Chicken Shawarma with Garlic Sauce

Ingredients for Chicken Shawarma with Garlic Sauce

I always use bone-free chicken thighs for this recipe because they stay juicy no matter how you cook them. My go-to is full-fat Greek yogurt for the garlic sauce — it gives you that creamy, tangy base without making the sauce too heavy.

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs — I recommend thighs over breasts here; they stay tender even if cooked a minute or two longer
• 3 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground paprika
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• 1 tbsp ground coriander
• 1 tsp black pepper
• 1 tsp salt
• 4 cloves garlic (minced)
• Juice of 1 lemon

For the Garlic Sauce:

• 1 cup plain Greek yogurt — Pro tip: full-fat Greek yogurt gives the creamiest, most flavorful result
• 3 tbsp mayonnaise
• 4 cloves garlic (finely grated or minced) — In my experience, grating the garlic on a microplane gives a smoother, more evenly distributed flavor
• 1 tbsp fresh lemon juice
• ½ tsp salt

For Serving:

• Warm pita or flatbread
• Shredded lettuce, chopped tomatoes, sliced cucumbers, sliced red onions

Step-by-Step Instructions

I recommend making the marinade the night before or at least 1 hour ahead — the longer the chicken sits, the deeper and more complex the flavor becomes. Do not rush this step.

Step 1: In a large bowl, whisk together the olive oil, cumin, paprika, turmeric, cinnamon, coriander, black pepper, salt, minced garlic, and lemon juice until fully combined into a fragrant paste.

Step 2: Add the chicken thighs and turn to coat every piece thoroughly. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours. Do not exceed 8 hours as the lemon juice can begin to break down the texture of the meat.

Step 3: When ready to cook, heat a cast iron skillet or grill pan over medium-high heat. Remove the chicken from the marinade and shake off any excess — too much liquid will cause steaming instead of searing. Cook for 5 to 6 minutes per side until deeply golden and the internal temperature reaches 165 degrees F. Alternatively, roast at 425 degrees F for 25 to 30 minutes, flipping once halfway through.

Step 4: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into strips. Resting is key — it keeps the juices inside the meat instead of on the cutting board.

Step 5: While the chicken rests, whisk together the Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt in a small bowl. Taste and adjust salt or garlic to your preference. Refrigerate until ready to serve.

Step 6: Serve the sliced chicken in warm pita with shredded lettuce, tomatoes, cucumbers, and red onions. Drizzle generously with garlic sauce and serve immediately.

What to Serve with Chicken Shawarma with Garlic Sauce

The best sides for chicken shawarma with garlic sauce balance the bold, spiced flavors with something fresh, starchy, or lightly tangy.

Warm Pita or Flatbread: The classic choice and for good reason. Warm pita wraps around the chicken and garlic sauce perfectly, soaking up every drop of flavor. Use thick pita for best results.

Chicken Thighs and Rice: If you want a bowl-style option, serve the shawarma slices over fluffy white or basmati rice. For more chicken thigh dinner inspiration, this Chicken Thighs and Rice recipe is a great weeknight companion.

Slow Cooker Chicken Shawarma: If you love this flavor profile and want a hands-off version for busy days, bookmark this Slow Cooker Chicken Shawarma recipe as your next make-ahead dinner.

Dump and Bake Chicken Tzatziki Casserole: The Greek yogurt garlic sauce in this recipe shares flavor roots with tzatziki, making this Dump and Bake Chicken Tzatziki Casserole a perfect companion dish to rotate into your weekly menu.

One Pan Mediterranean Chicken and Rice: For a full Mediterranean-inspired dinner spread, pair your shawarma night with this One Pan Mediterranean Chicken and Rice as a satisfying side dish or a complete meal the next night.

Greek Yogurt Marinated Chicken Breasts: If you enjoy using Greek yogurt as a marinade base the way this garlic sauce uses it, these Greek Yogurt Marinated Chicken Breasts are another flavor-forward chicken recipe worth trying.

Chicken Marinade Pollo Asado: Fans of bold, citrus-forward chicken marinades will also love this Chicken Marinade Pollo Asado Recipe — same big flavor energy, different cuisine.

How to Store and Reheat Chicken Shawarma

Store cooked chicken shawarma in an airtight container in the refrigerator for up to 4 days. Keep the garlic sauce stored separately in its own container for up to 3 to 4 days. Both hold up well and make excellent meal prep options for the week.

To reheat the chicken, warm it in a skillet over medium heat for 2 to 3 minutes per side until heated through. I recommend avoiding the microwave for reheating if possible — the skillet keeps the edges slightly crisp and preserves the texture much better. Do not reheat the garlic sauce; serve it cold straight from the fridge.

Pro tip: you can also freeze the marinated raw chicken for up to 2 months. Thaw overnight in the refrigerator before cooking for a near-instant weeknight dinner with zero prep work.

FAQs

Chicken Shawarma with Garlic Sauce

Juicy, spice-marinated chicken thighs cooked to golden perfection and served with a creamy Greek yogurt garlic sauce. No special equipment needed — just bold Middle Eastern flavors made simple at home.

Print Recipe Save to Pins

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground paprika
• 1 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 1 tbsp ground coriander
• 1 tsp black pepper
• 1 tsp salt
• 4 cloves garlic minced
• 1 lemon juiced
• 1 cup plain Greek yogurt full-fat recommended
• 3 tbsp mayonnaise
• 4 cloves garlic finely grated or minced, for sauce
• 1 tbsp fresh lemon juice for sauce
• 0.5 tsp salt for sauce
• warm pita or flatbread for serving
• shredded lettuce, chopped tomatoes, sliced cucumbers, sliced red onions for serving

Equipment

• Cast-iron skillet or grill pan
• Large mixing bowl
• Whisk
• Microplane grater or garlic press
• Meat thermometer
• Cutting board and sharp knife

Method

 

1. In a large bowl, whisk together olive oil, cumin, paprika, turmeric, cinnamon, coriander, black pepper, salt, minced garlic, and lemon juice until fully combined.
2. Add chicken thighs and turn to coat every piece thoroughly. Cover and refrigerate for at least 1 hour, or up to 8 hours. Do not exceed 8 hours.
3. Heat a cast iron skillet or grill pan over medium-high heat. Remove chicken from marinade, shaking off excess. Cook for 5 to 6 minutes per side until deeply golden and internal temperature reaches 165 degrees F. Alternatively, roast at 425 degrees F for 25 to 30 minutes, flipping once halfway through.
4. Transfer chicken to a cutting board and let rest for 5 minutes, then slice into strips.
5. While chicken rests, whisk together Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt in a small bowl. Taste and adjust seasoning. Refrigerate until ready to serve.
6. Serve sliced chicken in warm pita with shredded lettuce, tomatoes, cucumbers, and red onions. Drizzle generously with garlic sauce and serve immediately.

Notes

Marinate chicken for at least 1 hour and up to 8 hours for best flavor. Do not exceed 8 hours as lemon juice will break down the meat texture. Shake off excess marinade before cooking to ensure a proper sear. Let chicken rest 5 minutes before slicing. Store cooked chicken up to 4 days and garlic sauce up to 4 days, both refrigerated separately.