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Chicken Shawarma with Garlic Sauce

This Chicken Shawarma with Garlic Sauce is juicy, flavorful, and packed with warm Middle Eastern spices. Served with creamy garlic sauce, it’s perfect for chicken shawarma wraps, bowls, or platters with rice and vegetables
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken Marinade
  • 2 lbs boneless chicken thighs or breasts
  • 3 tbsp plain yogurt
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • Juice of 1 lemon
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • ½ tsp cinnamon
  • ½ tsp cayenne pepper optional
  • 1 tsp salt
  • ½ tsp black pepper
  • Garlic Sauce
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 3 garlic cloves minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt to taste
  • For Serving
  • Pita bread or flatbread
  • Lettuce
  • Tomatoes
  • Cucumbers
  • Pickles
  • Rice or fries

Method
 

  1. In a large bowl, mix yogurt, olive oil, garlic, lemon juice, and all spices.
  2. Add chicken and coat well. Marinate at least 1 hour or overnight.
  3. In a separate bowl, whisk mayonnaise, Greek yogurt, garlic, lemon juice, olive oil, and salt to make garlic sauce. Chill until serving.
  4. Heat a skillet or grill over medium-high heat.
  5. Cook chicken for 5–7 minutes per side until charred and fully cooked (165°F internal temperature).
  6. Let chicken rest for a few minutes, then slice thinly.
  7. Serve with garlic sauce in pita wraps, shawarma bowls, or over rice.

Notes

  • Chicken thighs give the juiciest chicken shawarma recipe results.
  • Marinating overnight gives deeper flavor.
  • Garlic sauce can be made ahead and refrigerated up to 4 days.
  • Great for chicken shawarma bowls or chicken shawarma wraps.
  • Store leftover chicken in fridge up to 4 days.