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A close-up of delicious chicken shawarma drizzled with creamy garlic sauce.

Classic Chicken Shawarma with Creamy Garlic Sauce

A flavorful Chicken Shawarma recipe featuring tender, marinated chicken and a creamy, tangy garlic sauce. Perfect for a satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Shawarma
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch strips
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp turmeric powder
  • 0.25 tsp cayenne pepper optional, for a kick
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • Salt and black pepper to taste
For the Creamy Garlic Sauce
  • 0.5 cup mayonnaise full-fat for best results
  • 0.25 cup plain Greek yogurt or sour cream
  • 3-4 cloves garlic minced (or 1.5 tsp garlic paste)
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley chopped (optional, for garnish)
  • Salt to taste
  • 2-3 tbsp cold water for thinning (as needed)

Equipment

  • medium bowl
  • skillet or cast-iron pan
  • small bowl

Method
 

Marinate the Chicken
  1. Combine chicken strips with olive oil, lemon juice, and all spices in a bowl; toss to coat thoroughly.
  2. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours, for maximum flavor.
Prepare the Garlic Sauce
  1. Whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt in a small bowl.
  2. Gradually add cold water to achieve desired consistency and stir in parsley if using; refrigerate until serving.
Cook the Chicken
  1. Heat a large skillet over medium-high heat and cook the marinated chicken in batches for 5-7 minutes per side.
  2. Cook until golden brown, cooked through to 165°F (74°C), and slightly caramelized.
Assemble and Serve
  1. Remove cooked chicken from heat and let rest for a few minutes before slicing or serving.

Notes

For an extra layer of flavor, consider grilling the chicken instead of pan-frying. Serve the shawarma in pita bread or wraps with fresh vegetables like lettuce, tomatoes, and cucumbers.