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Chicken Shawarma with Creamy Garlic Sauce

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Juicy marinated chicken cooked and served with a cool, creamy garlic yogurt sauce for wrapping in pita or serving over rice and salad.

Ingredients

Scale
  • 2 pounds boneless skinless chicken thighs
  • 1/4 cup olive oil
  • 6 garlic cloves, grated or minced
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 2 teaspoons kosher salt (adjust to taste)
  • 2 teaspoons lemon juice (for marinade)
  • 1/4 cup plain yogurt (optional, for tenderizing)
  • 3/4 cup plain Greek yogurt (for creamy garlic sauce)
  • 1/4 cup mayonnaise (for creamy garlic sauce)
  • 4 garlic cloves, grated (for creamy garlic sauce)
  • 2 teaspoons lemon juice (for creamy garlic sauce)
  • 1 teaspoon za'atar (or 1/2 tsp dried oregano) (for sauce)
  • Salt and black pepper to taste (for sauce)
  • Pita breads, chopped tomatoes, cucumber, and parsley for serving (optional)

Instructions

  1. Prepare the marinade: In a large bowl combine 1/4 cup olive oil, 6 grated garlic cloves, 1 tbsp turmeric, 1 tbsp cumin, 1 tbsp ground black pepper, 2 tsp paprika, 1 tsp cinnamon, 1 tsp cardamom, 2 tsp kosher salt, 2 tsp lemon juice and 1/4 cup plain yogurt if using; whisk to combine.
  2. Marinate the chicken: Add 2 pounds boneless skinless chicken thighs to the marinade, toss to coat, cover and refrigerate at least 1 hour, ideally 3 hours or overnight.
  3. Cook the chicken (grill or oven): For grill — preheat grill to medium-high and cook chicken 6–10 minutes per side until internal temperature reaches 165°F (74°C) and nicely charred; for oven — preheat to 425°F (220°C), place chicken on a baking sheet and roast 20–30 minutes until cooked through, then rest 5 minutes.
  4. Slice the chicken: Let chicken rest 5 minutes, then slice thinly against the grain into strips.
  5. Make the creamy garlic sauce: In a bowl combine 3/4 cup Greek yogurt, 1/4 cup mayonnaise, 4 grated garlic cloves, 2 tsp lemon juice, 1 tsp za'atar (or 1/2 tsp dried oregano), and 1 tsp kosher salt; whisk until smooth and adjust seasoning. If too thick, thin with 1–2 tablespoons cold water or milk.
  6. Assemble and serve: Warm pitas, fill with sliced chicken, drizzle with creamy garlic sauce, add tomatoes, cucumber, parsley and optional fries or pickles, then wrap or serve open-faced.

Notes

1) Marinate overnight for best flavor and tenderness. 2) Use chicken thighs for juicier results; breasts work if watched closely to avoid drying. 3) If you prefer a traditional Lebanese toum, substitute the yogurt-mayo sauce with toum (emulsified garlic, oil, lemon) but keep portion sizes smaller due to intensity.

Nutrition

Find it online: https://www.rapidrecipes.blog/chicken-shawarma-creamy-garlic-sauce-2/