Chicken Shawarma with Garlic Sauce is a tasty and satisfying dish that brings the flavors of the Middle East right to your kitchen. The chicken is marinated in a blend of spices like cumin, paprika, and turmeric, then cooked until it’s juicy and tender with a bit of a char. The real star for me is the creamy, garlicky sauce that adds a cool, rich contrast to the warm spices in the chicken.
I love making this chicken shawarma at home because it fills the house with a wonderful smell, and the marinade is super easy to throw together. One tip I always follow is to let the chicken marinate as long as possible, even overnight if I can, so all those flavors really soak in. Also, the garlic sauce—simple to whip up, but so full of punch—makes everything taste extra special.
My favorite way to enjoy this dish is wrapped in a warm pita with some fresh veggies like tomatoes, cucumbers, and a handful of crisp lettuce. It’s perfect for a casual dinner or a weekend lunch with friends. Plus, leftovers make great next-day sandwiches! This chicken shawarma with garlic sauce is definitely one of those meals that hits the spot every time.
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Key Ingredients & Substitutions
Chicken: Thighs are my favorite here because they stay juicy and have more flavor than breasts. But if you prefer leaner meat, breasts work perfectly well too.
Spices: Cumin, paprika, turmeric, and allspice give that warm shawarma flavor. If you can’t find allspice, a mix of cinnamon and nutmeg works as a simple substitute.
Yogurt: I like using plain yogurt in the marinade to tenderize the chicken and add a subtle tang. You can swap it with dairy-free yogurt for a vegan option or skip if you prefer.
Garlic Sauce: Greek yogurt makes a creamy sauce, but you can mix in mayonnaise for extra richness. If you want it smoother and lighter, thinning it with a bit of water or milk helps.
Pita Bread: Soft pita or flatbread is key for wrapping. If you can’t find pita, naan or even a soft tortilla can be good alternatives.
How Do You Get the Perfectly Tender and Flavored Shawarma Chicken?
Marinating the chicken well is the secret to tender and tasty shawarma. Here’s how I do it:
- Mix all the spices with yogurt, lemon juice, garlic, and olive oil to form a vibrant marinade.
- Add thinly sliced chicken and toss to coat each piece thoroughly.
- Marinate for at least an hour, but overnight is best to let flavors deepen.
- Cook on medium-high heat to get a nice char without drying out the chicken.
- Rest and then cut into bite-sized pieces for easier wrapping and eating.
Taking these steps makes every bite flavorful and juicy, just like in your favorite shawarma spot!
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly and easy to toss everything together.
- Sharp chef’s knife – helps slice the chicken thinly for quick, even cooking.
- Nonstick or cast-iron skillet – gets the chicken nice and charred while keeping it juicy.
- Small bowl – great for mixing the garlic sauce smoothly.
- Spatula or tongs – handy for turning the chicken without breaking pieces apart.
- Warm pita bread or flatbread – essential for wrapping your shawarma with all the fillings.
Flavor Variations & Add-Ins
- Swap chicken for thinly sliced lamb or beef for a richer, traditional Middle Eastern taste.
- Add chopped fresh mint or cilantro to the garlic sauce for a bright, fresh twist.
- Include pickled turnips or sliced cucumbers inside the wrap for extra crunch and tang.
- Use a drizzle of spicy harissa or chili sauce mixed into the garlic sauce for heat and depth.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs (900 g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground allspice
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp plain yogurt
- 2 tbsp olive oil
- Juice of 1 lemon
For the Garlic Sauce (Toumaia):
- 1 cup plain Greek yogurt or mayonnaise (or a mix of both)
- 3-4 garlic cloves, minced very finely or grated
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp dried dill or parsley
- Salt, to taste
- Water or milk, to thin sauce if needed
For Assembly:
- Pita bread or flatbreads
- Fresh lettuce, shredded
- Fresh tomatoes, sliced
- Optional: cucumber slices, pickles, chopped onions
Time You’ll Need
This recipe takes about 15 minutes to prepare and marinate the chicken (longer if you marinate overnight for best flavor). Cooking the chicken takes around 10-15 minutes, and assembling the wraps will take about 5 minutes more. Total time: roughly 30-45 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together minced garlic, cumin, paprika, turmeric, coriander, allspice, cayenne pepper (if using), salt, pepper, yogurt, olive oil, and lemon juice until well combined. Add the thinly sliced chicken to the bowl, tossing to coat every piece evenly. Cover the bowl and place it in the refrigerator for at least 1 hour, though overnight marination gives the best flavor.
2. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add a small amount of olive oil if the pan is dry. Add the marinated chicken in a single layer and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has nice charred edges. Remove from heat and let it rest for a few minutes before cutting or shredding it into bite-sized pieces.
3. Prepare the Garlic Sauce:
In a small bowl, combine Greek yogurt (or mayonnaise), minced garlic, lemon juice, olive oil, and dried dill or parsley. Add salt to taste and stir well. If the sauce is too thick, thin it out with a splash of water or milk until it reaches your desired consistency. Taste and adjust the garlic or salt if needed.
4. Assemble the Shawarma Wraps:
Warm your pita bread or flatbreads in a pan or oven until soft and pliable. Lay some shredded lettuce and sliced tomatoes down the center of each pita. Top with a generous portion of the cooked chicken shawarma. Drizzle the garlic sauce over the chicken and veggies.
5. Serve and Enjoy:
Roll the wraps tightly and serve them immediately. Offer extra garlic sauce on the side for dipping if you like. Enjoy the rich, juicy chicken with tangy garlic sauce wrapped in warm bread!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely before marinating. The best way is to leave it in the fridge overnight. Pat it dry before mixing with the marinade to help it absorb the flavors better.
How Long Can I Marinate the Chicken?
You can marinate the chicken for as little as 1 hour, but for the best flavor, marinate it overnight in the fridge. The longer marination helps tenderize the meat and intensify the spices.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! The garlic sauce can be made a day in advance and stored in the fridge. Just give it a good stir before serving and thin it out with a bit of water or milk if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftover chicken and garlic sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a pan or microwave before assembling fresh wraps to maintain the best texture and flavor.
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