Imagine tender, aromatic Chicken Shawarma with Garlic Sauce fresh from your kitchen, with golden, slightly charred edges and warm Middle Eastern spices filling the air. This beloved street food transforms into an easy weeknight dinner that rivals any restaurant version.
The combination of marinated chicken, creamy garlic sauce, and fresh vegetables creates layers of flavor that make every bite unforgettable. You’ll learn how to create authentic Chicken Shawarma with Garlic Sauce at home with simple ingredients and foolproof techniques that guarantee delicious results every single time.
Table of Contents
Why You’ll Love This Recipe
This Chicken Shawarma with Garlic Sauce delivers restaurant-quality flavor without the fuss or expense. The yogurt-based marinade creates incredibly tender chicken with a beautiful caramelized crust that provides the perfect texture contrast against the silky garlic sauce. Unlike complicated recipes that require a vertical rotisserie, this version uses your oven or stovetop to achieve those signature crispy edges and juicy interior.
The bold spices like cumin, coriander, and paprika create an aromatic experience that fills your kitchen with mouthwatering scents. Best of all, the marinade does most of the work for you, making this an incredibly hands-off recipe. Whether you’re feeding hungry teenagers or entertaining friends, this easy chicken shawarma recipe comes together in under an hour and satisfies even the pickiest eaters with its perfectly balanced flavors.
Ingredients
For the Chicken Marinade:
- 2 lbs. boneless, skinless chicken thighs (or breasts)
- 1/2 cup plain Greek yogurt
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For the Garlic Sauce:
- 1 cup mayonnaise
- 1/4 cup Greek yogurt
- 6 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
For Serving:
- Pita bread or flatbread
- Sliced tomatoes
- Sliced cucumbers
- Red onion, thinly sliced
- Fresh parsley
- Pickled vegetables (optional)
Greek yogurt tenderizes the chicken while adding tangy flavor, and chicken thighs provide the juiciest results, though breasts work beautifully too.
Pro Tips
Master the Marinade Time: While 30 minutes works in a pinch, marinating your chicken for 2-4 hours (or overnight) allows the yogurt’s enzymes to break down proteins, resulting in exceptionally tender meat. The acid from the lemon juice and the spices penetrate deeper, creating more complex flavors throughout every bite.
Achieve the Perfect Char: Don’t crowd your pan or baking sheet. Space between chicken pieces allows hot air to circulate, creating those coveted crispy, caramelized edges. If using a skillet, resist the urge to move the chicken around. Let it sit undisturbed for 4-5 minutes to develop a proper crust before flipping.
Make the Garlic Sauce Ahead: The garlic sauce actually improves after sitting in the refrigerator for a few hours, as the flavors meld together. Make it the day before for the best results, and let it come to room temperature before serving for the smoothest, creamiest texture. If you prefer a milder garlic flavor, use roasted garlic instead of raw.
Step-by-Step Instructions
Step 1: Prepare the Marinade
Combine Greek yogurt, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice in a large bowl. Whisk everything together until smooth and well blended. The marinade should be thick but pourable, with a beautiful golden-orange color from the spices. This aromatic mixture creates the foundation for your homemade chicken shawarma recipe.
Step 2: Marinate the Chicken
Cut chicken thighs into uniform strips or chunks, about 1-2 inches wide. This ensures even cooking and maximizes the surface area for that delicious crust. Add the chicken to your marinade and use your hands to massage the mixture into every piece. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2-4 hours yields superior results. The chicken will absorb the spices and become incredibly flavorful.
Step 3: Make the Garlic Sauce
While the chicken marinates, prepare your garlic sauce. Combine mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt in a medium bowl. Whisk vigorously until smooth and creamy. Taste and adjust the garlic or lemon to your preference. Some people love an extra punch of garlic, while others prefer a milder version. Refrigerate until ready to serve, allowing the flavors to develop.
Step 4: Cook the Chicken (Oven Method)
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange marinated chicken pieces in a single layer, leaving space between each piece. Roast for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and develops golden-brown, slightly charred edges. The high heat mimics the vertical rotisserie effect.
Step 5: Cook the Chicken (Stovetop Method)
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add chicken pieces without overcrowding the pan. Work in batches if necessary. Cook for 5-6 minutes on the first side without moving, then flip and cook another 4-5 minutes until golden brown and cooked through. The chicken should have beautiful caramelization on both sides.
Step 6: Rest and Slice
Remove chicken from heat and let it rest for 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite stays moist. For traditional presentation, slice the chicken into thin strips against the grain. This creates tender, easy-to-eat pieces perfect for stuffing into pita bread.
Step 7: Assemble and Serve
Warm your pita bread in the oven or on a dry skillet. Spread a generous amount of garlic sauce on each pita, then layer with sliced chicken, tomatoes, cucumbers, red onion, and fresh parsley. Drizzle more garlic sauce over the top and fold or roll your pita. Serve immediately while the chicken is still warm and the pita is soft.
Variations
Spicy Chicken Shawarma: Add 1 teaspoon of cayenne pepper or red pepper flakes to your marinade for a fiery kick. You can also mix sriracha or harissa paste into the garlic sauce for double the heat. This variation appeals to spice lovers who want more intensity in their shawarma.
