If you’ve ever craved the bold flavors of Middle Eastern street food, this Chicken Shawarma with Creamy Garlic Sauce is a must-try. This simplified, weeknight-friendly version brings all the classic tastes—smoky, tangy, and garlicky—without the hours of roasting on a spit. It’s packed with flavor, quick to prepare, and perfect for meal prep.
I have a soft spot for marinated chicken and homemade sauces. From zesty citrus marinades to rich, creamy dressings, a good sauce can elevate any dish. This Chicken Shawarma recipe combines both a fragrant chicken marinade and a luscious garlic sauce, making it a flavor powerhouse. Whether served as a rice plate, in a pita wrap, or over a fresh salad, it’s a versatile recipe that’s sure to impress.
What is Chicken Shawarma?
Shawarma is a traditional Middle Eastern dish, usually made by slow-roasting seasoned meat on a vertical spit. Once cooked, the meat is shaved thinly and often served with rice, pita, and garlicky sauces. While authentic shawarma can take hours to prepare, this version uses chicken breasts marinated for a few hours and cooked either on a grill, skillet, or air fryer. The result is juicy, flavorful chicken with a slightly charred exterior—perfect for quick weeknight dinners.
Marinating for Maximum Flavor
The key to tender, flavorful chicken is the marinade. This recipe combines olive oil, lemon juice, garlic, and a mix of spices including cumin, smoked paprika, coriander, and a hint of cinnamon. The marinade not only adds incredible flavor but also helps keep the chicken juicy during cooking.
For best results, marinate the chicken overnight. However, if you’re short on time, a minimum of two hours will still produce a tasty dish. While the chicken marinates, you can prepare the creamy garlic sauce, making the cooking process incredibly efficient.
Creamy Garlic Sauce: The Perfect Complement
No chicken shawarma is complete without a garlicky sauce. This version uses Greek yogurt, fresh garlic, lemon juice, and a touch of olive oil, blended to a creamy consistency. Adding a splash of almond or skim milk helps achieve the perfect pourable texture.
Like the chicken, the sauce improves as it sits. Refrigerate it for at least an hour, and you’ll notice a more developed flavor. The sauce keeps well in the fridge for up to five days, making it ideal for meal prep or quick weeknight meals.
Quick Meal Prep Tips
This chicken shawarma recipe is perfect for busy schedules. Here’s how you can streamline your weeknight dinner:
- Advance prep: Marinate the chicken and make the garlic sauce ahead of time. Overnight marination produces the best results, but a few hours is sufficient.
- Fast cooking: Cooking takes less than 15 minutes. While the chicken is on the grill or in the air fryer, chop your vegetables for a fresh salad or wrap.
- Leftovers: This recipe makes great leftovers. Add the chicken and sauce to a salad, rice bowl, or wrap for quick lunches during the week.
By prepping on a Sunday evening, you can enjoy a hassle-free dinner the next day and have extra portions ready for the rest of the week.
Serving Suggestions
This chicken shawarma is incredibly versatile. Here are some of my favorite ways to enjoy it:
- Chicken and Rice Plate: Pair the chicken with a simple rice pilaf and a side salad of parsley, tomatoes, and cucumber. Toss the salad lightly with balsamic vinegar for a fresh, bright contrast.
- Pita Wraps: Wrap the chicken and sauce in a pita with lettuce, tomatoes, cucumbers, or any veggies you have on hand. This is a fun way to use leftovers while keeping meals exciting.
- Shawarma Salad Bowl: Skip the bread and use the garlic sauce as a dressing over a bed of greens. Add avocado, cherry tomatoes, cucumbers, and bell peppers for a filling and nutritious meal.
This recipe can easily be adapted to suit your tastes, making it a flexible addition to your weekly meal rotation.
Print
Ultimate Chicken Shawarma with Creamy Garlic Sauce: Easy Weeknight Recipe
Ingredients
For the Chicken Marinade
2 pounds boneless, skinless chicken breasts (or chicken cutlets)
2 tablespoons olive oil
1 lemon, zested and juiced
3 tablespoons fat-free chicken stock
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons ground coriander
1/4 teaspoon cinnamon
1 teaspoon kosher salt
Ground black pepper, to taste
For the Garlic Sauce
2/3 cup nonfat plain Greek yogurt
2 garlic cloves, grated
1 teaspoon olive oil
2 tablespoons lemon juice
3–4 tablespoons almond milk or skim milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Optional for Serving
Pita bread
Lettuce, tomatoes, cucumber, parsley
Instructions
Prep the Chicken
-
Slice chicken breasts in half lengthwise if not using cutlets.
-
In a large bowl, combine all marinade ingredients. Add the chicken and coat completely.
-
Cover and refrigerate for at least 2 hours or up to 24 hours for maximum flavor.
Make the Garlic Sauce
-
In a small bowl, whisk together yogurt, garlic, olive oil, lemon juice, milk, salt, and pepper.
-
Adjust milk to achieve desired consistency. Refrigerate for at least 1 hour before serving.
Cook the Chicken
Grill or Skillet Method:
-
Preheat grill or skillet to medium-high heat.
-
Remove chicken from marinade and pat dry. Discard marinade.
-
Cook chicken 3–4 minutes per side until fully cooked.
-
Cover with foil and let rest 5 minutes before serving.
Air Fryer Method:
-
Preheat air fryer to 370°F (188°C).
-
Cook chicken cutlets for 5 minutes, flip, and cook another 4–5 minutes.
-
Cover with foil and let rest 5 minutes before serving.
Notes
- Chicken:
- Points for weight watchers (WW): Purple & Blue SmartPoints: 0 points for 3 oz cooked chicken; Green SmartPoints: 2 points for 3 oz cooked chicken.
- Olive oil absorption is minimal and can be excluded from points.
- Garlic Sauce:
- WW SmartPoints: Purple, Blue: 0 points per 2 tablespoons; Green: 3 points per 2 tablespoons.
- Sauce can be stored in the fridge up to 5 days.
