Chicken Shawarma with Garlic Sauce Recipe

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If there’s one dish that can transport you straight to a bustling Middle Eastern street corner, the scent of sizzling spices in the air and soft pita bread warming on the griddle, it’s Chicken Shawarma with Garlic Sauce. The good news? You don’t need a vertical rotisserie or a restaurant kitchen to pull it off.

This homemade version keeps everything you love, juicy, spiced chicken, creamy garlic sauce, and that perfect tang — but trims the process down to about an hour. It’s approachable, flavorful, and ideal for both weeknight dinners and casual gatherings where you want to impress without overcomplicating things.

Ingredients for Chicken Shawarma and Garlic Sauce

For the Chicken Shawarma

• 1.5 lbs boneless chicken thighs or breasts, cut into strips or left whole before slicing
• 2 tablespoons olive oil (or Greek yogurt for a creamier texture)
• 2 teaspoons ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Flavor Note: The cinnamon adds warmth, while turmeric gives that signature golden glow. Don’t skip the lemon — it brightens everything.

For the Garlic Sauce

• 1 cup mayonnaise (or Greek yogurt for a lighter twist)
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• Salt, to taste

Optional Boost: Add a pinch of cracked black pepper or a few chopped herbs for texture and color.

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together olive oil, spices, garlic, lemon juice, salt, and pepper. Add chicken and toss until every piece is coated.
Cover and refrigerate for at least 30 minutes — or overnight for deeper, more layered flavor. (This is where the magic happens.)

Step 2: Heat the Grill or Pan

Preheat your grill, skillet, or non-stick pan over medium-high heat. Brush lightly with oil to prevent sticking. You’re aiming for that golden crust — the smoky bits that make shawarma irresistible.

Step 3: Cook the Chicken

Grill or pan-sear chicken for 5–7 minutes per side, until browned and cooked through. If using an oven, bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
Let it rest for a few minutes before slicing thinly — this locks in the juices.

Step 4: Make the Garlic Sauce

In a small bowl, mix mayo, garlic, lemon juice, and salt until creamy. Adjust to taste — more garlic for boldness, more lemon for brightness.

Step 5: Assemble and Serve

Serve sliced chicken on warm pita bread or naan, drizzled with garlic sauce. Add your favorites — fresh cucumbers, tomatoes, pickled onions, or crisp greens.
For a platter-style meal, pair it with rice, salad, or roasted veggies.

Quick Answer : To make chicken shawarma, marinate spiced chicken, grill until golden, slice thinly, and serve with creamy garlic sauce in pita.

Pro Tips & Tricks for the Best Chicken Shawarma

• Marinate properly: Flavor builds with time — overnight marination gives the chicken restaurant-level depth.
• Don’t overcook: Stop at 165°F (75°C) internal temp. Overcooked chicken loses its juiciness fast.
• Rest before slicing: A short 5-minute rest keeps the chicken moist and tender.
• Control the sauce: Garlic sauce should complement, not drown, the spices. Add it gradually.
• Texture balance: Add crisp lettuce or pickled turnips for contrast — shawarma loves texture.

Substitutions and Variations

• Vegetarian Option: Replace chicken with marinated mushrooms or tofu — same spice blend, same bold flavor.
• Healthier Twist: Use Greek yogurt instead of mayo for a protein-rich, lighter garlic sauce.
• Low-Carb Version: Swap pita for lettuce wraps or cauliflower rice.
• Air Fryer Method: Cook marinated chicken at 375°F (190°C) for 12–14 minutes, flipping halfway — perfectly juicy and golden.
• Vegan Version: Combine silken tofu with lemon juice and garlic for a creamy, dairy-free sauce.

Nutrition & Health Benefits

Per serving (about ¼ of recipe):

• Calories: 400
• Protein: 27g
• Carbohydrates: 15g
• Fat: 29g
• Fiber: 1g

Chicken shawarma is naturally high in protein and rich in anti-inflammatory spices like turmeric and cumin. Pairing it with veggies or whole-wheat pita makes it a balanced, satisfying meal.

Healthier Serving Ideas:

• Serve with whole-grain pita for more fiber.
• Add grilled peppers or zucchini to up your vitamin intake.
• Use Greek yogurt sauce to cut calories by up to 40%.

FAQs About Chicken Shawarma

Can I use chicken breasts instead of thighs?

Absolutely. Just reduce cooking time slightly — breasts cook faster and dry out quicker than thighs.

Can I make the garlic sauce in advance?

Yes! Prepare it up to 3 days ahead. Store covered in the fridge — the flavors deepen beautifully over time.

Can I bake instead of grill the shawarma?

Definitely. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway for even color.

What’s the difference between garlic sauce and toum?

Toum is a traditional Lebanese sauce made purely from garlic, oil, lemon juice, and salt — no mayo. It’s lighter, sharper, and totally vegan.

Can I meal-prep this dish?

Yes! Marinate the chicken overnight, cook, then store portions for up to 3 days in the fridge. Reheat gently and drizzle fresh sauce before serving.

Making Chicken Shawarma with Garlic Sauce at home isn’t just about recreating a restaurant dish — it’s about bottling that street-side aroma and sharing it at your own table. It’s surprisingly simple, endlessly adaptable, and deeply satisfying every single time.

So next time you crave something bold yet comforting, skip the takeout. Whip up this shawarma, drizzle on that creamy garlic magic, and let your kitchen smell like a little piece of the Middle East.

If you try it, let me know how it turns out, your tweaks might just inspire the next version of this recipe.

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