Chicken Shawarma with Garlic Sauce is a delicious, flavorful dish packed with tender, spiced chicken and a creamy, garlicky sauce that really brings everything together. The chicken is marinated with warm spices like cumin, paprika, and turmeric, giving it a beautiful color and incredible taste. The garlic sauce adds a rich, tangy kick that makes every bite satisfying and just a little bit addictive.
I love making this recipe because it’s such a crowd-pleaser and easy to customize. Sometimes I like serving it in warm pita bread with fresh veggies like cucumber, tomato, and lettuce, turning it into a fun wrap. Other times, I pile the chicken and garlic sauce over a bed of rice or salad for a fresh, lighter meal. The garlic sauce always steals the show, so I tend to make extra – it’s perfect for dipping or drizzling.
One thing I enjoy about chicken shawarma is how it feels special without being complicated. It’s a great dish to share with friends or family, especially when everyone gets to build their own wrap just the way they like it. I find it’s also a fantastic way to mix up the weeknight dinner routine and bring a little Middle Eastern flair to my table. I can’t wait to make it again soon!
Key Ingredients & Substitutions
Chicken Thighs: I prefer thighs for their juiciness and rich flavor. If you want a leaner option, chicken breast works but can dry out quickly—just watch cooking time closely.
Spices: Cumin, coriander, paprika, turmeric, and cinnamon are must-haves here for that authentic shawarma taste. If you’re out of any, a premade shawarma seasoning blend is an easy swap.
Garlic Sauce: The combo of mayo and yogurt (or sour cream) makes it creamy and tangy. Prefer dairy-free? Swap yogurt for a non-dairy plain yogurt and use a vegan mayo.
Pita Bread: Soft, warm pita holds all the fillings well. If you don’t have pita, flatbreads or tortillas can work too.
How Do You Get Perfectly Spiced, Juicy Chicken Every Time?
Marinating the chicken is key—it lets spices soak in and tenderizes the meat. Here’s what helps me:
- Mix marinade ingredients well so chicken is coated evenly.
- Marinate at least 2 hours, preferably overnight, for deeper flavor.
- Cook chicken on medium-high heat to get a nice char but keep it juicy inside.
- Let chicken rest a few minutes after cooking before slicing; this keeps juices locked in.
This approach gives you that beautiful shawarma chicken with great texture and bold flavor every time.
Equipment You’ll Need
- Grill pan or skillet – great for getting nice char marks and cooks chicken evenly.
- Mixing bowls – handy for marinating the chicken and preparing garlic sauce separately.
- Whisk or fork – helps blend the garlic sauce ingredients smooth and creamy.
- Sharp knife – makes slicing the cooked chicken easy and neat.
- Cutting board – provides a safe surface for chopping veggies and cutting chicken.
- Measuring spoons – to get spice amounts just right for consistent flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for lamb or beef strips for a richer, more robust shawarma flavor.
- Add pickled turnips or cucumbers in the wrap for a crunchy, tangy contrast.
- Mix in a little smoked paprika or sumac to the marinade for a deeper smoky or citrusy twist.
- Use tzatziki sauce instead of garlic sauce for a fresher, cucumber-flavored option.
How to Make Chicken Shawarma with Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 pounds boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
For the Garlic Sauce (Toumaiya):
- ½ cup mayonnaise
- ½ cup plain yogurt or sour cream
- 3-4 cloves garlic, finely minced or grated
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- Salt to taste
- 1 tablespoon chopped fresh parsley or cilantro (optional)
For Assembling:
- 4 large pita breads or flatbreads
- 1 cup chopped lettuce
- 1-2 tomatoes, sliced or chopped
- Optional: sliced cucumbers, pickles, or onions
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare and marinate the chicken, at least 2 hours to marinate for best flavor (or overnight if you have time), about 15-25 minutes to cook the chicken depending on your method, and 10 minutes to prepare the garlic sauce and assemble everything.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together minced garlic, plain yogurt, olive oil, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne pepper (if using), salt, pepper, and lemon juice. Stir well to create a marinade.
Add the chicken thighs, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
2. Cook the Chicken:
Preheat a grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade and cook each side for 6-8 minutes until nicely charred and fully cooked through. Alternatively, roast in a preheated oven at 425°F (220°C) for about 20-25 minutes.
Once cooked, let the chicken rest for a few minutes before slicing or shredding into bite-sized pieces.
3. Prepare the Garlic Sauce:
In a small bowl, whisk together mayonnaise, yogurt or sour cream, minced garlic, lemon juice, olive oil, and salt. Stir in chopped parsley or cilantro if you like. Taste and adjust seasoning to your preference.
4. Assemble the Shawarma Wraps:
Warm your pita bread or flatbread briefly to make it more flexible. Lay down a handful of chopped lettuce and tomatoes in the center. Add a generous amount of the sliced or shredded chicken on top.
Drizzle the garlic sauce all over the chicken and veggies.
Roll up the pita tight around the filling. Serve right away with extra garlic sauce on the side. For a classic touch, serve with fries or pickles.
Enjoy your tasty and juicy Chicken Shawarma with creamy garlic sauce!
Can I Use Frozen Chicken for Shawarma?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. This helps the marinade absorb better and ensures even cooking.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! The garlic sauce can be made up to 2 days in advance. Store it in an airtight container in the fridge and give it a good stir before serving.
What Can I Substitute for Pita Bread?
If you don’t have pita, soft flatbreads or tortillas work well as alternatives. Just warm them slightly to make rolling easier.
How Long Should I Marinate the Chicken?
For best flavor, marinate the chicken for at least 2 hours, but overnight in the fridge will give you even more tender and flavorful shawarma.
