This easy chicken shawarma features tender, spiced chicken that is perfect for wrapping in pita or tossing on a salad. The creamy garlic sauce adds a tasty twist that’s irresistible!
Whenever I make this dish, I can’t help but sneak extra bites of the chicken. It’s so satisfying! Plus, it’s a quick weeknight meal that feels like a special treat. 😊
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their juiciness, but chicken breasts work well too. If you want a vegetarian option, try using marinated jackfruit or seitan for a similar texture.
Spices: The spices mix brings great flavor; feel free to adjust to your taste! If you don’t have chili powder, paprika can add a mild sweetness. Substitute with smoked paprika for a different flavor. Ground ginger can also be a lovely addition.
Greek Yogurt: For the garlic sauce, Greek yogurt is thick and tangy. If you’re dairy-free, use coconut yogurt or a nut-based yogurt. I often skip the mayonnaise to keep it lighter but adding it makes the sauce extra creamy.
Pita Bread: While warm pita is traditional, you can use flatbreads, tortillas, or even lettuce leaves for a low-carb option. Don’t forget to warm them up for the best flavor and texture!
What’s the Trick to Cooking the Chicken Perfectly?
Cooking the chicken just right makes all the difference! Follow these steps to achieve tender and flavorful results:
- Marinate the chicken for at least 30 minutes; longer if you have time. This enhances flavor.
- Heat the pan to medium-high before adding chicken. A hot pan creates that nice sear.
- Don’t overcrowd the pan. Cook in batches if needed, so the chicken browns nicely.
- Cook for about 5-7 minutes, stirring occasionally, until no longer pink and slightly charred. Checking the internal temperature can ensure it’s cooked through (165°F or 75°C).
These steps will help you get juicy chicken every time! Enjoy your shawarma with your favorite sides and toppings!
How to Make Easy Chicken Shawarma with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder or cayenne pepper (optional, for mild heat)
- 1 tsp salt
- Juice of 1/2 lemon
For the Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise (optional for extra creaminess)
- 2 cloves garlic, finely minced or grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper, to taste
To Serve:
- Warm pita bread or flatbreads
- Sliced cucumbers, tomatoes, onions, and/or pickles
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, totaling around 25 minutes. If you have time, marinating the chicken for at least 30 minutes (or up to 4 hours) adds extra flavor, but it’s not required if you’re in a hurry. Quick and delicious!
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the minced garlic, olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, chili powder (if you’re using it), salt, and lemon juice. Stir together until well mixed to create your marinade.
2. Marinate the Chicken:
Add the thinly sliced chicken to the marinade. Toss everything together until the chicken is thoroughly coated in the spices. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow it to marinate for at least 30 minutes or up to 4 hours for the best flavor.
3. Prepare the Creamy Garlic Sauce:
While the chicken is marinating, mix the Greek yogurt, mayonnaise (if you’re using it), minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until you’re ready to serve.
4. Cook the Chicken:
Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for about 5-7 minutes, stirring occasionally until the chicken is fully cooked and has a nice char on the edges. Ensure it’s cooked all the way through—no pink should remain!
5. Warm the Pita Bread:
While the chicken is cooking, lightly warm your pita bread or flatbreads in a pan or oven until they’re soft and fluffy.
6. Assemble Your Shawarma:
Take a piece of warm pita bread and add a generous portion of the cooked chicken. Top with your choice of sliced cucumbers, tomatoes, onions, and fresh herbs. Drizzle on your creamy garlic sauce for that delicious finishing touch!
7. Enjoy!:
Roll up the pita to hold in all the goodies or serve it open-faced for a delightful meal. Serve your shawarma alongside rice, salad, or roasted veggies for a complete meal!
Enjoy your homemade Chicken Shawarma with Creamy Garlic Sauce, and bask in the glorious flavors you’ve just created!
FAQ for Easy Chicken Shawarma with Creamy Garlic Sauce
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts are a great substitute. Just be sure to watch the cooking time, as breasts can dry out faster than thighs. Cook until they reach an internal temperature of 165°F (75°C).
What Can I Substitute for Greek Yogurt in the Sauce?
If you don’t have Greek yogurt on hand, you can use regular plain yogurt or a dairy-free yogurt alternative, such as coconut or almond yogurt. For a creamier sauce, you can also use sour cream!
Can I Make Shawarma in Advance?
Yes, you can marinate the chicken ahead of time. Prepare the marinade and coat the chicken, then cover it and refrigerate for up to 4 hours or overnight for even more flavor. The creamy garlic sauce can also be made a day ahead; just keep it in the fridge.
How Do I Store Leftover Chicken Shawarma?
Store any leftover shawarma in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a skillet or microwave before serving. You can also freeze the cooked chicken for up to 2 months; just thaw overnight in the fridge before reheating.
