Juicy Chicken Shawarma Recipe – Easy with Creamy Garlic Sauce

Name: Juicy Chicken Shawarma Recipe – Easy with Creamy Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1/2 cup Greek yogurt (full-fat); 2 tablespoons lemon juice; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon turmeric; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1/4 cup tahini; 2 tablespoons mayonnaise; 2 tablespoons lemon juice (for sauce); Splash of water (for sauce); Pita bread or wraps; Sliced cucumbers, tomatoes, red onion, pickles, or fresh parsley (optional toppings)

Posted on December 4, 2025

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Let me tell you, the first time I made chicken shawarma at home, it was a complete game-changer. The smell of warm spices mixing with the sizzling chicken in the pan? Absolutely irresistible. And when I paired it with this creamy garlic sauce? Oh, it was love at first bite.

This recipe has quickly become a favorite in my house. It’s the kind of dish that makes you feel like a kitchen rockstar because it’s so full of flavor, yet surprisingly easy to make. Seriously, if you’ve ever thought homemade shawarma was too complicated, this recipe will prove you wrong.

So, grab your apron and let’s make some juicy chicken shawarma with creamy garlic sauce—you’re going to want this on repeat!

Why You’ll Love This Recipe

Here’s the thing about this chicken shawarma recipe: it’s everything you love about takeout shawarma but even better because it’s fresh, homemade, and totally customizable. Let me break it down:

Perfectly Spiced Chicken: Marinated in a blend of warm, aromatic spices like cumin, paprika, and turmeric, every bite is bursting with flavor.
Juicy and Tender: The yogurt marinade works its magic, making the chicken so tender it melts in your mouth.
That Garlic Sauce: Creamy, tangy, and garlicky perfection—you’ll want to put it on everything, not just the shawarma.
Easy to Make: No fancy equipment, just a skillet or grill and a handful of pantry spices.
Customizable: Serve it in wraps, over rice, or on a salad. Add your favorite toppings and make it your own!

Once you try this recipe, you’ll never go back to store-bought shawarma or pre-made sauces. It’s comfort food at its finest, and it’s so much fun to make!

What Ingredients You’ll Need

This recipe is all about simple ingredients coming together for big flavor. You probably have most of these in your kitchen already. Here’s what you’ll need:

Chicken thighs: Boneless, skinless thighs are ideal for shawarma—they’re juicy and flavorful. You can use chicken breasts if you prefer, but thighs are the real MVP here.
Greek yogurt: Full-fat is best for a creamy marinade that tenderizes the chicken beautifully.
Spices: Cumin, paprika, turmeric, coriander, cinnamon, and cayenne pepper. This blend is the heart of shawarma flavor.
Garlic: Fresh garlic for the marinade and the sauce. Trust me, it makes all the difference.
Lemon juice: Adds brightness and balances the richness of the yogurt and spices.
Olive oil: For cooking the chicken and adding a nice golden sear.
Tahini: A key ingredient in the creamy garlic sauce—it gives it that nutty depth of flavor.
Mayonnaise: Combines with tahini for a perfectly creamy sauce base.
Pita bread or wraps: For serving—though you can also use rice or salad as a base.
Your favorite toppings: Think sliced cucumbers, tomatoes, red onion, pickles, or fresh parsley.

Quick tip: Don’t skimp on the spices—they’re what make this recipe shine. I recommend using fresh spices for maximum flavor, and if you can, toast them lightly in a dry pan before adding them to the marinade. It’s a small step that makes a big difference!

Equipment Needed

You don’t need anything fancy to make this recipe, which is part of why I love it so much. Here’s what you’ll need:

Mixing bowls: One for the marinade and one for the garlic sauce.
Skillet or grill pan: I use a cast-iron skillet for the best sear, but any heavy-bottomed pan works.
Whisk: For mixing the sauce until it’s perfectly smooth.
Tongs: Makes flipping the chicken easier and keeps your hands clean.
Knife and cutting board: For slicing the cooked chicken and prepping toppings.

That’s it! If you’re grilling, you can use an outdoor grill or stovetop grill pan. I’ve done both, and either way, the chicken turns out incredibly juicy.

How to Make It: Step-by-Step

Let’s break it down step-by-step—this recipe is so approachable, you can’t mess it up.

