Chicken Shawarma with Garlic Yoghurt Sauce Recipe

If you’ve ever craved that perfect blend of spices and fresh tang, then this Chicken Shawarma with Garlic Yoghurt Sauce Recipe is going to blow your mind. It’s got that authentic Middle Eastern vibe, but what I love is how accessible it is for us home cooks. From the juicy, flavorful chicken to the creamy garlic yoghurt sauce, every bite feels like a little celebration. Stick around, because I’m sharing all my tips to make sure your shawarma comes out restaurant-level amazing every single time.

❤️

Why You’ll Love This Recipe

  • Authentic Flavor: The blend of spices like cumin, cardamom, and paprika creates that classic shawarma taste you’ll keep coming back for.
  • Easy Weeknight Meal: Despite the complex flavors, this recipe is straightforward and quick enough for busy days.
  • Versatile Serving: Whether you want it in wraps, over rice, or with fries, this shawarma adapts perfectly to your mood.
  • Creamy Garlic Yoghurt Sauce: This sauce is the star — tangy, garlicky, and so easy to whip up, it instantly elevates the whole dish.

Ingredients You’ll Need

I’ve chosen ingredients here that balance spices and freshness beautifully. The shawarma spices give warmth, while the garlic yoghurt sauce cools things down perfectly. Here’s a quick rundown of what you need and why it works.

  • Boneless, skinless chicken thighs: Thighs stay juicy and tender better than breasts, but you can swap if you prefer leaner meat.
  • Tomato paste: Adds a subtle tang and depth to the marinade—don’t skip it for that authentic richness.
  • Greek yoghurt: Works double duty—part of the marinade and also the base for the garlic sauce. I always keep extra in the fridge.
  • Lemon juice: Brightens the marinade and tenderizes the chicken for juicy bites.
  • Garlic (fresh and powder): The mix packs a punch without overpowering, balancing warmth and flavor complexity.
  • Spices (cumin, cardamom, onion powder, paprika, smoked paprika): These define shawarma’s signature flavor profile—freshly ground if you can for max aroma.
  • Sea salt flakes and cracked black pepper: Seasoning that brings everything together beautifully.
  • Olive oil: Keeps the chicken moist and helps the marinade cling perfectly.
  • Water: Just a splash to loosen those delicious crispy bits in the pan — a small but game-changing trick.
  • Frozen French fries: Classic for serving alongside; adds crunch and fun texture contrast.
  • Fresh veggies (tomatoes, red onion, mint): Brightness and freshness that cuts through the richness beautifully.
  • Lebanese flatbreads or pita: The perfect vehicle for gathering all those bold flavors.
  • Sumac (optional): If you can find it, this tangy spice adds a lovely fragrant zing.
  • Toum or Middle Eastern garlic dip: The secret to a creamy, ultra-garlicky yoghurt sauce; if you can’t get it, fresh garlic and salt work in a pinch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts of this Chicken Shawarma with Garlic Yoghurt Sauce Recipe is how easy it is to tweak to your tastes or dietary needs. I’ve played around with different proteins and spice levels, and you can too!

  • Using Chicken Breast: I sometimes swap in breasts to keep it lean; just be sure not to overcook them—they dry out quickly compared to thighs.
  • Vegetarian Twist: Try marinating thick slices of portobello mushrooms or cauliflower florets in the same marinade for a flavorful plant-based option.
  • Spice Level: Add a pinch of cayenne or chili powder if you love a bit of heat; my family goes crazy for that little extra kick!
  • Flatbread Choices: Lebanese flatbreads or naan work wonderfully, but whole wheat pita adds a lovely nutty dimension.

How to Make Chicken Shawarma with Garlic Yoghurt Sauce Recipe

Step 1: Prepare Your Ingredients and Fries

Start by preheating your oven or air fryer to cook those frozen French fries—this is the perfect crispy side that adds fun texture. Meanwhile, slice up your tomatoes, finely slice the red onion, and chop some fresh mint if you’re using it. Having these ready makes assembling everything easier and faster—trust me, you’ll thank yourself later!

Step 2: Whip Up That Creamy Garlic Yoghurt Sauce

In a small bowl, mix the Greek yoghurt with toum or your chosen garlic dip. If you can’t find ready-made garlic sauce, don’t worry—fresh garlic mixed with a pinch of salt works wonders too. Set this aside to let the flavors meld while you prep the chicken. I always make a little extra because, believe me, you’ll want more for dipping!

