Chicken Shawarma With Creamy Garlic — a Protein Based Dinner that actually makes weeknights exciting

Juicy, spice-rubbed chicken seared until it gets those good charred bits, then slathered in a tangy, silky garlic sauce — that’s the promise of Chicken Shawarma With Creamy Garlic. Ready in under an hour (and way less if you plan ahead), this dish brings the Middle Eastern street-food vibe to your kitchen: smoky, bright, and absolutely saucy. Who says protein-packed dinners have to be boring?

What makes this Chicken Shawarma so irresistible?

Why do we all fall for shawarma? Because it nails three things at once: bold seasoning, crisp edges with tender insides, and a sauce that ties everything together. The marinade uses yogurt, lemon, garlic, cumin, coriander, and smoked paprika to build deep, layered flavor. Then you grill or pan-sear the chicken until the spices caramelize — hello, texture. Top it with a garlicky, creamy drizzle and you’ve got a savory, craveable meal. Hungry yet?

Ingredients (with quick notes)

• 2 lbs boneless, skinless chicken thighs or breasts — thighs stay juicier; breasts keep it lean.
• ¼ cup plain Greek yogurt — tenderizes and infuses tang.
• 3 Tbsp olive oil — helps the marinade and searing.
• Juice of 1 lemon — brightens the whole thing.
• 4 garlic cloves, minced — flavor backbone.
• 1 Tbsp ground cumin & 1 Tbsp ground coriander — earthy, warm spice duo.
• 2 tsp smoked paprika — adds that subtle smokiness.
• 1 tsp turmeric & ½ tsp cinnamon — for color and depth.
• Salt & black pepper — essential.
• For the Creamy Garlic Sauce: mayo + Greek yogurt, loads of grated or mashed garlic, lemon juice, olive oil, chopped parsley, salt. Simple, but powerful.
• Serve with: warm pita/flatbread, cucumbers, tomatoes, pickles, and fresh herbs.

The short, simple how-to

1. Marinate: Whisk yogurt, oil, lemon, garlic, and spices. Coat the chicken and chill at least 1 hour (overnight gets you party-level flavor).
2. Cook: Grill or sear the chicken on a hot grill pan ~5–7 minutes per side until charred and cooked. Rest, then slice thin.
3. Sauce: Whisk mayo, yogurt, garlic, lemon, oil, and parsley. Adjust salt. Thin with water if it’s too thick.
4. Assemble: Stuff sliced chicken into pita or over rice, drizzle wildly with sauce, add veg and herbs — devour.

Bold tip: marinate overnight if you can — the longer it sits, the deeper the flavor.

The (short) story behind this recipe

I first made shawarma on a week when I wanted bold food but zero fuss. I grabbed yogurt, dug into the spice jar, threw everything together, and within an hour the house smelled like a busy market in Beirut. My partner texted “what smells like heaven?” and I knew I had a winner. FYI: leftovers make phenomenal lunches.

Pro tips for the best result

• Use thighs for juiciness if you want softer, more forgiving meat. Breasts work but watch timing.
• Pat the chicken dry before searing so it gets a proper crust — moisture fights browning.
• Don’t skip the rest: let the cooked chicken rest 5 minutes so juices redistribute.
• Make the garlic sauce fresh and taste it — add a splash more lemon if it feels flat.
• Grill high and fast for char, or broil if you don’t have a grill pan. Bold tip: char = flavor — don’t be shy.
• Want it faster? Use a hot oven (425°F) to roast the marinated chicken for 20–25 minutes.

Variations to try

• Swap chicken for lamb or beef for a traditional twist.
• Try a dairy-free sauce: swap Greek yogurt with a non-dairy yogurt and mayo for a dairy-free shawarma.
• Make a bowl: serve sliced shawarma over rice with roasted veggies and hummus. That’s a great Chicken Recipes With Sauce idea.
• For weeknight ease, use store-bought shawarma spice and toss the chicken on a sheet pan with onions and peppers.

Best way to serve

Pile the sliced chicken into warm flatbreads, spoon on the Garlic Sauce Shawarma, add quick pickled cucumbers or tomatoes, and finish with chopped parsley or cilantro. Serve with a side of rice, fattoush, or crisp salad for balance. Want to impress? Add pickled red onions and a drizzle of tahini — guests will swoon.

Storage & leftovers

• Refrigerate chicken and sauce separately in airtight containers for up to 3–4 days.
• Freeze the cooked chicken (no sauce) for up to 3 months — thaw overnight and reheat gently.
• Reheat slowly in a skillet with a splash of water or broth to keep meat moist. Bold tip: store the sauce separately so the bread doesn’t get soggy.

FAQs

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This recipe sits squarely in the “make-every-week” category: it’s flexible, bold, and reliably delicious. Whether you call it Grilled Chicken Shawarma, Chicken Shawarma With Creamy Garlic Sauce, or simply dinner you’ll dream about, it hits the sweet spot between comfort and sophistication. Try the Easy Chicken Shawarma Recipe route for a quick midweek win, or go full grill-out and host a shawarma night — either way, expect seconds. Print