Chicken Shawarma with Garlic Sauce is a delightful dish featuring tender, marinated chicken slices packed with spices like cumin, paprika, and garlic, all roasted to juicy perfection. The garlic sauce, creamy and rich, adds the perfect tangy kick that complements the spices beautifully. It’s a simple yet flavorful combination that makes every bite satisfyingly good.
I love making this dish at home because the aroma fills the kitchen with warmth, and the garlicky sauce gives it that extra punch I crave. A little tip from me: let the chicken marinate for a few hours or overnight if you can—it really makes a difference in the flavor. Plus, making the garlic sauce fresh is so easy and totally worth it!
My favorite way to enjoy this meal is wrapped up in warm pita bread, along with some fresh veggies like tomatoes, cucumbers, and lettuce. It’s the perfect balance of spicy, creamy, and fresh, and makes a great lunch or dinner that everyone always asks for seconds of. Chicken Shawarma with Garlic Sauce always brings a bit of joy to the table for me and my family.
Key Ingredients & Substitutions
Chicken: I like using thighs because they’re juicy and stay tender after marinating and cooking. For a leaner option, use chicken breasts, but watch cooking time to avoid drying them out.
Spices: Cumin, paprika, and turmeric shape the authentic shawarma flavor. If you don’t have all, ground cumin and paprika are the must-haves. You can skip allspice or cinnamon but they add warmth.
Yogurt: Helps tenderize and adds tang. Plain Greek yogurt or regular plain yogurt works well. Dairy-free yogurts can be used if needed, but consistency may vary.
Garlic Sauce (Toum): Fresh garlic is key for that punchy flavor. Use neutral oil like vegetable or canola for a mild taste; olive oil tends to overpower and may not emulsify as well.
Pita Bread: Soft pita is perfect for wrapping. You can substitute with flatbreads or naan if you don’t have pita on hand.
How Can I Make Creamy, Stable Garlic Sauce (Toum) at Home?
Making toum can feel tricky because it needs to emulsify properly. Here’s how I make it smooth and creamy every time:
- Start by crushing garlic with salt until smooth. This helps release the flavor and breaks down the garlic.
- Use a food processor and add oil very slowly in a thin, steady stream. Rushing this step can break the sauce.
- Alternate small amounts of lemon juice and ice water with the oil. This keeps the mixture stable and light.
- If the sauce looks like it’s separating, stop adding oil and give it a moment to blend fully before continuing.
- Don’t skip the ice water—it keeps the sauce cool and helps prevent bitterness.
Once done, refrigerate the sauce to thicken and mellow the garlic flavor. Fresh toum tastes best within a day or two.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly with all those spices.
- Food processor or blender – essential for making smooth, creamy garlic sauce (toum) quickly and easily.
- Grill pan or skillet – helps you get that nice char on the chicken if you don’t have a grill.
- Tongs – great for flipping chicken pieces safely and easily while cooking.
- Sharp knife and cutting board – to slice the chicken thinly and prep your veggies for serving.
Flavor Variations & Add-Ins
- Use lamb or beef strips instead of chicken for a richer, heartier shawarma experience.
- Add pickled turnips or cucumbers inside the wrap for a tangy crunch that cuts through the spices.
- Mix in some fresh mint or dill with the parsley for a brighter, fresher herbal note.
- Sprinkle feta or halloumi cheese inside the wrap to add a salty, creamy layer that complements the garlic sauce.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients You’ll Need:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs or breasts, sliced thinly
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp cayenne pepper (optional, for heat)
- 1 tbsp ground black pepper
- 2 tsp salt
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp white vinegar
For the Garlic Sauce (Toum):
- 4 cloves garlic, peeled and crushed
- ½ tsp salt
- 1 cup neutral oil (such as vegetable or canola oil)
- 2 tbsp fresh lemon juice
- 2 tbsp ice water
For Serving:
- Pita bread or flatbreads
- Sliced red onion
- Fresh parsley or cilantro
- Lemon wedges
- Optional: sliced tomatoes, cucumbers, and lettuce
How Much Time Will You Need?
You’ll spend about 15 minutes preparing ingredients and marinating the chicken, though it’s best to let the chicken marinate for at least 1 hour, or up to overnight for the best flavor. Cooking the chicken takes about 10 minutes, and making the garlic sauce roughly 10 minutes. Overall, plan for 1 hour and 30 minutes, including marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, allspice, cayenne pepper (if using), black pepper, salt, plain yogurt, olive oil, lemon juice, and white vinegar until well combined. Add the thinly sliced chicken and toss to coat every piece with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight to let the flavors really soak in.
2. Prepare the Garlic Sauce (Toum):
Using a food processor or mortar and pestle, crush the garlic cloves with salt until you get a smooth paste. With the food processor running, slowly drizzle in the neutral oil very gradually in a thin stream, alternating with small amounts of fresh lemon juice and ice water. This helps the sauce emulsify and become creamy. Continue this until all the oil is blended in and the sauce is thick and fluffy. Store in the fridge until ready to serve.
3. Cook the Chicken:
Heat a grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken slices in batches for about 4–5 minutes per side, until they develop a nice char and are cooked through. Remove the chicken and let it rest for a few minutes. Slice or pull apart into bite-size pieces if needed.
4. Assemble the Shawarma Wraps:
Warm the pita bread lightly so it’s soft and flexible. Spread a generous amount of garlic sauce over the pita, then add the cooked chicken, sliced red onions, and fresh parsley or cilantro. Add any other veggies you like, such as tomatoes or cucumbers. Squeeze fresh lemon juice over the filling for a nice zing. Roll or fold the pita around the filling tightly and serve immediately.
5. Serve:
Serve your Chicken Shawarma wraps with extra garlic sauce on the side and lemon wedges for squeezing. Enjoy your deliciously flavorful and creamy shawarma, just like the street food favorite!
Can I Use Chicken Breast Instead of Thighs?
Yes, chicken breasts work fine! Just be careful not to overcook them as they are leaner and can dry out more easily. Marinating longer helps keep them tender and flavorful.
How Can I Store Leftover Shawarma and Garlic Sauce?
Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Keep the garlic sauce separately in a sealed jar or container for up to 2 days. Reheat chicken gently, and serve with fresh garlic sauce for best flavor.
Can I Make the Garlic Sauce Without a Food Processor?
Yes! Use a mortar and pestle to crush the garlic with salt into a smooth paste, then slowly whisk in the oil and lemon juice by hand to emulsify. It might take more effort, but the sauce will still be delicious.
What Are Some Good Sides to Serve with Chicken Shawarma?
Shawarma wraps go great with a fresh salad, pickled vegetables, or rice pilaf. You can also serve hummus or baba ganoush on the side for a complete Middle Eastern meal.
