Why You’ll Love This Recipe
This Chicken Shawarma with Garlic Sauce recipe combines bold spices, creamy sauce, and tender meat in a way that’s comforting, exotic, and easy to make. It’s a balanced meal—high in protein, packed with flavor, and naturally customizable. The marinade does all the work, infusing the chicken with a smoky, tangy flavor that grills beautifully. Whether you cook it outdoors or on a stovetop, this dish brings restaurant-quality taste to your home kitchen with minimal effort.
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Chicken Shawarma with Garlic Sauce Recipe: A Middle Eastern Favorite Made Easy
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
This Chicken Shawarma with Garlic Sauce Recipe brings authentic Middle Eastern flavor to your kitchen — featuring marinated, spiced chicken cooked to perfection and served with creamy garlic sauce in pita bread or over rice.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp cayenne pepper (optional)
- Juice of 1 lemon
- 1/2 cup plain Greek yogurt
- For Garlic Sauce (Toum): 1 cup mayonnaise, 4 cloves garlic (minced or pressed), 1 tbsp lemon juice, 1 tbsp olive oil, salt to taste
- To Serve: Pita bread, lettuce, tomatoes, cucumbers, pickles, and onions
Instructions
- In a large bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, pepper, salt, cayenne, lemon juice, and Greek yogurt to create the marinade.
- Add chicken thighs and coat well. Cover and refrigerate for at least 1 hour (or up to 12 hours for maximum flavor).
- Preheat grill or skillet over medium-high heat. Cook chicken for 5–6 minutes per side, or until golden brown and fully cooked through (internal temperature 165°F / 74°C).
- Transfer to a plate and let rest for 5 minutes before slicing thinly.
- To make the garlic sauce, whisk together mayonnaise, garlic, lemon juice, olive oil, and a pinch of salt until smooth and creamy.
- Assemble shawarma wraps by layering lettuce, tomatoes, cucumbers, and sliced chicken on pita bread. Drizzle generously with garlic sauce and wrap tightly.
- Alternatively, serve the chicken over rice with a side of garlic sauce and pickled vegetables.
Notes
- For a more authentic flavor, grill the chicken over charcoal or roast it in the oven at 425°F (220°C) for 25 minutes.
- You can replace mayonnaise in the garlic sauce with Greek yogurt for a lighter version.
- Store leftover chicken and sauce separately in airtight containers for up to 3 days.
- Perfect for meal prep — enjoy in wraps, bowls, or salads throughout the week.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Grilled or Pan-Seared
- Cuisine: Middle Eastern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless, Skinless Chicken Thighs or Breasts
Thighs are best for tenderness and flavor, but chicken breasts work well for a leaner option.
Plain Greek Yogurt
The base of the marinade—it tenderizes the chicken and adds creaminess.
Olive Oil
Adds richness and helps the spices stick to the chicken while keeping it moist during cooking.
Lemon Juice
Brightens the flavor and gives the shawarma its signature tang.
Garlic
Freshly minced for both the marinade and the sauce—essential for that authentic flavor.
Ground Cumin
Adds earthy warmth and depth to the spice blend.
Paprika
Gives color and a hint of sweetness to balance the savory spices.
Ground Coriander
Adds citrusy undertones that pair perfectly with lemon and garlic.
Turmeric
Gives the chicken a golden hue and subtle warmth.
Cinnamon
Just a touch adds that unmistakable Middle Eastern aroma.
Salt and Black Pepper
Balance and enhance the flavors.
Pita Bread or Flatbread
Perfect for serving—soft and warm to hold the flavorful chicken and sauce.
Fresh Vegetables
Tomatoes, lettuce, cucumbers, and red onion add crunch and freshness.
For the Garlic Sauce (Toum):
Garlic cloves, lemon juice, olive oil, and Greek yogurt or mayonnaise—blended together to create a smooth, creamy sauce that’s garlicky and addictive.
