Chicken Shawarma with Garlic Sauce is a delightful dish full of bold flavors and tender, spiced chicken wrapped up in warm, soft flatbread. The chicken is marinated with a mix of spices that give it a lovely, smoky taste, and the garlic sauce on top adds a creamy, garlicky punch that really brings everything together.
I love making this recipe because the garlic sauce is so simple yet so flavorful—it’s like the perfect partner to the juicy chicken. I often find myself making a little extra sauce to dip my fries or veggies in! It’s also a great way to bring a bit of Middle Eastern flair into a meal, even on a busy weeknight.
One of my favorite ways to serve this is with fresh cucumber and tomato slices, plus a sprinkle of parsley for some extra freshness. It feels like you’re enjoying a casual street food feast at home. Whenever I make this, friends and family always ask for seconds, so I know it’s a winner every time!
Key Ingredients & Substitutions
Chicken Thighs: I like using thighs because they stay juicy and flavorful. If you prefer leaner meat, boneless chicken breast works too but watch the cooking time so it doesn’t dry out.
Spices: A mix of cumin, coriander, paprika, turmeric, cinnamon, and chili powder gives that classic shawarma taste. If you’re missing some, just use what you have and don’t be afraid to adjust chili powder to control heat.
Yogurt: It helps tenderize the chicken and adds a bit of tang. If you’re dairy-free, try coconut yogurt or skip it and add a splash of lemon juice for acidity.
Garlic Sauce (Toum): The raw garlic is the star here. If you don’t have a food processor, you can finely mince the garlic and whisk it with oil slowly for a similar effect. Vegetable oil is best because it has a neutral flavor.
Pita Bread: Soft pita makes wrapping easy and adds lightness. Flatbreads or wraps can also be used if pita is unavailable.
How Do You Make the Garlic Sauce (Toum) Thick and Creamy?
Getting toum just right can be tricky since it’s an emulsion of garlic, oil, lemon juice, and water. Here’s how to do it:
- Start by blending garlic and salt until very fine to release those strong flavors.
- Slowly drizzle the oil in a thin, steady stream while the processor runs. This is key to forming a stable emulsion and thick texture.
- If the mixture seems too thick or pasty, add lemon juice or cold water a little at a time to loosen it while blending.
- Be patient! If it breaks (oil separates), stop adding oil, blend with lemon juice and water, then continue slowly adding oil again.
- For best flavor, let the sauce rest in the fridge for an hour before serving.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly with all the spices.
- Food processor or blender – essential for making smooth, creamy garlic sauce (toum) quickly.
- Heavy skillet or grill pan – helps get a nice char on the chicken for that authentic shawarma flavor.
- Tongs or spatula – makes flipping and stirring the chicken easy without breaking pieces.
- Small bowl – handy for mixing and adjusting garlic sauce ingredients as you go.
- Warm oven or pan – to heat pita or flatbread just before assembling so it’s soft and pliable.
Flavor Variations & Add-Ins
- Use beef or lamb instead of chicken for a richer, more traditional shawarma taste.
- Add pickled vegetables like turnips or cucumbers for a tangy crunch that brightens the wrap.
- Mix in chopped fresh mint or cilantro with the parsley to give the wrap a fresh, herbal twist.
- Try swapping garlic sauce for tahini sauce if you want a creamier, nuttier flavor profile.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp chili powder (adjust to taste)
- ½ tsp ground black pepper
- 1 tsp salt
- 3 tbsp plain yogurt
- 2 tbsp olive oil
- Juice of 1 lemon
For the Garlic Sauce (Toum):
- 4-5 cloves garlic, peeled and minced
- ½ tsp salt
- ¼ cup vegetable oil (or neutral oil)
- 2 tbsp lemon juice
- 2-3 tbsp cold water
Additional:
- 4 pieces pita bread or flatbread
- 1 cup chopped lettuce
- ½ cup diced tomatoes
- ¼ cup chopped fresh parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus at least 1 hour to marinate the chicken (overnight gives the best flavor). Cooking the chicken and assembling your wraps takes about 15 minutes more, so plan for roughly 1.5 to 2 hours total including marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the minced garlic and all spices (cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and black pepper) with the yogurt, olive oil, and lemon juice. Add the chicken slices and toss well to coat every piece. Cover the bowl and let it chill in the fridge for at least 1 hour, or overnight if you have time — this helps the flavors soak in deeply.
2. Make the Garlic Sauce (Toum):
Put minced garlic and salt in a food processor or blender and blend until the garlic is very finely chopped. While blending on low speed, slowly drizzle in the vegetable oil in a thin, steady stream – this helps form a creamy, thick sauce. Then, add lemon juice and cold water little by little to adjust the texture and taste. Blend briefly until everything is combined and smooth. Set the sauce aside.
3. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken pieces and cook for around 6 to 8 minutes, turning occasionally, until the chicken is fully cooked and has some nice browned edges.
4. Assemble the Shawarma Wraps:
Warm the pita or flatbread a little in a pan or oven to make it soft. Lay down some chopped lettuce and diced tomatoes on each bread. Spoon the warm chicken on top, then drizzle generously with garlic sauce. Sprinkle with fresh parsley to finish.
5. Serve and Enjoy:
Fold your wrap or serve it open-faced. Add any sides you like, such as pickles or fries, and enjoy your homemade chicken shawarma with a delicious garlic sauce!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely in the refrigerator overnight before marinating. Pat it dry with paper towels to avoid excess moisture that can affect cooking.
How Long Can I Store Leftover Garlic Sauce?
Store the garlic sauce in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving, as it may separate slightly.
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate the chicken and prepare the garlic sauce a day ahead. Keep them refrigerated and cook the chicken fresh just before serving for the best texture and flavor.
What Can I Substitute for Pita Bread?
If you don’t have pita, soft flatbreads, tortillas, or even naan work well as alternatives for wrapping your shawarma.
