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Crispy Baked Chicken Shawarma Recipe Easy Homemade with Creamy Garlic Sauce

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A quick and easy recipe for crispy baked chicken shawarma with a creamy garlic sauce, perfect for busy weeknights or casual gatherings. The chicken is tender inside with crispy edges, complemented by a flavorful, tangy garlic sauce.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup plain Greek yogurt (120 ml)
  • 1 tablespoon lemon juice
  • For the Creamy Garlic Sauce:
  • 1/2 cup mayonnaise (120 ml)
  • 1/4 cup Greek yogurt (60 ml)
  • 1 teaspoon garlic powder
  • 2 cloves fresh garlic, minced
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Optional: pinch of smoked paprika or sumac for garnish

Instructions

  1. Prepare the marinade: In a medium bowl, combine olive oil, minced garlic, ground cumin, paprika, turmeric, cayenne (if using), coriander, salt, black pepper, Greek yogurt, and lemon juice. Whisk until well blended.
  2. Marinate the chicken: Add the chicken thighs to the bowl and toss to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours. If short on time, 15 minutes will still work.
  3. Preheat the oven to 425°F (220°C).
  4. Arrange the chicken: Place the marinated chicken pieces on a parchment-lined baking sheet, spacing them out to avoid steaming. Spoon any extra marinade over the chicken.
  5. Bake for 25-30 minutes, flipping the chicken halfway through. Chicken should reach an internal temperature of 165°F (74°C) and have golden, crispy edges.
  6. Make the creamy garlic sauce while chicken bakes: In a small bowl, whisk together mayonnaise, Greek yogurt, garlic powder, minced fresh garlic, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
  7. Rest the chicken for 5 minutes after baking to let juices redistribute.
  8. Serve: Slice or shred the chicken and drizzle generously with the creamy garlic sauce. Sprinkle smoked paprika or sumac on top if desired.
  9. Optional: Broil for 2-3 minutes at the end for extra crispiness, watching closely to avoid burning.

Notes

For extra juiciness and flavor, use bone-in, skin-on thighs but increase baking time by about 10 minutes. Pat chicken dry before baking to ensure crispiness. Do not overcrowd the pan to allow air circulation. Broil for last 2-3 minutes if more crispiness is desired. Yogurt in marinade tenderizes meat and adds tang. The creamy garlic sauce is optional but highly recommended for flavor contrast. For dairy-free option, substitute Greek yogurt with coconut yogurt and mayonnaise with vegan mayo.

Nutrition

Keywords: chicken shawarma, baked chicken, crispy chicken, garlic sauce, easy dinner, homemade shawarma, Middle Eastern chicken, quick chicken recipe

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