Savor juicy, spiced chicken with a tangy, creamy garlic yogurt sauce in this easy Chicken Shawarma with Garlic Sauce. The thighs stay tender and slightly charred, while the warm spices—cumin, coriander, paprika, turmeric, and cinnamon—give a deep, savory aroma. The sauce is bright with lemon and smooth tahini folded into plain yogurt, making every bite balanced and fresh. It’s quick to assemble, forgiving for weeknights, and perfect stuffed into pita with crisp tomatoes, cucumbers, and lettuce for a fast family dinner or casual weekend meal. If you want a different garlic punch, try a similar flavor profile in a chicken kofta with garlic yogurt sauce for another simple option.

Why You’ll Love This Chicken Shawarma with Garlic Sauce

Deep, warm spices that build flavor without long hands-on work.
Bone-free thighs stay juicy and char nicely on a grill or grill pan.
Yogurt-tahini sauce adds bright acidity and creaminess to balance the spices.
Fast to cook once marinated—great for weeknight dinners or meal prep.
Flexible to serve: pita, bowls, salads, or party platters.
Uses common pantry spices and plain yogurt for a budget-friendly meal.
Easy to scale up for guests or halve for two people.
No special equipment needed—just a grill or stovetop grill pan.

What Is Chicken Shawarma with Garlic Sauce?

Chicken shawarma here is thinly marinated and grilled chicken thighs seasoned with Middle Eastern-inspired spices: cumin, coriander, paprika, turmeric, and a hint of cinnamon. The taste is savory, mildly smoky from the char, and layered with warm spice notes. Texturally you get crisp, charred edges and tender, juicy meat inside. The garlic sauce in this recipe is a simple yogurt-based mixture with lemon and tahini that brightens and smooths each bite. This dish feels like comfort food with a casual, street-food vibe—perfect for weeknight dinners, casual lunch gatherings, or a laid-back weekend brunch.

Ingredients for Chicken Shawarma with Garlic Sauce

For the Base

2 pounds boneless, skinless chicken thighs (about 900 g)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon cinnamon
Salt and pepper to taste

For the Sauce

1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon tahini
Pinch of salt

To Serve

Pita bread or flatbreads for serving
Fresh vegetables (like tomatoes, cucumbers, and lettuce) for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Thighs give the best flavor and moisture. Use boneless, skinless chicken breasts if you prefer leaner meat, but reduce cooking time and watch for dryness.
Yogurt: Full-fat plain yogurt makes a richer sauce. For a lighter option, use low-fat plain yogurt. Greek yogurt will give a thicker sauce—thin it with a teaspoon or two of water if needed.
Tahini: Adds a nutty depth; swap with a small spoon of smooth peanut butter in a pinch (different flavor, but similar texture).
Spices: If you don’t have ground coriander, use an extra teaspoon of cumin and add a pinch of allspice if available. Adjust paprika heat to sweet or smoked paprika for a slightly different profile.
Oil: Olive oil is recommended. Use avocado oil for a neutral flavor with a high smoke point if grilling hot.
Salt & pepper: Season the marinade and check seasoning after cooking; add a little more salt to the sliced chicken if it tastes flat.

Step-by-Step Instructions

Follow these simple steps to make the shawarma and sauce. Total active time is short; marinating is hands-off.

Step 1 – Make the marinade and mix.
In a medium bowl, combine 2 tablespoons olive oil, minced garlic, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon paprika, 1 teaspoon turmeric, 1 teaspoon cinnamon, and salt and pepper to taste. Stir until well blended and pasty.

Visual cue: The marinade should be thick and evenly colored, coating a spoon without separating.

Step 2 – Marinate the chicken.
Add the 2 pounds of chicken thighs to the bowl and turn them to coat fully. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Pro cue: For best flavor, marinate 4–8 hours. If short on time, 1 hour still improves the taste.

Step 3 – Preheat your grill or grill pan.
Heat a grill or stovetop grill pan to medium-high. Brush the grates or pan lightly with oil to prevent sticking.

Visual cue: The grill or pan should be hot enough to sizzle when the chicken touches the surface.

Step 4 – Cook the chicken.
Place the marinated thighs on the grill. Cook until fully cooked and charred in spots, about 6–7 minutes per side.

Pro cue: Use an instant-read thermometer—done when the thickest part reaches 165°F (74°C). The charred bits add flavor, so wait for those golden-brown marks.

Step 5 – Rest and slice.
Remove the chicken from the heat and let it rest for a few minutes. Slice thinly against the grain for tender pieces.

Visual cue: The juices should run clear and the meat should be easy to slice without tearing.

Step 6 – Make the garlic sauce.
In another bowl, mix 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon tahini, and a pinch of salt until smooth.

Pro cue: Taste and adjust acidity or salt as needed. If too tangy, add a tiny pinch of sugar to balance.

Step 7 – Serve.
Fill warmed pita bread or flatbreads with sliced chicken, spoon the garlic sauce over, and garnish with fresh tomatoes, cucumbers, and lettuce. Serve immediately.

Pro Tips for Success

Marinate longer for deeper flavor; overnight is best when you have time.
Bring chicken to cool room temp (15–20 minutes) before grilling for even cooking.
Use a hot grill or grill pan to achieve good sear and char without overcooking inside.
If using a stovetop, press chicken lightly to increase contact with the pan for grill marks.
Rest the meat at least 3–5 minutes to lock in juices before slicing.
Thinly slice against the grain to keep pieces tender.
Taste the sauce before serving and adjust lemon and salt; plain yogurt brands vary in tang.
If the sauce is too thick, thin with a teaspoon or two of water or extra lemon juice.

