Chicken Shawarma with Garlic Sauce is a delicious and flavorful dish that brings together tender, marinated chicken with a tasty garlic sauce that’s both creamy and bright. The chicken is spiced just right, making every bite packed with warmth and a bit of Middle Eastern charm. It’s a meal that feels special but is really simple to make at home.
I love making this chicken shawarma when I want something that feels like a treat but also something fresh and satisfying. The garlic sauce is my favorite part—it has that perfect garlicky kick that makes the chicken even better. I usually like to make a big batch and keep some in the fridge so I can add it to wraps, salads, or even just eat it with pita bread for a quick snack.
One of my favorite ways to serve this dish is wrapped up in a warm pita with some crunchy veggies like cucumbers and tomatoes. It’s also great alongside some fluffy rice or a fresh salad to keep things light. Whenever I make chicken shawarma with garlic sauce, it’s a hit with family and friends, and it’s the kind of meal everyone asks for again.
Key Ingredients & Substitutions
Chicken Thighs: These are perfect for shawarma because they stay juicy when cooked. If you prefer, you can use chicken breasts, but be careful not to overcook them as they dry out faster.
Spices: The mix of cumin, paprika, turmeric, coriander, cinnamon, and allspice creates shawarma’s warm flavor. If you lack some spices, garam masala or a pinch of curry powder can work in a pinch.
Yogurt: It helps tenderize the chicken and adds moisture. Use plain Greek yogurt or regular yogurt. For dairy-free, try coconut yogurt instead.
Garlic Sauce: This creamy sauce makes the dish shine. Mayonnaise and yogurt keep it smooth and light. You can swap mayo with vegan mayo for a dairy-free option, and adjusting garlic to taste helps balance the boldness.
How Do I Get Perfectly Juicy and Flavorful Chicken Shawarma?
The secret lies in marinating and cooking:
- Marinate the chicken for at least 1 hour, aiming for overnight when possible. This allows the spices and lemon juice to deeply flavor and tenderize the meat.
- Cook over medium-high heat for a good char without burning. Use a grill, pan, or broiler. Turn once, and watch closely to avoid drying.
- Rest the chicken for a few minutes before slicing to keep juice inside the meat.
- Slice thinly for easy wrapping and a great texture in your shawarma wrap.
These steps create the tender, richly spiced, and juicy chicken that shawarma is all about!
Equipment You’ll Need
- Grill pan or skillet – great for getting that nice char and cooking chicken evenly.
- Mixing bowl – perfect for mixing the marinade and coating the chicken well.
- Whisk or fork – helps blend the garlic sauce ingredients smoothly.
- Sharp knife – for slicing the cooked chicken into thin, easy-to-eat pieces.
- Cutting board – to safely chop herbs, onions, and slice chicken.
Flavor Variations & Add-Ins
- Use lamb or beef strips instead of chicken for a richer shawarma flavor.
- Add roasted red peppers or grilled eggplant for extra smoky veggies.
- Swap cilantro for fresh mint for a brighter, fresher taste.
- Include a sprinkle of sumac or a drizzle of tahini sauce for a tangy twist.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 tbsp plain yogurt
- 3 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp ground allspice
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
For the Garlic Sauce (Toumaia):
- ½ cup mayonnaise
- ¼ cup plain yogurt
- 4 cloves garlic, minced or crushed
- 1 tbsp fresh lemon juice
- Salt to taste
- 1-2 tbsp water (to thin the sauce, if desired)
Additional:
- Pita bread or flatbreads, warmed
- Fresh parsley or cilantro, chopped
- Sliced red onions
- Pickles or cucumbers (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare the marinade and garlic sauce, plus at least 1 hour to marinate the chicken (overnight is best for more flavor). Cooking the chicken will take around 15 minutes. In total, plan for about 1.5 hours including resting, prep, and cooking time.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a bowl, mix together minced garlic, yogurt, olive oil, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, allspice, salt, black pepper, and lemon juice until well combined.
2. Marinate the Chicken:
Add the chicken thighs to the marinade and toss until all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour. For best results, marinate overnight so the flavors soak in deeply.
3. Cook the Chicken:
Heat a grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken thighs for 5-7 minutes on each side, until nicely charred and cooked through. Once done, let the chicken rest for a few minutes, then slice or shred into bite-sized pieces.
4. Make the Garlic Sauce:
In a small bowl, whisk together mayonnaise, yogurt, minced garlic, lemon juice, and salt. Add water little by little until the sauce reaches a drizzling consistency if you like it thinner. Taste and adjust the flavor as needed.
5. Assemble the Shawarma Wraps:
Place warmed pita or flatbread on a plate. Add a generous amount of the sliced chicken shawarma, then drizzle the garlic sauce on top. Add some sliced red onions, fresh parsley or cilantro, and if you like, pickles or cucumbers. Wrap or fold the pita and enjoy right away!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. This helps the marinade absorb properly and ensures even cooking.
How Long Should I Marinate the Chicken?
Ideally, marinate for at least 1 hour, but overnight is best for maximum flavor and tender meat. If short on time, even 30 minutes can add some flavor.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! The garlic sauce can be made a day ahead and stored in the refrigerator in an airtight container. Give it a good stir before serving.
What’s the Best Way to Store Leftovers?
Store leftover chicken and garlic sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken gently in a skillet or microwave and add fresh sauce before serving.
