Chicken Shawarma with Garlic Sauce is a flavorful, tender, and juicy Middle Eastern dish that’s packed with spices and topped with a creamy, garlicky sauce. The chicken is usually marinated in a blend of spices like cumin, coriander, paprika, and turmeric, then cooked until perfectly crispy on the outside but juicy on the inside. The garlic sauce adds a cool, zesty kick that balances all those warm spices beautifully.
I love making this at home because it’s surprisingly easy to get that authentic taste without a fancy rotisserie. I usually marinate the chicken overnight to really let the flavors soak in, and the garlic sauce is my secret weapon—it’s creamy, garlicky, and perfectly tangy. I like to mix the garlic sauce with a bit of yogurt or mayo to get that perfect texture and zing.
For serving, I like to pile the chicken and sauce into warm pita bread with fresh veggies like cucumbers, tomatoes, and a sprinkle of parsley. It makes for a quick, tasty meal that’s great for lunch or dinner. Every bite is full of comforting flavors, and I find it’s one of those dishes that everyone keeps asking for seconds of. Plus, it’s fun to make and even better to eat with friends or family gathered around.
Key Ingredients & Substitutions
Chicken: I prefer thighs because they stay juicy and tender, but breasts work fine if you want leaner meat. Just slice them thin for quicker, even cooking.
Spices: Cumin, coriander, and paprika are essential for that warm, earthy shawarma flavor. If you don’t have allspice, a mix of cinnamon and a pinch of nutmeg can work well.
Garlic Sauce (Toum): Garlic is the star here. Use fresh, peeled cloves for the best taste. If blending toum sounds tricky, plain garlic mayonnaise or yogurt mixed with garlic can be a shortcut.
Neutral Oil: Use vegetable or canola oil for the sauce to get a smooth emulsion. Olive oil is too strong and can break the sauce.
Pita or Flatbread: Warm and soft pita holds everything together perfectly. You can substitute with naan or tortillas if pita isn’t handy.
How Can I Make Creamy and Stable Garlic Sauce (Toum) at Home?
Making toum can feel tricky because it’s an emulsion, like mayo. The key is to add the oil slowly and keep blending for a light, creamy texture.
- Start by mincing garlic and salt together very finely in a food processor.
- With the blender running, add oil drop-by-drop at first to create a stable base.
- Once it thickens a bit, you can add oil in a thin stream.
- Alternate adding lemon juice and oil in small amounts to keep it creamy and prevent separation.
- Keep blending until fluffy; it should look white and smooth.
- If it splits or becomes runny, chill the sauce and try blending again slowly.
Patience is key, but once you get the rhythm, the garlic sauce is unbeatable on this shawarma!
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly with all those spices.
- Food processor or blender – essential for making smooth, creamy garlic sauce (toum) quickly.
- Large skillet or grill pan – helps get that nice char and cooks the chicken evenly.
- Tongs or spatula – easy to flip and handle the chicken pieces while cooking.
- Measuring spoons – handy for accurately adding all the spices to get the authentic flavor.
Flavor Variations & Add-Ins
- Use lamb or beef strips instead of chicken for a richer, heartier shawarma taste.
- Add pickled turnips or sliced radishes inside the pita for a crunchy, tangy bite.
- Mix some fresh mint or cilantro into the garlic sauce to brighten the flavor.
- For extra creaminess, spread a layer of hummus inside the pita before adding the chicken.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs or breasts, thinly sliced
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 1 tsp turmeric powder
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (optional)
- 4 cloves garlic, minced
- Juice of 1 lemon
- Salt and black pepper to taste
For the Garlic Sauce (Toum):
- 4–5 garlic cloves, peeled
- 1/4 tsp salt
- 1/2 cup vegetable or canola oil (neutral oil)
- 1/4 cup fresh lemon juice
For Serving:
- Pita bread or flatbreads, warmed
- Fresh parsley, chopped
- Chopped cucumber
- Chopped tomatoes
- Sliced onions (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and marinate the chicken (though marinating overnight is best), about 15 minutes to make the garlic sauce, and 15 minutes to cook the chicken. All together, plan for around 40-45 minutes active time plus marinating.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together olive oil, minced garlic, lemon juice, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, and pepper. Add the thinly sliced chicken and toss to coat well. Cover and refrigerate for at least 1 hour, or ideally overnight for deeper flavor.
2. Make the Garlic Sauce (Toum):
In a food processor or blender, blend the garlic cloves with salt until finely minced. While the machine is running, slowly drizzle in the oil in a thin steady stream to emulsify. Then drizzle in the lemon juice while blending. Continue alternating oil and lemon juice in small amounts until the sauce is creamy, fluffy, and well combined. Adjust salt and lemon juice as needed.
3. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer and cook for about 5-7 minutes per side, or until nicely charred and fully cooked through. Cook in batches if necessary to avoid overcrowding the pan.
4. Assemble the Shawarma:
Place warmed pita or flatbread on a plate. Layer on a generous amount of the cooked chicken, followed by chopped cucumber, tomatoes, sliced onions if desired, and a sprinkle of fresh parsley. Drizzle the garlic sauce evenly over the top.
5. Serve:
Fold the pita over the filling and serve immediately, with extra garlic sauce on the side for dipping or spreading.
Enjoy your homemade Chicken Shawarma loaded with juicy chicken, creamy garlic sauce, and fresh veggies wrapped in warm bread!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before marinating and cooking to ensure even cooking and the best texture.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! Garlic sauce (toum) can be made a day ahead and stored in an airtight container in the fridge. Give it a good stir before serving as it might thicken or separate slightly.
What Can I Substitute for Pita Bread?
If you don’t have pita, you can use flatbreads, naan, or even tortillas. Just warm them up before assembling to keep them soft and pliable for wrapping.
How Should I 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 skillet or microwave, and use the sauce cold as a condiment.