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Chicken Shawarma with Garlic Yogurt Sauce Recipe
Annie Graves

Chicken Shawarma with Garlic Yogurt Sauce

5 from 2 votes
Make this Chicken Shawarma with Garlic Yogurt Sauce! Tender, spiced chicken paired with a creamy garlic sauce for an irresistible, homemade Middle Eastern-inspired dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinate 2 hours
Total Time 2 hours 35 minutes
Servings: 4
Course: Lunch
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Shawarma
  • 1 lb boneless skinless chicken thighs or breasts, thinly sliced
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper optional, for heat1 lb boneless, skinless chicken thighs or breasts, thinly sliced
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper optional, for heat
Garlic Yogurt Sauce
  • 1/2 cup Greek yogurt
  • 1 garlic clove minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste
For Serving
  • Pita bread or wraps
  • Fresh veggies: shredded lettuce sliced tomatoes, sliced cucumbers, and red onion
  • Fresh parsley or cilantro chopped, for garnish
Optional Add-Ins
  • Pickled turnips or pickles for extra tang
  • Crumbled feta for a creamy tangy twist
Substitutions
  • Vegan: Substitute chicken with roasted cauliflower or chickpeas and use a dairy-free yogurt for the sauce.
  • Gluten-Free: Use gluten-free wraps or serve as a salad.

Method
 

Prepare the Marinade
  1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and cayenne (if using).
  2. Add the sliced chicken and toss to coat thoroughly.
  3. Cover and marinate in the fridge for at least 1 hour, or overnight for best results.
Make the Garlic Yogurt Sauce
  1. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper.
  2. Stir well and adjust seasoning to taste.
  3. Cover and refrigerate until ready to serve.
Cook the Chicken
  1. Heat a large skillet or grill pan over medium-high heat.
  2. Add a drizzle of olive oil if needed, then cook the marinated chicken for 4-5 minutes per side, or until fully cooked and nicely browned.
  3. Transfer to a cutting board and let rest for a few minutes before slicing.
Assemble the Shawarma Wraps
  1. Warm the pita bread or wraps in a dry skillet or microwave.
  2. Spread a spoonful of garlic yogurt sauce onto each wrap, then add a few slices of chicken.
  3. Top with shredded lettuce, tomatoes, cucumbers, red onion, and any other toppings you like.
Serve
  1. Garnish with fresh parsley or cilantro and enjoy your Chicken Shawarma with Garlic Yogurt Sauce!
  2. Serve with extra garlic yogurt sauce on the side for dipping.

Notes

Nutritional Information (Per Wrap):

  • Calories: 350-400
  • Carbohydrates: 30g
  • Protein: 25g
  • Fat: 15g
  • Saturated Fat: 3g
  • Sodium: 600mg
  • Fiber: 3g
  • Sugar: 3g
 

Notes/Advice:

  • Additions/Subtractions:
    • Adjust the spices in the marinade to your taste—more cinnamon and coriander will add sweetness, while extra cumin and paprika give it a smokier flavor.
    • Feel free to add more veggies or switch up the toppings based on what you have on hand.
    • To make the chicken extra juicy, use chicken thighs, as they hold up well with the spices and high heat.