Chicken Shawarma with Garlic Sauce is a deliciously spiced Middle Eastern classic that brings together tender, marinated chicken with a creamy, tangy garlic sauce. The chicken is seasoned with a blend of warm spices like cumin, paprika, and turmeric, giving it a beautiful golden color and rich flavor that’s simply irresistible. The garlic sauce adds a cool, zesty touch that perfectly balances all the spices.
I love making this dish because it’s so easy to prepare and always impressive when served. What makes it special for me is the garlic sauce — it’s creamy, flavorful, and not too overpowering, just the right punch to complement the juicy chicken. I usually marinate the chicken overnight to really let all those spices sink in, and I find that grilling or pan-searing it gives the best texture, nice and slightly crispy on the outside.
My favorite way to enjoy Chicken Shawarma is wrapped in warm pita bread with plenty of fresh veggies like cucumber, tomato, and crunchy pickles. Sometimes I add a sprinkle of fresh parsley or a squeeze of lemon juice for extra brightness. It’s great for a casual family dinner or a small get-together, and everyone always asks for seconds. Plus, it makes for fantastic leftovers!
Key Ingredients & Substitutions
Chicken thighs: These keep the meat juicy and tender with a rich flavor. You can use chicken breasts if you prefer leaner meat, but be careful not to overcook them as they dry out faster.
Spices: Cumin, coriander, paprika, turmeric, and cinnamon create that classic shawarma taste. If you don’t have smoked paprika, regular paprika works fine. Feel free to adjust the cayenne for your preferred spice level.
Garlic sauce: The sauce is all about fresh garlic and a smooth, creamy texture. Vegetable or light olive oil works best for emulsifying. If you want a milder garlic flavor, reduce the cloves slightly or add a bit more lemon juice.
Pita bread: Warm pita or flatbreads are perfect to hold the filling. You can substitute with naan or wraps if that’s what you have on hand.
How Do You Make the Garlic Sauce Smooth and Creamy without it Separating?
Making a creamy garlic sauce can feel tricky because it needs a good, steady emulsification. Here’s how to get it right:
- Start by crushing the garlic with salt to create a paste. This helps prevent bitterness and ensures smooth blending.
- While blending or whisking, add the oil very slowly in a thin stream. This helps the sauce to emulsify well and not separate.
- Alternate adding lemon juice and small amounts of cold water to keep the sauce creamy and balance tartness.
- If the sauce gets too thick, add a bit more water; too thin, add a little more oil slowly.
- Use cold water and lemon juice – warmth can cause the sauce to break.
Taking your time with these steps leads to a stable, luscious sauce that tastes fresh and garlicky.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly.
- Food processor or mortar and pestle – key for making a smooth and creamy garlic sauce.
- Large skillet or grill pan – helps you get a nice char on the chicken for that authentic shawarma taste.
- Tongs or spatula – easy to turn chicken pieces without breaking them.
- Sharp knife and cutting board – essential for slicing chicken thinly.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef strips for a richer, heartier shawarma.
- Add diced grilled vegetables like bell peppers or zucchini for extra color and nutrients.
- Mix Greek yogurt into the garlic sauce for a tangier, creamier twist.
- Sprinkle sumac or za’atar on top before serving to layer in more Middle Eastern flavor.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts), sliced thinly
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika (preferably smoked)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For the Garlic Sauce (Toumaiya/Toum-style):
- 4-5 garlic cloves, peeled
- 1/4 teaspoon salt
- 1/2 cup vegetable oil or light olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons cold water
To Serve:
- Warm pita bread or flatbreads
- Fresh parsley, chopped
- Sliced cucumbers, tomatoes, and pickles (optional)
- Lemon wedges
Time You’ll Need:
This recipe takes about 10-15 minutes of prep time, at least 1 hour for marinating the chicken (though overnight is best for flavor), 15 minutes to prepare the garlic sauce, and around 15 minutes to cook the chicken and assemble the wraps. Plan for about 1.5 hours total, mostly hands-off during marinating.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper if you like a little heat, salt, black pepper, and lemon juice. Add your thinly sliced chicken and toss to coat everything well. Cover the bowl and put it in the fridge for at least 1 hour. For best flavor, marinate overnight.
2. Make the Garlic Sauce:
Using a food processor or mortar and pestle, crush garlic cloves with salt until you get a smooth paste. While the processor is running or while whisking by hand, slowly drizzle in the oil very gently and steadily to help the sauce thicken and emulsify. Alternate adding lemon juice and some cold water to keep the garlic sauce creamy and smooth. Taste and adjust salt or lemon as you like. The sauce should be thick but pourable.
3. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Add a little oil if the pan isn’t non-stick. Cook the marinated chicken in batches to avoid crowding. Let each batch cook about 5-7 minutes or until nicely browned on the outside and cooked through inside. Look for those nice charred edges to get that authentic shawarma flavor.
4. Assemble the Shawarma Wraps:
Warm your pita or flatbreads. Lay down some chopped fresh parsley, add a generous amount of cooked chicken, then drizzle the garlic sauce over the top. If you like, add sliced cucumbers, tomatoes, or pickles for crunch and freshness. Fold or roll to enclose everything.
5. Serve and Enjoy!
Place the wraps on a plate, garnish with extra parsley if you like, and add lemon wedges on the side for squeezing. Serve extra garlic sauce so everyone can add as much as they want. It’s perfect for a hearty, flavorful meal with friends and family.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry with paper towels before slicing to avoid extra moisture.
How Long Can I Store Leftover Chicken Shawarma?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, and add a little garlic sauce fresh to revive the flavors.
Can I Make the Garlic Sauce Without a Food Processor?
Absolutely! Finely mince the garlic and whisk it vigorously with the oil, lemon juice, and water until the sauce emulsifies. It takes a bit more elbow grease but still yields great results.
What Can I Substitute for Pita Bread?
You can use flatbreads, naan, or even wraps as an alternative. Just warm them up before assembling to keep the texture soft and pliable for wrapping.