Directions
- Marinate the Chicken: In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Prepare the Garlic Sauce: In a blender or food processor, combine peeled garlic cloves and a pinch of salt. Blend until finely chopped. Slowly drizzle in olive oil and lemon juice alternately while blending until a smooth emulsion forms. Stir in Greek yogurt (or mayo) for creaminess. Chill until ready to serve.
- Cook the Chicken:
- Grill Method: Preheat your grill to medium-high heat. Grill the marinated chicken for 5–6 minutes per side, or until golden and cooked through (165°F/74°C internal temperature).
- Oven Method: Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through for even browning.
- Stovetop Method: Heat a skillet or grill pan over medium-high heat. Cook for about 5 minutes per side until charred and fully cooked.
- Slice and Assemble: Let the chicken rest for 5 minutes, then slice thinly. Serve in warm pita or flatbread with lettuce, tomato, cucumber, and generous drizzles of garlic sauce.
- Optional Add-Ons: Top with pickled turnips, a sprinkle of sumac, or fresh parsley for an authentic touch.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people and takes about 45 minutes total—15 minutes prep time (plus marinating) and 30 minutes cooking and assembling.
Storage/reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The garlic sauce keeps for 5–6 days in the fridge. To reheat the chicken, warm it gently in a skillet or oven until heated through. Avoid microwaving for too long to prevent it from drying out.
Variations and Customizations
Spicy Shawarma
Add a pinch of cayenne pepper or chili flakes to the marinade for extra heat.
Herb-Infused Twist
Add chopped parsley, mint, or cilantro to the marinade for a fresh, herbal note.
Low-Carb Option
Skip the pita and serve the chicken over cauliflower rice or wrapped in lettuce.
Loaded Shawarma Bowl
Serve the chicken over rice or quinoa with roasted veggies and garlic sauce.
Creamy Tahini Sauce Swap
Replace the garlic sauce with tahini-lemon dressing for a nutty variation.
Vegan Adaptation
Use tofu or chickpeas marinated in the same spice mix and bake or sauté until golden.
Extra Smoky Version
Add a few drops of liquid smoke or grill over charcoal for authentic smoky flavor.
Yogurt-Free Marinade
Use buttermilk or coconut milk for a dairy-free alternative.
Cheesy Shawarma Wraps
Add melted mozzarella or feta crumbles before wrapping for a fusion-style twist.
Pickled Perfection
Serve with pickled turnips or red onions for an added punch of acidity.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine—just be careful not to overcook them so they stay juicy.
How long should I marinate the chicken?
At least 1 hour, but overnight gives the best flavor and tenderness.
Can I make the garlic sauce less strong?
Use fewer garlic cloves or mix in more yogurt to mellow the flavor.
Can I bake this instead of grilling?
Yes, baking at high heat gives great results—just broil for the last few minutes for color.
Can I meal prep this recipe?
Absolutely—cook and slice the chicken, store with sauce and veggies separately, and assemble when ready.
What’s the best way to serve shawarma?
In pita wraps, rice bowls, or salad bowls with fresh veggies and garlic sauce.
Can I freeze the marinated chicken?
Yes, freeze it raw in the marinade for up to 2 months. Thaw overnight before cooking.
What can I use instead of Greek yogurt?
Plain yogurt, coconut yogurt, or buttermilk are great alternatives.
How do I make it dairy-free?
Use plant-based yogurt in the marinade and skip the yogurt in the sauce.
What side dishes go well with it?
Try tabbouleh, roasted potatoes, or a fresh cucumber salad for a complete meal.
Conclusion
Chicken Shawarma with Garlic Sauce is the perfect balance of smoky, tangy, and creamy flavors—all in one satisfying dish. It’s easy enough for a weeknight dinner yet impressive enough for entertaining. Whether you enjoy it wrapped in pita, over rice, or in a salad bowl, every bite brings the authentic taste of Middle Eastern street food right to your table. Once you make it at home, you’ll never want takeout again—this homemade version is fresh, flavorful, and effortlessly delicious.
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