Chicken Shawarma with Garlic Sauce is a delicious and flavorful Middle Eastern dish that features tender, marinated chicken cooked to perfection. The chicken is seasoned with a blend of spices like cumin, paprika, and garlic, giving it a fragrant and slightly smoky taste. What really makes this dish shine is the creamy, garlicky sauce that pairs beautifully with the warm, spiced meat.
I love making this recipe because it’s simple but feels special every time. The garlic sauce is my favorite part—it’s thick, tangy, and has just the right kick of garlic without being too overpowering. I often like to marinate the chicken overnight to make sure the flavors really soak in, which makes the end result super juicy and tasty.
My favorite way to enjoy chicken shawarma is wrapped in a soft pita with some fresh veggies like tomatoes, cucumbers, and a sprinkle of parsley. Sometimes I add a little extra drizzle of garlic sauce on top for good measure! It’s great for a casual weeknight dinner or a fun lunchtime treat that’s easy to share with family and friends.
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless thighs because they stay juicy and tender. You can use chicken breasts if you want leaner meat, but be careful not to overcook them.
Yogurt: It helps tenderize the chicken and adds a slight tang. If you’re dairy-free, try coconut yogurt or omit it and just add a bit more lemon juice and oil.
Spices: The blend of cumin, coriander, paprika, turmeric, and cinnamon gives shawarma its unique flavor. If you don’t have smoked paprika, regular paprika works fine. Adjust chili powder for heat.
Garlic Sauce: Mixing mayo with Greek yogurt creates a creamy sauce with tang and garlic punch. For a lighter sauce, just use Greek yogurt. For vegan options, use vegan mayo and dairy-free yogurt.
How Can You Get That Perfect Char and Juicy Texture on Chicken Shawarma?
Here are some tips to cook juicy, well-charred chicken:
- Marinate at least 1 hour, but overnight is best for deep flavor and tenderness.
- Heat your skillet or grill pan well before adding chicken. Medium-high heat helps get those nice brown spots.
- Don’t overcrowd the pan; cook in batches if needed so the chicken fries instead of steams.
- Cook each side 5-7 minutes until edges are crispy and chicken is cooked through but still juicy.
- Let the chicken rest a few minutes before slicing or serving to keep juices locked in.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly.
- Grill pan or heavy skillet – helps get that nice char and cooks chicken evenly.
- Sharp knife – for slicing chicken thinly so it cooks quickly and stays tender.
- Small bowl – for mixing the garlic sauce ingredients smoothly.
- Tongs or spatula – easy to flip the chicken without breaking pieces.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef strips if you want a richer flavor.
- Add a pinch of cayenne or chipotle powder for extra heat.
- Mix chopped cucumbers and tomatoes into the garlic sauce for a fresh twist.
- Top with crumbled feta or shredded mozzarella inside the pita for a cheesy boost.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1 ½ lbs (700g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 tbsp plain yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp chili powder (adjust to taste)
- Salt and black pepper to taste
For the Garlic Sauce (Toumaia):
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 3 garlic cloves, minced or pressed
- 2 tbsp freshly chopped parsley
- 1 tbsp lemon juice
- Salt to taste
- A splash of water or olive oil to thin out the sauce if needed
To Serve:
- Pita bread or flatbread
- Fresh parsley for garnish
- Lemon wedges
How Much Time Will You Need?
This recipe takes around 10-15 minutes to prep, about 15 minutes to cook the chicken, plus at least 1 hour for marinating (overnight is best). Plan ahead to let the chicken soak up all the delicious flavors. The garlic sauce only takes a few minutes to mix and can be prepared while the chicken marinates.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper until blended. Add the thinly sliced chicken and toss to coat every piece. Cover the bowl and refrigerate for at least 1 hour or overnight for the best flavor.
2. Prepare the Garlic Sauce:
While the chicken marinates, combine mayonnaise, Greek yogurt, minced garlic, chopped parsley, lemon juice, and salt in a small bowl. Stir well, adding a little water or olive oil if the sauce is too thick. Keep chilled until serving.
3. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5 to 7 minutes per side, until they develop a nice char and are cooked through. The edges should be slightly crispy and browned.
4. Assemble and Serve:
Warm your pita or flatbread. Lay the cooked chicken over the bread, drizzle generously with garlic sauce, and sprinkle with fresh parsley. Serve with lemon wedges for squeezing over the top for a fresh, tangy kick.
5. Optional Extras:
Add fresh slices of tomato, cucumber, and pickles inside the pita to make a classic shawarma wrap. You can also serve the chicken and sauce over rice or a fresh salad for a different twist.
Can I Use Frozen Chicken for This Recipe?
Yes, just make sure the chicken is fully thawed before marinating. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat dry to remove excess moisture for better searing.
How Long Should I Marinate the Chicken?
For the best flavor and tenderness, marinate the chicken for at least 1 hour. Overnight marinating is ideal to let the spices fully soak in and make the chicken extra juicy.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! The garlic sauce can be made up to 2 days in advance and kept refrigerated in an airtight container. Give it a good stir before serving.
What Should I Use if I Don’t Have a Grill Pan?
No grill pan? No problem! A heavy skillet or cast-iron pan works great for cooking the chicken. Just make sure it’s heated well to get that nice char and crispy edges.