The sizzling sound of chicken hitting a hot grill, that swirl of fragrant spices wafting through the kitchen—nothing gets my family to the table faster than homemade chicken shawarma. There’s just something magical about the way juicy, well-marinated chicken, warm pita, and a generous drizzle of creamy garlic sauce come together. It’s not just dinner; it’s a little escape to the Mediterranean, right at your own table (no plane ticket needed!).
I still remember the first time I tried making chicken shawarma at home. We’d just come back from a bustling Greek street fair, bellies full of gyros, and I was obsessed. Determined to recreate those bold flavors, I spent weeks tweaking spice blends and testing different marinades. This version? It’s the one that finally had everyone in my house saying, “This is it!” (even my picky youngest, who usually gives chicken the side-eye).
What makes this chicken shawarma recipe with creamy garlic sauce such a winner? For starters, it’s easy enough for a weeknight, but feels special enough for a weekend feast. The marinade is loaded with warming, earthy spices and a bright pop of lemon. The creamy garlic sauce (my secret weapon) pulls everything together with a cool, velvety finish—perfect for drizzling, dipping, or just scooping straight from the bowl.
This is one of those recipes I always turn to when I want a crowd-pleaser that doesn’t require fancy ingredients or hours in the kitchen. Whether you’re feeding a hungry family, hosting a Greek dinner with friends, or meal-prepping for the week, these chicken shawarma wraps are about to become your new favorite. Trust me—I’ve made this at least a dozen times, and every time, it’s a hit (and honestly, the leftovers somehow taste even better the next day!).
Why You’ll Love This Chicken Shawarma Recipe
Let’s face it—there are a lot of shawarma recipes floating around, but this one? It’s the real deal. After plenty of kitchen experiments (and a few messy fails), I’ve landed on a chicken shawarma recipe that’s foolproof, flexible, and downright delicious. Here’s why you’ll want to keep this bookmarked:
- Quick & Easy: The marinade comes together in under 10 minutes, and the chicken cooks up fast—perfect for busy weeknights or last-minute dinner guests. No grill? No problem—your oven or a stovetop skillet works just as well.
- Simple Ingredients: No specialty store required! You likely have everything you need right in your pantry and fridge. Spices, chicken, garlic, yogurt, lemon—easy peasy.
- Perfect for Greek Dinners: This is the star of any homemade Greek feast. Pair with a simple Greek salad, some warm pita, and maybe a side of roasted potatoes, and you’ve got a meal that feels straight out of Athens.
- Crowd-Pleaser: It’s always a hit with kids and adults. I’ve served this at potlucks, family reunions, and even picnics—there’s never a bite left over.
- Unbelievably Delicious: The combination of smoky, spiced chicken and tangy, creamy garlic sauce is pure comfort food. Every bite is packed with flavor and that irresistible Mediterranean vibe.
What really sets this chicken shawarma apart is the marinade. I blend the garlic and spices right into the yogurt and lemon, which tenderizes the chicken and infuses it with flavor from the inside out. And that creamy garlic sauce? It’s thick, dreamy, and hits just the right balance between tangy and savory. It’s my go-to for more than just shawarma (try it on roasted veggies or as a dip for fries!).
This isn’t just another copycat recipe. It’s the version that took months of taste-testing and tweaking until I could honestly say, “Yep, this is better than takeout.” If you want comfort food with a Greek twist—something that makes you slow down and savor every bite—this recipe is for you. Whether you’re a shawarma newbie or an old pro, you’ll love how easy and rewarding it is to make this at home.
Ingredients Needed for Chicken Shawarma with Creamy Garlic Sauce
This recipe uses everyday ingredients that come together to create that classic, crave-worthy flavor. Here’s what you’ll need to whip up the best chicken shawarma with creamy garlic sauce:
For the Chicken Shawarma Marinade:
- 2 lbs (900g) boneless, skinless chicken thighs (juiciest option, but breasts work too)
- 3 tbsp plain Greek yogurt (adds tenderness)
- 1/4 cup (60ml) olive oil (for richness and flavor)
- Juice of 1 large lemon (about 3 tbsp / 45ml, for tang and tenderizing)
- 6 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 1 1/2 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp cayenne pepper (optional, for a little kick)
For the Creamy Garlic Sauce:
- 1 cup (240g) plain Greek yogurt (or dairy-free alternative)
- 4 garlic cloves, finely grated or crushed
- 2 tbsp fresh lemon juice (about 1/2 lemon)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh parsley (optional, for color and freshness)
For Serving:
- 6-8 fresh pita breads or flatbreads
- 1 small red onion, thinly sliced
- 1 large tomato, sliced
- 1 cup shredded lettuce or baby spinach
- Cucumber slices or pickles (optional, for crunch)
Ingredient Tips: I’m loyal to Fage for Greek yogurt—it’s thick and creamy, perfect for both the marinade and the sauce. When it comes to chicken, thighs are my go-to for juiciness, but breasts give a leaner result if you’re watching fat intake. If you need gluten-free, grab gluten-free pitas or wrap your shawarma in crisp lettuce leaves. Don’t have smoked paprika? Regular sweet paprika works, but you’ll miss a touch of smokiness.
