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Chicken Shawarma Made Easy: Juicy Thighs + Quick Garlic Sauce for Wraps Pinterest recipe pin

Easy Chicken Shawarma with Creamy Garlic Sauce

Juicy oven-finished chicken shawarma with a bright yogurt garlic sauce—quick sear for flavor, oven finish for tenderness, perfect for wraps or bowls.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs trimmed and patted dry
  • 2 tablespoons olive oil divided
  • 2 tablespoons lemon juice divided
  • 1 tablespoon smoked paprika or regular paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons mayonnaise optional for extra creaminess
  • 3 cloves garlic grated or pressed
  • 1/2 teaspoon kosher salt for sauce
  • 1 –2 tablespoons cold water to thin sauce as needed
  • 4 –6 pita breads or flatbreads warmed
  • 1 medium cucumber thinly sliced
  • 2 medium tomatoes thinly sliced
  • 1 small red onion thinly sliced
  • 1/4 cup chopped fresh parsley optional
Optional additions
  • 1/2 teaspoon cayenne pepper optional for heat
  • Pickled jalapeños or sliced olives optional

Equipment

  • 1 12-inch skillet (cast-iron recommended)
  • 1 Rimmed baking sheet
  • 1 Instant-read thermometer
  • 1 Mixing bowl

Method
 

Marinate the chicken
  1. In a large bowl combine 1 tablespoon olive oil, 2 tablespoons lemon juice, paprika, cumin, coriander, garlic powder, onion powder, cinnamon, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper; add the chicken thighs and toss to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours.
Sear and finish
  1. Preheat the oven to 425°F and place a rimmed baking sheet or oven-safe skillet inside to heat. Heat a 12-inch skillet over medium-high heat and add remaining 1 tablespoon olive oil. Sear chicken thighs 2–3 minutes per side until well-browned, working in batches to avoid overcrowding. Transfer seared thighs to the preheated baking sheet and roast in the oven 8–10 minutes until an instant-read thermometer registers 165°F. Let rest 5 minutes before slicing thinly against the grain.
Make the garlic sauce
  1. While chicken rests whisk together 1 cup yogurt, 2 tablespoons mayonnaise (if using), grated garlic, 2 tablespoons lemon juice, 1/2 teaspoon salt, 2 tablespoons olive oil, and 1–2 tablespoons cold water to reach a drizzling consistency; taste and adjust lemon or salt as needed.
Assemble and serve
  1. Warm pita or flatbreads, then fill with sliced chicken, sliced cucumber, tomato, red onion, chopped parsley, and drizzle with garlic sauce. Serve extra sauce on the side.

Notes

If using chicken breasts, reduce oven time by 3–4 minutes and pull at 160°F to rest to 165°F. Store chicken and sauce separately in the refrigerator for up to 4 days. To make ahead, marinate chicken up to 4 hours; avoid overnight marinating with full lemon to prevent texture changes.