Chicken Shawarma with Garlic Sauce is a delicious and flavorful dish featuring juicy, spiced chicken slices wrapped or served with a creamy and garlicky sauce that everyone seems to love. The chicken is marinated with warm spices like cumin and paprika, giving it that classic Middle Eastern flavor that’s both comforting and exciting to the taste buds.
I love making this recipe because it’s easy to prepare but feels special enough for a dinner with family or friends. The garlic sauce is my favorite part—it’s creamy, tangy, and has just the right kick of fresh garlic that pairs perfectly with the tender chicken. I always end up making extra sauce because it’s great for dipping or drizzling over veggies and salads, too.
For serving, I like to wrap the chicken and sauce in warm pita bread with some fresh veggies like tomatoes, cucumbers, and pickles to add a bit of crunch and freshness. It’s a meal that comes together quickly and feels like a little party on your plate. One of my best tips is to allow the chicken to marinate for a few hours if you can, so all those spices really soak in and make the dish taste even better.
Key Ingredients & Substitutions
Chicken thighs: I prefer chicken thighs for their juiciness and flavor, but breasts are fine if you want a leaner option. Slice the meat thin for quick cooking and better marinade absorption.
Spices: The warm blends of cumin, paprika, turmeric, and cinnamon give shawarma its iconic taste. If you’re missing any, replace with a ready-made shawarma or Middle Eastern spice mix to save time.
Garlic sauce (Toum): Fresh garlic is essential here for that punchy flavor. Vegetable oil works best for a smooth, light sauce, but light olive oil can add a bit of richness. If you dislike strong garlic, start with fewer cloves.
Lemon juice: Adds brightness to both marinade and sauce. Fresh lemon juice is best, but bottled lemon juice can work in a pinch. It balances the spices and richness of the chicken.
How Do You Make the Garlic Sauce Creamy Without It Separating?
Making toum can feel tricky, but patience is the key. Here’s how to get that creamy texture:
- Start by mincing garlic and blending with salt until very fine.
- With your blender or processor running, slowly drizzle oil in a very thin, steady stream. This slow addition helps the oil and garlic mix evenly, forming an emulsion.
- When half the oil is mixed in, add lemon juice and ice water to help stabilize the sauce.
- Continue adding the rest of the oil slowly until thick and creamy.
- If it separates, add a teaspoon of ice water and blend again to bring it back together.
Keep everything cold and take your time; the texture will come together beautifully.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating chicken evenly without mess.
- Food processor or blender – essential for making that smooth, creamy garlic sauce.
- Heavy skillet or grill pan – helps you get a nice sear and caramelization on the chicken.
- Tongs – makes flipping chicken easy and keeps your hands safe from heat.
- Measuring spoons – keep the spice ratios right for that classic shawarma flavor.
Flavor Variations & Add-Ins
- Use lamb or beef slices instead of chicken for a richer, heartier shawarma experience.
- Add pickled turnips or jalapeños inside the wraps for an extra tangy and spicy crunch.
- Mix in some chopped mint or cilantro with the parsley for a fresh herb twist.
- Try swapping the garlic sauce with tahini sauce for a nuttier flavor if you want milder garlic taste.
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 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Juice of 1 lemon
For the Garlic Sauce (Toum):
- 4-5 garlic cloves, peeled
- 1/2 teaspoon salt
- 1 cup vegetable oil (or light olive oil)
- 2 tablespoons fresh lemon juice
- 2 tablespoons ice water
For Serving:
- Warm pita breads or flatbreads
- Sliced tomatoes
- Thinly sliced cucumbers
- Pickled vegetables (optional)
- Thinly sliced red onions
- Fresh parsley leaves
How Much Time Will You Need?
This dish takes about 15 minutes to prepare the ingredients, plus marinating the chicken for at least 1 hour (ideally 3-4 hours for best flavor). Cooking the chicken and assembling the wraps will take another 15-20 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken
In a large bowl, mix olive oil, cumin, paprika, turmeric, cinnamon, coriander, allspice, garlic powder, onion powder, cayenne pepper, salt, pepper, and lemon juice. Add the sliced chicken and toss well to coat. Cover and refrigerate for at least 1 hour or up to 4 hours to let flavors soak in.
2. Make the Garlic Sauce (Toum)
Put garlic cloves and salt in a food processor. Pulse until finely minced. With the machine running, slowly pour in the vegetable oil in a thin steady stream to create a creamy emulsion. Halfway through, add lemon juice and ice water, and then continue adding the rest of the oil slowly until thick.
If the sauce seems to separate, add a teaspoon of ice water and blend again until smooth. Adjust salt or lemon juice if needed and chill until ready to use.
3. Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Add a little oil if needed. Cook the chicken in batches, laying slices in a single layer. Cook for about 5-7 minutes until nicely browned and fully cooked. Avoid crowding the pan to get a good sear and caramelization.
4. Assemble the Shawarma Wraps
Warm pita breads or flatbreads. Spread a generous spoonful of garlic sauce over each. Layer with the cooked chicken, tomato slices, cucumber, red onion, pickles if using, and fresh parsley leaves.
5. Serve and Enjoy
Roll up or fold the pita to hold all the fillings. Serve immediately with lemon wedges and extra garlic sauce on the side for dipping. Enjoy your flavorful homemade 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. Pat it dry with paper towels to remove excess moisture, which helps the marinade stick better and ensures even cooking.
How Long Can I Store Leftover Shawarma and Garlic Sauce?
Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. The garlic sauce keeps well for up to a week refrigerated. Reheat the chicken gently on the stove or microwave, and give the sauce a good stir before serving.
Can I Make the Garlic Sauce Without a Food Processor?
Yes, but it will take a bit more effort. You can finely mince the garlic with a knife and then whisk the oil in very slowly by hand to emulsify. A hand blender also works well if you have one.
What Can I Substitute for Pita Bread?
If pita isn’t available, warm flatbreads, wraps, or even naan bread make great alternatives. Just warm them slightly to make them pliable for wrapping the shawarma and toppings.
