Go Back
Elle Cresswell

Flame-Kissed Chicken Shawarma with Whipped Garlic Cream

A celebration of Middle Eastern flavour—succulent chicken, deeply marinated in aromatic spices, fresh citrus, and bold garlic, then cooked until beautifully charred, irresistibly tender, and quite literally melt-in-the-mouth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Flame-Kissed Chicken Shawarma
  • 2 lbs boneless chicken thighs or chicken breasts thighs for rich succulent flavour, breasts for a lighter finish
  • 4 garlic cloves finely minced – fresh, fragrant, and full of character
  • ¼ cup plain yogurt creates a beautifully tender flavour-packed marinade
  • ¼ cup extra virgin olive oil for richness and silky depth
  • 2 tablespoons freshly squeezed lemon juice bright vibrant, and balancing
  • 2 teaspoons ground cumin warm earthy, and unmistakably shawarma
  • 2 teaspoons ground coriander gently citrusy with floral spice
  • 1 teaspoon paprika for colour warmth, and subtle smokiness
  • 1 teaspoon ground turmeric golden aromatic, and beautifully complex
  • Sea salt and freshly cracked black pepper to bring every flavour into focus
For Serving
  • Warm pita breads soft flatbreads, or wraps – lightly toasted and ready to fill
  • Crisp lettuce ripe tomatoes, and cool cucumber – for freshness, crunch, and colour
  • ¼ cup Tahini optional – for a rich, silky garlic sauce
  • Fresh Parsley finely chopped – for that final burst of freshness and colour

Method
 

Create the Marinade
  1. In a large bowl, whisk together the yogurt, olive oil, freshly squeezed lemon juice, minced garlic, cumin, coriander, paprika, turmeric, sea salt, and freshly cracked black pepper until smooth, fragrant, and beautifully golden.
  2. Add the chicken and turn until every piece is generously coated in the marinade. Cover and refrigerate for at least 1 hour, though an overnight rest will reward you with deeper flavour, greater tenderness, and truly restaurant-worthy results.
Cook Until Beautifully Charred
  1. Preheat your grill, griddle pan, or heavy skillet over medium-high heat until properly hot.
  2. Lift the chicken from the marinade, allowing any excess to drip away, then cook for 6–8 minutes per side until beautifully caramelised, lightly charred around the edges, and cooked through.
  3. For perfect results, the thickest part of the chicken should reach 165°F (74°C).
Let It Rest
  1. Transfer the cooked chicken to a board and allow it to rest for 5 minutes.
  2. This simple step keeps every slice juicy, tender, and full of flavour. Once rested, slice thinly into classic shawarma-style strips.
Whip the Garlic Sauce
  1. In a small bowl, whisk together Tahini, a spoonful of yogurt, fresh lemon juice, and a touch of garlic until silky, smooth, and spoonable.
  2. If needed, add a splash of cold water to loosen the sauce until it reaches that perfect velvety consistency.
Build and Serve
  1. Warm your pita or wraps, then layer with crisp lettuce, ripe tomatoes, cool cucumber, and generous piles of sliced shawarma.
  2. Finish with a lavish drizzle of garlic sauce and a scattering of freshly chopped Parsley.
  3. Serve immediately—warm, fragrant, and made for sharing.

Notes

For even deeper flavour, allow the chicken to marinate overnight, giving the spices, garlic, and citrus time to fully work their magic. When it’s time to serve, bring everything to the table family-style—warm flatbreads, sliced shawarma, fresh vegetables, sauces, and herbs—and create a relaxed DIY wrap station that turns dinner into something interactive, generous, and wonderfully memorable.