Best Chicken Shawarma with Garlic Sauce Recipe (5 Steps)

Juicy, spiced chicken wrapped in warm pita with cool, creamy garlic sauce—this is shawarma done right at home. There’s something magical about the way tender, marinated chicken mingles with that signature garlicky cream sauce, creating layers of flavor that transport you straight to the bustling streets of Beirut or Damascus. This chicken shawarma with garlic sauce recipe delivers authentic Middle Eastern flavors without requiring a vertical rotisserie or specialized equipment. You’ll discover how to create this beloved chicken shawarma with garlic sauce recipe using just your home kitchen.

What makes this homemade shawarma truly special is its versatility. Whether you’re craving a handheld pita wrap, a protein-packed bowl over rice, or a low-carb lettuce wrap, this chicken shawarma with garlic sauce recipe adapts beautifully to your preferences. The secret lies in the aromatic marinade that infuses every bite with warm spices like cumin, paprika, and turmeric, while the creamy garlic sauce provides the perfect cooling contrast. Best of all, you can achieve that coveted crispy-edged, restaurant-style texture using just your stovetop, grill, or oven.

Ingredients for Chicken Shawarma with Garlic Sauce Recipe

For the Chicken Shawarma Marinade:

• 2 pounds boneless, skinless chicken thighs (or chicken breasts)
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 medium onion, thinly sliced

For the Creamy Garlic Sauce:

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 6 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (optional, for extra richness)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2-3 tablespoons cold water (as needed for consistency)

For Assembly:

• 6-8 pita breads or flatbreads
• 2 cups shredded lettuce or cabbage
• 1 large tomato, diced
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• Fresh parsley, chopped
• Pickled turnips (optional)
• Hot sauce (optional)

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Step-by-Step Chicken Shawarma with Garlic Sauce Recipe Instructions

Step 1: Prepare the Marinade

In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cardamom, cayenne pepper, salt, and black pepper until well combined. The mixture should form a fragrant, slightly thick paste that coats the back of a spoon.

Step 2: Marinate the Chicken

Cut chicken thighs into bite-sized strips or chunks, approximately 1-inch wide. Add chicken and sliced onion to the marinade, tossing until every piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4-8 hours, or overnight for maximum flavor penetration.

Step 3: Make the Creamy Garlic Sauce

While the chicken marinates, prepare your garlic sauce. In a medium bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, tahini (if using), salt, and white pepper. Gradually add cold water, one tablespoon at a time, until you achieve a smooth, pourable consistency. The sauce should coat the back of a spoon but still drizzle easily. Taste and adjust seasoning as needed. Refrigerate until ready to use.

Step 4: Cook the Chicken (Stovetop Method)

Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken and onions in a single layer, working in batches if necessary to avoid overcrowding. Cook for 6-8 minutes without stirring, allowing the bottom to develop a golden-brown crust. Flip and cook for an additional 5-7 minutes until the chicken is cooked through (internal temperature of 165°F) and the edges are crispy and caramelized.

Step 5: Alternative Cooking Methods

Grill Method: Preheat grill to medium-high heat. Thread chicken onto skewers and grill for 12-15 minutes, turning every 3-4 minutes until cooked through and slightly charred.

Oven Method: Preheat oven to 425°F. Spread marinated chicken on a parchment-lined baking sheet and roast for 20-25 minutes, stirring once halfway through, until golden and cooked through.

Step 6: Rest and Slice

Allow the cooked chicken to rest for 5 minutes, then slice or chop into smaller pieces if desired. This helps retain juices and makes assembly easier.

Step 7: Assemble Your Shawarma

Warm pita breads in the oven or on a dry skillet. Spread a generous amount of garlic sauce on each pita, add the cooked chicken, and top with lettuce, tomatoes, cucumber, red onion, and fresh parsley. Drizzle with additional garlic sauce and roll tightly into a wrap.

Tips for the Best Chicken Shawarma with Garlic Sauce Recipe

Marinating Time Matters: While 2 hours is the minimum for this chicken shawarma with garlic sauce recipe, marinating overnight allows the spices to penetrate deeply, creating more complex flavors. The acid in the lemon juice also helps tenderize the meat.

