Chicken Shawarma with Garlic Sauce is a flavorful dish packed with tender, spiced chicken that’s been marinated to perfection and cooked until juicy and delicious. The standout here is that creamy garlic sauce, which adds a rich, tangy punch that perfectly complements the smoky notes of the shawarma. Together, they make a combo that’s hard to beat whether in a wrap, over rice, or just on their own.
I love making this dish because the marinade is simple but full of personality—think warm spices like cumin and paprika mixed with garlic and lemon juice. I usually let the chicken soak up those flavors overnight, which really turns up the yum factor. As for the garlic sauce, I like to keep it fresh and bright by mixing garlic with yogurt and a little bit of lemon; it’s like the perfect cooling partner to the spicy chicken.
My favorite way to serve chicken shawarma is with warm pita bread, a sprinkle of fresh parsley, and some crunchy pickles on the side. It’s such a crowd-pleaser, and honestly, it brings a little bit of street-food magic right into my kitchen. Whenever I make it, everyone always asks for seconds, and I can’t blame them—it’s just that good!
Key Ingredients & Substitutions
Chicken: I prefer thighs over breasts because they stay juicy and tender even after marinating and cooking. But chicken breasts work well if you want a leaner option.
Yogurt: Plain yogurt in the marinade helps tenderize the chicken and adds a subtle tang. Greek yogurt is great for the garlic sauce for a creamy texture, but regular yogurt can work too.
Spices: Cumin, paprika, turmeric, coriander, and cinnamon give shawarma its signature flavor. If you’re missing one, just use more of the others. Cayenne adds heat—but you can skip it if you prefer mild.
Garlic Sauce: Fresh garlic is key here for punchy flavor. Olive oil and lemon juice brighten the sauce. Parsley adds a fresh note but is optional if you don’t have it.
Pita Bread & Toppings: Pita or any flatbread works well to wrap or serve the chicken. Fresh veggies like tomatoes and onions add crispness, and pickles bring a nice tangy crunch.
How Do You Get the Chicken Tender and Fully Seasoned?
The marinade step is essential! Here’s how to do it well:
- Mix all marinade ingredients so the spices dissolve evenly in yogurt and lemon juice.
- Make sure every chicken piece is coated evenly in the marinade.
- Marinate for at least 1 hour, but overnight is best. This lets the flavors soak deeply into the meat.
- Don’t skip the plain yogurt in the marinade—it’s what keeps the chicken juicy and tender while cooking.
- When cooking, don’t overcrowd the pan. Cook in batches to get a nice char and avoid steaming the chicken.
These tips help you get that classic shawarma flavor and juicy texture every time.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing the marinade and coating the chicken evenly.
- Skillet or grill pan – helps get that nice char on the chicken for authentic shawarma flavor.
- Knife and cutting board – essential for slicing the chicken and fresh veggies thinly.
- Whisk or fork – to blend the garlic sauce ingredients smoothly.
- Spatula or tongs – handy for turning the chicken pieces while cooking.
Flavor Variations & Add-Ins
- Use lamb or beef strips instead of chicken for a richer, bolder shawarma.
- Add a sprinkle of sumac or za’atar on top for a bright, lemony spice twist.
- Include sliced cucumbers or shredded lettuce for extra crunch and freshness.
- Swap Greek yogurt in the garlic sauce for tahini for a nuttier, creamier dressing.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs or breasts, thinly sliced
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
For the Garlic Sauce (Toumaia):
- 1 cup plain Greek yogurt
- 3-4 garlic cloves, finely minced or grated
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt to taste
- 1 tbsp finely chopped fresh parsley (optional)
Additional:
- Pita bread or flatbreads for serving
- Sliced tomatoes
- Sliced red onions
- Fresh chopped parsley or cilantro for garnish
- Pickled vegetables (optional)
- Lemon wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then at least 1 hour (or overnight) to marinate the chicken. Cooking the chicken takes about 15 minutes, and assembling the dish only a few minutes. Plan about 1.5 to 2 hours total if you marinate for 1 hour or longer if marinating overnight.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together plain yogurt, olive oil, lemon juice, minced garlic, and all the spices—cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if you like heat), salt, and black pepper. Mix well until everything is combined.
2. Marinate the Chicken:
Add the thinly sliced chicken to the marinade. Toss to coat every piece with the flavorful mixture. Cover the bowl with plastic wrap and put it in the fridge for at least one hour. Overnight marinating makes it even tastier and more tender.
3. Make the Garlic Sauce:
While the chicken is marinating, prepare the garlic sauce. In a small bowl, mix Greek yogurt, minced garlic, lemon juice, olive oil, and salt to taste. Stir in chopped parsley if you want a fresh touch. Keep it refrigerated until you’re ready to serve.
4. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. If needed, add a little oil to prevent sticking. Cook the chicken in batches so the pan doesn’t crowd. Each batch should cook about 4-5 minutes per side, until the chicken is completely cooked and has a nice char.
5. Assemble the Dish:
Warm your pita bread or flatbreads. Lay them out on plates or shareable platters. Pile the cooked chicken on top, then add slices of fresh tomatoes and onions. Drizzle plenty of garlic sauce over the chicken. Sprinkle with fresh chopped parsley or cilantro for a burst of color and flavor.
6. Serve and Enjoy!
Garnish with lemon wedges and serve alongside pickled vegetables or a simple salad if you like. Dig in while it’s warm and enjoy the juicy, spiced chicken combined with creamy garlic sauce!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating to ensure even cooking and the best flavor absorption.
How Long Should I Marinate the Chicken?
At least 1 hour is great for a quick meal, but marinating overnight really allows the spices to deeply infuse the chicken, making it more tender and flavorful.
Can I Make the Garlic Sauce Ahead of Time?
Absolutely! The garlic sauce can be made a day ahead and stored in the fridge. Just give it a good stir before serving to keep it creamy and fresh.
What’s the Best Way to Store Leftovers?
Store leftover cooked chicken and garlic sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave before serving.
