The beauty of this chicken shawarma with creamy garlic sauce recipe is that it’s adaptable. I’ve tweaked it over the years to fit our family’s tastes. My husband likes it spicy, so I add a pinch of cayenne. The kids prefer it mild, so I hold back on the heat. And honestly, sometimes I just need something simple and comforting, and this homemade chicken shawarma always hits the spot. It’s a real crowd-pleaser too; whenever we have friends over, this Middle Eastern chicken shawarma is always requested.
It’s become a lifesaver on those nights when takeout seems like the only option. This *easy chicken shawarma* comes together faster than you can say “delivery fee,” and it’s so much healthier and tastier. Plus, making it yourself allows you to control the ingredients and adjust the flavors to your liking. Knowing exactly what goes into your food provides peace of mind, especially when feeding your family. From adjusting the spice level to choosing the freshest produce, homemade meals offer a level of customization that takeout simply can’t match. Taking the time to cook is an investment in your health and well-being.
Trust me, once you try this chicken shawarma with creamy garlic sauce recipe, you’ll be hooked. It’s simpler than you think, and the results are absolutely divine. Let’s get started!
INGREDIENTS FOR chicken shawarma with creamy garlic sauce
Alright, let’s gather our ingredients. For this chicken shawarma with creamy garlic sauce, I always use boneless, skinless chicken thighs. They stay so much juicier than breasts! Plus, they soak up the marinade beautifully.
Here’s what you’ll need:
- 2 lbs boneless, skinless chicken thighs, cut into thin strips
- Marinade:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Creamy Garlic Sauce:
- 1 cup mayonnaise
- 2-3 cloves garlic, minced (depending on how garlicky you like it!)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
- Pinch of white pepper
- To Serve:
- Pita bread or wraps
- Shredded lettuce
- Diced tomatoes
- Diced cucumbers
- Pickled onions (optional, but HIGHLY recommended!)
- Hot sauce (optional)
When making homemade chicken shawarma, I always try to buy fresh spices. You can find good quality spices at most grocery stores. I always buy the pita bread at the middle eastern store as they are so much better. Here’s a chicken shawarma with creamy garlic sauce trick I learned from my mom: always marinate your chicken for at least 30 minutes, but longer is better! I often prep the chicken in the morning before I start the day and let it sit in the fridge all day. It really makes a difference in the flavor. For the best results, marinate the chicken for at least 4 hours or even overnight. The longer it sits, the more the flavors penetrate the meat, resulting in a more delicious and aromatic shawarma.
For a busy weeknight shortcut, you can buy pre-cut chicken strips. Just make sure they’re roughly the same size, so they cook evenly.
Cost-saving tip: Buy your spices in bulk! They’re much cheaper that way, and you’ll always have them on hand.
Storage tip: Store any leftover marinade in an airtight container in the fridge for up to 3 days. Don’t reuse it for raw chicken, though! Once the chicken is cooked, it can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave before serving.
HOW TO MAKE chicken shawarma with creamy garlic sauce – STEP-BY-STEP
Okay, let’s get cooking! Don’t worry, this chicken shawarma with creamy garlic sauce is easier than it looks. Just follow these steps, and you’ll have a delicious meal on the table in no time.
- Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cumin, turmeric, coriander, cayenne pepper (if using), salt, and pepper. Add the chicken strips to the bowl and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. I learned the hard way with chicken shawarma that the longer it marinates, the more flavorful it will be!
- Prepare the Creamy Garlic Sauce: While the chicken is marinating, prepare the creamy garlic sauce. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, olive oil, salt, and white pepper. Taste and adjust the seasonings as needed. I like mine extra garlicky, so I usually add an extra clove or two. Set aside in the fridge to chill. For a smoother sauce, you can use a blender or food processor to combine the ingredients. This will create a creamy, emulsified texture that coats the shawarma beautifully.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken strips in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and slightly browned. Don’t worry if your chicken shawarma gets a little charred on the edges – that just adds to the flavor! In my kitchen, chicken shawarma usually takes about 15 minutes to cook. If you don’t have a grill pan, a regular skillet works just as well. Make sure to preheat the skillet thoroughly to get a nice sear on the chicken.
