Cooking will take around 10-12 minutes. So, all in all, expect about 1 hour and 30 minutes, mostly hands-off waiting time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a bowl, mix together minced garlic, yogurt, olive oil, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), and a pinch of salt and black pepper. Stir well to combine and create a flavorful marinade.
2. Marinate the Chicken:
Add the thinly sliced chicken to the marinade and toss it around until every piece is well-coated. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour. For the best flavor, let it sit overnight!
3. Make the Creamy Garlic Sauce:
In a separate small bowl, mix together Greek yogurt (or mayo), the remaining minced garlic, lemon juice, olive oil, and a pinch of salt and pepper. Stir until smooth and creamy. Pop it in the fridge to chill until you’re ready to use it.
4. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. If necessary, drizzle a little olive oil in the pan to prevent sticking. Once hot, add the marinated chicken slices. Cook for about 4-5 minutes on each side, or until they’re cooked through and have nice charred spots!
5. Warm the Pita:
While the chicken cooks, briefly warm your pita or flatbreads in a separate pan or oven until they’re soft and heated through.
6. Assemble Your Shawarma:
To assemble, lay down some warm pita bread, top it with the cooked chicken, drizzle generously with creamy garlic sauce, and toss on your favorite fresh veggies like cucumbers, tomatoes, and onions. Sprinkle with fresh herbs or pickles for an extra pop of flavor.
7. Serve and Enjoy:
Serve your delicious homemade chicken shawarma right away and enjoy this healthy, flavorful meal with family or friends! Happy eating!
FAQ for Easy Chicken Shawarma with Creamy Garlic Sauce
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used for a leaner option. Just keep in mind that they may cook a little faster than thighs, so monitor them closely and remove them from heat once they reach 165°F (75°C) to keep them juicy.
How Long Can I Marinate the Chicken?
You can marinate the chicken for a minimum of 1 hour up to 24 hours. Marinating overnight will enhance the flavor even more, so feel free to prep it the night before for a quick dinner the next day!
Can I Make the Creamy Garlic Sauce in Advance?
Yes, you can prepare the creamy garlic sauce a day in advance. Just store it in an airtight container in the refrigerator. The flavors will meld nicely, making it even tastier by the time you’re ready to serve it!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm the chicken quickly in a skillet or microwave. Avoid reheating the pita; instead, serve it fresh or use new ones as needed.
