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Chicken Shawarma With Creamy Garlic

Chicken Shawarma With Creamy Garlic

Chicken shawarma with creamy garlic is one of those meals that feels both comforting and exciting at the same time. The chicken is boldly spiced, juicy, and deeply savory, while the garlic sauce adds a cool, creamy finish that brings everything together.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Middle Eastern
Servings 4 people

Equipment

  • 1 Large bowl
  • 1 Small bowl
  • 1 Skillet or Grill Pan

Ingredients
  

  • 2 lb boneless chicken thighs or chicken breasts
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 0.5 tsp ground turmeric
  • 0.25 tsp ground cinnamon
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 0.5 cup mayonnaise
  • 2 tbsp plain yogurt for the creamy garlic sauce
  • 2 cloves garlic minced, for the creamy garlic sauce
  • 1 tbsp lemon juice for the creamy garlic sauce
  • 2 tbsp fresh parsley for garnish

Instructions
 

  • In a large bowl, combine the yogurt, lemon juice, minced garlic, olive oil, cumin, paprika, coriander, turmeric, cinnamon, salt, and black pepper. Stir until the marinade looks smooth and well blended.
  • Add the chicken to the bowl and toss until every piece is coated in the spice mixture. Cover and let it marinate for at least 30 minutes, or longer if you have time for deeper flavor.
  • In a small bowl, mix the mayonnaise, a little yogurt, minced garlic, and a squeeze of lemon juice. Stir until creamy, then taste and adjust the garlic or lemon as needed. Chill the sauce while the chicken cooks.
  • Heat a skillet, grill pan, or outdoor grill over medium-high heat. Cook the chicken until browned on the outside and fully cooked through, turning once so both sides get a nice sear.
  • Transfer the chicken to a cutting board and let it rest for a few minutes. Slice it into strips so it is easy to serve in wraps, bowls, or on a platter.
  • Arrange the sliced chicken with the creamy garlic sauce on the side, then finish with fresh parsley. Serve right away while everything is warm and fresh.

Notes

Store leftover chicken and sauce in separate airtight containers in the refrigerator. The chicken will keep well for up to 4 days, and the sauce is best used within 3 days. To reheat the chicken, warm it gently in a skillet over medium heat or in the microwave until heated through. Add the sauce after reheating so it stays cool and creamy.