- Warm the Pita Bread: While the chicken is cooking, warm the pita bread or wraps according to package directions. You can also warm them in a dry skillet for a few seconds per side. Warming the pita bread makes it more pliable and easier to wrap around the shawarma filling. You can also lightly brush the pita with olive oil and sprinkle with za’atar before warming for added flavor.
- Assemble the Shawarma: Spread a generous amount of creamy garlic sauce on each pita bread or wrap. Add a layer of shredded lettuce, followed by the cooked chicken shawarma. Top with diced tomatoes, diced cucumbers, and pickled onions (if using). Drizzle with hot sauce, if desired. Don’t be afraid to get creative with your toppings. Other great additions include hummus, tahini sauce, chopped parsley, and a squeeze of fresh lemon juice.
- Serve Immediately: Serve your homemade chicken shawarma immediately and enjoy!
While the chicken shawarma is cooking, I usually chop up the veggies and get the pita bread ready. That way, everything is prepped and ready to go when the chicken is done. It makes assembly so much faster.
Your chicken shawarma should smell like a wonderful mix of spices and sizzling chicken. It’s such an inviting aroma!
Family-tested shortcut: If you’re really short on time, you can skip the marinating step and just toss the chicken with the spices right before cooking. It won’t be quite as flavorful, but it’s still delicious.
SERVING YOUR chicken shawarma with creamy garlic sauce
Okay, so now the fun part! Let’s talk about serving this delicious chicken shawarma with creamy garlic sauce. The kids love our chicken shawarma when I serve it deconstructed – they get to build their own wraps with exactly what they want. It’s a great way to get them involved in the meal.
My go-to side dishes that pair perfectly with easy chicken shawarma are a simple Greek salad and some crispy french fries. The salad adds a refreshing crunch, and the fries are just… well, everyone loves fries!
This chicken shawarma with creamy garlic sauce is perfect for a casual weeknight dinner, a weekend barbecue, or even a potluck. It’s always a hit!
For a nice presentation, I like to arrange the chicken shawarma on a platter with all the toppings in separate bowls. That way, everyone can customize their wraps to their liking.
If you have extra chicken shawarma, it’s great the next day in a salad or even in a breakfast burrito. It’s so versatile!
I’ve also tried a few seasonal variations. In the summer, I like to add grilled corn and black beans. In the fall, roasted sweet potatoes are a delicious addition. Experiment with different seasonal vegetables to create your own unique shawarma variations.
My friends always ask for this chicken shawarma with creamy garlic sauce recipe whenever I make it for them. It’s definitely a crowd-pleaser! They always comment on the flavorful chicken and the creamy, tangy sauce. They can’t believe how easy it is to make! I tell them that the key is good quality ingredients and a little bit of love.
chicken shawarma with creamy garlic sauce FAQs
Okay, let’s tackle some common questions I get about my chicken shawarma with creamy garlic sauce. I’ve learned a lot over the years, and I’m happy to share my knowledge with you!
- Can I use chicken breasts instead of chicken thighs?
Absolutely! While I prefer chicken thighs for their juiciness, chicken breasts will work too. Just be careful not to overcook them, as they can dry out easily. You know what I do when I use chicken breasts? I pound them out a bit before marinating to make sure they are thin and cook evenly, just like the chicken thighs. Also, be sure to check out our garlic parmesan chicken meatloaves.
- How can I make the creamy garlic sauce less garlicky?
If you’re not a huge fan of garlic, start with just one clove and taste as you go. You can always add more, but you can’t take it away! I also find that using roasted garlic gives a milder flavor. Roasting the garlic beforehand mellows out its pungent flavor, making it a great option for those who prefer a more subtle garlic taste.
- Can I make this chicken shawarma on the grill?