Step 3: Marinate the Chicken to Perfection

Grab a large bowl and toss in your chicken thighs. Add tomato paste, Greek yoghurt, lemon juice, minced garlic, all the spices (cumin, cardamom, garlic powder, onion powder, sweet and smoked paprika), salt, pepper, and olive oil. Use tongs to mix and coat every piece well. If you can, refrigerate it covered for a few hours or up to 24—this deepens the flavor and makes a huge difference. But if you’re in a hurry, cooking immediately still tastes great.

Step 4: Cook Your Chicken Just Right

Heat a heavy-based frying pan over medium-high heat—don’t rush this, it needs to be properly hot to get that gorgeous sear on the chicken. Add the marinated chicken pieces and cook for about 5-6 minutes on each side, until the meat is cooked through and develops a lovely char. Here’s a trick I learned: add about ¼ cup water to the pan in the last 3 minutes; it loosens those crispy browned bits stuck to the bottom, making your pan juices irresistible. Once done, rest the chicken for a few minutes before slicing thinly. That resting step is key to juicy slices every time.

Step 5: Assemble Your Wraps with Love

Lay your bread flat, spread a generous spoonful of the garlic yoghurt sauce in the center, then pile on sliced chicken, crispy fries, tomato slices, red onion, mint, and a sprinkle of sumac if you’re using it (it’s magic, don’t skip!). Fold up the sides taco-style, grab some extra sauce on the side, and enjoy immediately. Warm, saucy, spicy—this is shawarma done right.

👨‍🍳

Pro Tips for Making Chicken Shawarma with Garlic Yoghurt Sauce Recipe

  • Marinate Overnight: I discovered that leaving the chicken in the fridge overnight takes the flavor from great to unforgettable.
  • Use Thighs for Juiciness: Dark meat stays tender and juicy even if slightly overcooked, which is a relief if you’re multitasking.
  • Don’t Skip Resting: Let the cooked chicken rest before slicing—this was a game changer for me, no more dry bites!
  • Add Water to Pan Juices: Adding water at the end deglazes perfectly and creates a delicious sauce to drizzle over your shawarma.

How to Serve Chicken Shawarma with Garlic Yoghurt Sauce Recipe

Chicken Shawarma with Garlic Yoghurt Sauce Recipe - Recipe Image

Garnishes

I love adding a sprinkle of fresh mint and sumac on top for a pop of color and brightness. Thinly sliced red onion adds crunch and a little zing, while some extra chopped tomatoes bring freshness. If you want a touch of heat, drizzle a bit of chili sauce or sprinkle some crushed chili flakes—it’s my family’s favorite way to amp up the flavor.

Side Dishes

I always serve these wraps with crispy oven-baked French fries—they soak up the garlic yoghurt sauce so well! If you want something lighter, a simple cucumber and tomato salad with lemon and olive oil is a great refreshing contrast. For a heartier meal, basmati rice or couscous tossed with herbs pairs beautifully.

Creative Ways to Present

For special occasions, I’ve rolled the shawarma filling into colorful lettuce cups instead of bread for a fresh, low-carb option that looks stunning on the table. Another fun idea is to serve deconstructed shawarma bowls with all the components displayed separately—you get go-to mix and match vibes that impress guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover cooked chicken separately in an airtight container in the fridge for up to 3 days. Keep your garlic yoghurt sauce chilled as well. This way, everything stays fresh, and you can assemble quick wraps or salads on busy days.

Freezing

If you want to freeze the marinated raw chicken, it freezes beautifully for up to one month. Just thaw it overnight in the fridge before cooking as usual. Cooked chicken doesn’t freeze quite as well because of the yoghurt, as the texture changes, so I prefer to cook fresh after thawing.

Reheating

To warm leftovers, I pop the sliced chicken in a hot pan for a few minutes with a splash of water to keep it moist, then reheat the fries in the oven to maintain crispiness. Avoid microwaving if you can—it makes the chicken rubbery. The yoghurt sauce is best served cold or at room temperature.

FAQs

  1. Can I use chicken breast instead of thighs in this recipe?

    Yes, you can! Just keep in mind that chicken breast cooks faster and can dry out more easily. Marinate well and watch the cooking time to avoid overcooking. Using thighs gives you a juicier, more tender result, especially if you’re new to this recipe.

  2. What can I substitute if I can’t find toum or Middle Eastern garlic sauce?

    If toum or store-bought garlic dip isn’t available, fresh minced garlic combined with a pinch of salt works nicely in the garlic yoghurt sauce. It won’t be quite as creamy or fermented tasting but still delivers a lovely garlicky punch.

  3. Can I make this recipe ahead of time?

    Absolutely! Marinating the chicken up to 24 hours ahead really boosts flavor. You can also prepare the garlic yoghurt sauce the day before. Just keep them refrigerated until ready to cook and assemble.

