This recipe uses simple ingredients and clear steps. The chicken marinates in yogurt and spices, so it stays juicy. The sauce is quick to mix and makes the shawarma taste fresh. If you enjoy bold garlic flavors, you might also like this classic ginger garlic chicken noodle soup for a different meal with garlic.
Why make this recipe
This Chicken Shawarma with Creamy Garlic Sauce is warm, full of flavor, and easy to make. The spices blend well with yogurt to make tender chicken. The garlic sauce is rich and bright. You can make it at home for a weeknight dinner or for guests.
How to make Chicken Shawarma with Creamy Garlic Sauce
Marinate the chicken first so it soaks up the spices. Cook the chicken on a grill or in the oven until it is golden and done. While the chicken cooks, mix the creamy garlic sauce. Slice the cooked chicken thin and build your wraps with warm pita, fresh vegetables, and sauce.
Ingredients :
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup plain yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- Pita bread or flatbread, for serving
- Sliced cucumbers, tomatoes, and red onion, for serving
- Chopped fresh parsley, for garnish
Creamy Garlic Sauce:
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 4 cloves, minced
- Salt and pepper, to taste
Directions :
- In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, allspice, turmeric, salt, and pepper. Mix well to create a marinade.
- Add chicken thighs to the marinade, ensuring they’re well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
- Preheat your grill or oven to medium-high heat. If using the oven, set it to 400°F (200°C).
- Grill the marinated chicken thighs for about 5-7 minutes on each side, until golden brown and cooked through. If using the oven, place chicken on a baking sheet and bake for 20-25 minutes, turning halfway.
- While the chicken is cooking, prepare the creamy garlic sauce. In a small bowl, combine mayonnaise, lemon juice, minced garlic, salt, and pepper. Mix until smooth and refrigerate until ready to serve.
- Once the chicken is cooked, slice it thinly.
- Serve the chicken on warmed pita or flatbread, topped with cucumbers, tomatoes, red onion, and a drizzle of creamy garlic sauce.
- Garnish with chopped fresh parsley before serving.
How to serve Chicken Shawarma with Creamy Garlic Sauce
Warm the pita or flatbread. Layer sliced chicken, cucumbers, tomatoes, and red onion. Drizzle the creamy garlic sauce over the top. Fold the wrap and enjoy. You can also serve the chicken over rice or in a bowl with salad greens.
How to store Chicken Shawarma with Creamy Garlic Sauce
Cool the chicken and sauce to room temperature. Store chicken in an airtight container in the fridge for up to 3 days. Keep the sauce in a separate container in the fridge for up to 4 days. Reheat the chicken gently in the oven or on the stove until warm.
Tips to make Chicken Shawarma with Creamy Garlic Sauce
- Marinate longer for more flavor. Overnight is best.
- Use thigh meat for juicier results.
- Pat the chicken dry before cooking for better browning.
- Make the sauce ahead to save time.
- For a quick meal, grill or pan-sear on high heat until cooked. You can also try this creamy pasta with garlic for another easy dinner idea: garlic parmesan chicken pasta.
Variation
- Use chicken breasts if you prefer lean meat.
- Add a pinch of cayenne or chili powder for heat.
- Swap mayonnaise in the sauce with Greek yogurt for a lighter sauce.
- Make a yogurt-tahini sauce instead of mayo for a different taste.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works. Watch the cooking time so it does not dry out.
Q: How long should I marinate the chicken?
A: At least 1 hour. Overnight gives the best flavor.
Q: Can I make the sauce without mayonnaise?
A: Yes. Use plain Greek yogurt for a lighter sauce. Adjust lemon and salt to taste.
Q: Can I freeze the cooked chicken?
A: Yes. Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Q: Is there a vegetarian version?
A: You can use grilled mushrooms, seitan, or roasted cauliflower with the same spices and sauce.
Conclusion
This Chicken Shawarma with Creamy Garlic Sauce is a simple, tasty meal you can make at home. For another garlic white sauce style shawarma, see a similar take on Chicken Shawarma with Garlic White Sauce – Craving California. For more ideas on garlic-based shawarma, check this recipe for Chicken Shawarma with Garlic Sauce – Lite Cravings.
Chicken Shawarma with Creamy Garlic Sauce
Ingredients
For the Chicken Shawarma
- 2 lbs boneless, skinless chicken thighs Use thigh meat for juicier results.
- 1/4 cup plain yogurt Marinate the chicken longer for more flavor.
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- Pita bread or flatbread, for serving Warm before serving.
- Sliced cucumbers, tomatoes, and red onion, for serving
- Chopped fresh parsley, for garnish
For the Creamy Garlic Sauce
- 1 cup mayonnaise For a lighter sauce, swap with Greek yogurt.
- 2 tablespoons lemon juice
- 4 cloves minced garlic
- Salt and pepper, to taste
Instructions
Marinating the Chicken
- In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, allspice, turmeric, salt, and pepper. Mix well to create a marinade.
- Add chicken thighs to the marinade, ensuring they're well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Cooking the Chicken
- Preheat your grill or oven to medium-high heat. If using the oven, set it to 400°F (200°C).
- Grill the marinated chicken thighs for about 5-7 minutes on each side, until golden brown and cooked through. If using the oven, place chicken on a baking sheet and bake for 20-25 minutes, turning halfway.
Preparing the Sauce
- While the chicken is cooking, prepare the creamy garlic sauce. In a small bowl, combine mayonnaise, lemon juice, minced garlic, salt, and pepper. Mix until smooth and refrigerate until ready to serve.
Assembling the Shawarma
- Once the chicken is cooked, slice it thinly.
- Serve the chicken on warmed pita or flatbread, topped with cucumbers, tomatoes, red onion, and a drizzle of creamy garlic sauce.
- Garnish with chopped fresh parsley before serving.