For dairy-free, swap in coconut yogurt and use plant-based flatbreads. And honestly, don’t stress if you’re short a spice or two—it’ll still taste amazing (I’ve forgotten the cinnamon before, and no one noticed!).
Equipment Needed
- Mixing bowls: At least two, for marinating the chicken and mixing the garlic sauce. Glass works best for easy cleanup.
- Chef’s knife & cutting board: For slicing chicken, garlic, and veggies. A sharp knife makes everything easier (and safer!).
- Garlic press or microplane: For perfectly smooth garlic in the sauce—though mincing by hand is totally fine.
- Whisk or fork: To blend the marinade and sauce until smooth.
- Large skillet, grill pan, or outdoor grill: I’ve used all three. Cast iron gives the best char indoors, but a nonstick skillet works in a pinch. Outdoor grilling adds smokiness.
- Tongs: For flipping the chicken easily.
- Baking sheet (optional): If you prefer oven roasting—great for feeding a crowd.
- Aluminum foil or parchment paper: For resting the cooked chicken and keeping it warm.
- Serving platter and small bowls: For that Mediterranean feast vibe.
If you’re just getting started, don’t worry about buying fancy equipment. I made shawarma for years with a simple frying pan and a basic mixing bowl. Just keep your tools clean, especially after working with raw chicken. For grilling, wipe down the grates with oil to prevent sticking. And if you’re on a budget, IKEA’s mixing bowls and knives have stood up to plenty of my kitchen shenanigans!
How to Make Chicken Shawarma with Creamy Garlic Sauce
- Marinate the Chicken (10 minutes prep, 1-12 hours marinating):
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and cayenne (if using).
- Add the chicken thighs, turning to coat thoroughly. Make sure every piece is smothered for max flavor.
- Cover and refrigerate for at least 1 hour (overnight gives the boldest flavor). If you’re in a rush, 30 minutes does the trick—just don’t skip!
- Tip: The marinade will look a bit yellow from the turmeric—totally normal!
- Prepare the Creamy Garlic Sauce (5 minutes):
- In a medium bowl, combine Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, and parsley.
- Whisk until smooth and creamy. Taste and adjust salt or lemon as needed.
- Cover and chill until ready to serve—it thickens up and the garlic mellows beautifully.
- Watch out: If you’re a garlic lover, add an extra clove. If you’re sensitive to raw garlic, use just 2-3 cloves.
- Cook the Chicken (15-20 minutes):
- Preheat your skillet, grill, or oven to medium-high. Brush with a little oil.
- Remove chicken from marinade, shaking off any excess (but don’t wipe it all off—you want that flavor!).
- Cook chicken thighs 5-7 minutes per side, until deep golden brown and cooked through. Internal temp should hit 165°F (74°C).
- Tip: Crowding the pan steams the chicken—work in batches for best browning. If roasting, arrange on a baking sheet and bake at 425°F (220°C) for 20-25 minutes.
- Transfer cooked chicken to a plate and cover with foil. Rest 5 minutes before slicing.
- Warm the Pitas and Prep Veggies (5 minutes):
- Wrap pita breads in foil and warm in the oven for 5 minutes, or heat on a dry skillet until soft and pliable.
- Meanwhile, slice onions, tomatoes, and prep greens.
- Assemble the Shawarma Wraps:
- Slice rested chicken thinly, across the grain.
- Spread a generous spoonful of creamy garlic sauce on each pita.
- Top with chicken, then add onions, tomatoes, lettuce, and any extras you love (pickles, cucumbers, feta—go wild!).
- Wrap up and serve immediately, with extra garlic sauce for dipping.
- Warning: The sauce is addictive. You might want to make double!
Personal Note: I often batch-cook the chicken and store it sliced, ready for speedy lunches. It reheats beautifully and somehow gets even more flavorful overnight.
Cooking Tips & Techniques for Perfect Chicken Shawarma
After years of trial and error (and a few dry chicken disasters), I’ve figured out the little things that make shawarma truly special:
- Don’t Rush the Marinade: Even just an hour makes a difference, but overnight really lets those spices work their magic. If you’re prepping ahead, toss the chicken in the marinade before work and it’ll be perfect by dinnertime.
- High Heat for Char: Use a hot skillet or grill for that signature shawarma crust. If you’re worried about sticking, add a splash more oil or use a nonstick pan.
