Chicken Shawarma with Creamy Garlic Sauce

My strongest culinary conviction (besides the sacred altar of butter) is this: Chicken Shawarma with a creamy garlic sauce deserves a standing ovation, or at least a loud Yelp review from your neighbor. Also: if you can’t praise garlic like it’s a family member, what are we even doing here?

I will also confess something: once, I served under-marinated chicken at Thanksgiving and watched my uncle politely choke down religion-flavored regret. Lesson learned. For real. And no, there was no gravy to hide the trauma.

The time I almost set Thanksgiving on fire (and how shawarma saved me)

Picture me, hair in a sweater knot, trying to multi-task Thanksgiving sides and accidentally using my oven’s broiler for the yams. Smoke alarm: 1. Me: 0. In the middle of the chaos I grabbed a pack of chicken thighs from Trader Joe’s, whispered promises, and invented a marinade that made everyone forgive me by the second bite. (Trader Joe’s saved the day, as it so often does — bless their frozen spinach and inexplicable yet brilliant cookie butter.)

There’s a reason this dish factors into family lore: it’s forgiving, it’s bold, and it smells like somewhere between a spice market and a hug. Also my cousin still calls it “that thing that made Aunt Gina stop complaining.” Small victories.

Okay, back to the recipe — because emotions are delicious but edible food is required

Look, I will dramatize my kitchen mistakes forever, but the actual making of this shawarma is delightfully un-dramatic if you let the spices do the heavy lifting. You marinate, you cook, you drizzle with a yogurt-garlic cloud, and you wonder why you ever paid for takeout. Also: warm pita is a non-negotiable.

Ingredient lineup — everything to make your kitchen smell like a good decision

• For the chicken shawarma:
  • 4 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon white vinegar
  • 1 tablespoon plain yogurt
• For the creamy garlic sauce:
  • 1 cup plain Greek yogurt
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon tahini (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
• For serving:
  • Pita bread or flatbread
  • Sliced tomatoes
  • Sliced cucumber
  • Fresh parsley (optional)

Mini-rant: don’t waste money on $18 “artisan” tahini if you’re just testing the recipe — get the affordable jar at your neighborhood Aldi or Trader Joe’s. If you’re feeling bougie and want a buttery companion for this meal, check my other obsession with cheesy garlic-butter mushroom stuffed chicken because yes, I will pair too many things together.

Cooking Unit Converter — because measuring cups and my memory disagree

If you need to swap cups for grams or translate tablespoons into the metric mysteries, use this handy converter.

How I learned to stop overcooking and love the char — technique without a recipe lecture

I have burned, steamed, sautéed, and emotionally overcooked chicken in ways that deserve a regretful montage. Here’s what I learned the hard way: let the marinade do the work, dry the meat before it hits the pan, don’t continuously poke it like it owes you money, and embrace those slightly charred edges — flavor, people, flavor. Also, singing to the chicken while it marinates is optional but scientifically proven to reduce kitchen anxiety (source: my shaky hands).

• Prepare the chicken: In a large mixing bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, garlic powder, onion powder, black pepper, and salt. Add the lemon juice, minced garlic, white vinegar, and yogurt. Mix well to create the marinade.
• Add the chicken thighs to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to infuse.
• While the chicken marinates, prepare the creamy garlic sauce: In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, tahini (if using), salt, and pepper. Mix until smooth and creamy. Set aside.
• Cook the chicken: Preheat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for about 6-8 minutes per side, or until the chicken is fully cooked through and has an internal temperature of 165°F (75°C).
• Remove the chicken from the heat and let it rest for a few minutes. Slice the chicken into thin strips.
• To serve, warm the pita bread or flatbread. Layer the sliced chicken on the bread, then add sliced tomatoes, cucumbers, and fresh parsley. Drizzle with the creamy garlic sauce and serve immediately.

Also: if you’re chasing extra char (I am), don’t be ashamed to finish under a broiler for 1-2 minutes — watch it like a hawk.

Why cooking this matters to me (a sentimental rant)

Every time I smell garlic sizzling in olive oil, I’m immediately transported back to cramped kitchens with neighbors passing dishes like notes at school. Cooking is how I hold my family’s traditions and edit them, one intentional mistake at a time. Food is memory; this shawarma is a layered, spicy memoire that makes me call my mom more. (Mom: I’m sorry about the yams. Again.)

Oh and speaking of guest-worthy, for those hosting a big night when you want to look like you tried but not too hard, I also daydream about pairing with cranberry-spinach stuffed chicken breasts with brie — because my brain is allergic to simplicity at parties.

A tiny kitchen anecdote (micro-drama, 9 seconds long)

I once used pita as a spoon and my cousin filmed it. The footage surfaced at a birthday. I am now eternally “that pita person.” I live in shame and garlic.

Chaotic FAQs you’ll actually enjoy reading

Okay, I’ll stop talking now. Go make this. Invite someone. Eat too much. Apologize to no one.

Daily Calorie Needs Calculator — estimate your portions without guilt

Use this quick calculator if you want a rough idea of how many calories you’re stacking on your plate.