Chicken Shawarma with Garlic Sauce is a delicious and flavorful dish that combines tender, spiced chicken with a creamy, garlicky sauce. The chicken is marinated in a mix of warm spices and then cooked until juicy and slightly crispy on the edges, making every bite full of excitement. The garlic sauce adds the perfect cool and tangy contrast, bringing everything together in a meal that’s as easy to love as it is to make.
I really enjoy making this chicken shawarma since the marinade can sit for a few hours or overnight, which means the flavors get even better as they soak in. The garlic sauce, made with simple ingredients like garlic, yogurt, and lemon, is one of my favorite parts—I always make a little extra to drizzle on top or use as a dip. It feels fresh and zesty, making each bite just right.
One of my favorite ways to serve this is wrapped in warm pita bread with some fresh veggies like cucumber, tomato, and a few leaves of lettuce. It turns a simple dinner into a hands-on, fun meal that everyone enjoys. Whether you’re making it for a quick weeknight dinner or a relaxed weekend gathering, this chicken shawarma definitely brings cozy and bold flavors to the table.
Key Ingredients & Substitutions
Chicken thighs: These give juicy, flavorful meat because of their higher fat content. If you want leaner meat, use chicken breasts, but watch the cooking time so it doesn’t dry out.
Yogurt: It helps tenderize the chicken and adds mild creaminess to the marinade. If you don’t have yogurt, sour cream or buttermilk can work too.
Spices: The mix of cumin, paprika, turmeric, allspice, cinnamon, and cayenne creates that classic shawarma flavor. Adjust cayenne to your heat preference. If you miss any spices, a curry powder can be a quick, though less authentic, substitute.
Garlic sauce (Toum): Fresh garlic is key for the bright, bold flavor. Neutral oil like canola blends well without overpowering. If you prefer a softer garlic taste, reduce garlic cloves slightly or add more lemon juice for balance.
Pita bread: Warm and soft pita is perfect for wrapping, but naan or flatbread can work well as alternatives.
How Do You Make the Garlic Sauce (Toum) Thick and Creamy Without It Separating?
Making toum—a traditional garlic sauce—can be tricky because it needs to emulsify to get that creamy texture. Here’s how to get it right:
- Start by finely mincing the garlic with salt in a food processor. Salt helps break down the garlic and adds flavor.
- Keep the processor running and slowly drizzle oil in a thin, steady stream. This slow addition lets the oil and garlic mix and emulsify properly.
- If the sauce looks like it’s separating or becoming oily, stop adding oil and blend in a bit of ice water. The cold water helps bring the sauce back together.
- Add lemon juice gradually; it brightens the flavor and helps stabilize the sauce too.
- Patience is key—it might take a few minutes of slow blending to get a smooth, fluffy sauce.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly with all those spices.
- Grill pan or cast-iron skillet – helps you get a nice char and cook the chicken evenly.
- Food processor or blender – essential for making smooth, creamy garlic sauce without lumps.
- Citrus juicer – makes squeezing fresh lemon juice easy and mess-free.
- Sharp knife – for slicing cooked chicken thinly and chopping vegetables.
Flavor Variations & Add-Ins
- Use lamb instead of chicken for a richer, more traditional shawarma flavor.
- Add pickled turnips or cucumber slices for tangy crunch and extra texture.
- Try swapping yogurt for coconut milk in the marinade for a subtle sweetness and dairy-free option.
- Mix chopped fresh mint or cilantro into the garlic sauce for a fresh herbal twist.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs (or chicken breasts if preferred)
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp kosher salt
- ½ tsp black pepper
- Juice of 1 lemon
For the Garlic Sauce (Toum):
- 6 cloves garlic, peeled
- ½ tsp salt
- 1 cup neutral oil (like canola or vegetable)
- 2 tbsp lemon juice
- 2 tbsp ice water
To Serve:
- Warm pita bread or flatbread
- Sliced tomatoes
- Thinly sliced red onions
- Chopped fresh parsley
- Lemon wedges
Time Needed
You’ll need about 15 minutes to prepare the marinade and chicken, plus 1 to 12 hours for marinating (overnight recommended for best flavor). Cooking the chicken takes about 10-15 minutes. Preparing the garlic sauce takes 10 minutes. Overall, plan for about 1.5 to 13 hours including marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken
In a large bowl, add yogurt, olive oil, minced garlic, cumin, paprika, turmeric, allspice, cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Mix well to combine all the spices and ingredients. Add the chicken thighs and toss them in the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight. This will let the flavors soak in deeply.
2. Cook the Chicken
Heat a grill, grill pan, or large skillet over medium-high heat. Take the chicken out of the marinade and shake off any excess. Cook the chicken for about 5 to 7 minutes on each side, until it’s browned with slight charred spots and cooked completely through. Once done, let the chicken rest for a few minutes, then slice it into thin strips.
3. Make the Garlic Sauce (Toum)
Place the peeled garlic cloves and salt into a food processor or blender. Pulse until the garlic is finely minced. With the processor running, slowly pour in the neutral oil in a thin, steady stream. This slow addition helps the sauce emulsify and thicken properly. After the oil is incorporated, add lemon juice and ice water, blending again until the sauce is fluffy and smooth. If it separates or looks oily, you can add a bit more ice water and blend again gently to bring it back together.
4. Assemble the Shawarma Wraps
Warm your pita bread or flatbread slightly to make it soft and pliable. Spread a generous amount of garlic sauce onto the bread. Layer the sliced chicken on top, followed by tomato slices, red onions, and a sprinkle of fresh parsley for brightness.
5. Serve and Enjoy
Fold the bread over the fillings and serve with lemon wedges on the side to squeeze over for extra zing. Offer extra garlic sauce on the side for dipping if you like. Enjoy your flavorful, homemade chicken shawarma packed with tender spiced chicken and creamy garlic goodness!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator overnight before marinating. This helps the marinade penetrate the meat evenly and ensures even cooking.
How Long Can I Store Leftover Chicken Shawarma?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave. The garlic sauce keeps best separately to maintain its texture and freshness.
Can I Make the Garlic Sauce Without a Food Processor?
While a food processor is ideal, you can finely mince the garlic by hand and vigorously whisk in the oil slowly to emulate the emulsification. It takes more time and effort but can still yield tasty results.
What Other Ways Can I Serve Chicken Shawarma?
Besides wrapping in pita, try serving the chicken over rice or couscous, on a salad with fresh veggies, or as a topping for flatbreads with additional garlic sauce and pickled vegetables.
