Chicken Shawarma with Garlic Sauce is a deliciously spiced Middle Eastern dish featuring tender, marinated chicken cooked to juicy perfection and served with a creamy, flavorful garlic sauce. The chicken gets coated with warm spices like cumin, paprika, and turmeric, creating a beautiful blend of aromas and flavors that feel both comforting and exciting. The garlic sauce adds a tangy, rich touch that balances the spices just right.
I love making this dish because it’s both simple and so full of flavor. One tip I’ve picked up is to let the chicken marinate for at least a few hours, or even overnight if you have time—it really makes the spices soak in and gives the meat a perfect texture. The garlic sauce is super easy to whip up, and I always double the recipe because I just can’t get enough of it!
My favorite way to serve chicken shawarma is wrapped in warm pita bread with fresh veggies like tomatoes, cucumbers, and a little bit of crunchy lettuce. It’s a great, handheld meal that’s perfect for a casual dinner or lunch. Friends and family always love it, and somehow it feels a little like sharing a special recipe passed down through generations, even if it’s just a cozy night at home.
Key Ingredients & Substitutions
Chicken: Chicken thighs are my favorite here because they stay juicy and tender. But if you prefer leaner meat, chicken breasts work well too. Just be careful not to overcook them.
Spices: Cumin, paprika, turmeric, coriander, and cinnamon give shawarma its classic warm flavor. If you can’t find coriander, a little ground cumin extra can work. Adjust cayenne for your spice tolerance!
Garlic Sauce: Greek yogurt makes the sauce creamy with a slight tang. Labneh is a yummy alternative if you want it thicker. If dairy is an issue, try a dairy-free yogurt or tahini mixed with garlic and lemon.
Pita Bread: Warm pita bread is perfect for wrapping the shawarma. You can also use flatbreads or naan if pita isn’t available.
How Can I Get the Perfect Grilled Chicken for Shawarma?
Cooking the chicken well is key. Use medium-high heat so you get a nice char without drying out the meat. Here’s how:
- Let the chicken marinate for a few hours (or overnight). This helps deep flavor and tenderizes the meat.
- Heat your grill or pan before adding chicken – make sure it’s hot enough for a quick sear.
- Cook chicken 5-7 minutes per side. Flip only once to get clean grill marks and avoid tearing the meat.
- Check doneness—the chicken should be juicy inside, not dry. Thick pieces may need a bit longer.
- Rest the chicken for a few minutes after cooking. This keeps juices locked in.
This way, you get flavorful, juicy chicken with the classic slightly smoky shawarma taste.
Equipment You’ll Need
- Grill pan or skillet – perfect for getting that nice char on the chicken without needing an outdoor grill.
- Mixing bowls – one for marinating the chicken and another to whisk the garlic sauce smoothly.
- Whisk or fork – helps blend the garlic sauce ingredients evenly for a creamy texture.
- Tongs – great for turning chicken pieces safely and easily while cooking.
- Measuring spoons – ensures you add the right amount of spices for balanced flavor.
- Knife and cutting board – for slicing chicken and chopping fresh herbs or veggies.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef strips to enjoy a richer shawarma experience.
- Add roasted or pickled vegetables like eggplant, peppers, or cucumbers for extra crunch and flavor.
- Try mixing in smoked paprika or sumac for a slightly smoky or tangy flavor twist.
- Include a sprinkle of crumbled feta or a drizzle of tahini sauce to add creamy, nutty notes.
How to Make Chicken Shawarma with Garlic Sauce
Ingredients You’ll Need:
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into strips
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (adjust to taste)
- 4 garlic cloves, minced
- Juice of 1 lemon
- Salt and pepper to taste
For the Garlic Sauce:
- 1 cup plain Greek yogurt or labneh
- 3-4 garlic cloves, minced or grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, finely chopped
- Salt to taste
To Serve:
- Pita bread or flatbreads
- Fresh tomatoes, chopped
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 2 hours to marinate the chicken (overnight is best). Cooking the chicken takes about 15 minutes. Overall, allow around 2.5 hours including marinating.
Step-by-Step Instructions:
1. Prepare the Marinade and Chicken:
In a large bowl, mix together the olive oil, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, minced garlic, lemon juice, salt, and pepper. Add the chicken strips and toss until well coated. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
2. Cook the Chicken:
Heat a grill, grill pan, or skillet over medium-high heat. Add the marinated chicken strips and cook for 5 to 7 minutes per side, or until the chicken is cooked through and nicely charred on the outside.
3. Make the Garlic Sauce:
While the chicken cooks, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, chopped parsley, and salt in a bowl until smooth and creamy.
4. Warm the Bread and Assemble:
Briefly warm the pita bread or flatbreads on the grill or in a pan. Spread some garlic sauce on the bread, add the grilled chicken strips, chopped tomatoes, and parsley. Drizzle with extra garlic sauce on top if you like.
5. Serve and Enjoy:
Serve your chicken shawarma wraps warm, with extra garlic sauce on the side for dipping. Enjoy this tasty, juicy, and flavorful meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating. This helps the marinade penetrate evenly and ensures the chicken cooks properly.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! You can prepare the garlic sauce up to 2 days in advance and store it in the fridge. Give it a quick stir before serving to refresh the flavors.
How Should I Store Leftover Shawarma?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, and add a little extra garlic sauce to keep it moist.
What Can I Substitute for Pita Bread?
If you don’t have pita, you can use flatbreads, naan, or even tortillas. Warm them before assembling to make wrapping easier and tastier.
