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Chicken Shawarma with Creamy Garlic Sauce

Chicken shawarma with creamy garlic sauce—bold Middle Eastern spices coat juicy marinated chicken, then cook until browned and sliceable. Serve it in warm pita or rice bowls with a rich garlic sauce made from mayo and Greek yogurt.
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Prep Time 20 minutes
Cook Time 14 minutes
Marinating 2 hours
Total Time 2 hours 34 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken Shawarma
  • 2 lb boneless skinless chicken thighs Use thigh meat for juicier shawarma.
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 garlic cloves, minced
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cinnamon
Garlic Sauce
  • 1 cup mayonnaise
  • 0.33 cup Greek yogurt Greek yogurt keeps the sauce tangy and creamy.
  • 4 garlic cloves, finely grated
  • 1 tbsp lemon juice
  • 0.25 tsp salt
For Serving
  • 1 warm pita bread
  • 1 sliced tomatoes
  • 1 sliced cucumbers
  • 1 shredded lettuce
  • 1 red onion slices
  • 1 fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, cumin, coriander, turmeric, oregano, salt, black pepper, and cinnamon until evenly mixed.
  2. Add chicken thighs and toss until fully coated with the spice mixture.
  3. Cover and marinate at least 2 hours, or refrigerate overnight for deeper flavor.
Cook and slice the chicken
  1. Preheat a grill pan or skillet over medium-high heat.
  2. Cook chicken for 6–7 minutes per side, until fully cooked and browned at the edges.
  3. Rest chicken for 5 minutes, then slice into thin strips for shawarma-ready texture.
Make the creamy garlic sauce
  1. In a small bowl, whisk mayonnaise, Greek yogurt, finely grated garlic, lemon juice, and salt until smooth and creamy.
Warm and assemble
  1. Warm the pita bread until soft and pliable.
  2. Assemble shawarma by layering chicken, vegetables, and garlic sauce; finish with parsley and serve immediately.

Notes

For the juiciest chicken, don’t skip the overnight option—an extended marinade helps the spices cling to the thighs. Store cooked chicken and garlic sauce separately in airtight containers in the refrigerator up to 3 days; rewarm chicken gently in a skillet or microwave. Freeze chicken (sliced) up to 2 months; thaw in the fridge overnight and reheat through. For a lighter sauce, swap part of the mayonnaise with additional Greek yogurt (start with 1/2 mayo, 1/2 yogurt) to keep it creamy.