So, Here's My Story with Chicken Shawarma and That Creamy Sauce

I remember the first time I tried making chicken shawarma at home—it was a mess, honestly. I marinated the chicken, but forgot to actually turn on the oven. Oops. My kitchen smelled amazing for hours with raw chicken sitting on the counter (my cat, Momo, thought it was absolutely Christmas). But I finally figured it out after a couple tries and now, whenever I whip this up, it kinda feels like I'm back in that tiny flat just outside of Manchester, music on, shoes off, and the smell of garlic so strong my neighbors probably considered moving. If you've ever wanted to eat with your hands and not feel judged, this is the meal, mate.

Why You'll Love This (Or at Least, Why I Do)

I make this when I want something that's impressive but doesn't require precision (my brain zones out halfway through most recipes anyway). My family goes absolutely nuts for this, especially if I make extra sauce (which I always regret not doing; there's never enough sauce). Once, I took a shortcut with store-bought flatbread and, honestly, nobody noticed. Except my sister—she's like a culinary bloodhound, but even she said, "Eh, it's the chicken and sauce that matter." Plus, if you're not into picky, fussy, perfect measurements—this is your jam.

What You'll Need (And What I Sometimes Swap In)

Chicken thighs (about 1kg or 2-ish lbs). You could use breasts, but it’ll be sadder and drier. I tried once with turkey—let's not talk about it.
Plain yogurt, about half a cup. Greek is awesome, but whatever's in the fridge works.
Olive oil: 2 big spoonfuls. My grandmother used a fancy Lebanese brand but I just grab the supermarket stuff.
Lemon juice: Squeeze in about two lemons.
Garlic: 4 to 6 cloves, smashed and chopped (or more—I honestly lose count).
Spices:
- 2 teaspoon cumin
- 1 teaspoon paprika (smoked if you’re feeling wild)
- ½ teaspoon turmeric
- ½ teaspoon ground coriander (sometimes I skip this if I can’t be bothered)
- Pinch of cinnamon
- Pinch of cayenne or chili flakes for a twist (my kids complain, but I sneak it in anyway)
- Salt and pepper
Flatbreads or pita: Get what you like. Store-bought works fine unless you want to feel fancy.
Veg: Sliced cucumber, tomatoes, lettuce, red onion if you want a bit of a party.

Creamy Garlic Sauce (The Star!)

Mayonnaise: ½ cup. Some folks swear by making it from scratch, but I rarely have time (or patience).
Greek yogurt or sour cream: ¼ cup (sometimes I just use whatever's near expiry—waste not, want not!)
Lemon juice: Half a lemon
3-4 garlic cloves: minced super fine
Salt + pepper
Tiny splash of olive oil (this is totally optional, but why not?)

How to Make It All Come Together (No Sweat)

Marinate the chicken:
In a big-ish bowl, throw in your chicken, yogurt, oil, lemon juice, spices, and garlic. Give it a good mix—like, use your hands if your mood's up for it. Cover and stash in the fridge for at least 2 hours. Overnight = magic, but, honestly, I usually forget to start this early.
Fire up the oven (or grill):
Preheat to around 220°C (425°F), or toss them on the grill if the weather's any good. Line a tray with foil because nobody likes scrubbing later. Spread the chicken pieces out. Here’s where I sneak a taste—just the marinade!—though, you probably shouldn't, food safety and all that. Bake or grill 20-25 minutes, flipping halfway, until they're charred on the edges and cooked through. Don't worry if they look a bit weird at first—by the end, they'll smell like heaven.
Slice it up:
Let the chicken rest for a minute or two. Then, slice into thin strips (I use kitchen scissors sometimes because I’m lazy, but, hey, it works).
Throw together the garlic sauce:
Mix your mayo, yogurt, lemon juice, garlic, a splash of oil, and a pinch (or three) of salt and pepper. Stir like your life depends on it. Taste. Then taste again for good measure. If it’s crazy-strong, let it rest for 10 minutes—it mellows.
Assemble the shawarma:
Pile chicken into warm flatbread with salad stuff, drizzle with garlic sauce till your heart’s content. Wrap it up, roll it, or just fold in half and get messy. Who’s judging?

Notes from My Kitchen (or What I Learned the Hard Way)

If you’re out of lemons, a splash of white vinegar in the marinade does the trick. Not exactly the same, but it works.
Don’t forget to salt your chicken and your sauce—if you skip one, the whole thing falls a bit flat. (Learned that the bland way.)
I once used too much cinnamon. Don’t do that.

Variations I’ve Tried (and Admittedly, Not All Worked)

Swapping in lamb: Amazing, but double the cost and, weirdly, fussier cleanup.
Vegetarian version with roasted cauliflower: Surprisingly, really tasty (even if my dad raised an eyebrow).
Tried making the sauce with just low-fat yogurt—no richness. On second thought, I’d stick with a blend of mayo and yogurt every time.
Pita pockets vs wraps—both good, but wraps mean less stuff falls in your lap.

Chicken Shawarma with Creamy Garlic Sauce

The Stuff You’ll Need Kitchen-Wise

Baking sheet or grill: A must, unless you want chicken everywhere.
Sharp knife (or scissors... shhh)
Bowl for marinading
If you don’t have a garlic press, smash the cloves with the side of a knife. Works fine.
No tray? I once used a cast iron pan, and it did the trick (never mind the smokey kitchen).

How Do You Store It? (But Seriously, It Just... Goes)

In theory, stick cooked chicken and sauce in sealed containers in the fridge for up to 3 days. But, let’s be honest—it never lasts that long in my house. Shawarma vanishes like socks after laundry day.

If You’re Wondering How to Serve—Here’s What I Do

Load up the table with warm wraps, piles of sliced veg, maybe some pickles if you’ve got them (these pickled turnips are the best), and let everyone build their own. My lot tend to ignore any attempt at order and build shawarma towers with sauce dripping all over. We always fight over the crispiest chicken bits.

What I Wish I’d Known (aka: My Pro Tips)

Don’t try to use pre-cooked chicken, thinking you’ll save time. I did once. It was dry, sad, and—not gonna lie—even the sauce couldn’t save it.
Letting the marinade sit longer actually does make a difference. I tried rushing it and regretted it; the flavor needs time to seep in.
Taste the sauce after 10 minutes, adjust as needed—you can always add more garlic, but taking it out? Well, good luck with that!

Frequently Asked (and Sometimes Funny) Questions

Can I make this with chicken breast?
Sure, but it’ll be drier—thighs are way juicier. Try basting with a smidge more oil if you must.
How spicy is it?
Not very—unless you add loads of cayenne. Then, buckle up!
Is there a dairy-free version of the sauce?
Actually, yeah! Substitute the yogurt with a dairy-free version (I once used coconut yogurt—tasted a bit weird, but in a good way?)
Can I freeze the chicken?
Yep. Freeze after it’s cooked and cooled. But the sauce? Nah, it’ll separate and get sad-looking.
Is there a quick way to make this?
Kind of. Marinate for just 30 minutes if you’re desperate, but don’t blame me if it’s a bit bland!
Where’d you learn this recipe?
Mostly trial and error, plus picking up random tips from YouTube cooks and the neighbours down the road (Samir's shawarma is still the best, by the way).

And that's it (I think!)—true homemade chicken shawarma with creamy garlic sauce. If you end up with sauce on your shirt, well, that's half the fun.

Chicken Shawarma with Creamy Garlic Sauce