Marinate the Chicken (10 minutes prep + at least 1 hour to marinate): In a large bowl, mix Greek yogurt, lemon juice, olive oil, garlic, and spices. Add the chicken thighs, making sure they’re fully coated. Cover and refrigerate for at least an hour, but overnight is even better for deeper flavor.
Make the Garlic Sauce (5 minutes): In a small bowl, whisk tahini, mayonnaise, minced garlic, lemon juice, and a splash of water until smooth and creamy. Taste and adjust—add more garlic if you love it bold!
Cook the Chicken (15 minutes): Heat a skillet or grill pan over medium-high heat. Add a drizzle of olive oil, then cook the chicken thighs for about 6–8 minutes per side, or until golden brown and cooked through. The spices will create a gorgeous crust.
Slice the Chicken (2 minutes): Let the chicken rest for 5 minutes, then slice it into thin strips. This makes it perfect for wraps or bowls.
Assemble (5 minutes): Warm your pita bread or wraps, then layer on the chicken, garlic sauce, and your favorite toppings. Wrap it up, and you’re ready to dig in!

Pro tip: Make extra garlic sauce—it’s amazing as a dip for veggies or even drizzled over roasted potatoes.

My Best Tips & Techniques

I’ve made this recipe more times than I can count, and here are my top tips for making it perfect:

Don’t rush the marinade: The longer the chicken marinates, the better it will taste. If you can prep it the night before, do it!
Use high heat: Cooking the chicken over medium-high heat gives it those beautiful crispy edges without drying it out.
Rest the chicken: Letting it rest after cooking keeps it juicy and makes slicing easier.
Customize the sauce: Love garlic? Add an extra clove. Want it tangier? More lemon juice will do the trick.
Toast the pita: Warming or lightly toasting the pita adds a nice texture and makes the whole wrap feel more special.

Ways to Mix It Up

This recipe is super versatile, and you can easily adapt it to suit your tastes or what you have on hand. Here are some ideas:

Spicy Version: Add extra cayenne or a dash of hot sauce to the marinade for a kick.
Vegetarian Swap: Replace the chicken with roasted cauliflower or grilled tofu. The marinade works great on veggies!
Bowl Style: Serve the chicken and sauce over a bed of rice or quinoa with plenty of fresh veggies.
Extra Crunch: Toss in some crispy fried onions or pita chips for texture.
Herby Boost: Add fresh cilantro or dill to the garlic sauce for a new flavor twist.

Once you’ve mastered the basic recipe, the possibilities are endless!

Serving Ideas & Storage

Here’s how to make the most of your juicy chicken shawarma:

Serving Suggestions

Wraps: Classic pita wraps with chicken, garlic sauce, and toppings.
Salad: Slice the chicken and serve it over a fresh salad with garlic sauce as the dressing.
Platter: Arrange the chicken, sauce, and toppings on a plate with warm pita for DIY shawarma bites.

Storage Tips

Leftovers: Store cooked chicken in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.
Sauce: Keep the garlic sauce in the fridge for up to a week. Stir before using.
Freezing: Marinate the chicken and freeze it raw—then thaw and cook when you’re ready for shawarma night!

Nutritional Info & Health Benefits

Here’s why I feel good about serving this dish:

Nutrient	Per Serving
Calories	~320 (for a shawarma wrap)
Protein	25g
Carbs	20g
Fat	15g

Health Highlights: This recipe is packed with protein from the chicken and yogurt, and the garlic sauce uses healthy fats like tahini. Plus, the spices add antioxidants and anti-inflammatory benefits.

Final Thoughts

So that’s my juicy chicken shawarma recipe with creamy garlic sauce! It’s one of those dishes that feels like a little celebration every time you make it—whether it’s a weeknight dinner or a weekend feast.

I hope you love it as much as I do. And if you try it, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram—seeing your creations always makes my day.

Happy cooking, and enjoy every delicious bite!

FAQs

Q: Can I bake the chicken instead of cooking it on the stove?

A: Absolutely! Bake it at 400°F (200°C) for about 20–25 minutes, or until cooked through. You can broil it for the last 2 minutes to get some nice crispy edges.

Q: What if I don’t have tahini for the sauce?

A: No problem! You can use Greek yogurt or even sour cream as a substitute. The flavor will be slightly different but still delicious.

Q: Can I use store-bought shawarma spice mix?

A: Yes, you can! Just use about 2–3 tablespoons of the mix in place of the individual spices listed in the marinade.

Q: How do I know the chicken is cooked through?

A: The chicken should reach an internal temperature of 165°F (74°C), and the juices should run clear when you cut into it.

Q: Can I make this ahead of time?

A: Definitely! Marinate the chicken the night before and prep the sauce ahead, too. Cook the chicken right before serving for the best flavor.

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