Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner
Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner. After making this many times, I’ve perfected the crispy chicken and creamy sauce. The trick I discovered is marinating the chicken in yogurt for tender, flavorful results. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Korean Strawberry Milk Recipe for Warm Days and Easy Chicken Grape Salad Recipe for Quick Healthy Lunch.
Why This Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner Is Pure Comfort
- Crispy, juicy chicken with a creamy, tangy sauce
- Better than takeout, ready in 30 minutes
- Easy, one-pan recipe with minimal cleanup
- Customizable with your favorite veggies and spices
What You'll Need for Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- Optional: chopped fresh parsley
- Optional: diced tomatoes
- Optional: red onion
- Optional: lemon wedges
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Food Processor — Quickly minces garlic and combines marinade ingredients. → See on Amazon
- Cast Iron Skillet — Achieves perfect crispy chicken with even heat distribution. → See on Amazon
How to Make Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner
- Marinate the chicken: In a large bowl, combine Greek yogurt, lemon juice, minced garlic, cumin, paprika, turmeric, salt, black pepper, and cayenne pepper (if using). Add chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Cook the chicken: Preheat a large cast iron skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest for 5 minutes before slicing.
- Make the garlic sauce: In a small bowl, combine 1/2 cup plain Greek yogurt, 2 cloves minced garlic, 1 tbsp lemon juice, and salt to taste. Mix well and set aside.
- Serve: Serve sliced chicken shawarma with garlic sauce and your favorite toppings. Enjoy!
Cook's Tips for Perfect Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner
- : For extra crispy chicken, pat the chicken dry before cooking.
- Common mistake and fix: If your chicken is sticking to the skillet, it's not hot enough. Let it heat up longer before adding the chicken.
- : For a spicier sauce, add more garlic or a pinch of cayenne pepper to the garlic sauce.
- : To make this recipe in the oven, preheat to 400°F (200°C), place marinated chicken on a baking sheet, and cook for 20-25 minutes or until cooked through.
Storing & Reheating Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftover chicken shawarma in an airtight container in the fridge for up to 4 days. Make-ahead tip: Marinate the chicken up to 24 hours in advance. Cook just before serving.
Freezing Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner
Freeze cooked chicken shawarma for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Add a little water to the container to prevent drying out.
Recipe Notes
- Chef tip: For a quicker marinade, use a food processor to combine ingredients.
- Best substitution: Substitute chicken thighs for chicken breasts for a more flavorful dish.
- Make-ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your chicken is sticking to the skillet, it's not hot enough. Let it heat up longer before adding the chicken.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked, juicy chicken every time. → Check price on Amazon
Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 4 cloves garlic, minced
Seasonings
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
Optional Toppings
- chopped fresh parsley
- diced tomatoes
- red onion
- lemon wedges
Instructions
- Marinate the chicken: In a large bowl, combine Greek yogurt, lemon juice, minced garlic, cumin, paprika, turmeric, salt, black pepper, and cayenne pepper (if using). Add chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Cook the chicken: Preheat a large cast iron skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest for 5 minutes before slicing.
- Make the garlic sauce: In a small bowl, combine 1/2 cup plain Greek yogurt, 2 cloves minced garlic, 1 tbsp lemon juice, and salt to taste. Mix well and set aside.
- Serve: Serve sliced chicken shawarma with garlic sauce and your favorite toppings. Enjoy!
Notes
- Chef tip: For a quicker marinade, use a food processor to combine ingredients.
- Best substitution: Substitute chicken thighs for chicken breasts for a more flavorful dish.
- Make-ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your chicken is sticking to the skillet, it's not hot enough. Let it heat up longer before adding the chicken.
Storage
- Fridge: Store leftover chicken shawarma in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken shawarma for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Add a little water to the container to prevent drying out.
- Make ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 40g
- Fat: 10g
- Carbs: 15g
- Fiber: 1g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner FAQs
Yes, marinate the chicken up to 24 hours in advance. Cook just before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) but not much higher.
Yes, cook marinated chicken at 400°F (200°C) for 15-20 minutes or until cooked through and crispy.
Sour cream or mayonnaise can be used as a substitute for Greek yogurt in this recipe.
This homemade chicken shawarma recipe is healthier than takeout versions due to reduced oil and sodium. It's also high in protein and can be customized with additional veggies.
A Warm Final Note
I can’t wait for you to try Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
