Chicken Shawarma with Garlic Sauce is a flavorful and juicy Middle Eastern favorite featuring tender chicken marinated in spices like cumin, paprika, and turmeric. The chicken gets roasted or grilled until it’s perfectly cooked and slightly crispy on the edges. The garlic sauce that accompanies it adds a creamy and zesty kick that makes every bite so satisfying.
I love making this dish because it’s packed with so many bold flavors but still super easy to prepare. I usually marinate the chicken overnight to let all those spices sink in deeply, and then I cook it on a hot skillet or in the oven. The garlic sauce is a simple mix of garlic, yogurt, and lemon juice, which balances the spices wonderfully. I find that this combo is great whether you’re making a quick dinner or want to impress friends with something a little different.
My favorite way to serve Chicken Shawarma is wrapped in warm pita bread with some chopped cucumbers, tomatoes, and fresh parsley. Adding a drizzle of the garlicky sauce on top just brings everything together. It’s a meal that’s fresh, hearty, and always leaves room for seconds. If you’ve never made shawarma at home, this recipe will become a go-to for adding a tasty twist to your weeknight dinners.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken thighs is my favorite choice because they stay juicy and have more flavor. If you want leaner meat, chicken breasts work well too but can dry out faster.
Garlic: Fresh garlic is important both in the marinade and sauce for that punch of flavor. If fresh isn’t handy, garlic powder can be a backup in the marinade, but fresh is best in the sauce.
Spices: Cumin, paprika, turmeric, cinnamon, and coriander give shawarma its signature taste. If you don’t have all, you can skip cinnamon or coriander and still get good flavor. Smoked paprika adds a nice twist.
Greek Yogurt: This makes the garlic sauce creamy and tangy. If dairy is an issue, try a dairy-free yogurt or mayo to keep the creamy texture.
Lemon Juice: Lemon brightens the marinade and sauce. Freshly squeezed is best, but bottled lemon juice can be used in a pinch.
How Can I Get Perfectly Cooked & Juicy Chicken Shawarma?
Getting the chicken tender and flavorful is key. Here’s what I do:
- Marinate long: Let the chicken soak in the spices overnight if possible. This helps the flavors fully penetrate and tenderizes the meat.
- Cook on medium-high heat: Preheat your pan well. Cooking too slowly can dry out the chicken, too fast and it might char without cooking inside.
- Don’t overcrowd the pan: Give pieces space so they brown nicely instead of steaming.
- Rest after cooking: Let the chicken rest a few minutes before serving to keep juices locked in.
Following these simple steps will help you get that nice char on the edges with juicy meat inside every time.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly.
- Skillet or grill pan – helps you get a nice char and cook chicken pieces quickly.
- Sharp knife and cutting board – for chopping chicken and veggies with ease.
- Small bowl – for mixing the garlic sauce smoothly.
- Whisk or fork – to blend the yogurt sauce ingredients thoroughly.
- Measuring spoons – keep your spice amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Try lamb or beef strips instead of chicken for a richer taste; they hold spices well and grill nicely.
- Add sliced bell peppers or onions to the skillet for extra crunch and sweetness.
- Use a sprinkle of sumac or za’atar on top for a lemony, earthy flavor twist.
- Mix fresh mint or cilantro into the garlic sauce to brighten it up in warmer months.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tbsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- ½ tsp cayenne pepper (optional for heat)
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
For the Garlic Sauce:
- 1 cup plain Greek yogurt
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt, to taste
- Freshly chopped parsley, for garnish
To Serve:
- Pita bread or flatbread
- Sliced cucumbers, tomatoes, and red onions (optional)
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the chicken, though marinating it overnight will give the best flavor. Cooking time is about 15 minutes. The garlic sauce comes together quickly in just 5 minutes. Overall, plan for a bit of waiting time if marinating, or about 30 minutes if making it on the spot.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix the minced garlic, olive oil, ground cumin, paprika, turmeric, cinnamon, coriander, cayenne pepper, salt, black pepper, and lemon juice together. Stir well to combine all the spices evenly.
2. Marinate the Chicken:
Add the chicken pieces to the marinade. Toss everything together until the chicken is fully coated. Cover the bowl with plastic wrap and place it in the fridge to marinate for at least 1 hour. For best results, marinate overnight.
3. Cook the Chicken:
Heat a large skillet or grill pan to medium-high heat. Add the marinated chicken pieces in a single layer, leaving space between them. Cook for about 5-7 minutes on each side, until the chicken is cooked through and has nice charred edges. Remove from heat.
4. Make the Garlic Sauce:
While the chicken cooks, mix the plain Greek yogurt, minced garlic, fresh lemon juice, olive oil, and salt in a bowl until smooth. Taste and adjust salt or lemon juice as needed.
5. Assemble Your Shawarma:
Warm the pita bread. Place cooked chicken on the bread and drizzle generously with the garlic sauce. Sprinkle with chopped parsley and add cucumber, tomato, and onion slices if you like.
6. Serve and Enjoy:
Serve immediately with extra garlic sauce on the side for dipping. Enjoy your fresh and flavorful chicken shawarma!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. This helps the marinade soak in evenly and ensures the chicken cooks properly.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! You can prepare the garlic sauce up to 2 days in advance and keep it refrigerated. Give it a good stir before serving to re-incorporate any separated liquids.
What Can I Substitute for Greek Yogurt in the Garlic Sauce?
You can use plain yogurt or sour cream as alternatives. If you prefer a dairy-free option, try a plant-based yogurt or mayonnaise, but taste and adjust the seasonings accordingly.
How Should I Store Leftover Chicken Shawarma?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, and add a little extra garlic sauce to keep it moist when serving again.
