Chicken Shawarma with Garlic Sauce Recipe tastes smoky, tangy, and ultra garlicky with juicy chicken and creamy sauce that soaks into every bite. It works perfectly for busy weeknights or casual weekend hangs, and you can finish everything in about 1 hour including marinating and cooking. I first tested this version on a Tuesday night with a sink full of dishes and still felt excited to pack leftovers for lunch the next day.
Why Chicken Shawarma with Garlic Sauce Recipe Is Worth It
This Chicken Shawarma with Garlic Sauce Recipe gives you street food flavor at home with simple ingredients and basic equipment. You get charred edges, tender chicken, and a punchy garlic sauce that tastes like your favorite takeout spot.
You control the oil, salt, and spice level, so it fits picky kids and heat lovers at the same table. The recipe also scales easily, so you can cook once and eat shawarma bowls, wraps, and salads for days.
Tastes like your favorite shawarma stand parked in your kitchen, with extra garlic and zero soggy takeout bags ★★★★★
Ingredients You Need
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- Thighs stay juicy and handle high heat better than breasts.
- Use chicken breasts if you prefer, but reduce cooking time and watch closely.
- 3 tablespoons plain Greek yogurt
- Yogurt tenderizes the meat and adds tang.
- Use regular plain yogurt if Greek is not available; just use 4 tablespoons.
- 3 tablespoons olive oil
- Any neutral oil works, but olive oil adds nice flavor.
- 3 tablespoons lemon juice, freshly squeezed
- Bottled lemon juice works in a pinch, but fresh tastes brighter.
- 4 garlic cloves, finely minced or grated
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Regular paprika works, but smoked gives that grilled vibe.
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- Just a touch adds warmth without making it taste like dessert.
- ¼ teaspoon ground cayenne pepper, optional
- Add more if you love heat.
Garlic Sauce (Touma-style)
This garlic sauce tastes thick, creamy, and strong. Adjust the garlic if you want a milder version.
- 1 whole head of garlic, cloves peeled
- Use 6 to 8 cloves for a gentler sauce.
- ½ teaspoon kosher salt
- 2 tablespoons lemon juice
- ½ cup neutral oil such as grapeseed, canola, or avocado oil
- Avoid extra virgin olive oil here since it can taste bitter in this sauce.
- 2 tablespoons ice water
- 2 tablespoons plain Greek yogurt or mayonnaise
- Yogurt keeps it lighter.
- Mayonnaise gives a richer, more restaurant-style texture.
Optional Toppings and Wrap Components
- Pita bread or flatbread
- Use store bought pita from a local bakery section for best texture.
- Warm it in a skillet or oven before serving.
- Shredded lettuce
- Sliced tomatoes
- Thinly sliced red onion
- Sliced cucumbers or pickles
- Fresh parsley or cilantro, chopped
Pantry Shortcuts
- Use pre-minced garlic from a jar if you feel tired, but increase the amount slightly since it tastes milder.
- Use pre-mixed shawarma spice blend and replace the cumin, coriander, paprika, turmeric, cinnamon, and cayenne with 2 to 3 tablespoons of the blend.
- Use store bought garlic sauce or garlic yogurt dip if you do not want to blend your own.
Equipment List
- Large mixing bowl or zip top bag for marinating
- Cutting board and sharp knife
- Measuring spoons and cups
- Large cast iron skillet, heavy stainless skillet, grill pan, or outdoor grill
- Tongs or spatula
- Blender or food processor for garlic sauce
- Small bowl and whisk if you tweak the sauce thickness
Quick Tips & substitutions
- Pat the chicken dry before marinating so the spices stick better.
- Marinate at least 30 minutes, but aim for 2 to 12 hours for deeper flavor.
- Slice the chicken into strips after cooking, not before, to keep it juicy.
- Use chicken breasts instead of thighs and cook them slightly less to avoid dryness.
- Swap Greek yogurt in the marinade with dairy free yogurt for a dairy free version.
- Use store bought shawarma spice blend to save time on measuring individual spices.
- Thin the garlic sauce with a little water or lemon juice if it feels too thick.
- Cut the garlic in the sauce by half if you plan to serve it to kids or garlic sensitive guests.
