Name: Savor the Flavor: Irresistible Chicken Shawarma with Creamy Garlic Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 1.5 pounds boneless chicken thighs; 4 cloves garlic, minced; 2 tablespoons ground cumin; 2 tablespoons ground coriander; 1 tablespoon paprika; 1 tablespoon turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper (optional); 1/4 cup olive oil; Juice of 1 lemon; Salt and pepper to taste; 1 cup plain Greek yogurt; 3 cloves garlic, minced; 2 tablespoons lemon juice; 2 tablespoons tahini; Salt to taste; Pita bread or flatbreads; Fresh vegetables (tomatoes, cucumbers, lettuce); Pickles

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Introduction

Chicken shawarma is a flavorful and aromatic Middle Eastern dish that’s perfect for a satisfying meal. This recipe combines tender, spiced chicken thighs with a creamy garlic sauce, wrapped in soft pita bread and topped with fresh veggies. It’s easy to make and sure to impress your family and friends.

The image shows two golden-brown quesadilla halves placed on a black pan, each folded over with a slightly crispy, toasted tortilla exterior that has darker brown spots. Inside, there are visible layers of melted yellow and white cheese, sautéed dark brown mushroom slices, and vibrant green spinach leaves. The filling looks gooey and rich, with the melted cheese blending smoothly with the fresh vegetables, slightly oozing out at the edges. The quesadillas are stacked slightly overlapping, showing the colorful layers clearly against the pan's dark surface, which contrasts with the warm tones of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds of boneless chicken thighs
4 cloves of garlic, minced
2 tablespoons of ground cumin
2 tablespoons of ground coriander
1 tablespoon of paprika
1 tablespoon of turmeric
1 teaspoon of ground cinnamon
1/2 teaspoon of cayenne pepper (optional)
1/4 cup of olive oil
Salt and pepper to taste
Juice of 1 lemon
1 cup of plain Greek yogurt
3 cloves of garlic, minced
2 tablespoons of lemon juice
2 tablespoons of tahini
Salt to taste
Pita bread or flatbreads
Fresh vegetables (tomatoes, cucumbers, lettuce)
Pickles

Instructions

Step 1: In a large bowl, combine the minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), olive oil, lemon juice, salt, and pepper. Add the chicken thighs and toss well to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
Step 2: Prepare the creamy garlic sauce by mixing together Greek yogurt, minced garlic, lemon juice, tahini, and salt in a bowl until smooth. Refrigerate until ready to serve.
Step 3: Preheat a grill or stovetop skillet over medium-high heat. Cook the marinated chicken thighs for 6 to 7 minutes on each side, or until fully cooked with a nice char. Ensure the internal temperature reaches 165°F (75°C).
Step 4: Remove the chicken from heat and let it rest for 5 minutes. Then slice the chicken into thin strips.
Step 5: To assemble, place sliced chicken on pita or flatbread, add fresh vegetables and pickles, and drizzle generously with the creamy garlic sauce. Serve immediately and enjoy.

Tips & Variations

For extra flavor, marinate the chicken overnight to let the spices fully penetrate the meat.
Use chicken breasts if you prefer leaner meat, but thighs stay juicier and more tender.
Add a pinch of smoked paprika for a smoky twist.
Serve with a side of hummus or a fresh tabbouleh salad for a complete meal.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the garlic sauce separate and refrigerated for up to 2 days. Reheat chicken gently on the stovetop or in the microwave until warmed through, then assemble fresh sandwiches.

How to Serve

This image shows a wooden board with a flat white tortilla at the bottom left topped with several slices of grilled chicken that are golden brown with char marks. To the left of the tortilla, there are thin, round slices of fresh cucumber arranged neatly. Above the cucumber, there is a small brown bowl filled with a chunky mix of diced red tomatoes and green herbs. To the right of the tortilla, a large pile of chopped fresh green cilantro spreads upward and a little to the right. At the top right corner, there are two small bowls; one with white creamy sauce speckled with herbs, and the other with bright red chunky sauce. Below the sauces, small piles of diced yellow and orange bell peppers sit next to a small heap of chopped purple onions. The wooden board rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a grill?

Yes, you can cook the chicken in a stovetop skillet or bake it in the oven at 400°F (200°C) for 20–25 minutes until cooked through.

Is the creamy garlic sauce dairy-free?

This sauce uses Greek yogurt, which contains dairy. For a dairy-free version, substitute with a plant-based yogurt or a garlic tahini sauce made without yogurt.