This Easy Chicken Shawarma is packed with flavor! Juicy chicken is marinated with spices and served with a delicious creamy garlic sauce that will have your taste buds dancing.
Making this dish is a breeze, and it’s perfect for a quick dinner. I love piling it all onto warm pita bread, making it extra fun to eat. Who doesn’t love a tasty wrap? 🌯
Key Ingredients & Substitutions
Chicken: I love using chicken thighs for their juicy texture, but boneless, skinless breasts work just as well if you prefer leaner meat. You can also use turkey for a slightly different twist!
Spices: The spice blend is essential! If you’re missing any, try using a mix of Italian seasoning or garam masala for a unique flavor. You can adjust spice levels according to your taste, especially with cayenne pepper.
Yogurt: Plain yogurt is my go-to for marinating, but if you’re dairy-free, use olive oil or a dairy-free yogurt alternative. It keeps the chicken moist and adds tanginess!
Tahini: This adds a rich taste to the garlic sauce. If you don’t have tahini, try almond butter for a different yet tasty flavor. You can totally skip it as well!
How Can I Ensure My Chicken is Perfectly Cooked?
Cooking the chicken properly is key to making great shawarma. Here’s how to do it right:
- Don’t overcrowd the pan; cook in batches if necessary. This helps to achieve a nice sear.
- Ensure your skillet is hot before adding chicken for that perfect golden color!
- Check doneness by slicing a piece; it should be no longer pink in the middle.
- Let the chicken rest for a few minutes before slicing. This keeps it juicy.
Easy Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (optional, for a bit of heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp plain yogurt (or olive oil, if you prefer)
- 2 tbsp lemon juice
- 2 tbsp olive oil
For the Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt or mayonnaise
- 3 cloves garlic, finely minced or grated
- 2 tbsp tahini (optional but recommended)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Water or olive oil to thin, as needed
For Serving:
- Warm pita bread or flatbreads
- Fresh veggies like cucumber, tomato slices, and lettuce
- Pickles (optional)
- Fresh parsley or cilantro for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour to marinate the chicken (or even overnight for the best flavor!). Cooking should take about 15-20 minutes. So overall, set aside about 1 hour and 30 minutes including marinating and cooking time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the minced garlic, all the spices (cumin, paprika, turmeric, coriander, allspice, cinnamon, cayenne pepper if using), salt, pepper, yogurt, lemon juice, and olive oil. This will be your flavorful marinade. Add the thinly sliced chicken pieces, making sure each piece is well-coated. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate for at least 1 hour, but if you can wait longer, 3-4 hours or even overnight is ideal for deeper flavor!
2. Cook the Chicken:
When you’re ready to cook, heat a large skillet or grill pan over medium-high heat. You can drizzle a little olive oil in the pan if necessary. Cook the marinated chicken slices in batches, so they don’t overcrowd the pan. Sear each side for about 4-5 minutes until the chicken is nicely browned and fully cooked through. Remove cooked chicken from the pan and set aside.
3. Make the Creamy Garlic Sauce:
In a small bowl, whisk together the Greek yogurt (or mayonnaise if you’re using that), minced garlic, tahini if you have it, lemon juice, salt, and pepper. Depending on how thick you like your sauce, you can add a little water or olive oil to thin it out until it’s smooth and creamy.
4. Assemble the Shawarma:
Warm your pita or flatbreads on a skillet or in the microwave. Then, layer the cooked chicken shawarma on the bread, adding fresh veggies like cucumber, tomato slices, and lettuce. If you like, add some pickles for extra crunch. Don’t forget to drizzle the creamy garlic sauce generously on top and sprinkle fresh parsley or cilantro for the finishing touch.
5. Serve Immediately:
Enjoy your homemade chicken shawarma immediately! It’s perfect on its own or served alongside rice, fries, or a simple salad for a complete meal.
This recipe captures the classic spiced shawarma flavor with an easy-to-make creamy garlic sauce that complements the chicken perfectly. Enjoy your homemade shawarma feast!
FAQ for Easy Chicken Shawarma with Creamy Garlic Sauce
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While chicken thighs are juicier, boneless, skinless chicken breasts will work well too. Just be cautious not to overcook them, as they can dry out quickly.
Can I Prepare This Recipe Ahead of Time?
Yes! You can marinate the chicken up to 24 hours in advance, which actually helps deepen the flavors. Store the marinated chicken in the fridge until you’re ready to cook it. The creamy garlic sauce can also be made a day ahead and stored in the refrigerator.
How Do I Store Leftovers?
Leftover chicken shawarma can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. The creamy garlic sauce can also be refrigerated for up to one week.
What Can I Serve with Chicken Shawarma?
This dish is fantastic on its own, but you can also serve it with sides like rice, fries, or a fresh salad. Feel free to add toppings like pickles, hummus, or additional veggies for more variety!
