This easy chicken shawarma is full of flavor and quick to make! Marinated chicken is cooked until tender and served with a creamy garlic sauce that makes every bite a treat.
If you love a good sauce, you’ll be happy here! I could put that creamy garlic sauce on just about anything. It’s perfect for dipping or drizzling. Yummy! 😋
Key Ingredients & Substitutions
Chicken: You can use boneless skinless chicken thighs for juiciness or breasts if you prefer leaner meat. If you’re looking for a substitute, turkey or even firm tofu works well for a vegetarian option!
Spices: The spice blend is key! Cumin, coriander, and paprika bring warmth and depth. If you’re missing one, try using a spice blend like garam masala or taco seasoning as an alternative.
Yogurt: Plain yogurt adds tenderness to the chicken. Greek yogurt is thicker and creamier. For a dairy-free option, use coconut yogurt or a nut-based yogurt.
Garlic Sauce: The creamy garlic sauce can use mayonnaise as a base. If you want a lighter version, you can blend in some avocado for creaminess without dairy.
How Do I Perfectly Cook the Chicken?
Cooking the chicken to perfection is all about timing and temperature. Start by marinating for at least 30 minutes. This helps in flavoring and tenderizing the meat.
- Use medium-high heat for cooking. It gives a nice sear, making the chicken slightly crispy on the outside while juicy inside.
- Cook in batches if your skillet isn’t big enough. Overcrowding can lead to steaming rather than browning!
- Check if the chicken is done using a meat thermometer; it should read 165°F (75°C).
Letting the chicken rest for a few minutes after cooking makes it even juicier, so don’t skip this step!
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, sliced into strips
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp chili powder or cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp plain yogurt (or olive oil if preferred)
- 2 tbsp lemon juice
- 1 tbsp olive oil (for cooking)
For The Creamy Garlic Sauce:
- 3/4 cup plain Greek yogurt or mayonnaise
- 2 – 3 cloves garlic, minced or pressed
- 1 tbsp lemon juice
- 1 – 2 tbsp olive oil
- Salt and pepper, to taste
- Optional: chopped fresh parsley or cilantro for garnish
To Serve:
- Warm pita bread or flatbreads
- Sliced cucumbers, tomatoes, onions, and fresh herbs (mint, parsley)
- Optional: pickled vegetables or hot sauce
How Much Time Will You Need?
This recipe will take about 15-20 minutes of prep time, plus at least 30 minutes for marinating the chicken. Including cooking time, you can expect it to be ready in about 1 hour. It’s a perfect weeknight meal that’s also great for meal prep!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, combine the minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, chili powder (if using), salt, black pepper, plain yogurt, and lemon juice. Mix well until combined. Add the sliced chicken strips and toss to coat evenly in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for best flavor).
2. Prepare the Creamy Garlic Sauce:
While the chicken marinates, prepare the creamy garlic sauce. In a small bowl, mix together the Greek yogurt or mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper. Stir well until smooth and creamy. Taste and adjust the seasoning if needed. Refrigerate the sauce until you’re ready to serve.
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken strips in a single layer (you may need to cook in batches). Sauté for about 5-7 minutes on each side, or until the chicken is fully cooked and slightly charred on the edges. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove from heat.
4. Assemble the Shawarma:
Warm the pita or flatbreads in a pan or microwave. Lay the cooked chicken strips on each flatbread, then top with sliced cucumbers, tomatoes, onions, and fresh herbs as desired. Don’t forget to drizzle generously with the creamy garlic sauce!
5. Serve Immediately:
Serve your delicious chicken shawarma right away with extra sauce on the side and any optional pickles or hot sauce. Enjoy every flavorful bite!
Bon appétit! Your homemade chicken shawarma with creamy garlic sauce is ready to impress!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Chicken?
Absolutely! You can use boneless, skinless chicken breasts for a leaner option. If you’re looking for juicy results, chicken thighs are a great choice. For a vegetarian alternative, try marinated firm tofu or chickpeas!
How Do I Store Leftover Shawarma?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To keep the garlic sauce fresh, store it separately. Reheat the chicken gently in a skillet or microwave before serving again.
Can I Make the Garlic Sauce Ahead of Time?
Yes, you can prepare the creamy garlic sauce a day in advance! Just store it in the refrigerator in a sealed container. The flavors will actually meld nicely as it sits!
What Other Toppings Can I Use?
You can customize your shawarma with various toppings! Consider adding roasted red peppers, shredded lettuce, feta cheese, or even sliced avocados for added flavor and texture.
