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Creamy Garlic Chicken Shawarma Recipe

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★★★★★

4.9 from 112 reviews

Creamy Garlic Chicken Shawarma is a flavorful homemade dish featuring juicy marinated chicken thighs or breasts cooked to perfection with warm shawarma spices and served with a luscious garlic-infused creamy sauce. This recipe combines traditional Middle Eastern seasoning with a tangy yogurt base and optional heat from chili powder, ideal for a quick yet indulgent lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder (optional, for heat)
  • Salt and black pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)

Creamy Garlic Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

To Serve

  • Warm pita bread or flatbreads
  • Sliced cucumbers, tomatoes, and red onions
  • Pickles or pickled turnips (optional)

Instructions

  1. Make the Marinade: In a bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder (if using), salt, and black pepper. Mix everything together until well combined to create a flavorful marinade.
  2. Marinate the Chicken: Add the thinly sliced chicken to the marinade. Toss well to evenly coat all pieces. Cover and refrigerate for at least 1 hour or preferably overnight to let the flavors fully develop.
  3. Prepare the Creamy Garlic Sauce: While the chicken marinates, mix together mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl. Stir until smooth, taste and adjust seasoning. Refrigerate until serving.
  4. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat until very hot. Add the marinated chicken slices and cook for 5-7 minutes, stirring occasionally, until cooked through and browned nicely.
  5. Warm the Pita: While the chicken cooks, warm the pita or flatbreads in a dry pan or microwaved briefly until soft and pliable.
  6. Assemble Your Shawarma: Spread a generous spoonful of creamy garlic sauce onto a warm pita. Layer on cooked chicken, sliced cucumbers, tomatoes, and red onions. Add optional pickles or pickled turnips. Garnish with fresh parsley or cilantro.
  7. Enjoy! Roll or fold the pita and serve immediately for a delicious, flavor-packed meal.

Notes

  • You can substitute boneless, skinless chicken breasts if you prefer a leaner option, but monitor cooking time to avoid drying out.
  • Marinate overnight for best flavor and juiciness, but minimum 1 hour also works.
  • For a vegetarian alternative, try chickpeas or tofu marinated with the same spices.
  • Substitute Greek yogurt with sour cream or plain yogurt for sauce and marinade; coconut yogurt can be used for dairy-free but will alter flavor.
  • Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
  • Reheat chicken on the stove or microwave gently; avoid overheating the sauce to prevent separation.

Keywords: chicken shawarma, creamy garlic chicken, shawarma recipe, Greek yogurt marinade, Middle Eastern chicken, garlic sauce, boneless chicken thighs

Find it online: https://biteandenjoy.com/creamy-garlic-chicken-shawarma-recipe/