Introduction
Chicken Shawarma with Garlic Sauce captures the heart of Middle Eastern street food tender, marinated chicken grilled to perfection and served with a cool, creamy garlic sauce. Traditionally cooked on a vertical spit, this homemade version recreates the same juicy flavor using your grill, oven, or skillet. The secret lies in the marinade: yogurt, olive oil, lemon juice, and a blend of cumin, coriander, paprika, turmeric, and cinnamon infuse the chicken with deep warmth and subtle smokiness. The garlic sauce, known as toum, adds tang and richness that balance the spice beautifully. Whether you wrap it in pita with crisp veggies or serve it over rice, this dish delivers authentic flavor in an approachable, weeknight-friendly format. It’s a recipe that feels exotic but uses simple pantry staples perfect for home cooks who want restaurant-quality shawarma made easy.
The Basics of the Recipe
This Chicken Shawarma with Garlic Sauce is inspired by the traditional Levantine classic but adapted for home kitchens. Shawarma means “turning,” referring to how meat rotates slowly on a spit, developing its signature charred, juicy texture. Here, that depth of flavor is achieved through marination and high-heat cooking. The chicken soaks overnight in spices and yogurt, which tenderize and lock in moisture. Once cooked, it’s sliced thin and paired with a velvety garlic sauce that adds the signature tangy, creamy finish. This dish is ideal for meal prep, quick dinners, or family-style platters. It’s versatile, deeply aromatic, and consistently satisfying a global comfort food made simple.
Quick Recipe Snapshot
Prep Time: 15 minutes (plus marinating)
Cook Time: 25 minutes
Total Time: 40 minutes active, 2 hours including marination
Servings: 4
Category: Dinner
Cuisine: Middle Eastern
Detailed Ingredients List
For the Chicken Shawarma:
1½ lbs boneless, skinless chicken thighs (or breasts)
3 tablespoons plain Greek yogurt
3 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
For the Garlic Sauce (Toum):
1 cup mayonnaise or ½ cup mayo + ½ cup Greek yogurt
3–4 garlic cloves, minced to a paste
2 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon salt
Optional Garnishes:
Pita or flatbread, sliced cucumber, tomato, onion, parsley, or pickles
Notes: Yogurt can be substituted with labneh or sour cream. Grill for smoky flavor, or use the oven for convenience. Garlic sauce lasts up to 5 days refrigerated.
Step-by-Step Instructions
- Marinate the Chicken In a bowl, whisk yogurt, olive oil, lemon juice, garlic, and spices. Add chicken and coat well. Cover and refrigerate for 1–12 hours.
- Prepare Garlic Sauce In a small bowl, combine mayonnaise, garlic paste, lemon juice, olive oil, and salt. Mix until creamy and smooth. Refrigerate until ready to serve.
- Cook the Chicken Grill over medium-high heat for 5–6 minutes per side until fully cooked (165°F). For oven cooking, bake at 425°F (220°C) for 20–25 minutes, broiling for the final 2 minutes.
- Rest and Slice Let the chicken rest for 5 minutes before slicing thinly.
- Assemble Shawarma Spread garlic sauce on pita, add chicken slices, and top with veggies. Roll or fold and serve immediately. For a rice bowl version, layer rice, chicken, and sauce, and top with herbs.
Pro Tips, Substitutions & Variations
Use chicken thighs for juicier results and marinate overnight for stronger flavor. Let cooked meat rest before slicing. Finish under the broiler for a charred look. Swap chicken for lamb, beef, or turkey. For a vegetarian twist, use roasted cauliflower or chickpeas. Make it dairy-free with coconut yogurt and plant-based mayo. Turn it into a platter with rice, roasted vegetables, and extra sauce, or make a shawarma salad with greens and lemon vinaigrette.
Make-Ahead, Storage & Reheating Tips
Marinate chicken up to 24 hours in advance. Garlic sauce keeps for 5 days in the fridge. Cooked chicken lasts 4 days refrigerated or 2 months frozen. Reheat in a skillet over medium heat for 3–4 minutes or in the oven at 350°F (175°C) for 10 minutes. Avoid microwaving to preserve texture.
Serving Suggestions & Pairings
Serve in pita with cucumber, tomato, and pickles for a classic wrap. For a lighter meal, serve over salad greens with a drizzle of sauce. Pair with rice pilaf, hummus, baba ghanoush, or tabbouleh. Make it a feast by serving alongside fries or roasted potatoes. Complement with mint lemonade, iced tea, or a yogurt-based drink for a refreshing balance.
Nutritional Information
Per Serving: Calories 420, Protein 36 g, Carbs 8 g, Sugars 3 g, Fat 26 g, Saturated Fat 5 g, Fiber 1 g, Sodium 510 mg, Cholesterol 110 mg. To make it lighter, use yogurt sauce instead of mayo. Serve without pita for a lower-carb option.
FAQ Section
Can I make shawarma without a grill? Yes. Cook in a pan or bake at 425°F (220°C), broiling briefly for char.
Can I use chicken breasts? Yes, but marinate longer to retain moisture.
How long to marinate? At least 1 hour, ideally overnight.
Can I make the garlic sauce ahead? Yes, it keeps 5 days refrigerated.
How can I use leftovers? Reheat and use in wraps, bowls, or salads.
Closing Section
Chicken Shawarma with Garlic Sauce is a delicious mix of spice, tenderness, and creaminess a meal that brings the flavors of the Middle East straight to your kitchen. The yogurt marinade keeps the chicken juicy while the garlic sauce ties everything together with its rich, tangy flavor. Whether served in pita, over rice, or as part of a mezze platter, it’s a dish that always impresses. Simple, wholesome, and bursting with authentic flavor, this shawarma recipe will quickly become a weeknight favorite. Share your version on Facebook or Pinterest and tag @RecipesList00. For more globally inspired comfort food, try Stuffed Zucchini Boats with Creamy Garlic Chicken, Crispy Chicken & Veggie Bake, or Honey Garlic Butter Shrimp Skillet.