Low-Carb Shawarma Bowls: Skip the pita and serve your Chicken Shawarma with Garlic Sauce over cauliflower rice, mixed greens, or zucchini noodles. Add quinoa or brown rice for a heartier grain bowl option. This transforms the dish into a nutrient-dense, keto-friendly meal without sacrificing any flavor.
Mediterranean Chicken Shawarma: Incorporate additional Mediterranean flavors by adding crumbled feta cheese, kalamata olives, and hummus alongside your traditional toppings. Serve with tzatziki sauce in addition to or instead of garlic sauce for a Greek-inspired twist. This variation brings even more complexity and richness to each bite.
Storage and Serving
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The garlic sauce keeps separately for up to one week. Reheat chicken gently in a skillet over medium heat or in the microwave in 30-second intervals to prevent drying out. You can also freeze marinated raw chicken for up to 3 months, making meal prep incredibly convenient.
Serve your Chicken Shawarma with Garlic Sauce with traditional accompaniments like tabbouleh, fattoush salad, or crispy falafel for a complete Middle Eastern feast. It also pairs beautifully with French fries tucked right into the pita (a beloved Middle Eastern tradition), pickled turnips, or a simple cucumber yogurt salad. For parties, set up a shawarma bar with all the toppings and let guests build their own wraps. The versatility makes this dish perfect for meal prep, casual dinners, or entertaining crowds.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work perfectly in this recipe, though they cook faster and can dry out more easily. Reduce cooking time by 3-5 minutes and use a meat thermometer to ensure you don’t overcook. Thighs remain juicier due to their higher fat content, but breasts offer a leaner option.
What can I substitute for Greek yogurt in the marinade?
Plain whole milk yogurt works well, though it’s slightly thinner. In a pinch, use sour cream or even buttermilk, though the flavor will differ slightly. For dairy-free options, coconut yogurt provides similar tenderizing effects, though it adds a subtle coconut flavor.
How do I prevent the chicken from sticking to the pan?
Ensure your pan or baking sheet is properly preheated and well-oiled before adding chicken. Don’t flip the chicken too early—it will naturally release once a proper crust forms. Using parchment paper or a silicone baking mat prevents sticking when oven-roasting.
Can I make this recipe on the grill?
Grilling creates amazing flavor! Preheat your grill to medium-high heat and oil the grates well. Thread marinated chicken onto skewers for easier handling, then grill for 4-5 minutes per side. The open flame adds delicious smokiness that enhances the Middle Eastern spices.
Is the garlic sauce the same as toum?
This simplified version resembles traditional Lebanese toum but uses mayonnaise for stability and ease. Authentic toum contains only garlic, lemon juice, oil, and salt, emulsified into a fluffy white sauce. Both work beautifully with shawarma, so choose based on your preference and available time.
Conclusion
This Chicken Shawarma with Garlic Sauce is comfort food at its finest, combining tender, spice-crusted chicken with creamy, garlicky sauce and crisp fresh vegetables. It’s the kind of dish that brings everyone to the table, whether you’re craving a quick weeknight meal or planning a festive Middle Eastern dinner spread. The simple preparation belies the complex, aromatic flavors that develop through proper marinating and cooking techniques. Once you master this easy shawarma recipe at home, you’ll never need to order takeout again.
The combination of accessible ingredients, straightforward methods, and absolutely delicious results makes this recipe a keeper you’ll return to again and again. Gather your loved ones, warm some pita bread, and enjoy the incredible satisfaction of homemade Chicken Shawarma with Garlic Sauce that tastes like it came straight from your favorite Middle Eastern restaurant.
If you love this recipe, check out our Easy Crockpot Chicken Rice for another cozy, crowd-pleasing treat
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Chicken Shawarma with Garlic Sauce Recipe (Easy & Delicious)
Description
Craving that irresistible street food flavor without leaving your kitchen? This Chicken Shawarma with Garlic Sauce delivers golden, spiced perfection in under an hour. Trust us, your taste buds will thank you.
Ingredients
- 2 lbs. boneless, skinless chicken thighs (or breasts)
- 1/2 cup plain Greek yogurt
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 1 cup mayonnaise
- 1/4 cup Greek yogurt
- 6 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- Pita bread or flatbread
- Sliced tomatoes
- Sliced cucumbers
- Red onion, thinly sliced
- Fresh parsley
- Pickled vegetables (optional)
Instructions
- Combine Greek yogurt, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice in a large bowl and whisk until smooth.
- Cut chicken thighs into uniform strips or chunks about 1 to 2 inches wide and add to the marinade, massaging the mixture into every piece.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours for best results.
- While chicken marinates, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt in a medium bowl and whisk until smooth and creamy, then refrigerate.
- Preheat oven to 425°F and line a baking sheet with parchment paper, then arrange marinated chicken in a single layer.
- Roast for 20 to 25 minutes, flipping halfway through, until chicken reaches 165°F and develops golden brown edges.
- Alternatively, heat 2 tablespoons olive oil in a large skillet over medium high heat and cook chicken in batches for 5 to 6 minutes per side until golden and cooked through.
- Remove chicken from heat and let rest for 5 minutes, then slice into thin strips against the grain.
- Warm pita bread, spread garlic sauce on each pita, layer with chicken, tomatoes, cucumbers, red onion, and parsley, then drizzle more sauce over the top and serve immediately.
