Chicken Shawarma with Garlic Sauce Recipe (Authentic & Easy)
Make authentic Chicken Shawarma with Garlic Sauce in just 60 minutes! Juicy, spiced chicken, creamy garlic sauce, and Middle Eastern flavor made simple.
Ingredients
For the Chicken Shawarma
- 1.5 lbs boneless chicken thighs or breasts, cut into strips or left whole before slicing
- 2 tbsp olive oil (or Greek yogurt for a creamier texture)
- 2 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp pground coriander
- 1 tsp ground cinnamon
- 2 garlic cloves, minced
- 1 tbsp 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 tbsp minced garlic
- 1 tbsp lemon juice
- Salt, to taste
- Optional Boost: Add a pinch of cracked black pepper or a few chopped herbs for texture and color.
Instructions
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.)
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.
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.
- 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.
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.