I’ve made chicken shawarma for weekend dinners and quick weeknight feasts, and the warm, spiced aroma still makes me a little giddy every time. This chicken shawarma recipe uses a simple spice marinade and a creamy garlic yogurt sauce; active prep is short, but you should allow at least 30 minutes for the marinade to do its work. garlic butter steak with parmesan cream sauce
The result is tender, slightly charred slices wrapped in soft pita, brightened by crisp vegetables and tangy lemon-garlic yogurt. It’s perfect for anyone who loves bold spices, hands-on wraps, and flavors that feel both comforting and exotic.
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Why you’ll love chicken shawarma
- Bold Middle Eastern spices that sing with simple ingredients.
- Quick active prep, flexible marinating windows for convenience.
- Reliable grill or skillet sear for caramelized edges.
- Creamy garlic sauce balances savory spices perfectly.
- Built for easy assembly and casual sharing.
"Rich spices and a silky garlic sauce—just like the street vendors."
How this recipe comes together
Marinate chicken in olive oil and warm spices, then sear on a hot grill or skillet for caramelized edges. While it cooks, whisk plain yogurt with minced garlic and lemon to make a tangy garlic sauce, then slice and wrap the rested chicken in pita with fresh toppings for a creamy, crisp bite.
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What you’ll need for chicken shawarma
- 2 lbs chicken thighs or breasts
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup plain yogurt
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- Pita bread or wraps for serving
- Toppings: cucumbers, tomatoes, lettuce, pickles, etc.
Ingredient notes & swaps
- Chicken thighs give more fat and juiciness; breasts provide a leaner option.
- Yogurt creates a creamy, tangy sauce; plain yogurt is used here.
- Olive oil acts as the spice carrier for even coating.
- Trust touch: Pat proteins dry before marinating for a better sear and more caramelization.
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How to make it
Start by combining the oil and spices into a marinade, toss the chicken to coat, then let it rest so flavors penetrate; sear the pieces on a hot grill or skillet until cooked through, and slice to serve with yogurt garlic sauce. This method highlights marinating, searing, and resting for juicy slices.
- In a bowl, mix olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, and pepper.
- Add the chicken to the marinade and let it sit for at least 30 minutes or overnight in the fridge.
- Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side or until fully cooked.
- While the chicken cooks, prepare the garlic sauce by mixing yogurt, minced garlic, lemon juice, and a pinch of salt in a bowl.
- Once the chicken is done, let it rest for a few minutes before slicing it.
- Serve the chicken in pita bread or wraps, topping with the garlic sauce and your choice of vegetables.
Pro Tip: Massage the marinade into the chicken with your hands for even coverage and deeper flavor penetration.
Visual doneness cues: look for golden-brown caramelization at edges and a fragrant roasted-spice aroma; the meat should feel springy and slice cleanly, not stringy.
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Helpful cooking tips
- Coat every piece evenly so spices caramelize uniformly during searing.
- Marinate at least 30 minutes; overnight deepens flavor without extra work.
- Use a hot grill or skillet to create visible browning on the exterior.
- Let the chicken rest before slicing to keep slices moist and tender.
- Stir the garlic into yogurt last so the sauce stays bright and pungent.
How to plate & pair
Serve sliced chicken tucked into pita bread with spoonfuls of garlic yogurt and a scattering of crisp toppings like cucumbers, tomatoes, and lettuce. For simple plating, lay slices over a bed of greens and drizzle sauce; for handhelds, assemble wraps and serve with extra pickles on the side to cut richness.
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Storage & reheating tips
Store leftover sliced chicken and sauce separately to preserve texture; keep wraps assembled only for short periods to avoid sogginess. Refrigerate leftovers within 2 hours; reheat until steaming hot. For make-ahead meals, marinate the chicken and refrigerate, then cook or reheat when ready to serve.
How to fix common issues
If the chicken feels dry, slice thinly and toss briefly with a spoonful of the garlic yogurt to add creaminess. If the marinade tastes flat, check the salt and lemon balance and add a little more lemon juice to brighten. For under-seasoned chicken, sprinkle a light pinch of salt on finished slices before serving.
Creative twists
- Use chicken thighs or breasts interchangeably based on preference; both are listed options.
- Add extra pickles or a few torn lettuce leaves for more texture and brightness.
- For a bolder tang, stir a touch more lemon into the garlic yogurt (optional).
- Serve deconstructed on a platter for sharing, letting guests assemble their own wraps.
Your questions answered
Q: Can I swap thighs for breasts?
A: Yes. The recipe lists 2 lbs chicken thighs or breasts, so choose thighs for richer flavor and breasts for a leaner finish. Adjust resting and slicing technique: let breasts rest well before slicing to avoid dryness.
Q: How long should I marinate the chicken?
A: The instructions specify at least 30 minutes or overnight in the fridge. Short marinating gives surface flavor; overnight produces a deeper, more melded spice profile without changing other steps.
Q: Is the garlic sauce simply yogurt and garlic?
A: Yes. The garlic sauce is plain yogurt mixed with minced garlic and 2 tablespoons lemon juice; this creates a creamy, tangy counterpoint to the warm spices without extra ingredients.
Q: What tools will give the best result?
A: A broad bowl for the marinade, a hot grill or skillet for searing, and a sharp knife for resting and slicing are the key tools. They help achieve even coating, caramelization, and neat slices.
Q: Any safety concerns with leftovers?
A: Because this recipe includes meat and dairy, refrigerate leftovers within 2 hours; reheat until steaming hot to ensure food safety.
Conclusion
If you want another tested version or inspiration, see the detailed write-up at Chicken Shawarma with Garlic Sauce – Lite Cravings.
Chicken Shawarma
Ingredients
Method
- In a bowl, mix olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, and pepper.
- Add the chicken to the marinade and let it sit for at least 30 minutes or overnight in the fridge.
- Preheat a grill or skillet over medium-high heat.
- Cook the marinated chicken for about 6-7 minutes per side or until fully cooked.
- While the chicken cooks, prepare the garlic sauce by mixing yogurt, minced garlic, lemon juice, and a pinch of salt in a bowl.
- Once the chicken is done, let it rest for a few minutes before slicing it.
- Serve the chicken in pita bread or wraps, topping with the garlic sauce and your choice of vegetables.