If you’ve ever had the pleasure of tasting authentic shawarma, you know it’s an unforgettable experience—tender, spiced meat, roasted to perfection, and paired with creamy, garlicky sauce. This Chicken Shawarma with Garlic Sauce recipe brings all that magic right into your kitchen. Juicy marinated chicken is grilled or roasted until perfectly charred, then wrapped in warm pita bread with crisp vegetables and drizzled generously with homemade garlic sauce.
I’ve made this recipe many times, and it’s always a crowd favorite. Once, I swapped the yogurt marinade for coconut milk, and it still turned out deliciously tender. The key is in the marinade—it infuses every bite of chicken with bold Middle Eastern spices and a hint of tang. The creamy garlic sauce ties everything together, balancing the warmth of the spices with cool, zesty flavor.
Why You’ll Love This Recipe
This Chicken Shawarma with Garlic Sauce is restaurant-quality but easy enough for home cooks. The chicken is incredibly flavorful, thanks to a rich blend of spices, while the garlic sauce (also known as toum) adds a smooth, tangy kick. You can serve it in pita wraps, over rice, or on salad bowls—it’s versatile, meal-prep friendly, and always satisfying.
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Chicken Shawarma with Garlic Sauce Recipe: Bold, Juicy, and Bursting with Middle Eastern Flavor
- Total Time: 40 mins (plus marinating time)
- Yield: 4 servings
- Diet: Halal
Description
Tender, juicy Middle Eastern-style chicken marinated in warm spices, grilled or roasted to perfection, and served with a creamy homemade garlic sauce — a restaurant-quality Chicken Shawarma you can make at home.
Ingredients
- For the Chicken Marinade:
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 ½ teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for spice)
- Juice of 1 lemon
- For the Garlic Sauce (Toum):
- 1 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 3–4 cloves garlic, finely grated or pressed
- ¼ cup olive oil
- ¼ teaspoon salt
- For Serving:
- Warm pita bread or wraps
- Fresh lettuce, tomatoes, cucumber, pickles (optional)
Instructions
- Marinate the Chicken: In a large bowl, whisk together olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, cayenne, and lemon juice. Add chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour (or up to overnight for best flavor).
- Cook the Chicken: Preheat grill, grill pan, or oven to 425°F (220°C). Grill or roast chicken for 20–25 minutes, turning once, until golden brown and cooked through. Let rest for 5 minutes, then slice thinly.
- Make the Garlic Sauce: In a small bowl, combine mayonnaise, lemon juice, grated garlic, olive oil, and salt. Whisk until smooth and creamy. Adjust seasoning to taste.
- Assemble Shawarma: Spread garlic sauce over warm pita bread. Add sliced chicken, lettuce, tomatoes, cucumbers, and pickles. Roll tightly or serve open-faced.
- Serve with extra garlic sauce on the side.
Notes
- For authentic flavor, use chicken thighs — they stay juicier than breasts.
- You can cook the chicken on an outdoor grill, stovetop grill pan, or bake it in the oven.
- For a lighter garlic sauce, replace half of the mayo with Greek yogurt.
- Make it a platter: serve chicken with rice, salad, and pita instead of a wrap.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Grilled / Roasted
- Cuisine: Middle Eastern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts – Thighs stay juicy and flavorful, but breasts work well for a leaner option.
Plain yogurt – Tenderizes the chicken and gives the marinade a creamy texture.
Olive oil – Helps the spices adhere and ensures even cooking.
Garlic – Adds sharp, aromatic depth to both the marinade and sauce.
Lemon juice – Brightens the flavors and helps tenderize the meat.
Ground cumin – A signature shawarma spice that adds warmth and nuttiness.
Ground coriander – Provides earthy, citrusy undertones.
Paprika – Adds subtle sweetness and color.
Ground turmeric – Lends a golden hue and mild peppery flavor.
Ground cinnamon – A traditional Middle Eastern touch that adds warmth and depth.
Salt and black pepper – Balance and enhance all the other flavors.
Pita bread or flatbreads – For serving, warm and soft.
Fresh vegetables (tomatoes, cucumbers, onions, lettuce) – For a crisp, refreshing contrast.