Choose the Right Cut: Chicken thighs are ideal for shawarma because they stay juicy and flavorful even when cooked at high heat. If using chicken breasts, be careful not to overcook them, as they can become dry.

Get Those Crispy Edges: The key to restaurant-style shawarma is achieving caramelized, slightly crispy edges while keeping the interior tender. Don’t move the chicken too frequently while cooking, and use high enough heat to create that beautiful Maillard reaction.

Slice Against the Grain: If using larger pieces of chicken, slice against the grain after cooking to ensure maximum tenderness in every bite.

Temperature Control: Use a meat thermometer to ensure chicken reaches 165°F internally. Overcooking leads to dry, tough meat that no amount of sauce can save.

Garlic Sauce Perfection Tips

Fresh Garlic is King: Use fresh garlic cloves rather than pre-minced garlic for the best flavor. For ultra-smooth sauce, press the garlic through a garlic press or mince it very finely.

Emulsification Technique: For the smoothest sauce, add ingredients in the right order. Start with the thickest components (mayo, yogurt) and gradually add liquids while whisking constantly.

Consistency Control: The sauce should be thick enough to cling to the chicken but thin enough to drizzle. Add water gradually until you achieve the perfect consistency—it will thicken slightly when chilled.

Make-Ahead Advantage: Garlic toum sauce actually improves with time. Make it a day ahead to allow flavors to meld and the garlic bite to mellow slightly. This tip makes your chicken shawarma with garlic sauce recipe even more convenient.

Dairy-Free Option: For a traditional Lebanese approach, make toum using just garlic, lemon juice, salt, and slowly emulsified neutral oil. This creates a fluffy, mayo-like consistency without any dairy.

Serving Variations for Your Shawarma

Classic Pita Wraps: The traditional way to enjoy homemade shawarma is wrapped in warm pita bread with fresh vegetables and plenty of garlic sauce. This handheld meal showcases why this chicken shawarma with garlic sauce recipe is so beloved.

Shawarma Bowls: Serve the spiced chicken over a bed of rice, quinoa, or bulgur wheat. Top with the garlic sauce, diced vegetables, and a sprinkle of fresh herbs for a complete, nutritious meal.

Low-Carb Lettuce Wraps: Use large lettuce leaves or cabbage leaves as wraps for a lighter, keto-friendly option. The crisp vegetables provide a refreshing contrast to the rich, spiced chicken.

Shawarma Fries: Load crispy French fries with the chicken shawarma, garlic sauce, and fresh vegetables for an indulgent fusion dish that’s perfect for sharing.

Mezze Platter Style: Arrange the chicken on a large platter with various Middle Eastern sides like hummus, tabbouleh, and pickled vegetables for an impressive spread.

Make-Ahead and Storage Tips

Marinating in Advance: The chicken can be marinated up to 24 hours in advance. For meal prep, marinate several batches and freeze them in portion-sized bags for up to 3 months.

Cooked Chicken Storage: Store cooked shawarma chicken in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.

Garlic Sauce Longevity: The creamy garlic sauce keeps well in the refrigerator for up to 1 week. Store it in an airtight container and give it a good stir before using, as separation is normal.

Freezing Options: Cooked chicken shawarma freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note that the texture may be slightly different, but the flavor remains excellent.

Assembly Line Prep: For quick weeknight meals, prep all components on Sunday. Store the cooked chicken, prepared sauce, and chopped vegetables separately for easy assembly throughout the week.

Frequently Asked Questions

What is the best cut of chicken for this shawarma recipe?

Chicken thighs are the gold standard for any chicken shawarma with garlic sauce recipe because they have more fat and connective tissue, which keeps them moist during high-heat cooking. However, chicken breasts work well too—just be extra careful not to overcook them. For the most authentic experience, use boneless, skinless thighs cut into strips.

Can I make this chicken shawarma with garlic sauce recipe dairy-free?

Absolutely! Traditional Lebanese toum is made with just garlic, lemon juice, salt, and oil, making this chicken shawarma with garlic sauce recipe easily adaptable for dairy-free diets. Process 1 cup of peeled garlic cloves with 1/4 cup lemon juice and 1 teaspoon salt in a food processor. Slowly drizzle in 1 cup of neutral oil while processing until you achieve a fluffy, mayo-like consistency. This version is dairy-free and has a more intense garlic flavor.

