Description
Juicy, spiced chicken wrapped in warm pita with cool, creamy garlic sauce—this is shawarma done right at home. This chicken shawarma with garlic sauce recipe delivers authentic Middle Eastern flavors without requiring a vertical rotisserie or specialized equipment.
Ingredients
- 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)
Instructions
- 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.
- 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 and refrigerate for at least 2 hours, preferably 4-8 hours, or overnight.
- Make the Creamy 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. Refrigerate until ready to use.
- Cook the Chicken: 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. Cook for 6-8 minutes without stirring, then 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.
- Rest and Slice: Allow the cooked chicken to rest for 5 minutes, then slice or chop into smaller pieces if desired.
- 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.
Notes
Marinating Tips: While 2 hours is the minimum, marinating overnight allows the spices to penetrate deeply, creating more complex flavors.
Cooking Alternatives: You can also grill the chicken on skewers for 12-15 minutes or roast in a 425°F oven for 20-25 minutes.
Storage: Cooked chicken keeps in the refrigerator for up to 4 days. The garlic sauce stays fresh for up to 1 week.
Make-Ahead: Both the marinated chicken and garlic sauce can be prepared a day in advance for better flavor development.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg
Keywords: chicken shawarma, garlic sauce, Middle Eastern recipe, homemade shawarma, chicken wrap, Lebanese cuisine, street food, pita sandwich