Chicken Shawarma with Garlic Sauce is a tasty, flavorful dish packed with juicy, spiced chicken slices and a creamy, garlicky sauce that just brightens everything up. The chicken is usually marinated with warm spices like cumin and paprika, then cooked until it’s perfectly tender and slightly charred on the edges. The garlic sauce adds a smooth, zesty finish that I always look forward to with every bite.
I love making this at home because the garlic sauce is so simple to whip up but it makes a big difference—it’s cool and creamy, with just the right kick from fresh garlic. I usually marinate the chicken the night before, which really lets the flavors soak in and makes the meat so soft and delicious when cooked. It’s a great way to add a Middle Eastern touch to your dinner without needing tons of complicated steps.
My favorite way to serve chicken shawarma is wrapped in warm pita bread with fresh veggies like cucumber, tomato, and onions, all drizzled with that garlic sauce. It’s a fun and casual meal that everyone loves, perfect for a quick lunch or a relaxed dinner with friends. If you’re looking for a dish that’s full of flavor, easy to prepare, and just downright tasty, this chicken shawarma with garlic sauce is a great pick.
Key Ingredients & Substitutions
Chicken Thighs: I prefer thighs because they stay juicy and tender. If you want leaner meat, skinless chicken breasts work too but watch cooking time to avoid drying out.
Spices: Cumin, paprika, turmeric, coriander, and allspice give shawarma its signature flavor. If you don’t have allspice, a pinch of cinnamon plus a little nutmeg is a decent swap.
Yogurt: Adds moisture and helps tenderize the chicken. You can use Greek yogurt or a dairy-free alternative if needed.
Garlic Sauce (Toum): Traditional and key to this dish. Use neutral oil like vegetable or canola for a smooth emulsion. Olive oil can overpower the sauce and cause it to separate.
Lemon Juice: Adds brightness and balances spice. Fresh lemon juice is best but bottled works in a pinch.
How Do You Make the Creamy Garlic Sauce Without It Breaking?
The garlic sauce is an emulsion made by slowly blending oil into garlic puree. Going slow and steady is the secret:
- Start by finely chopping the garlic and salt until almost paste-like.
- With your blender running, drizzle in oil very slowly in a thin, steady stream.
- After half the oil, add lemon juice and water bit by bit to keep the mixture smooth.
- If the sauce breaks or looks curdled, add a teaspoon of cold water and keep blending gently.
- Patience here rewards you with a thick, fluffy, creamy sauce perfect for shawarma.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly.
- Food processor or blender – essential for making smooth, creamy garlic sauce.
- Grill pan or heavy skillet – helps get those nice charred edges on the chicken.
- Tongs – make flipping the chicken easy and safe.
- Sharp knife – for slicing the cooked chicken thinly and neatly.
- Measuring spoons and cups – to get your spice and ingredient amounts just right.
Flavor Variations & Add-Ins
- Use beef or lamb instead of chicken for a richer, more traditional shawarma taste.
- Add pickled turnips or cucumbers for an extra tangy crunch that cuts through the richness.
- Stir fresh chopped mint or dill into the garlic sauce to add herbal brightness.
- Mix in a pinch of smoked paprika or chili flakes to the marinade for a smoky or spicy kick.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 lbs (700g) boneless, skinless chicken thighs
- 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 allspice
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
For the Garlic Sauce (Toum):
- 4 cloves garlic, peeled and roughly chopped
- 1/4 tsp salt
- 1/2 cup (120 ml) neutral oil (e.g. vegetable or canola oil)
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp cold water
To Serve:
- Pita bread or flatbreads
- Sliced red onions
- Chopped fresh parsley or cilantro
- Optional: pickles, tomatoes, cucumber slices, or fries on the side
How Much Time Will You Need?
This recipe needs about 15 minutes of prep, plus at least 2 hours for marinating the chicken (overnight is best for flavor). Cooking takes around 10 minutes. Preparing the garlic sauce takes about 10 minutes, too. In total, allow around 2.5 to 3 hours including marination time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix minced garlic, yogurt, olive oil, cumin, paprika, turmeric, coriander, allspice, cayenne pepper (if using), salt, black pepper, and lemon juice. Add the chicken thighs and toss well to coat. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Prepare the Garlic Sauce (Toum):
Put the peeled garlic cloves and salt into a food processor or blender. Pulse until finely chopped. With the machine running, add the oil slowly in a thin stream to emulsify and create a fluffy, creamy sauce. After half the oil is added, pour in lemon juice and cold water gradually while continuing to blend. Keep adding oil slowly until it’s fully mixed. If sauce separates, add a teaspoon of cold water and blend again. Set sauce aside.
3. Cook the Chicken:
Preheat a grill pan or skillet over medium-high heat. Lightly oil the pan. Remove chicken from marinade and cook 4-5 minutes per side until nicely charred and cooked through. Rest chicken for a few minutes, then slice thinly.
4. Assemble the Shawarma:
Warm pita or flatbreads. Pile sliced chicken on top, drizzle generously with garlic sauce, add sliced onions and sprinkle with chopped parsley or cilantro.
5. Serve and Enjoy:
Offer extra garlic sauce on the side. Add pickles, fresh veggies, or fries if you like. Enjoy your delicious homemade chicken shawarma wrapped or plated!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating to ensure even seasoning and proper cooking.
Can I Make the Garlic Sauce Ahead of Time?
Definitely! Prepare the garlic sauce up to 2 days in advance and keep it refrigerated in an airtight container. Give it a quick stir before serving.
What Can I Substitute for Neutral Oil in the Garlic Sauce?
Use light olive oil if neutral oil isn’t available, but avoid stronger flavored oils as they can overpower the sauce. Just be aware the texture may be slightly different.
How Should 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 extra garlic sauce to keep it moist and flavorful.
