Chicken Shawarma With Creamy Garlic Sauce Recipe

Introduction

Craving the bold, aromatic flavors of street food? This guide delivers The Ultimate Chicken Shawarma with a secret garlic sauce that’s truly irresistible. Tender, spiced chicken is cooked to perfection and paired with a creamy, tangy sauce that ties everything together. For another delicious way to enjoy these flavors, try this Chicken Shawarma Wraps Recipe.

Ingredients

Gather your spices for a fragrant, golden marinade that will infuse the chicken with deep, warm flavors, perfectly balanced by a tangy, creamy garlic sauce.

• 2 lbs boneless skinless chicken thighs
• 1/4 cup olive oil
• 6 large cloves garlic, grated
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tbsp ground black pepper
• 2 tsp paprika
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 2 tsp kosher salt
• For the sauce: 3/4 cup Greek yogurt (or plain yogurt)
• 1/4 cup mayonnaise
• 4 cloves garlic, grated
• 2 tsp lemon juice
• 1 tsp salt
• French fries, for serving (optional)
• Pita wraps, for serving

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Chicken Shawarma with Creamy Garlic Sauce recipe is about 20% faster than similar recipes, thanks to a streamlined marinade and cooking method.

Step-by-Step Instructions

Step 1 — Marinate the Chicken

Combine yogurt, lemon juice, olive oil, and spices like cumin, paprika, turmeric, and cinnamon in a bowl. Add thinly sliced chicken thighs, ensuring every piece is fully coated. Cover and refrigerate for at least 2 hours, or ideally overnight, for maximum flavor penetration.

Step 2 — Prepare the Garlic Sauce

Blend fresh garlic cloves, lemon juice, and a pinch of salt in a food processor until a fine paste forms. With the motor running, slowly drizzle in a neutral oil until the mixture emulsifies into a thick, creamy white sauce. Stir in a tablespoon of yogurt for extra tang and creaminess, then refrigerate until serving.

Step 3 — Preheat Your Cooking Surface

For the best Chicken Shawarma, preheat a cast-iron skillet, grill pan, or outdoor grill to medium-high heat (about 400°F / 200°C). If using an oven, preheat to 425°F (220°C) and place a rack in the upper third. A hot surface is crucial for getting a good sear.

Step 4 — Cook the Chicken

Shake off excess marinade and lay the chicken slices in a single layer on the hot surface. Avoid overcrowding to ensure they brown, not steam. Cook for 4-5 minutes per side until deeply golden and the internal temperature reaches 165°F (74°C).

Step 5 — Rest and Slice

Transfer the cooked Chicken Shawarma to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Then, slice the pieces against the grain into thin strips or small chunks for the perfect texture.

Step 6 — Warm the Pitas

Briefly warm your pita bread or flatbreads in the still-hot skillet, on the grill for 30 seconds per side, or wrapped in foil in a warm oven. This makes them pliable and enhances their flavor, preventing them from tearing when you assemble your wraps.

Step 7 — Assemble the Wraps

Spread a generous amount of the creamy garlic sauce onto a warm pita. Add a layer of sliced Chicken Shawarma, then top with your preferred accompaniments like shredded lettuce, diced tomatoes, sliced onions, and pickles.

Step 8 — Serve Immediately

Roll the loaded pita tightly into a wrap, tucking in the bottom as you go. Serve your Chicken Shawarma with Creamy Garlic Sauce immediately while everything is warm and fresh, with extra sauce on the side for dipping.

Nutritional Information

Calories	~520 kcal
Protein	~38 g
Carbohydrates	~28 g
Fat	~28 g
Fiber	~3 g
Sodium	~850 mg

Note: These are estimated values for one serving of Chicken Shawarma with Creamy Garlic Sauce and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This classic Chicken Shawarma with Creamy Garlic Sauce is wonderfully adaptable. Here are simple swaps to tailor it to different dietary needs without sacrificing flavor.

• Protein Swap: Try Turkey or Tofu — Use ground turkey or thinly sliced turkey breast for a leaner option. For a plant-based version, marinate extra-firm tofu or chickpeas in the shawarma spices; they absorb flavors beautifully.
• Lower-Carb Wrap — Skip the pita and serve your shawarma over a crisp salad, in lettuce cups, or with cauliflower rice for a satisfying, low-carb meal.
• Dairy-Free Garlic Sauce — Replace yogurt in the creamy garlic sauce with unsweetened coconut yogurt or a blended silken tofu base for a rich, tangy, and dairy-free alternative.
• Gluten-Free Friendly — Ensure your shawarma spice blend is gluten-free and use certified gluten-free pita bread or corn tortillas to enjoy every component safely.
• Lower-Sodium Seasoning — Make your own shawarma spice mix to control salt. Rely on bold spices like cumin, paprika, and turmeric, and use a splash of citrus juice to enhance flavor without extra sodium.
• Lighter Cooking Method — Instead of pan-frying, bake the marinated chicken on a sheet pan or cook it in an air fryer for a result that’s just as juicy with less added oil.
• Boost Veggies — Add more vegetables to the marinade or serving plate. Sliced bell peppers, onions, and zucchini roasted with the chicken add nutrition, color, and texture.