- Rest Before Slicing: Letting the chicken rest for a few minutes after cooking keeps it juicy. I’ve sliced too soon before—big mistake! The juices ran out, and the chicken was noticeably drier.
- Slice Thinly: Shawarma’s all about those tender, thin slices. Use a sharp knife and cut against the grain for melt-in-your-mouth bites.
- Customize the Sauce: If you love it extra tangy, add more lemon. For a thicker dip, use only the thickest part of the Greek yogurt. If your sauce separates in the fridge, just give it a quick whisk before serving.
- Batch Cooking: Double the recipe and freeze cooked chicken slices for the ultimate meal prep hack. They reheat in minutes and are awesome on salads, bowls, or wraps.
- Watch for Overcooking: Chicken thighs have some wiggle room, but breasts dry out fast. Keep a meat thermometer handy for perfect results every time.
I once tried to “save time” by skipping the marinade—never again! It’s the difference between good and unforgettable shawarma. Don’t be afraid to adjust the spice levels to fit your taste. Cooking is about finding your groove, so taste, tweak, and make it your own.
Variations & Adaptations
One of my favorite things about this chicken shawarma recipe is how easy it is to mix things up to fit your mood, dietary needs, or whatever’s left in the fridge. Here are some tasty ways to switch it up:
- Low-Carb or Gluten-Free: Swap the pita for crisp lettuce wraps or gluten-free flatbreads. I’ve even served the chicken and sauce over a bed of salad greens with extra veggies for a light, satisfying shawarma bowl.
- Vegetarian/Vegan Shawarma: Use thick-cut portobello mushrooms or tofu in place of chicken. Marinate them the same way—the mushrooms soak up the spices beautifully. Use coconut yogurt for the sauce.
- Spicy Shawarma: Amp up the cayenne in the marinade, or add a dash of hot sauce to the garlic sauce for a fiery kick. My husband loves it this way (I keep a milder batch for the kids).
- Seasonal Additions: In summer, add grilled zucchini or eggplant to the wraps. In winter, roasted sweet potato brings a touch of sweetness.
- Different Cooking Methods: Air fryer fans, rejoice! Cook marinated chicken pieces at 400°F (200°C) for 12-15 minutes, shaking halfway. The air fryer gets the edges extra crispy.
- Personal Twist: I sometimes add a sprinkle of sumac to the finished chicken for a lemony tang. Or, I’ll toss in some crumbled feta and fresh mint for a true Greek touch.
Don’t be afraid to play around. The base recipe is forgiving—make it spicy, keep it mild, add extra veggies, or go dairy-free. That’s the beauty of shawarma at home!
Serving & Storage Suggestions
Chicken shawarma with creamy garlic sauce is best served fresh and hot, but it’s also a meal-prepper’s dream. Here’s how I like to serve and store it:
- Serving Temperature: Serve the chicken hot, right off the grill or skillet. Warm pitas make all the difference—wrap them in a clean kitchen towel to keep them soft.
- Presentation: Arrange sliced chicken on a platter with bowls of sauce, veggies, and pita on the side. Let everyone build their own wraps—perfect for family dinners or casual parties.
- Pairings: I love serving shawarma with a classic Greek salad, roasted potatoes, or a simple cucumber-tomato salad. For drinks, try sparkling water with lemon or a crisp white wine.
- Storage: Store leftover chicken (sliced or whole) in an airtight container in the fridge for up to 4 days. The garlic sauce lasts just as long, but gets even tastier as the flavors meld.
- Freezing: Cooked, sliced chicken freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet or microwave.
- Reheating: Reheat chicken in a covered skillet with a splash of water or oil. Don’t overcook—it just needs to be warmed through.
- Flavor Boost: The garlic sauce intensifies after a day in the fridge, so leftovers are extra delicious. I sometimes even eat cold chicken shawarma wraps for lunch—it’s that good!
Whether you’re serving a crowd or packing up tomorrow’s lunch, this recipe is as flexible as it is tasty.
Nutritional Information & Benefits
Here’s the scoop on what you’re eating when you make this chicken shawarma with creamy garlic sauce:
- Per serving (1 wrap with sauce): Approximately 370 calories, 32g protein, 12g fat, 30g carbohydrates (varies by pita/bread choice).
- High-Protein: Chicken and Greek yogurt pack a serious protein punch, making this meal satisfying and great for anyone following a higher-protein diet.
- Healthy Fats: Olive oil and yogurt provide heart-healthy fats.
- Low-Carb Adaptable: Skip the pita or use low-carb wraps to keep carbs in check.
- Allergens: Contains dairy (yogurt), gluten (pita), and may contain garlic/onion (for sensitive folks).