For the Garlic Sauce:
Fresh garlic cloves – The heart of the sauce—use fresh, not jarred.
Lemon juice – Adds brightness and tang to balance the garlic’s intensity.
Egg whites (optional) – Helps emulsify the sauce for a creamy, fluffy texture.
Neutral oil (like canola or grapeseed) – Creates the smooth base of the sauce.
Salt – Enhances the flavor and rounds out the sharpness of the garlic.
Directions
- Prepare the marinade: In a large bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper.
- Marinate the chicken: Add the chicken pieces to the bowl and coat evenly. Cover and refrigerate for at least 1 hour (overnight for best flavor).
- Cook the chicken:
- Grill: Preheat the grill to medium-high and cook the chicken for 5–6 minutes per side until charred and cooked through.
- Oven: Bake at 400°F (200°C) for 20–25 minutes, then broil for 2–3 minutes for that charred effect.
- Stovetop: Sear in a hot skillet over medium-high heat for 4–5 minutes per side.
- Rest and slice: Let the cooked chicken rest for 5 minutes before slicing thinly against the grain.
Make the Garlic Sauce:
- In a blender or food processor, add peeled garlic cloves and a pinch of salt. Pulse until finely minced.
- With the motor running, slowly drizzle in the oil and lemon juice alternately to create an emulsion.
- Add egg whites (optional) to help the sauce emulsify and become fluffy. Blend until creamy and smooth. Adjust salt and lemon juice to taste.
- Assemble the shawarma wraps: Warm pita bread and layer it with sliced chicken, fresh vegetables, and a generous drizzle of garlic sauce. Roll tightly and serve immediately.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 to 6 people and takes about 45 minutes total (plus marinating time)—15 minutes of prep, 20 minutes of cooking, and 10 minutes of resting and assembly.
Storage/reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or oven at 350°F (175°C) until warmed through. The garlic sauce keeps well in the refrigerator for up to 1 week. Avoid freezing the sauce, as it can separate when thawed.
Variations and Customizations
Spicy Chicken Shawarma
Add cayenne pepper or chili flakes to the marinade for extra heat.
Shawarma Rice Bowl
Serve over basmati rice with pickled onions and grilled veggies for a deconstructed version.
Tahini Garlic Sauce
Blend a tablespoon of tahini into the garlic sauce for a nuttier, richer flavor.
Yogurt Garlic Sauce
Mix Greek yogurt into the sauce for a tangy, creamier variation.
Vegetarian Shawarma
Use grilled halloumi, tofu, or cauliflower instead of chicken for a meat-free version.
Wrap Upgrade
Add pickled turnips, feta, or hummus inside the pita for even more flavor layers.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier. If using breasts, avoid overcooking to keep them tender.
2. Can I make this recipe ahead of time?
Yes—marinate the chicken overnight and cook when ready.
3. Can I make the garlic sauce less strong?
Use fewer garlic cloves or mix in yogurt to mellow the flavor.
4. What kind of oil is best for the sauce?
Use a neutral oil like canola or grapeseed to keep the garlic flavor pure.
5. Can I air fry the chicken?
Yes, air fry at 375°F (190°C) for 15–18 minutes, flipping halfway through.
6. How can I make this dairy-free?
Use coconut milk instead of yogurt for the marinade.
7. What can I serve with Chicken Shawarma?
Pair it with tabbouleh, hummus, roasted potatoes, or a cucumber salad.
8. Why did my garlic sauce separate?
Add the oil slowly while blending and keep all ingredients at room temperature.
9. Can I make the sauce without egg whites?
Yes, just use the traditional method of emulsifying garlic, lemon juice, and oil slowly.
10. How long should I marinate the chicken?
At least 1 hour, but overnight gives the most flavorful results.
Conclusion
Chicken Shawarma with Garlic Sauce is the perfect balance of bold spices, tender meat, and creamy richness. With its irresistible aroma and layers of flavor, this dish brings Middle Eastern street food magic straight to your home. Whether wrapped in pita or served over rice, it’s a recipe that turns a simple dinner into something extraordinary—comforting, flavorful, and unforgettable every single time.
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