Chicken Shawarma with Garlic Sauce is a tasty dish full of bold flavors and tender, juicy chicken seasoned with warm spices like cumin, paprika, and garlic. This Middle Eastern classic pairs perfectly with a creamy garlic sauce that adds a bright, tangy kick. The combination of the spiced chicken and rich sauce makes every bite a delightful little celebration.
I love making this dish when I want something satisfying but also a bit special. The garlic sauce is my favorite part—it’s creamy without being heavy and really brings everything together. I usually marinate the chicken for a few hours to let all those spices soak in. It makes a big difference and results in that perfect shawarma taste right in my own kitchen.
One of my favorite ways to enjoy Chicken Shawarma is wrapped up in warm pita bread with some fresh veggies like cucumber, tomatoes, and a little bit of parsley. It’s a great meal to share with friends, and you can even make extra garlic sauce to dip everything in. It always feels like a little comfort food party every time I make it!
Key Ingredients & Substitutions
Chicken: Chicken thighs are my favorite for shawarma because they stay juicy and tender even when cooked high heat. You can use chicken breasts too if you prefer leaner meat.
Yogurt: Plain yogurt helps tenderize the chicken and adds slight tang. If you’re dairy-free, try a dairy-free yogurt or even a bit of lemon juice instead.
Spices: The blend of cumin, paprika, turmeric, coriander, cinnamon, and cayenne creates the classic shawarma flavor. If you don’t have all these spices, a mix of just cumin, paprika, and garlic powder works well too.
Garlic Sauce (Toum): This sauce is essential for that creamy, garlicky punch. Use neutral oils like vegetable or canola for the best results. If making toum seems tricky, store-bought garlic sauce or even a garlic yogurt dip can work as a shortcut.
Serving: Warm pita bread or flatbreads are classic, but you can also serve shawarma over rice or in a salad for a low-carb option.
How Do You Make Perfect Chicken Shawarma & Smooth Garlic Sauce?
For the Chicken: Marinate for at least 2 hours to let the spices soak in. This step is key for flavor.
- Slice the chicken thinly for quick, even cooking.
- Cook on medium-high heat so you get a nice char without drying it out.
For the Garlic Sauce: Emulsifying the oil slowly with garlic paste is the trick. Adding the oil too fast can cause the sauce to split.
- Start by crushing garlic with salt to release its flavor.
- Drizzle oil in very slowly while blending or whisking to create a creamy texture.
- Add lemon juice and cold water gradually to lighten and balance the sauce.
If your sauce does break (looks oily), try whisking in a little cold water or lemon juice to bring it back together.
Equipment You’ll Need
- Grill pan or skillet – perfect for getting that tasty char on the chicken without a grill.
- Mixing bowl – handy for marinating the chicken evenly in all those spices.
- Food processor or blender – makes the garlic sauce smooth and creamy fast.
- Wooden spoon or spatula – great for stirring and flipping the chicken gently.
- Measuring spoons – to get your spice amounts just right every time.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef strips for a richer shawarma experience.
- Add sumac or za’atar to the spice mix for a tangy, herby twist.
- Mix chopped cucumbers, tomatoes, and onions into the garlic sauce for a fresh crunch.
- Stir in some smoked paprika or chipotle powder to the garlic sauce for a subtle smoky flavor.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, sliced into strips
- 3 cloves garlic, minced
- 2 tbsp plain yogurt
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp ground black pepper
- 1 1/2 tsp salt
- Juice of 1 lemon
For the Garlic Sauce (Toum-style):
- 4 cloves garlic, peeled
- 1/2 tsp salt
- 1 cup neutral oil (such as vegetable or canola oil)
- 2 tbsp fresh lemon juice
- 2 tbsp ice cold water
- 1 tbsp fresh parsley or cilantro, finely chopped (optional)
For Serving:
- Warm pita bread or flatbreads
- Fresh parsley or cilantro, chopped for garnish
- Optional: diced cucumber, tomato, and red onion salad
Time Needed:
This recipe takes about 10 minutes to prepare, plus at least 2 hours for marinating the chicken to soak up the flavors. Cooking the chicken will take around 10 minutes, and making the garlic sauce varies depending on your method but usually takes 10-15 minutes. Plan for a total of around 2.5 hours, including marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together minced garlic, yogurt, olive oil, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, black pepper, salt, and lemon juice. Add the sliced chicken and toss until every piece is well coated in the flavorful marinade. Cover the bowl and refrigerate the chicken for at least 2 hours, or overnight if you have the time. This helps the spices penetrate and tenderize the chicken.
2. Make the Garlic Sauce (Toum):
Using a food processor or mortar and pestle, crush the peeled garlic cloves with salt until they form a smooth paste. With the machine running or while whisking steadily, slowly drizzle in the neutral oil bit by bit. This slow addition helps emulsify the oil and garlic into a thick, creamy sauce. Next, gradually add lemon juice and ice cold water, continuing to mix until the sauce is light and fluffy. Stir in fresh chopped parsley or cilantro if you like. Keep the sauce refrigerated until you’re ready to serve.
3. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Place the marinated chicken strips in a single layer and cook for about 4-5 minutes on each side. Look for a nice char and ensure the chicken is cooked through. Alternatively, you can cook the chicken under a broiler or on an outdoor grill if preferred.
4. Assemble and Serve:
Warm your pita or flatbread slightly so it’s soft and pliable. Layer the cooked chicken strips onto the bread, and drizzle generously with the creamy garlic sauce. Sprinkle fresh parsley or cilantro on top for garnish. Serve with a fresh salad of cucumber, tomato, and red onion or your choice of pickles to complete this delicious meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken but make sure to fully thaw it in the refrigerator overnight before marinating. This helps the marinade absorb evenly and ensures even cooking.
How Long Can I Store Leftover Garlic Sauce?
Store your garlic sauce in an airtight container in the fridge for up to 5 days. Give it a good stir before serving again, and avoid freezing as it can separate.
Can I Substitute Yogurt in the Marinade?
If you don’t have yogurt, you can use buttermilk or a splash of lemon juice with a bit of olive oil. This still helps tenderize the chicken but with a slightly different flavor.
What’s the Best Way to Reheat Chicken Shawarma?
Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving to keep the chicken juicy and avoid drying out the garlic sauce by adding it fresh after reheating.