Yes! Grilling the chicken adds a wonderful smoky flavor. Just make sure to use a grill pan or foil to prevent the chicken from falling through the grates. We’ve all been there with chicken shawarma…
- What if I don’t have all the spices for the marinade?
Don’t worry! You can still make delicious chicken shawarma with just a few basic spices. I would say smoked paprika, cumin, salt and pepper are essential. Feel free to experiment and use what you have on hand.
- How long does the chicken shawarma last in the fridge?
Cooked chicken shawarma will last for 3-4 days in the fridge, stored in an airtight container. The creamy garlic sauce will last about the same amount of time. Properly storing the leftovers ensures that they remain safe and flavorful for several days.
- Can I freeze the cooked chicken shawarma?
Yes, you can freeze cooked chicken shawarma for up to 2-3 months. Just make sure to cool it completely before freezing. When reheating, you may want to add a little bit of moisture (like a splash of broth or water) to prevent it from drying out.
- What other toppings can I add to my chicken shawarma?
The possibilities are endless! Some other delicious toppings include hummus, tahini sauce, baba ghanoush, pickled turnips, and chopped parsley. Get creative and have fun! If you like lobster, you should definitely try our creamy garlic butter lobster tails!
- What causes my chicken shawarma to dry out?
Overcooking is the most common culprit. Using chicken breasts instead of thighs can also contribute. Ensure you marinate the chicken long enough and don’t overcrowd the pan while cooking to maintain moisture.
My Final Thoughts on chicken shawarma with creamy garlic sauce
This chicken shawarma with creamy garlic sauce is more than just a recipe to me; it’s a collection of memories, a symbol of family dinners, and a reminder that even cooking mishaps can lead to delicious discoveries. It’s the aroma that fills the house on a Friday night, signaling the start of the weekend. It’s the laughter around the table as we build our own shawarma wraps. This Middle Eastern chicken shawarma is a true labor of love, and I hope it becomes a favorite in your home as well.
Here are a few of my chicken shawarma Pro Tips:
- Don’t skip the marinade! It really makes a difference in the flavor.
- Use good quality spices! They are essential for that authentic shawarma taste.
- Don’t be afraid to experiment! Add your favorite toppings and flavors to make it your own.
Here are a few chicken shawarma with creamy garlic sauce variations we’ve tried:
- Spicy Chicken Shawarma: Add extra cayenne pepper to the marinade and a drizzle of hot sauce on top. My husband LOVES this version!
- Lemon Herb Chicken Shawarma: Add lemon zest and fresh herbs like parsley and cilantro to the marinade. This is a lighter, more refreshing version that’s perfect for summer.
- Vegetarian Shawarma: Use grilled halloumi cheese or roasted chickpeas instead of chicken. My daughter is a vegetarian, and this is her favorite way to enjoy shawarma.
I truly hope you enjoy making this chicken shawarma with creamy garlic sauce as much as I do. It’s a recipe that has brought so much joy to my family, and I can’t wait for you to experience it too. Don’t be afraid to get creative and make it your own. And most importantly, have fun in the kitchen! I have a feeling this chicken shawarma with creamy garlic sauce will become a family favorite for you, too.
PrintChicken Shawarma with Creamy Garlic Sauce
Uncover the secrets to making the most delicious chicken shawarma at home. This recipe is packed with flavor and easy to follow!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Middle Eastern
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into thin strips
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Pita bread, for serving
- Toppings: hummus, tahini sauce, pickles, tomatoes, onions
Instructions
- In a large bowl, combine the chicken strips, olive oil, lemon juice, garlic, paprika, cumin, turmeric, cayenne pepper, salt, and pepper. Marinate for at least 30 minutes, or preferably overnight.
- Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
- Warm the pita bread.
- Assemble the shawarma by spreading hummus and tahini sauce on the pita bread. Add the cooked chicken, pickles, tomatoes, and onions.
- Wrap and serve immediately.
Notes
For an extra layer of flavor, try grilling the chicken instead of pan-frying. Also, feel free to adjust the spice level to your liking.