Chicken Shawarma with Creamy Garlic Sauce

The aromas that hit me when I walked through that tiny shawarma shop in Jerusalem still live in my senses. The rotisserie spinning, dripping juices, the mountains of pickles, the way the guy behind the counter moved like he was conducting a symphony. I came back to my tiny apartment kitchen determined to recreate that magic, and honestly, it took dozens of attempts to get anywhere close. Now this recipe is the one that finally transports me back to that narrow street.

Last summer my neighbor caught the spices wafting through our open windows and showed up with fresh pita from her cousin's bakery. We ended up feeding half the apartment building that night, everyone eating standing up in my kitchen, sauce dripping everywhere, laughing about how our shawarma attempts never looked as pretty as the restaurants but tasted somehow better.

Ingredients

• Chicken thighs: Dark meat stays juicier during high heat cooking and carries the bold spices beautifully
• Garlic: Use fresh minced for both marinade and sauce, nothing compares to that sharp bite
• Ground cumin and coriander: These warm spices form the backbone of authentic shawarma flavor
• Paprika and turmeric: Add earthy depth and that gorgeous golden color
• Cinnamon and cayenne: The secret combination that adds warmth without overwhelming heat
• Olive oil: Helps the spices penetrate and creates those delicious charred bits
• Greek yogurt: Makes the sauce creamy and tangy while cooling down the spices
• Tahini: Adds nutty richness and authentic Middle Eastern flavor to the sauce
• Fresh vegetables and pickles: Crunch and acidity balance the rich, spiced meat perfectly

Instructions

Marinate the chicken:

Combine all the spices in a large bowl, then toss the chicken thighs until every piece is thoroughly coated in that vibrant orange mixture. Let it sit for at least an hour, but honestly, overnight in the refrigerator makes everything sing louder.

Whisk up the garlic sauce:

Mix the yogurt with minced garlic, lemon juice, and tahini until it becomes smooth and luscious. Pop it in the fridge to let the flavors meld while the chicken marinates.

Get the heat going:

Fire up your grill or skillet until it's properly hot, the kind of heat that sizzles immediately when you add the chicken.

Cook until charred:

Grill those thighs for about seven minutes per side until they're gorgeous and marked with dark char spots. The smell alone will tell you when it's working.

Rest and slice:

Let the chicken relax on a plate for five minutes before cutting it into thin strips against the grain.

Build your masterpiece:

Pile the sliced chicken into warm pita bread, then load it up with fresh tomatoes, crisp cucumbers, lettuce, and plenty of tangy pickles. That garlic sauce goes on last and goes on generously.

Save

My little sister originally claimed she hated anything with so many spices, until she tried this at a family dinner. Now she requests it for every birthday, and watching her tentatively take that first bite, eyes widening, reaching for more sauce, that moment made all the recipe testing worth it.

Making It Your Own

Sometimes I throw in sumac for extra tang or add cardamom to the spice blend. The beauty of shawarma is how forgiving it is once you understand the flavor profile. Play with heat levels, adjust the garlic, make it yours.

Serving Suggestions

Rice pilaf with toasted pine nuts makes this feel like a proper feast. A simple cucumber and tomato salad dressed with olive oil and mint cuts through the richness beautifully.

Make Ahead Magic

The chicken can marinate for up to 24 hours, and that sauce keeps for days in the refrigerator. Actually, the leftovers make incredible lunch bowls the next day over rice or greens.

• Warm your pita bread before assembling for better folding
• Extra pickles are never a bad decision here
• Have napkins ready, this is gloriously messy food

Save

There's something about assembling these with friends, everyone customizing their own, sauce everywhere, that reminds me why I fell in love with cooking in the first place.

Kitchen Guide

→ How long should I marinate the chicken?

Marinate the chicken for at least 1 hour, but overnight marinating yields the most flavorful and tender results. The longer marination allows the aromatic spices to fully penetrate the meat.

→ Can I bake the chicken instead of grilling?

Absolutely! If grilling isn't available, bake the marinated chicken at 425°F (220°C) for 20–25 minutes until fully cooked. The chicken will still develop delicious flavors, though you won't get the charred grilled marks.

→ What can I substitute for Greek yogurt in the garlic sauce?

You can use sour cream or plain yogurt for similar creaminess. For a dairy-free option, try coconut yogurt or a cashew-based cream alternative. The tahini helps provide the signature richness regardless of your yogurt choice.

→ How do I store leftover shawarma?

Store components separately: keep sliced chicken in an airtight container for up to 3 days, sauce refrigerated for up to 1 week, and vegetables fresh. Reheat chicken gently before assembling fresh wraps for best texture.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well though thighs remain juicier due to higher fat content. If using breast, reduce cooking time slightly to prevent drying, and consider marinating longer for maximum moisture retention.

→ What other toppings work well?

Try adding hummus, pickled turnips, fried onions, or crumbled feta cheese. Fresh herbs like parsley, mint, or cilantro add bright flavor. Some enjoy pickled jalapeños or harissa for extra heat.