As someone who tries to eat balanced, I love that this recipe keeps me full without feeling heavy. Plus, the garlic and lemon bring immune-boosting benefits, and the spices are loaded with antioxidants. It’s wholesome comfort food that you can feel good about—no guilt, just flavor!
Conclusion
Chicken shawarma with creamy garlic sauce isn’t just a meal—it’s a little moment of joy in the middle of a busy week. With its punchy spices, juicy chicken, and dreamy sauce, it’s a recipe you’ll want to make again and again (trust me, your family will request it on repeat!).
What I love most is how easy it is to adapt. Whether you’re going gluten-free, spicing things up, or just using what you’ve got on hand, this recipe always delivers. I hope it brings as much happiness to your kitchen as it has to mine.
Ready to give it a try? Let me know how it turns out—drop a comment below, share your own twists, or tag me if you post your gorgeous shawarma wraps online. Remember, the best recipes are the ones you make your own. Happy cooking, and enjoy every bite!
FAQs About Chicken Shawarma with Creamy Garlic Sauce
How long should I marinate the chicken for shawarma?
For best flavor, marinate the chicken for at least 1 hour. If you have more time, overnight (8-12 hours) gives the most depth and tenderness. In a pinch, even 30 minutes works, but longer is always better!
Can I make this chicken shawarma recipe without a grill?
Absolutely! You can use a cast iron skillet, nonstick pan, or even bake the chicken in the oven at 425°F (220°C) for 20-25 minutes. An air fryer works too—just cook at 400°F (200°C) for about 12-15 minutes.
Is the creamy garlic sauce spicy?
Nope, it’s not spicy—just tangy and garlicky. If you want heat, add a pinch of cayenne or a dash of hot sauce to the sauce.
How do I make this recipe gluten-free?
Swap out regular pita for gluten-free flatbreads or use large lettuce leaves as wraps. The marinade and sauce are already gluten-free!
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine. They’re leaner but can dry out quicker, so keep an eye on the cooking time. I recommend pounding them to an even thickness for best results.
Pin This Recipe!
Chicken Shawarma Recipe with Creamy Garlic Sauce
- Total Time: 35 minutes (plus 1 hour marinating time)
- Yield: 6–8 servings 1x
Description
This easy chicken shawarma recipe features juicy, spice-marinated chicken thighs, served in warm pita with a cool, creamy garlic sauce. Perfect for a quick weeknight Greek dinner or a crowd-pleasing Mediterranean feast.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 3 tbsp plain Greek yogurt
- 1/4 cup olive oil
- Juice of 1 large lemon (about 3 tbsp)
- 6 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 1 1/2 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp cayenne pepper (optional)
- 1 cup plain Greek yogurt (for sauce)
- 4 garlic cloves, finely grated or crushed (for sauce)
- 2 tbsp fresh lemon juice (for sauce)
- 2 tbsp olive oil (for sauce)
- 1/2 tsp salt (for sauce)
- 1/4 tsp freshly ground black pepper (for sauce)
- 1 tbsp chopped fresh parsley (optional, for sauce)
- 6–8 fresh pita breads or flatbreads
- 1 small red onion, thinly sliced
- 1 large tomato, sliced
- 1 cup shredded lettuce or baby spinach
- Cucumber slices or pickles (optional, for serving)
Instructions
- In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and cayenne (if using).
- Add chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
- In a medium bowl, combine Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, and parsley for the sauce. Whisk until smooth and creamy. Cover and chill until ready to serve.
- Preheat skillet, grill, or oven to medium-high. Brush with a little oil.
- Remove chicken from marinade, shaking off excess. Cook chicken thighs 5-7 minutes per side, until golden brown and cooked through (internal temp 165°F). If roasting, bake at 425°F for 20-25 minutes.
- Transfer cooked chicken to a plate, cover with foil, and rest for 5 minutes before slicing thinly across the grain.
- Wrap pita breads in foil and warm in the oven for 5 minutes, or heat on a dry skillet until soft. Slice onions, tomatoes, and prep greens.
- Spread a generous spoonful of garlic sauce on each pita. Top with sliced chicken, onions, tomatoes, lettuce, and any extras (pickles, cucumbers, feta).
- Wrap up and serve immediately with extra garlic sauce for dipping.
Notes
For best flavor, marinate chicken overnight. Use thighs for juiciness or breasts for a leaner option. The creamy garlic sauce can be made ahead and thickens as it chills. For gluten-free, use GF pita or lettuce wraps. Chicken and sauce both store well for meal prep. Adjust spice and garlic levels to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 wrap with sauce
- Calories: 370
- Sugar: 4
- Sodium: 800
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 32
Keywords: chicken shawarma, Greek dinner, creamy garlic sauce, Mediterranean, easy shawarma, pita wraps, meal prep, gluten-free option, high protein, family dinner