- Bake the chicken on a sheet pan at high heat if you do not want to stand at the stove.
- Double the garlic sauce and keep it in the fridge for sandwiches and roasted veggies.
How to Make Chicken Shawarma with Garlic Sauce Recipe
Step 1: Prep and Marinate the Chicken
Add yogurt, olive oil, lemon juice, minced garlic, salt, cumin, coriander, smoked paprika, turmeric, black pepper, cinnamon, and cayenne to a large bowl. Whisk until the marinade looks smooth and evenly mixed.
Trim extra fat from the chicken thighs and pat them dry with paper towels. Add the chicken to the bowl and coat each piece thoroughly with the marinade. Cover and chill in the fridge for at least 30 minutes and up to 12 hours.
Step 2: Make the Garlic Sauce
Add peeled garlic cloves and salt to a food processor or blender. Pulse until the garlic looks finely minced and sticks to the sides.
Scrape down the sides, then add lemon juice and blend again. With the machine running on low, slowly drizzle in the neutral oil in a thin stream so the mixture thickens and turns creamy. Add ice water and yogurt or mayonnaise, then blend until the sauce looks smooth and fluffy.
Taste the garlic sauce and adjust. Add more salt for punch, more lemon for brightness, or a spoon of yogurt to mellow the garlic. Transfer to a jar or bowl and chill while the chicken cooks so the flavors settle.
Step 3: Cook the Chicken on the Stove
Heat a large cast iron or heavy skillet over medium high heat. Add a light drizzle of oil if your pan needs it.
When the pan feels hot, lay the marinated chicken thighs in a single layer without crowding. Cook 5 to 7 minutes on the first side until the underside browns and develops charred spots. Flip and cook another 5 to 7 minutes until the thickest part of the chicken reaches 165°F and the juices run clear.
Move cooked pieces to a cutting board and let them rest for 5 minutes. Resting keeps the juices inside so the shawarma tastes tender, not dry. Repeat with any remaining chicken.
Step 4: Grill Option
Heat an outdoor grill to medium high heat and oil the grates lightly. Place the marinated chicken thighs on the grill.
Grill 5 to 7 minutes per side until you see nice grill marks and the internal temperature reaches 165°F. Move the chicken to a plate, tent loosely with foil, and rest for 5 minutes before slicing.
Step 5: Oven Sheet Pan Option
Heat your oven to 425°F. Line a sheet pan with parchment paper or lightly oil it.
Arrange the marinated chicken thighs in a single layer on the pan. Bake 20 to 25 minutes, flipping once halfway through, until the edges brown and the chicken reaches 165°F. For extra char, switch the oven to broil for the last 2 to 3 minutes and watch closely.
Step 6: Slice the Chicken
Place the rested chicken on a cutting board. Use a sharp knife to slice it into thin strips, about shawarma stand thickness.
Toss the slices in any juices that collected on the cutting board or pan. This step adds flavor and keeps everything moist.
Step 7: Warm the Bread and Prep Toppings
Heat a dry skillet over medium heat and warm each pita or flatbread for 30 to 60 seconds per side until soft and pliable. You can also wrap the bread in foil and warm it in a 300°F oven for 5 to 10 minutes.
Set out shredded lettuce, sliced tomatoes, red onion, cucumbers or pickles, and chopped herbs. Stir the garlic sauce and adjust thickness with a splash of water if needed.
Step 8: Assemble and Serve
Lay a warm pita on a plate. Add a line of sliced chicken down the center.
Top with lettuce, tomatoes, onion, cucumbers or pickles, and herbs. Spoon a generous amount of garlic sauce over the top. Fold or roll the pita around the filling and serve right away while everything stays warm and soft.
Recipe Variations
- Gluten free: Use gluten free flatbread or serve the chicken over rice, quinoa, or salad greens.
- Dairy free: Use dairy free yogurt in the marinade and skip yogurt in the garlic sauce or use a vegan mayo.
- Low carb: Serve the chicken over cauliflower rice or a big salad instead of pita.
- Extra spicy: Add more cayenne or a spoon of harissa or chili paste to the marinade.
