Homemade Chicken Shawarma with Creamy Garlic Sauce Recipe

There’s something truly special about homemade chicken shawarma, especially when you pair it with a luscious, creamy garlic sauce. I first fell in love with this dish during a bustling weekend market visit, where the intoxicating aroma of spices and grilled meat was impossible to resist. Since then, I’ve enjoyed making my own version at home, delighted by how the flavors develop overnight and how it turns any meal into a warm gathering with friends or family.

With this Homemade Chicken Shawarma with Creamy Garlic Sauce Recipe, you’ll experience a vibrant blend of aromatic spices and tender, juicy chicken that’s beautifully balanced by the tangy, silky sauce. The process might look long, but it’s straightforward and forgiving, so even if you’re new to marinating or spice blending, you’ll come out with a dish that tastes professional. Plus, this recipe is as versatile as it is delicious—perfect for wrapping up in pita bread for a quick lunch or plating elegantly for weekend dinners.

If you’re wondering how to pull it off, don’t worry—I’ll walk you through every step, sharing tips that make the chicken juicy, the sauce silky-smooth, and your kitchen cleanup a breeze. Soon enough, you’ll have a new favorite go-to that’s packed full of flavor and comfort.

Ingredient Notes for Homemade Chicken Shawarma with Creamy Garlic Sauce Recipe

Scan this before you start—exact amounts are in the recipe card.

• Key ingredient: Boneless chicken thighs are ideal for juiciness and flavor; look for ones that are fresh and well-trimmed.
• Supporting ingredient: Greek yogurt lends creaminess and tang to the garlic sauce; plain is best to keep balance.
• Spice/aroma: Freshly minced garlic really makes the flavors pop, both in the marinade and sauce—avoid pre-minced jars if possible.
• Liquid/fat: Olive oil in the marinade helps tenderize and carry the spices deep into the meat.
• Optional add-ins: A pinch of cayenne pepper adds a subtle heat that you can dial up or down depending on your taste.

If you can’t find some of the spices, mild curry powder or garam masala can substitute, but the distinct shawarma flavor shines brightest with cumin, coriander, and turmeric. For a dairy-free sauce, swap Greek yogurt for coconut yogurt, but expect a slightly different texture and tang.

Essential Baking Tools

• Large mixing bowl: For marinating the chicken evenly without mess.
• Whisk or fork: To blend the creamy garlic sauce until smooth and velvety.
• Grill pan or heavy skillet: To get that perfect char and juicy texture on the chicken.
• Instant-read thermometer: Ensures your chicken hits a safe 165°F without drying out.
• Parchment paper or silicone liner: Makes cleanup super simple after cooking.

How to Make Homemade Chicken Shawarma with Creamy Garlic Sauce Recipe

Let’s dive right in! The key to perfect chicken shawarma is in the marinade and getting that ideal sear. Here’s a step-by-step guide to help you nail it with ease.

1. Mix the marinade. Combine fresh garlic, cumin, coriander, paprika, turmeric, cinnamon, optional cayenne, olive oil, lemon juice, salt, and pepper in a large bowl. This blend is your flavor powerhouse.
2. Marinate the chicken. Add the chicken thighs, tossing well to coat every inch. Cover and refrigerate for at least 1 hour—overnight is best for deep, rich flavor.
3. Prepare the creamy garlic sauce. While the chicken marinates, whisk together Greek yogurt, minced garlic, lemon juice, tahini, and salt until smooth. Pop it in the fridge to meld flavors and chill.
4. Cook the chicken. Heat your grill or skillet over medium-high heat. Place the marinated chicken down and cook for 6–7 minutes per side until nicely charred and cooked through. Use an instant-read thermometer to check for 165°F internal temperature.
5. Rest and slice. Let the chicken rest for 5 minutes to lock in juices. Then, slice thinly against the grain for tender strips that soak up every bit of sauce.
6. Assemble and serve. Load the chicken onto warm pita or flatbreads, pile on fresh vegetables and pickles, then drizzle with the creamy garlic sauce. Eat immediately for the best texture contrast and bright flavors.

How to Serve & Enjoy

• Everyday: Wrap the shawarma in pita with crunchy fresh veggies and creamy sauce for a quick lunch or dinner.
• For Guests: Arrange sliced chicken on a platter, garnish with fresh parsley, thinly sliced red onions, and drizzle extra sauce for a beautiful presentation.
• Creative Twist: Use leftover chicken shawarma over a grain bowl or chopped salad for a vibrant, flavor-packed meal next day.

Flavor Boosts & Easy Swaps for Homemade Chicken Shawarma with Creamy Garlic Sauce Recipe

• Add smoked paprika or a dash of sumac for deeper smoky notes.
• Use chicken breasts for a leaner option but watch cooking time to avoid dryness.
• Switch tahini for avocado in the garlic sauce for a creamy, dairy-free variation.
• Omit cayenne for mild heat or double it up if you love spicy kick.
• Try fresh herbs like mint or cilantro for an herbal lift at serving time.

Make It Ahead & Store It Right

• Make-ahead: Marinate chicken up to 24 hours in advance to deepen flavor.
• Room temp: Let cooked chicken and sauce rest no more than 2 hours before serving.
• Refrigerate: Store cooked chicken and sauce in airtight containers separately for up to 3 days.
• Freeze: Freeze marinated raw chicken up to 1 month; thaw fully before cooking.
• Reheat: Warm chicken gently in a skillet or oven to retain juiciness; serve sauce chilled or at room temperature.

Reader Questions, Answered

• Q: Can I use chicken breasts instead of thighs for this Homemade Chicken Shawarma with Creamy Garlic Sauce Recipe?
  A: Yes, but breasts are leaner and cook faster, so keep a close eye to avoid drying out. Consider marinating longer to keep them juicy.
• Q: What if I don’t have tahini for the creamy garlic sauce?
  A: You can substitute with extra Greek yogurt or an avocado mash for dairy-free, though the flavor and texture will slightly vary.
• Q: How do I get that authentic char flavor without a grill?
  A: Use a hot cast-iron skillet or grill pan and don’t crowd the pan to allow caramelization. A quick broil finish also helps.
• Q: Can I prep the creamy garlic sauce the day before?
  A: Absolutely! Preparing it ahead lets the flavors marry beautifully. Keep refrigerated until serving.

Your Turn to Cook!

I can’t wait for you to try this Homemade Chicken Shawarma with Creamy Garlic Sauce Recipe—it’s one of those dishes that feels like a warm hug on a plate. When you make it, come back and let me know how it turned out. Don’t forget to rate, leave a comment, and sign up for more recipes that bring bold flavors and simple steps straight to your kitchen!

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