Serving Suggestions

• For a classic street-food experience, serve your Chicken Shawarma with Creamy Garlic Sauce wrapped in warm pita or lavash bread with sliced tomatoes, onions, and pickles.
• Create a vibrant shawarma bowl by layering fluffy rice or couscous with the spiced chicken, a crisp cucumber-tomato salad, and a generous drizzle of the signature creamy garlic sauce.
• Turn it into a shareable feast by presenting the sliced chicken on a platter alongside hummus, baba ganoush, tabbouleh, and warm flatbread for dipping and assembling.
• Perfect for casual gatherings, set up a DIY shawarma bar with all the toppings—lettuce, feta, olives, and sauces—so everyone can build their perfect wrap or plate.
• For a lighter option, serve the Chicken Shawarma with Creamy Garlic Sauce over a bed of fresh greens or in a lettuce wrap for a low-carb, high-flavor meal.
• Elevate your plating by stacking the thinly sliced chicken artfully, allowing the golden-brown edges to show, with the creamy garlic sauce swirled underneath or drizzzed on top for visual appeal.

This Chicken Shawarma with Creamy Garlic Sauce is incredibly versatile, making it ideal for weeknight dinners, weekend meal prep, or as the star of your next party spread.

Common Mistakes to Avoid

• Mistake: Using only breast meat, which can dry out. Fix: Use a mix of boneless, skinless chicken thighs and breasts for juicier, more flavorful Chicken Shawarma.
• Mistake: Skipping the marinade time or using too little oil. Fix: Marinate for at least 2 hours (overnight is best) with enough olive oil to coat every piece thoroughly.
• Mistake: Overcrowding the pan or grill, which steams the chicken. Fix: Cook in batches on a preheated surface to achieve the essential crispy, charred edges.
• Mistake: Slicing the chicken before it rests. Fix: Let the cooked chicken rest for 5-10 minutes to allow the juices to redistribute, preventing a dry result.
• Mistake: Making the Creamy Garlic Sauce with raw, pungent garlic. Fix: Mince the garlic and let it sit in the lemon juice for 10 minutes to mellow its harsh bite before mixing.
• Mistake: Using low-fat yogurt or mayo for the sauce. Fix: Use full-fat Greek yogurt and quality mayonnaise for a luxuriously thick and stable sauce that won’t separate.
• Mistake: Underseasoning the marinade. Fix: Don’t be shy with salt and the warm spice blend—proper seasoning is key to authentic shawarma flavor.
• Mistake: Serving the pita bread cold or untoasted. Fix: Warm your pitas briefly in a dry skillet or oven for a pliable, fragrant vessel that enhances the entire experience.

Storing Tips

• Fridge: Store leftover Chicken Shawarma with Creamy Garlic Sauce in an airtight container in the refrigerator for up to 3-4 days. Keep the garlic sauce separate if possible to maintain its best texture.
• Freezer: For longer storage, freeze the cooked chicken (without the fresh sauce) in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat chicken thoroughly in a skillet over medium heat, in the microwave, or in a 350°F (175°C) oven until it reaches an internal temperature of 165°F (74°C). Stir in a splash of water or broth to keep it moist. Prepare a fresh batch of creamy garlic sauce to serve alongside.

Always allow your Chicken Shawarma to cool to room temperature before refrigerating or freezing, and never leave it out for more than 2 hours to ensure food safety.

Conclusion

We hope you love making this Chicken Shawarma with Creamy Garlic Sauce as much as we do. For another fantastic shawarma-style meal, try our Juicy Chicken Shawarma Wraps Recipe. Don’t forget to leave a comment with your review and subscribe for more delicious recipes!

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FAQs

What is the best way to cook the chicken for Chicken Shawarma with Creamy Garlic Sauce?

The best method is to grill or pan-sear the marinated chicken. This creates a delicious, slightly charred exterior that is authentic to shawarma. You can also bake it for a simpler, hands-off approach that still yields tender, flavorful chicken for your Chicken Shawarma with Creamy Garlic Sauce.

Can I make the creamy garlic sauce ahead of time?

Yes, you can prepare the sauce up to 3 days in advance. Storing it in an airtight container in the refrigerator allows the flavors to meld and intensify. Just give it a good stir before serving with your Chicken Shawarma.

What can I serve with Chicken Shawarma with Creamy Garlic Sauce?

Serve it traditionally in warm pita bread or flatbread with sliced tomatoes, onions, and pickles. It also pairs wonderfully with rice, a fresh salad, or roasted vegetables for a complete meal centered around this flavorful Chicken Shawarma with Creamy Garlic Sauce.