Chicken Shawarma with Garlic Sauce is a deliciously spiced Middle Eastern dish featuring tender, marinated chicken that’s loaded with warm, fragrant spices like cumin, paprika, and turmeric. The chicken is perfectly cooked until juicy and slightly crispy on the edges, then paired with a creamy, garlicky sauce that adds just the right kick. It’s a wonderful balance of bold flavors and smooth creaminess all wrapped up in a pita or served over rice.
I love making this chicken shawarma because it feels like a little celebration every time. The garlic sauce is my favorite part—it’s fresh, tangy, and has just the right bite of garlic that makes the whole meal unforgettable. A quick tip: letting the chicken marinate for a few hours really amps up the flavor, so I usually plan ahead to get the best taste possible.
My favorite way to enjoy this is to serve it with warm pita bread, crisp cucumbers, and a simple tomato salad on the side. It’s great for weeknight dinners or when friends come over because it’s easy to prepare and everyone loves the mix of spices and creamy sauce. Whenever I eat this, it reminds me of fun nights out at Middle Eastern restaurants with friends—comforting, bold, and just plain tasty.
Key Ingredients & Substitutions
Chicken: Thighs are my top choice for shawarma since they stay juicy and tender. Breasts work too but can dry out faster. If you want a leaner option, breasts are fine; just watch cooking time closely.
Yogurt: This adds moisture and helps tenderize the chicken gently. If you don’t have yogurt, sour cream or buttermilk are good swaps.
Spices: The spice mix (cumin, paprika, turmeric, coriander, cinnamon, allspice) is key for the authentic shawarma flavor. If you’re missing some, use a pre-made shawarma or Middle Eastern spice blend.
Garlic Sauce (Toum): Fresh garlic is essential here. The sauce is creamy and bright. If you don’t have a food processor, try finely mincing garlic and whisk vigorously while adding oil slowly to get a similar result.
Oil for sauce: Use neutral oils like vegetable, canola, or light olive oil for the garlic sauce. Heavy olive oils might overpower the delicate garlic flavor.
How Do You Make the Garlic Sauce Smooth and Creamy?
The garlic sauce might seem tricky since it’s an emulsion, like mayo, and takes some patience. Here’s how I make it work:
- Start by blending garlic and salt until very finely minced.
- With the blender or food processor running, add oil very slowly in a thin, steady drizzle. This lets the sauce emulsify without separating.
- Alternate adding lemon juice and cold water to help thin and lighten the sauce.
- If it looks too thick or is separating, stop adding oil and whisk in a bit more water or lemon juice.
- Keep the ingredients cold, and be patient—this helps the sauce come together smoothly.
I find using a food processor works best, but if you only have a blender, just take your time with the oil. The creamy garlic sauce is worth the effort—it’s what really lifts the dish.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and marinating the chicken evenly with spices.
- Food processor or blender – essential for making smooth, creamy garlic sauce (toum) quickly.
- Non-stick skillet or grill pan – cooks the chicken evenly and gives nice char for that authentic flavor.
- Tongs – helpful for flipping the chicken pieces without breaking them apart.
- Measuring spoons – keep your spices and liquids accurate for consistent flavor.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef strips for a richer, heartier shawarma experience.
- Add smoked paprika or sumac to the marinade for extra smoky, tangy notes.
- Include sliced onions and bell peppers while cooking for added sweetness and crunch.
- Mix chopped fresh mint or cilantro into the garlic sauce for a fresh, herbal twist.
Equipment You’ll Need:
- Large mixing bowl – to mix and marinate the chicken well.
- Food processor or blender – for making smooth and creamy garlic sauce (toum).
- Non-stick skillet or grill pan – to cook the chicken evenly and get a nice char.
- Tongs – to turn the chicken pieces while cooking.
- Measuring spoons – to measure spices and liquids accurately.
Variations You Can Try:
- Protein swap: Use lamb or beef slices instead of chicken for a different flavor.
- Smoky twist: Add smoked paprika or sumac to the marinade for extra smoky or tangy notes.
- Veggies: Include sliced onions and bell peppers while cooking for added sweetness and crunch.
- Herb boost: Mix fresh mint or cilantro into the garlic sauce for a fresh herbal flavor.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the refrigerator overnight before marinating. This ensures even cooking and better flavor absorption.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 2 hours. Overnight marinating is ideal as it allows the spices to deeply penetrate the meat.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! The garlic sauce can be made a day in advance and kept refrigerated in an airtight container. Just give it a good stir before serving.
How Should I Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently on the stove or microwave before serving.
