Authentic Chicken Shawarma Recipe with Creamy Garlic Sauce

Bring the vibrant flavors of Middle Eastern street food right to your kitchen with this irresistible chicken shawarma recipe! Perfect for busy weeknights, this grilled chicken shawarma features tender, aromatic chicken strips wrapped in warm pita bread with a creamy yogurt garlic sauce that will transport you straight to the streets of Beirut. Whether you’re craving an easy shawarma dinner or planning ahead for meal prep, this recipe delivers authentic flavor with simple ingredients.

Our easy chicken and rice dishes are perfect companions for completing your Middle Eastern-inspired meal, but this chicken shawarma truly stands on its own as a crowd-pleasing main course.

Ingredients

For the Shawarma Marinade:

• 2 lbs boneless, skinless chicken thighs, sliced thin
• ¼ cup olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp turmeric
• ½ tsp cinnamon
• ¼ tsp cardamom
• Salt and pepper to taste

For the Garlic Sauce:

• 1 cup Greek yogurt
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt to taste

For Serving:

• 6-8 pita bread rounds
• Sliced tomatoes
• Thinly sliced red onion
• Fresh parsley
• Pickles (optional)

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a medium bowl, whisk together olive oil, minced garlic, lemon juice, and all the spices. Add the sliced chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).

Step 2: Make the Garlic Sauce

Combine Greek yogurt, minced garlic, lemon juice, olive oil, and salt in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve.

Step 3: Grill the Chicken

Heat your grill or grill pan to medium-high heat. Grill the marinated chicken strips for 4-5 minutes per side, until cooked through and nicely charred. You can also bake these at 400°F for 15-20 minutes if grilling isn’t an option.

Step 4: Assemble the Shawarma

Warm your pita bread briefly on the grill or in the oven. Spread a generous amount of garlic sauce on each pita, then add the grilled chicken strips. Top with sliced tomatoes, red onion, parsley, and pickles if using. Roll tightly and serve immediately.

Expert Tips for Perfect Shawarma

• Slice chicken thin: Thinner slices cook faster and absorb more marinade flavor
• Don’t skip the marinade time: Even 30 minutes makes a huge difference in flavor
• Use high heat: Authentic shawarma gets its character from high-heat cooking
• Warm your pita: Warm pita bread is more pliable and enhances the eating experience
• Make it a meal: This shawarma pairs perfectly with our healthy broccoli salad for a complete Mediterranean dinner

FAQs

How long can I store leftover shawarma?

The grilled chicken stores well in the refrigerator for up to 4 days, making it perfect for meal prep chicken dishes throughout the week.

Can I use chicken breast instead of thighs?

Yes, but thighs are more flavorful and tender. If using breast, be careful not to overcook as it can become dry.

What if I don’t have a grill?

A cast iron skillet or baking sheet in a hot oven works perfectly. The key is getting that nice sear on the chicken.

How spicy is this recipe?

This version is mildly spiced. For more heat, add a pinch of cayenne pepper to the marinade. The garlic sauce provides a cooling balance to any spice.

Authentic Chicken Shawarma Recipe with Creamy Garlic Sauce

Bring the vibrant flavors of Middle Eastern street food to your kitchen with this irresistible chicken shawarma featuring tender, aromatic chicken strips wrapped in warm pita bread with creamy yogurt garlic sauce. Perfect for busy weeknights or meal prep, this recipe delivers authentic flavor with simple ingredients that will transport you straight to the streets of Beirut.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 lbs boneless, skinless chicken thighs, sliced thin
• ¼ cup olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp turmeric
• ½ tsp cinnamon
• ¼ tsp cardamom
• Salt and pepper to taste
• 1 cup Greek yogurt
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt to taste
• 6-8 pita bread rounds
• Sliced tomatoes
• Thinly sliced red onion
• Fresh parsley
• Pickles (optional)

Method

 

Instructions

1. Prepare the marinade by whisking together olive oil, minced garlic, lemon juice, and all spices in a medium bowl. Add sliced chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours for maximum flavor).
2. Make the garlic sauce by combining Greek yogurt, minced garlic, lemon juice, olive oil, and salt in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve.
3. Heat grill or grill pan to medium-high heat. Grill marinated chicken strips for 4-5 minutes per side until cooked through and nicely charred. Alternatively, bake at 400°F for 15-20 minutes if grilling isn’t an option.
4. Warm pita bread briefly on grill or in oven. Spread garlic sauce on each pita, add grilled chicken strips, then top with sliced tomatoes, red onion, parsley, and pickles if using. Roll tightly and serve immediately.

Notes

Slice chicken thin for faster cooking and better marinade absorption. Don’t skip the marinade time – even 30 minutes makes a huge difference. Use high heat for authentic shawarma character. Warm pita bread for better pliability and eating experience.