Name: Chicken Shawarma with Garlic Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 ½ lbs boneless, skinless chicken thighs; 3 tablespoon plain Greek yogurt; 3 tablespoon olive oil; Juice of 1 large lemon (about 3 tbsp); 4 cloves garlic, minced; 2 teaspoon ground cumin; 1 ½ teaspoon smoked paprika; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; ¾ teaspoon ground cinnamon; ½ teaspoon ground allspice; ½ teaspoon chili powder; 1 ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; --- Garlic Sauce ---; ½ cup mayonnaise; ½ cup plain Greek yogurt; 6 cloves garlic, minced; 2 tablespoon fresh lemon juice; 1 tablespoon olive oil; ½ teaspoon salt (to taste); ¼ teaspoon black pepper

Hey y'all! Craving something packed with flavor, super juicy, and impossible to resist? This Chicken Shawarma with Garlic Sauce delivers everything you want in a meal—tender spiced chicken, tangy garlic sauce, and all those Middle Eastern vibes right at home. It's perfect for quick weeknight dinners, festive gatherings, or weekend meal prep. Let's get cooking!

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Why You'll Love This

Bursting with aromatic spices and bold garlic flavor in every bite.
Easy to prep in advance for stress-free mealtime or entertaining.
Customizable—serve in wraps, bowls, or over salads!
Healthy, filling, and guaranteed to impress family and friends.
Perfect for meal prep—leftovers taste even better the next day!

Ingredients

1 ½ lbs boneless, skinless chicken thighs
3 tablespoon plain Greek yogurt
3 tablespoon olive oil
Juice of 1 large lemon (about 3 tbsp)
4 cloves garlic, minced
2 teaspoon ground cumin
1 ½ teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon chili powder
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
--- Garlic Sauce ---
½ cup mayonnaise
½ cup plain Greek yogurt
6 cloves garlic, minced
2 tablespoon fresh lemon juice
1 tablespoon olive oil
½ teaspoon salt (to taste)
¼ teaspoon black pepper

Directions

Prep Time:

15 minutes

Marinate Time:

1-8 hours (best overnight)

Cook Time:

20 minutes

Total Time:

35 minutes active, plus marinating

Step 1: Marinate the Chicken

In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, allspice, chili powder, salt, and black pepper.
Add the chicken thighs, coating each piece thoroughly. Cover and refrigerate for at least 1 hour, preferably 4-8 hours (overnight is best).

Step 2: Make the Garlic Sauce

In a small bowl, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Mix until creamy. Chill until ready to serve.

Step 3: Cook the Chicken

Preheat your oven to 425°F (220°C), or heat a large skillet or grill pan over medium-high heat.
Arrange chicken thighs in a single layer on a foil-lined baking sheet, or cook in batches in the skillet. Bake or grill for 18-20 minutes, flipping halfway, until chicken is golden and cooked through (internal temperature should reach 165°F/74°C).

Step 4: Slice and Serve

Let chicken rest 5 minutes, then slice into thin strips.
Serve warm with garlic sauce, inside pita or flatbread, or over rice and salad with your favorite toppings.

Notes

For best flavor and tenderness, marinate the chicken overnight.
If you prefer charred edges, finish the chicken under the broiler for 2-3 minutes after baking.
The garlic sauce can be prepared up to 2 days ahead and refrigerated.

Variations

Beef Shawarma: Substitute chicken thighs with thinly sliced beef flank or sirloin.
Low-Carb: Serve chicken and sauce over roasted vegetables or salad instead of in pita.
Spicy: Add ½ teaspoon cayenne pepper to the marinade for a fiery kick!

Required Equipment

Large mixing bowls
Whisk or fork
Baking sheet or grill pan
Sharp knife
Cutting board
Aluminum foil (if baking)

Storage Instructions

Store leftover chicken shawarma and garlic sauce in separate airtight containers.
Refrigerate chicken for up to 4 days; garlic sauce for up to 5 days.
Reheat chicken gently in a skillet or microwave until warmed through.

Serving Suggestions

Pair with warm pita or flatbread, shredded lettuce, tomatoes, cucumbers, and pickles for an authentic touch.
Serve alongside rice pilaf, tabbouleh, or roasted potatoes for a hearty meal.
Great with a simple tomato-cucumber salad or fattoush.

Pro Tips

Slice chicken thinly against the grain for maximum tenderness.
Double the garlic sauce—it's fantastic as a dip or salad dressing, too!
Letting the chicken rest before slicing keeps it extra juicy.

FAQ

Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more flavorful. If you use breasts, be careful not to overcook.
How spicy is this shawarma recipe?
It's mild as written, but you can adjust the chili powder or add cayenne for more heat.
Can I grill the chicken instead of baking?
Absolutely! Grilling adds a great smoky flavor—just cook over medium-high heat, flipping once, until fully cooked.