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Chicken Shawarma with Garlic Sauce

Chicken shawarma with garlic sauce: juicy chicken marinated in warm Middle Eastern spices, then pan-cooked until caramelized. Serve it in warm pita with crunchy vegetables and a smooth garlic sauce made from mayo and Greek yogurt.
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Prep Time 20 minutes
Cook Time 14 minutes
marinating 2 hours
Total Time 2 hours 34 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 lb boneless, skinless chicken thighs (or chicken breasts), sliced
  • 3 tbsp olive oil
  • 3 tbsp plain Greek yogurt
  • 3 tbsp lemon juice
  • 5 garlic, minced
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 0.5 tsp black pepper
Garlic Sauce
  • 1 cup mayonnaise
  • 0.5 cup Greek yogurt
  • 4 garlic, finely grated
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 0.25 tsp salt
For Serving
  • 1 Warm pita bread or flatbread
  • 1 Shredded lettuce
  • 1 Sliced tomatoes
  • 1 Sliced cucumbers
  • 1 Thinly sliced red onion
  • 1 Fresh parsley
  • 1 Pickled vegetables (optional)

Equipment

  • 1 cast iron skillet
  • 1 grill pan

Method
 

Make the marinade and marinate the chicken
  1. In a large bowl, whisk together the olive oil, yogurt, lemon juice, minced garlic, paprika, cumin, coriander, turmeric, cinnamon, onion powder, cayenne (if using), salt, and black pepper until smooth and evenly combined.
  2. Add the sliced chicken thighs (or breasts) and toss until every piece is coated with the spice mixture.
  3. Cover and marinate for at least 2 hours or overnight in the refrigerator, until the chicken looks more opaque and the spices cling to the surface.
Cook the shawarma chicken
  1. Heat a large skillet or grill pan over medium-high heat until hot, indicated by a quick sizzle when a small droplet of marinade hits the surface.
  2. Cook the chicken for 5–7 minutes per side until caramelized and fully cooked, turning once so browned edges form and juices run clear.
Mix the garlic sauce
  1. In a small bowl, whisk together mayonnaise, Greek yogurt, finely grated garlic, lemon juice, olive oil, and salt until smooth and creamy.
Assemble and serve
  1. Warm the pita bread or flatbread until pliable, with light steam rising from the surface.
  2. Fill each pita with shredded lettuce, sliced tomatoes, sliced cucumbers, thinly sliced red onion, fresh parsley, and the cooked chicken.
  3. Drizzle generously with the garlic sauce, letting it pool slightly at the bottom for even coating.
  4. Serve immediately with extra garlic sauce on the side, with optional pickled vegetables added on top if using.

Notes

Pro tip: If you have time, marinate overnight for deeper spice flavor; for best caramelization, cook chicken in one layer and avoid moving it constantly. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken up to 2 months (freeze without assembling in pita). For a lighter option, use plain Greek yogurt instead of mayonnaise for the sauce (it will be tangier and slightly less creamy).