Mediterranean Chicken Shawarma with Creamy Garlic Sauce
This chicken shawarma is loaded with bold Mediterranean spices, marinated until tender, and cooked to perfection. Served with a rich, tangy garlic sauce, it’s perfect stuffed in pita bread, wrapped in flatbreads, or paired with rice and roasted veggies. A crowd-pleasing dish that brings the flavors of the Middle East right into your kitchen.
Total Time: 50 minutes (20 minutes prep + 30 minutes cooking/marinating)
Servings: 4–6
Ingredients
For the Chicken Shawarma:
2 lbs boneless, skinless chicken thighs (or breasts)
3 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1 tbsp ground paprika
1 tbsp ground turmeric
1 tbsp ground cinnamon
1 tsp cayenne pepper (adjust to taste)
4 cloves garlic, minced
Juice of 1 lemon
Salt and black pepper to taste
For the Creamy Garlic Sauce:
½ cup plain yogurt (Greek or regular)
¼ cup mayonnaise
3 cloves garlic, minced
Juice of ½ lemon
Salt to taste
Fresh parsley, chopped (for garnish)
Instructions
Marinate the Chicken
In a large bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, garlic, lemon juice, salt, and pepper.
Add the chicken thighs, coating well in the marinade. Cover and refrigerate for at least 30 minutes (up to overnight for deeper flavor).
Cook the Chicken
Grill Method: Preheat grill to medium-high. Cook chicken 5–6 minutes per side until cooked through and slightly charred.
Oven Method: Preheat oven to 425°F (220°C). Arrange chicken on a baking sheet and roast for 25–30 minutes, flipping halfway through.
Stovetop Method: Heat a skillet over medium-high, drizzle with a little oil, and sear chicken 6–7 minutes per side.
Make the Garlic Sauce
In a small bowl, combine yogurt, mayonnaise, garlic, lemon juice, and salt. Mix until smooth and creamy.
Serve
Slice the cooked chicken into strips.
Serve warm with pita bread, rice, or salad. Drizzle generously with creamy garlic sauce and sprinkle with parsley.
Tips
Marinate longer for flavor: If time allows, marinate the chicken overnight. The spices and lemon juice will tenderize the meat and deepen the flavor.
Slice thinly before serving: Shawarma is best when the chicken is cut into thin strips, just like the traditional street-style version.
Don’t skip high heat: Cooking at a higher heat (grill, skillet, or oven broiler) gives that charred edge and smoky flavor.
Adjust garlic in sauce: If you like it extra garlicky, roast the garlic before blending it into the sauce for a sweeter, milder flavor.
Variations
Protein swap: Try this marinade with beef, lamb, shrimp, or even tofu for a vegetarian version.
Wraps: Serve in warm pita or lavash with lettuce, cucumbers, tomatoes, and pickles.
Bowl style: Build a rice or couscous bowl topped with shawarma chicken, fresh veggies, olives, and a drizzle of garlic sauce.
Low-carb option: Serve over a bed of greens instead of bread or rice.
Spice adjustments: Add smoked paprika or chili flakes if you prefer more heat, or reduce cayenne for a milder dish.
Q&A
Q: Can I use chicken breasts instead of thighs?
A: Yes, but thighs stay juicier and more flavorful. If using breasts, don’t overcook them to avoid dryness.
Q: How long should I marinate the chicken?
A: At least 30 minutes, but overnight is best for maximum flavor.
Q: Can I make the garlic sauce ahead of time?
A: Absolutely. It can be stored in the fridge for up to 3 days. Just give it a quick stir before serving.
Q: What can I serve with shawarma?
A: Classic sides include pita bread, hummus, tabbouleh, fattoush salad, rice pilaf, or simple roasted vegetables.
Q: Is this recipe spicy?
A: It has a mild kick from cayenne. You can increase or decrease the amount depending on your preference.
Nutrition Facts
(per serving, approx. 1/6 of recipe)
Calories: 370
Protein: 30g
Fat: 22g
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Sodium: 520mg
(Values may vary depending on portion size and exact ingredients used.)
Final Conclusion
This Mediterranean Chicken Shawarma with Creamy Garlic Sauce is bold, aromatic, and versatile. The spiced chicken pairs perfectly with the tangy, garlicky sauce, making it just as good wrapped in pita as it is served over rice or salad. It’s a simple way to bring restaurant-style flavors to your kitchen, and the recipe is flexible enough to adjust for different proteins, spice levels, or serving styles.