How do I reheat shawarma without drying it out?

The best method is to reheat the chicken gently in a skillet over medium-low heat with a splash of chicken broth or water. Cover the pan to create steam, which helps retain moisture. Alternatively, wrap the chicken in damp paper towels and microwave in 30-second intervals, stirring between each interval.

Can I use this marinade for other proteins?

Yes! This Lebanese chicken marinade works beautifully with lamb, beef, or even firm fish like salmon. Adjust cooking times accordingly—lamb and beef can handle longer cooking for more caramelization, while fish requires a gentler approach.

What’s the difference between shawarma and other Middle Eastern wraps?

Shawarma is traditionally cooked on a vertical rotisserie, giving it a unique texture with crispy edges and tender interior. The spice blend typically includes warm spices like cinnamon and cardamom, distinguishing it from Greek gyros or Turkish döner kebab, which have different seasoning profiles.

Nutrition Information

Per Serving (1 wrap with chicken and sauce):

• Calories: 485
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 145mg
• Sodium: 890mg
• Total Carbohydrates: 35g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 38g

Nutrition values are approximate and may vary based on specific ingredients and portion sizes used.

What to Serve With Chicken Shawarma

Traditional Sides: Complement your Middle Eastern chicken wrap with authentic accompaniments like creamy hummus, fresh tabbouleh salad, or baba ganoush. These dishes add variety in texture and flavor while keeping the meal cohesive.

Pickled Vegetables: Pickled turnips, cucumbers, or mixed vegetables provide a tangy contrast that cuts through the richness of the garlic sauce and spiced chicken.

Rice and Grain Options: Serve over fragrant basmati rice, bulgur pilaf, or even cauliflower rice for a low-carb option. The grains help absorb the flavorful juices and sauce.

Fresh Salads: A simple cucumber-tomato salad with fresh herbs and a lemon vinaigrette provides a refreshing balance to the rich, spiced chicken.

Roasted Vegetables: Roasted eggplant, zucchini, or bell peppers make excellent sides that echo the Mediterranean flavors of the shawarma.

Printable Recipe Card

Chicken Shawarma with Creamy Garlic Sauce

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes (plus marinating time)
Servings: 6-8 wraps

Ingredients:

For Chicken:

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp cayenne pepper
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 medium onion, sliced

For Garlic Sauce:

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 6 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tbsp tahini (optional)
• 1/2 tsp salt
• 1/4 tsp white pepper
• 2-3 tbsp cold water

Instructions:

1. Whisk together all marinade ingredients except chicken and onion.
2. Cut chicken into strips, add to marinade with onion. Marinate 2-8 hours.
3. Make garlic sauce by whisking all sauce ingredients until smooth.
4. Cook marinated chicken in a hot skillet for 6-8 minutes per side until golden and cooked through.
5. Warm pita breads, spread with garlic sauce, add chicken and vegetables.
6. Roll tightly and serve immediately.

Conclusion

This chicken shawarma with garlic sauce recipe brings the authentic flavors of Middle Eastern street food directly to your kitchen. The combination of aromatic spices, tender chicken, and creamy garlic sauce creates a meal that’s both satisfying and transportive. Whether you’re hosting a dinner party or looking for a new weeknight favorite, this chicken shawarma with garlic sauce recipe delivers restaurant-quality results with ingredients you can find at any grocery store.

The beauty of homemade shawarma lies not just in its incredible flavor, but in its versatility. From traditional pita wraps to modern bowl presentations, this recipe adapts to your lifestyle and dietary preferences. The make-ahead friendly components mean you can enjoy fresh, flavorful meals throughout the week with minimal effort.

Ready to create your own street food style chicken masterpiece? Give this chicken shawarma with garlic sauce recipe a try and don’t forget to rate it below! Share your variations and serving suggestions in the comments—we love hearing how you make this chicken shawarma with garlic sauce recipe your own. Pin this recipe to your Pinterest boards to save it for later, and tag us in your photos @RecipesMolly when you create your shawarma success story!

By Basma | RecipesMolly.com

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