Name: Chicken Shawarma with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon garlic powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; Salt and pepper to taste; 1 lemon, juiced; 4 cloves garlic, minced; 1 tablespoon white vinegar; 1/2 cup plain yogurt; 1/2 cup mayonnaise; 1/4 cup plain Greek yogurt; 4 cloves garlic, minced; 1 tablespoon lemon juice; Salt to taste

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This Chicken Shawarma with Creamy Garlic Sauce recipe is bursting with flavors, combining the warm spices of cumin, paprika, turmeric, and cinnamon with the juicy, tender chicken. The creamy garlic sauce is the perfect complement, making every bite mouthwateringly good. Whether served in wraps, on top of a salad, or with rice, this dish will quickly become a favorite!

Ingredients

2 lbs boneless, skinless chicken thighs

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon garlic powder

1 teaspoon ground cinnamon

½ teaspoon ground cloves

Salt and pepper to taste

1 lemon, juiced

4 cloves garlic, minced

1 tablespoon white vinegar

½ cup plain yogurt

Creamy Garlic Sauce:

½ cup mayonnaise

¼ cup plain Greek yogurt

4 cloves garlic, minced

1 tablespoon lemon juice

Salt to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, I mix together olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, cloves, salt, pepper, lemon juice, minced garlic, and vinegar to create the marinade.

I coat the chicken thighs thoroughly with the marinade, making sure each piece is well-covered. Then, I let the chicken marinate for at least 1 hour, or for the best flavor, overnight.

Next, I preheat the grill or a grill pan over medium-high heat.

I grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.

While the chicken cooks, I prepare the creamy garlic sauce by mixing mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt in a bowl. I stir it all together until smooth and well-combined.

Once the chicken is done, I remove it from the grill and let it rest for a few minutes before slicing it into thin strips.

I serve the sliced chicken in wraps, over a salad, or with rice, drizzling the creamy garlic sauce on top for extra flavor.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Variations

Vegetarian Shawarma: For a vegetarian version, I love using cauliflower instead of chicken. The spices work perfectly on roasted cauliflower, and it makes a delicious, hearty alternative.

Extra Spice: If I’m craving a little more heat, I add a pinch of cayenne pepper or a chopped chili to the marinade.

Different Proteins: I’ve also made this recipe with chicken breasts, lamb, or even beef, and it’s delicious every time. Adjust the cooking time based on the protein you choose.

Storage/reheating

If I have any leftovers, I store the chicken and creamy garlic sauce separately in airtight containers in the fridge. The chicken will last for 3-4 days, and the sauce stays fresh for about a week. When reheating, I pop the chicken in a pan over low heat to keep it juicy, or I reheat it in the microwave for a few seconds. The creamy garlic sauce can be served cold or at room temperature, and it’s just as flavorful the next day.

FAQs

How long should I marinate the chicken for?

I recommend marinating the chicken for at least 1 hour, but for maximum flavor, marinate it overnight. The longer it sits, the more the spices can penetrate the meat.

Can I use chicken breasts instead of thighs?

Yes, I can use chicken breasts instead of thighs if I prefer. Just make sure to adjust the cooking time, as breasts cook faster than thighs.

Can I make this recipe ahead of time?

Absolutely! The chicken can be marinated the night before, and the creamy garlic sauce can be made in advance as well. This makes it easy to prep ahead for a busy weeknight meal.

Is the creamy garlic sauce spicy?

Not at all! The creamy garlic sauce is more tangy and savory than spicy, with a smooth and cool texture that complements the flavorful chicken.

Can I use store-bought shawarma seasoning?

Yes, if I’m short on time, I can definitely use store-bought shawarma seasoning instead of mixing the individual spices. It’s a great shortcut that still delivers fantastic flavor.

Conclusion

This chicken shawarma with creamy garlic sauce is one of those recipes I keep coming back to. It’s incredibly flavorful, easy to make, and so versatile. Whether I’m preparing it for a family dinner or a quick lunch, it never disappoints. The tender, spiced chicken paired with the smooth, tangy garlic sauce is always a crowd-pleaser.

Recipe:

Chicken Shawarma with Creamy Garlic Sauce

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This chicken shawarma recipe is bursting with flavors, combining the warm spices of cumin, paprika, turmeric, and cinnamon with the juicy, tender chicken. The creamy garlic sauce is the perfect complement, making every bite mouthwateringly good.

Instructions

In a small bowl, mix together olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, cloves, salt, pepper, lemon juice, minced garlic, and vinegar to create the marinade.
Coat the chicken thighs thoroughly with the marinade, making sure each piece is well-covered. Let the chicken marinate for at least 1 hour, or for the best flavor, overnight.
Preheat the grill or a grill pan over medium-high heat.
Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
While the chicken cooks, prepare the creamy garlic sauce by mixing mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt in a bowl. Stir until smooth and well-combined.
Once the chicken is done, remove it from the grill and let it rest for a few minutes before slicing it into thin strips.
Serve the sliced chicken in wraps, over a salad, or with rice, drizzling the creamy garlic sauce on top for extra flavor.