- Veggie loaded: Add roasted peppers, grilled zucchini, or shredded cabbage to the wraps.
- Kid friendly: Reduce the garlic in the sauce and skip the cayenne in the marinade.
- Meal prep: Cook a double batch of chicken and portion it into containers with rice and veggies for easy lunches.
Ways to Serve Chicken Shawarma with Garlic Sauce Recipe
- Stuff warm pita with chicken, lettuce, tomato, onion, and a big drizzle of garlic sauce.
- Serve shawarma bowls with rice, chopped veggies, herbs, and extra sauce on top.
- Build a big salad with romaine, cucumbers, tomatoes, olives, and sliced chicken shawarma.
- Roll the chicken and garlic sauce into tortillas or flatbread for quick wraps.
- Serve the chicken over roasted potatoes or fries with garlic sauce as a dip.
- Use leftovers in quesadillas with a little cheese and a side of garlic sauce.
Storage Success
Store leftover chicken shawarma in an airtight container in the fridge for up to 4 days. Keep the garlic sauce in a separate jar in the fridge and use it within 1 week for best flavor. Reheat the chicken gently in a skillet over medium heat or in the oven at 325°F so it stays tender. Warm pita fresh each time you serve, then build new wraps so nothing turns soggy.
Chicken Shawarma with Garlic Sauce Recipe
Ingredients
Instructions
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, kosher salt, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, ground cinnamon, and cayenne pepper if using until smooth and well combined.
- Trim excess fat from the chicken thighs and pat them dry with paper towels. Add the chicken to the bowl and turn to coat each piece thoroughly in the marinade. Cover and refrigerate for at least 30 minutes and up to 12 hours.
- Add the peeled garlic cloves and kosher salt to a food processor or blender. Pulse until the garlic is finely minced and clings to the sides of the bowl.
- Scrape down the sides, add the lemon juice, and blend again until combined.
- With the machine running on low, slowly drizzle in the neutral oil in a thin, steady stream until the mixture thickens and becomes creamy.
- Add the ice water and Greek yogurt or mayonnaise, then blend until the sauce looks smooth, thick, and fluffy. Taste and adjust with more salt or lemon juice as desired. Chill until ready to serve.
- For stovetop cooking, heat a large cast iron or heavy skillet over medium-high heat. Add a light drizzle of oil if needed. Place the marinated chicken thighs in a single layer without crowding and cook for 5 to 7 minutes on the first side until browned with some charred spots. Flip and cook another 5 to 7 minutes, until the thickest part reaches 165°F and juices run clear.
- For grilling, preheat an outdoor grill to medium-high heat and oil the grates lightly. Grill the marinated chicken thighs for 5 to 7 minutes per side, until nicely marked and cooked through to 165°F.
- For oven baking, preheat the oven to 425°F. Line a sheet pan with parchment paper or lightly oil it. Arrange the marinated chicken thighs in a single layer and bake for 20 to 25 minutes, flipping once halfway through, until browned and cooked to 165°F. For extra char, broil for the last 2 to 3 minutes, watching closely.
- Transfer cooked chicken to a cutting board, tent loosely with foil if desired, and let rest for about 5 minutes so the juices redistribute.
- Slice the rested chicken thighs into thin strips, then toss the slices in any juices that collected on the cutting board or pan.
- Warm pita or flatbread in a dry skillet over medium heat for 30 to 60 seconds per side, or wrap in foil and warm in a 300°F oven for 5 to 10 minutes until soft and pliable.
- Lay a warm pita on a plate and add a line of sliced chicken down the center. Top with shredded lettuce, sliced tomatoes, red onion, cucumbers or pickles, and chopped herbs as desired.
- Spoon a generous amount of garlic sauce over the filling, then fold or roll the pita around the shawarma and serve immediately while warm.
Notes
Approximate per serving (1/6 of recipe, chicken and garlic sauce only, without pita or toppings): 470 calories; fat 37 g; saturated fat 7 g; carbohydrates 5 g; fiber 1 g; sugars 2 g; protein 30 g; sodium 750 mg. Values are estimates and will vary based on brands, exact ingredient amounts, added toppings, and portion size.