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Chicken Shawarma with Garlic Sauce

This recipe makes juicy, spiced chicken served with a creamy garlic sauce, perfect for wraps or plates, ideal for quick weeknight meals.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lb chicken thighs, boneless and skinless Use thigh meat for more flavor and juiciness.
  • 3 tbsp plain yogurt Can substitute with a dairy-free yogurt.
  • 2 tbsp olive oil
  • 1 unit lemon, juice only Adjust to taste.
  • 3 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ground black pepper
  • 1 tsp salt
For the Garlic Sauce
  • 1/2 cup plain yogurt or mayonnaise Substitute with dairy-free mayo for a vegan option.
  • 3 cloves garlic, crushed
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • to taste salt
Optional Garnishes
  • as needed pita bread
  • as needed sliced tomatoes
  • as needed cucumber
  • as needed lettuce
  • as needed parsley

Method
 

Marinate the Chicken
  1. Mix yogurt, olive oil, lemon juice, crushed garlic, cumin, coriander, paprika, turmeric, pepper, and salt in a bowl.
  2. Add chicken and coat well. Cover and chill for 30 minutes to 4 hours.
Cook the Chicken
  1. Heat a skillet over medium-high heat and add a little oil.
  2. Cook chicken 4–6 minutes per side until browned and cooked through. Let rest for 5 minutes.
  3. Slice chicken thin across the grain.
Make the Garlic Sauce
  1. Mix yogurt or mayo, crushed garlic, lemon juice, olive oil, and salt. Stir until smooth.
Serve
  1. Place sliced chicken in pita with garlic sauce, tomatoes, cucumber, and parsley.
  2. Alternatively, serve on a plate over rice with a side salad.
  3. For a simple option, serve with fries or roasted vegetables.

Notes

Keep chicken in an airtight container in the fridge for up to 3 days. Store garlic sauce separately in the fridge for up to 4 days. Reheat chicken gently in a skillet or oven until warm. Do not overcook.