Chicken Shawarma with Garlic Sauce is a flavorful dish that brings together tender, marinated chicken with a fragrant mix of spices and a creamy, garlicky sauce that really makes it shine. The chicken is juicy and packed with warm flavors like cumin, turmeric, and paprika, while the garlic sauce adds a cool and zesty finish that everyone loves.
I’m always amazed at how simple ingredients can turn into something so satisfying. What I love most is marinating the chicken ahead of time—it makes the flavors more vibrant and the meat extra tender. The garlic sauce is easy to whip up and adds the perfect balance to the spices, making every bite feel special but still totally doable for a weekday meal.
My favorite way to enjoy this dish is wrapped in warm pita bread with fresh veggies like cucumber, tomato, and parsley. It’s perfect for a quick lunch or a casual dinner with friends. Plus, it’s great for sharing and always gets people asking for seconds! If you like a little extra kick, adding a drizzle of hot sauce on top never hurts.
Key Ingredients & Substitutions
Chicken: Thighs work best here—they stay juicy and absorb the marinade well. You can use breasts if you want leaner meat, but watch the cooking time to avoid drying out.
Spices: The blend of cumin, paprika, turmeric, cinnamon, and allspice is what gives shawarma its signature warmth. If you don’t have all, just use cumin and paprika; it will still taste great.
Garlic Sauce (Toum): Fresh garlic and neutral oil create a creamy emulsified sauce. If you don’t have a blender, you can mince garlic super fine and stir with mayo or yogurt for a quicker version.
Flatbread: Pita or any soft flatbread works well. You can swap for naan or tortillas if you want a different texture.
How Do You Make Creamy, Emulsified Garlic Sauce without It Splitting?
The garlic sauce is all about slowly mixing oil into the garlic to create a smooth creamy sauce without breaking.
- Start by mincing garlic and salt in a blender or food processor until very fine.
- With blender running, drizzle in the oil super slowly—this gradual mixing is key to emulsify the oil into the garlic.
- Add lemon juice once the mixture starts to thicken to brighten it.
- If too thick, blend in a little cold water one tablespoon at a time to loosen it.
- Blend until fluffy and smooth before adding parsley.
Patience is key here—slow and steady oil pour prevents the sauce from splitting. I find using a measuring cup with a spout helps control the flow nicely.
Equipment You’ll Need
- Large bowl – perfect for marinating the chicken evenly and giving the spices time to work.
- Large skillet or grill pan – helps get a nice sear on the chicken for those tasty charred edges.
- Food processor or blender – essential to make that creamy, smooth garlic sauce without lumps.
- Whisk or spoon – to stir and spread the garlic sauce easily on your shawarma.
- Measuring spoons – keep your spice mix balanced and consistent every time.
Flavor Variations & Add-Ins
- Swap chicken thighs for lamb or beef strips for a richer, more traditional shawarma twist.
- Add smoked paprika or chipotle powder to the spice mix for a subtle smoky depth.
- Mix fresh chopped mint or cilantro into the garlic sauce for a herby, fresh note.
- Include sliced grilled veggies like zucchini or peppers inside the wrap for added texture and color.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional for heat)
- 1 tsp ground coriander
- 1 tsp ground allspice
- 1 tsp salt
- ½ tsp black pepper
- Juice of ½ lemon
For the Garlic Sauce (Toum):
- 4 cloves garlic, peeled
- ¼ tsp salt
- 1 cup neutral oil (such as vegetable or canola oil)
- 2 tbsp freshly squeezed lemon juice
- 2–3 tbsp cold water (optional, to adjust consistency)
- 2 tbsp chopped fresh parsley (for garnish and minced into sauce if preferred)
Additional:
- Flatbread or pita bread for serving
- Fresh lettuce or chopped greens
- Lemon wedges for garnish
- Optional: sliced cucumbers, tomatoes, or pickles for serving
Time Needed
Preparing the marinade and garlic sauce takes about 15 minutes. Marinate the chicken for at least 1 hour (preferably 4 hours or overnight) to let flavors develop. Cooking the chicken takes 10-15 minutes. Overall, plan for about 1.5 to 2 hours including marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper (if using), coriander, allspice, salt, black pepper, and lemon juice. Add sliced chicken strips and toss well to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour, preferably 4 hours or overnight for the best flavor.
2. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add a little oil if needed. Place the marinated chicken strips in a single layer without overcrowding the pan (cook in batches if necessary). Cook for about 5–7 minutes per side until fully cooked through and nicely browned or charred on the edges. Remove the chicken from the heat.
3. Prepare the Garlic Sauce:
In a food processor or blender, combine peeled garlic cloves and salt. Pulse until finely minced. With the processor running, slowly drizzle in the oil in a thin, steady stream to emulsify. Add lemon juice and continue blending until the sauce is light and fluffy. If the sauce is too thick, add cold water one tablespoon at a time until you reach your preferred consistency. Stir in half of the chopped parsley.
4. Assemble:
Lay some fresh lettuce or greens on a plate or warm flatbread. Top with cooked chicken shawarma strips.
5. Serve:
Drizzle the garlic sauce generously over the chicken. Sprinkle remaining chopped parsley on top. Serve with lemon wedges on the side for squeezing and extra garlic sauce if desired.
This dish is delicious served as a wrap or on a plate accompanied by rice or salad. Enjoy the blend of warm spices, tender chicken, and creamy garlic sauce!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the fridge overnight before marinating. Pat the chicken dry to remove excess moisture for better browning.
How Long Should I Marinate the Chicken?
Marinating for at least 1 hour works, but for best flavor and tenderness, aim for 4 hours or overnight in the fridge.
Can I Substitute the Neutral Oil in the Garlic Sauce?
Yes, use any mild-flavored oil like avocado or light olive oil. Avoid strong-flavored oils as they can affect the taste and emulsification of the sauce.
How Do I Store Leftover Garlic Sauce?
Store leftover sauce in an airtight container in the fridge for up to 3 days. Stir well before using, as it may thicken or separate slightly.
