Chicken Shawarma with Garlic Sauce is a delicious and flavorful dish featuring tender, marinated chicken that’s packed with warm spices like cumin, paprika, and garlic. The chicken is perfectly grilled or roasted until juicy and slightly charred, making each bite bursting with amazing taste. The creamy garlic sauce adds a rich and tangy touch that complements the spices beautifully.
I love making this recipe because it’s simple, yet tastes like you’re enjoying something from a little street food stand in the Middle East. The garlic sauce is my favorite part—it’s creamy, garlicky, and just the right amount of tangy from lemon juice. I usually whip up a batch and keep it in the fridge to use not just for the shawarma, but also as a dipping sauce for veggies or bread.
The best way I like to serve chicken shawarma is wrapped in warm pita bread with fresh veggies like tomatoes, cucumbers, and onions, plus a handful of parsley. It’s a quick meal that feels fresh and satisfying, perfect for lunch or dinner. Sometimes, I even add a little crunchy pickle for a nice zing. It’s one of those dishes everyone in my family asks for again and again because it’s so easy and so good!
Key Ingredients & Substitutions
Chicken Thighs: I find thighs juicier and more flavorful than breasts, but you can use breasts if you prefer leaner meat. Just watch the cooking time to avoid drying them out.
Spices: The blend of cumin, paprika, turmeric, and cinnamon is essential for that shawarma flavor. If you don’t have all these spices, a good quality shawarma seasoning mix works well too.
Olive Oil: It helps the marinade and cooking. Extra virgin olive oil is great, but regular olive oil or any neutral oil works fine.
Garlic Sauce (Toum): The sauce is creamy and garlicky, with lemon juice for brightness. If you’re short on time, you can substitute with store-bought garlic sauce or even garlic mayo, but homemade is tastier!
Greek Yogurt (Optional): Adding yogurt makes the sauce creamier and milder, perfect if you want less raw garlic punch.
How Do I Make the Garlic Sauce (Toum) Without It Breaking?
Making garlic sauce is about emulsifying garlic, oil, and lemon juice so it turns thick and creamy. Here’s how to nail it:
- Make sure garlic is finely minced or blended first.
- Add the oil very slowly in a thin stream while the processor runs; this helps the sauce emulsify.
- If the sauce looks like it’s separating, add a little cold water or lemon juice to bring it back together.
- Use neutral oil (not strong flavored) for the best outcome.
- Keep your ingredients and tools cool to avoid overheating which can cause breaking.
Take your time and be patient—the sauce will turn fluffy and smooth, with a perfect garlicky kick!
Equipment You’ll Need
- Grill pan or heavy skillet – perfect for getting those nice charred edges on the chicken.
- Mixing bowls – for marinating the chicken and mixing the garlic sauce easily.
- Food processor or blender – helps you make smooth, creamy garlic sauce fast and without lumps.
- Measuring spoons – to get the spices and ingredients just right.
- Sharp knife and cutting board – for slicing the chicken and chopping parsley.
Flavor Variations & Add-Ins
- Swap chicken thighs with lamb or beef strips for a richer, heartier shawarma.
- Add a pinch of smoked paprika or sumac to the marinade for a tangy depth.
- Stir in chopped fresh mint or cilantro into the garlic sauce to freshen it up.
- Top the dish with pickled turnips or sliced jalapeños if you enjoy a little tang or heat.
Chicken Shawarma with Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs (or breasts), cut into strips
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
For the Garlic Sauce (Toum):
- 4 cloves garlic, minced or pressed
- ½ tsp salt
- 1 cup neutral oil (canola, vegetable, or light olive oil)
- 2 tbsp fresh lemon juice
- 2 tbsp cold water
- 2 tbsp plain Greek yogurt (optional)
- 2 tbsp fresh parsley, finely chopped
To Serve:
- Warm pita bread or flatbread
- Sliced tomatoes
- Sliced cucumbers
- Chopped fresh parsley
- Pickles (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare, then you’ll marinate the chicken for at least 1 hour (longer if you can!). Cooking the chicken and making the garlic sauce will take around 15-20 minutes. Overall, plan for roughly 1.5 hours including marinating time—but much of that is hands-off.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing olive oil, garlic, and all the spices with lemon juice in a big bowl. Add your chicken strips and toss well so every piece is coated. Cover the bowl and pop it in your fridge to marinate. Let it sit for at least 1 hour, but a few hours or overnight makes the flavors deeper and richer.
2. Make the Garlic Sauce (Toum):
Put minced garlic and salt into a food processor or blender and blend until very fine. While it’s running, slowly drizzle in your oil little by little—this is key for making the sauce thick and creamy. Keep adding lemon juice and cold water alternately while blending until your sauce is smooth and fluffy. If you like, stir in Greek yogurt and fold in fresh parsley for extra creaminess and freshness. Chill the sauce until you’re ready to eat.
3. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Lay your marinated chicken strips in a single layer so they cook evenly. Let them cook 4-5 minutes on each side until they’re nicely charred and cooked through. Avoid crowding the pan—cook in batches if needed. When done, rest the chicken for a few minutes to keep it juicy.
4. Assemble Your Shawarma:
Place the cooked chicken on a plate or bowl. Pour or spoon the garlic sauce generously on top. Sprinkle with any extra chopped parsley for color. Serve alongside warm pita bread, fresh tomato and cucumber slices, and pickles if you like. Wrap it all up or enjoy it as a bowl meal.
5. Enjoy Your Meal!
This shawarma is juicy, fragrant, and full of bright garlic flavor. It’s perfect for lunch or dinner, quick enough for weeknights, yet impressive and delicious every time!
Can I Use Frozen Chicken for This Shawarma Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before marinating. This ensures even cooking and better flavor absorption.
How Long Can I Store Leftover Garlic Sauce?
You can keep the garlic sauce in an airtight container in the fridge for up to 5 days. Stir it well before using, as it may separate slightly.
Can I Make the Garlic Sauce Without a Food Processor?
It’s possible but more challenging. Mince the garlic very finely with a knife and whisk the oil in very slowly by hand to emulsify. A food processor or blender makes it easier and yields creamier results.
What Can I Substitute for Greek Yogurt in the Garlic Sauce?
If you’d like a dairy-free version, simply omit the yogurt. The sauce will still be delicious but a bit less creamy. Alternatively, use a plant-based yogurt for creaminess while keeping it vegan.