Flavor Variations

All optional — don’t change the base steps unless you want a different result.

Optional: Add 1/2 teaspoon cayenne or chili powder to the marinade for heat.
Optional: Use smoked paprika instead of regular paprika for a smoky edge.
Optional: Stir minced fresh garlic into the sauce for a stronger garlic hit (if you add this, reduce garlic in the marinade).
Optional: Add a tablespoon of olive oil and a teaspoon of chopped fresh mint to the sauce for a herbier finish.
Optional: Fold thinly sliced red onion and a splash of vinegar into the fresh vegetables for a quick pickled bite.
Optional: Make it a bowl—serve the sliced chicken over rice or quinoa with sauce spooned over.

Serving Suggestions

Stuff warm pita with chicken, yogurt-tahini sauce, sliced tomatoes, cucumbers, and shredded lettuce.
Serve as a shawarma plate with rice, a simple salad, and pickled vegetables.
Make a shawarma bowl: rice or greens, chicken, sauce, and a sprinkle of chopped parsley.
Turn leftovers into wraps for lunch with extra crisp veggies and sauce.
Serve at a casual party with a platter of sliced chicken, bowls of sauce, and pita for guests to build their own.
Pair with roasted potatoes or fries tossed with sumac or paprika.

Make-Ahead, Storage & Reheating

Make-ahead: Mix the marinade and coat the chicken up to 24 hours in advance; keep refrigerated. You can also make the sauce up to 2 days ahead and keep covered in the fridge.
Storage: Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days. Keep sauce separate in a sealed container for up to 3 days.
Reheating best practice: Reheat gently to avoid drying. Use a skillet over medium-low heat with a splash of water or olive oil, or reheat in the oven at 350°F (175°C) for 8–10 minutes covered. Microwave short bursts and cover to retain moisture.
Texture note: Reheated chicken may lose some crisp char; refresh on a hot pan for a minute to regain slight sear.

Storage and Freezing Instructions

Cooling and freezing: Cool cooked chicken completely before freezing. Pack in airtight, freezer-safe containers or heavy-duty freezer bags. Freeze up to 2–3 months for best quality.
Thawing: Thaw overnight in the refrigerator before reheating. Reheat as described above to retain juiciness.
Sauce freezing: Not recommended—yogurt-based sauces can separate when frozen and thawed. Instead, store sauce in the fridge up to 3 days or make fresh after thawing chicken. If you must freeze, expect texture changes; whisk vigorously after thawing and add a little fresh yogurt if needed.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—:|—:|—:|—:|—:|—:
Approx. 420 kcal | 32 g | 10 g | 26 g | 1.5 g | 420 mg

Estimates vary by brands and portions.

FAQ About Chicken Shawarma with Garlic Sauce

Q: My sauce is too thin. How do I thicken it?
A: Use thicker yogurt like Greek yogurt or chill the sauce for 15–20 minutes. If still thin, stir in a little extra tahini or a teaspoon of plain yogurt powder.
Q: The chicken is raw in the middle after 6–7 minutes per side. What went wrong?
A: Your grill may be too hot on the outside or the thighs were very thick. Lower heat slightly and cook with the lid closed, or finish in a 350°F oven until internal temp reaches 165°F (74°C).
Q: My sauce tastes bland. Any fixes?
A: Add more lemon juice or a pinch more salt. A small drizzle of olive oil or a tiny pinch of sugar can help balance flavors.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Reduce cooking time and watch carefully; breasts dry out faster. Slice to check doneness or use a thermometer.
Q: How long should I marinate for best flavor?
A: At least 1 hour; overnight (up to 24 hours) gives the best depth of flavor.
Q: Can I make this without a grill?
A: Yes. Use a hot grill pan or a cast-iron skillet, and follow the same times while watching for charring and doneness.

TastyInspo Notes

Slice chicken thin for easy stuffing and more sauce coverage per bite.
Warm pita briefly over the grill or in a dry pan to soften and add light char.
Spoon sauce on the bread first, then add chicken and veggies to keep pita from getting soggy.
Finish with a squeeze of fresh lemon on the plated shawarma for a bright lift.
Add a scattering of chopped parsley or cilantro for a fresh color contrast.
For a crisp element, add thinly sliced cucumbers or quick-pickled onions.

Troubleshooting

Problem: Bland chicken after cooking. Fix: Check salt in the marinade and season sliced chicken lightly before serving.
Problem: Chicken dry or chewy. Fix: Use thighs rather than breasts, don’t overcook, and rest meat before slicing.
Problem: Sauce separated or watery. Fix: Chill and whisk the sauce; add a tablespoon of tahini or thicker yogurt to re-emulsify.
Problem: Marinade burns on the grill. Fix: Wipe excess marinade before grilling and cook at medium-high rather than extreme heat.
Problem: No char on stovetop. Fix: Preheat pan longer and use a bit more oil, then sear in batches to avoid crowding.
Problem: Too spicy or too mild. Fix: Adjust heat by adding cayenne (spice) or more lemon/tahini to cool and balance.

Final Thoughts

This Chicken Shawarma with Garlic Sauce is a straightforward, flavorful dish that delivers juicy, spiced chicken and a bright, creamy sauce with minimal fuss. It’s great for family dinners, make-ahead meals, and building a casual spread for guests—easy to adapt and easy to love.

Conclusion

For more ideas and a slightly different take on garlic-white sauces that pair beautifully with grilled chicken, check this version: Chicken Shawarma with Garlic White Sauce – Craving California.