This easy chicken shawarma recipe packs bold flavors with tender chicken and a tasty creamy garlic sauce. It’s perfect for a quick dinner or a fun meal with friends!
Honestly, the garlic sauce is what makes this dish shine. I can’t help but put extra on everything—it’s that good! Plus, it’s super simple to throw together during a busy weeknight.
I love making this shawarma on a busy night. Just grill the chicken, whip up the sauce, and serve it in wraps or on a plate. Dinner is served and it’s delicious!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness, but breasts work too. If you’re looking for a lighter option, consider using turkey as a substitute.
Spices: The combination of spices is essential for that shawarma flavor. If you don’t have all the spices on hand, try using a pre-made shawarma spice blend. It’s usually available at grocery stores or online.
Yogurt: Greek yogurt is perfect for that tangy flavor and creamy texture in the garlic sauce. You can swap it with sour cream if needed, though the flavor will be a bit different.
Olive Oil: Extra virgin olive oil is my go-to, but feel free to use any neutral oil like canola or avocado oil. Just keep in mind that the flavor will vary slightly.
How Can I Make Sure My Shawarma Chicken is Juicy and Flavorful?
The key to juicy chicken lies in marinating it properly. This allows the spices and lemon juice to permeate the meat. Here’s how to do it right:
- Mix the marinade well, ensuring all spices are combined.
- Marinate the chicken in the fridge for a minimum of 1 hour; overnight is even better for maximum flavor.
- Cook the chicken over medium-high heat. This ensures a nice char while keeping it juicy inside.
Letting the chicken rest for a few minutes after cooking helps preserve its juices, making every bite tender and tasty!
Easy Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional, adjust for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For the Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 3 cloves garlic, minced or grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Serving (optional):
- Pita bread or flatbreads
- Sliced cucumbers
- Diced tomatoes
- Thinly sliced red onion
- Fresh parsley or cilantro
- Pickles
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and marinating if you’re short on time. If you can manage, allow 3-4 hours or overnight for the chicken to marinate for a deeper flavor. Cooking will take around 10-12 minutes. Altogether, it should be ready in under an hour, perfect for a weeknight meal!
Step-by-Step Instructions:
1. Prepare the Shawarma Marinade:
In a large bowl, mix the minced garlic, olive oil, cumin, paprika, turmeric, coriander, allspice, cinnamon, cayenne pepper (if you like some heat), salt, pepper, and lemon juice. This will be your tasty marinade!
2. Marinate the Chicken:
Add the sliced chicken to the marinade and toss it well to coat all pieces evenly. Cover the bowl with plastic wrap or a lid and refrigerate. For the best flavor, let it marinate for at least 1 hour, but if you have more time, aim for 3-4 hours.
3. Make the Creamy Garlic Sauce:
While the chicken is marinating, prepare your creamy garlic sauce. In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil, and a pinch of salt and pepper. Once mixed, set this aside in the fridge until you’re ready to serve.
4. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. If you’re cooking a lot, do it in batches to avoid crowding the pan. Cook each side for about 4-5 minutes or until the chicken is fully cooked through and has a nice char on the outside.
5. Slice and Rest:
After cooking, remove the chicken from the heat and let it rest for a couple of minutes. This keeps the juices inside! You can slice the chicken into thinner strips if you like.
6. Assemble Your Shawarma:
Warm up your pita or flatbreads. Spread a nice amount of creamy garlic sauce on each, then add the cooked chicken. Top with your choice of cucumbers, tomatoes, onions, fresh herbs, and pickles.
7. Serve and Enjoy!
Roll or fold your shawarma wraps and enjoy this delicious, satisfying meal. It’s great for a simple dinner or serving at gatherings!
This recipe is straightforward, quick, and packed with authentic Middle Eastern flavors balanced by a rich garlicky sauce. Perfect for a homemade shawarma night!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts in place of thighs. Just keep in mind that breasts may dry out slightly more, so be careful not to overcook them. Marinade time remains the same!
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, sour cream is a great alternative that will give you a similar creaminess. You can also use regular plain yogurt, but your sauce may be a little thinner.
How Do I Store Leftover Shawarma?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. The creamy garlic sauce can be stored separately. Reheat the chicken gently on the stovetop or in the microwave before serving again!
Can I Prepare the Chicken Ahead of Time?
Absolutely! You can marinate the chicken a day in advance. Just be sure to cook it thoroughly the next day, and it’ll be ready for an easy meal!