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Flavorful Lebanese Chicken Shawarma Recipe with Easy Creamy Garlic Sauce

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A quick and easy Lebanese chicken shawarma recipe featuring juicy, spice-rubbed chicken thighs paired with a creamy garlic sauce, perfect for a flavorful and authentic street food experience at home.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 3 tablespoons olive oil (extra virgin preferred)
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lemon (about 2 tablespoons)
  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt (for garlic sauce)
  • 3 cloves garlic, finely minced or grated (for garlic sauce)
  • 1 tablespoon fresh lemon juice (for garlic sauce)
  • ½ teaspoon salt (for garlic sauce)
  • Freshly ground black pepper to taste (for garlic sauce)
  • Optional: 1 tablespoon fresh chopped parsley (for garlic sauce)
  • Warm pita bread or flatbreads
  • Fresh cucumber slices
  • Juicy tomato slices
  • Crisp shredded lettuce or cabbage
  • Pickled turnips or pickles (optional)

Instructions

  1. Trim any excess fat from the chicken thighs and pat them dry with paper towels. (5 minutes)
  2. In a large bowl, combine olive oil, minced garlic, cumin, smoked paprika, turmeric, coriander, cinnamon, salt, pepper, lemon juice, and Greek yogurt. Whisk until smooth. (5 minutes)
  3. Add the chicken thighs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight. (1–4 hours)
  4. While the chicken marinates, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl. Stir in parsley if using. Chill until ready to serve. (10 minutes)
  5. Heat a skillet or grill pan over medium-high heat. Add marinated chicken in a single layer and cook 5–6 minutes per side until charred and cooked through (internal temp 165°F). Cook in batches if needed. (10–15 minutes)
  6. Transfer chicken to a plate and let rest for 5 minutes. Then slice into thin strips about ¼-inch thick. (5 minutes)
  7. Warm pita bread in the skillet for 30 seconds each side or in a 350°F oven for 5 minutes. (5 minutes)
  8. Spread creamy garlic sauce on pita, layer sliced chicken, cucumber, tomato, lettuce, and pickled turnips if using. Roll tightly and serve. (5 minutes)

Notes

Marinate chicken for at least 1 hour, preferably overnight for best flavor and tenderness. Use chicken thighs for juiciness. Cook in batches to avoid overcrowding the pan. Rest chicken before slicing to keep it juicy. Garlic sauce tastes best chilled. For dairy-free, substitute Greek yogurt and mayonnaise with vegan alternatives. Warm pita before assembling for easier wrapping.

Nutrition

Keywords: Lebanese chicken shawarma, chicken shawarma recipe, creamy garlic sauce, Middle Eastern chicken, easy shawarma, homemade shawarma, street food recipe

Find it online: https://cheerycrisp.com/flavorful-lebanese-chicken-shawarma-recipe-with-easy-creamy-garlic-sauce/