Name: Chicken Shawarma Recipe with Creamy Garlic Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
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)

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

Scale

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