  4. What kind of bread works best for this shawarma?

    Lebanese flatbreads are traditional and wonderful, but pita, naan, or even large wraps will work based on what you have on hand. Choose soft, pliable breads that fold easily and hold the filling without tearing.

  5. Is it possible to make this recipe gluten-free?

    Yes! Simply swap the flatbreads for gluten-free wraps or serve the chicken shawarma over rice or a fresh salad bowl. The marinade and garlic yoghurt sauce are naturally gluten-free.

Final Thoughts

When I first tried making Chicken Shawarma with Garlic Yoghurt Sauce Recipe at home, I couldn’t believe how easy it was to capture that incredible flavor without a trip to a Middle Eastern restaurant. It’s become a staple in my kitchen because it satisfies cravings, pleases picky eaters, and feels special without fuss. Give it a go—you won’t regret bringing this fragrant, comforting dish into your own home. And the best part? You’ll want to share it with everyone you know.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Shawarma with Garlic Yoghurt Sauce Recipe

Chicken Shawarma with Garlic Yoghurt Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 98 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 wraps
  • Category: Main Course
  • Method: Frying
  • Cuisine: Middle Eastern
  • Diet: Halal

Description

This Chicken Shawarma with Garlic Yoghurt Sauce recipe offers a flavorful Middle Eastern-inspired meal featuring marinated chicken thighs cooked to perfection in a frying pan, served with crispy fries, fresh vegetables, and a tangy garlic yoghurt sauce wrapped in flatbread or pita.


Ingredients

To Serve

  • 400 g (14 oz) frozen French fries
  • 2 tomatoes, sliced
  • 1 red onion, finely sliced
  • 1 tbsp roughly chopped fresh mint leaves (optional)
  • 4 Lebanese flatbreads, pita breads, wraps, or naan breads
  • ½ tsp sumac (optional)

Garlic Yoghurt Sauce

  • 1 cup (250 g) Greek yoghurt
  • 2 tbsp toum (or Middle Eastern garlic dip or sauce) – can be substituted with ½ tsp freshly minced garlic and ½ tsp salt

Chicken

  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs (can be substituted with chicken breast)
  • 1 tbsp tomato paste (concentrated puree)
  • 2 tbsp Greek yoghurt
  • 2 tbsp lemon juice
  • 1 tsp freshly minced garlic
  • 2 tsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 3 tbsp olive oil
  • ¼ cup (60 ml) water


Instructions

  1. Prep ingredients: Preheat your oven or air fryer and cook the frozen French fries according to the package instructions. Meanwhile, wash and slice the tomatoes and red onion, and roughly chop the fresh mint if using.
  2. Make garlic yoghurt sauce: In a small bowl, combine Greek yoghurt with toum or your garlic dip (or freshly minced garlic and salt if not using a garlic sauce). Stir well and set aside for serving.
  3. Marinate chicken: Place the chicken thighs into a large bowl. Add the tomato paste, Greek yoghurt, lemon juice, minced garlic, ground cumin, ground cardamom, garlic powder, onion powder, sweet paprika, smoked paprika, sea salt flakes, cracked black pepper, and olive oil. Toss everything together using tongs until each piece is thoroughly coated in the marinade. For extra flavor, cover and refrigerate it to marinate for up to 24 hours, or cook immediately if preferred.
  4. Cook chicken: Heat a large heavy-based frying pan over medium-high heat. Once hot, add the marinated chicken pieces and cook for 5 to 6 minutes on each side, until fully cooked through and slightly charred. Add the water during the last 3 minutes of cooking to loosen the flavorful crispy bits at the bottom of the pan. Remove the chicken and allow it to rest for a few minutes before slicing into thin strips. Drizzle the pan juices over the sliced chicken.
  5. Assemble wraps: Lay your choice of flatbread, pita, or naan on a plate. Spread a generous amount of garlic yoghurt sauce in the center. Top with sliced chicken, crispy fries, tomato slices, red onion, shredded mint leaves, and sprinkle with sumac if using. Fold the sides of the bread up like a taco.
  6. Serve: Serve the wraps immediately with extra garlic yoghurt sauce on the side for dipping to enjoy a delicious, fresh, and satisfying meal.

Notes

  • You can substitute chicken breasts for thighs but note that thighs are more tender and juicy.
  • Using an air fryer or oven for fries makes the meal quicker and easier.
  • If preferred, cook the chicken on a barbecue or grill for smoky flavor.
  • Sumac adds a tangy note but can be omitted if not available.
  • Toum is a traditional Lebanese garlic sauce that enhances the garlic yoghurt sauce if you have access to it.

Nutrition

  • Serving Size: 1 wrap
  • Calories: 560
  • Sugar: 5 g
  • Sodium: 750 mg
  • Fat: 25 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 6 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *