Irresistible Chicken Shawarma with Garlic Sauce: A Flavorful Homemade Delight

If you’ve ever walked past a shawarma stand and been captivated by that smoky, spiced aroma, you know exactly why this dish has captured hearts worldwide. Our Chicken Shawarma with Garlic Sauce brings that street-food magic right into your kitchen, without needing a rotisserie or hours of prep. Tender, juicy chicken infused with warm Middle Eastern spices pairs perfectly with a creamy, garlicky sauce that’s rich but not overpowering.

This recipe is not only bursting with flavor but also surprisingly easy to make at home. With simple ingredients like garlic, lemon, and spices, you can create an authentic taste in under an hour. Perfect for weeknight dinners, family gatherings, or meal prep, this shawarma is versatile, satisfying, and customizable to your taste. Whether served in pita bread, over a salad, or with roasted vegetables, it’s a crowd-pleaser that’s sure to become a go-to recipe.

With clear step-by-step instructions, tips for perfect marination, and even variations for dietary preferences, this recipe ensures your homemade chicken shawarma is juicy, flavorful, and irresistibly creamy with garlic sauce every time.

---

What Makes This Chicken Shawarma with Garlic Sauce Special?

• Authentic Flavor: Uses traditional Middle Eastern spices like cumin, paprika, turmeric, and cinnamon for a rich, smoky taste.

• Juicy Chicken Every Time: Marinating for even 30 minutes ensures tender, flavorful meat.

• Creamy Garlic Sauce: Homemade toum (garlic sauce) adds a bold, silky finish that elevates the dish.

• Quick & Easy: Ready in under 45 minutes, perfect for weeknight dinners.

• Versatile Serving Options: Great in wraps, over rice, or alongside roasted veggies, making it suitable for any meal.

Try this recipe and experience why homemade shawarma can be just as satisfying (or even better) than your favorite takeout. Pro tip: mix the garlic sauce into the wrap rather than serving on the side for a full flavor punch in every bite.

---

Ingredient Notes

• Chicken Thighs or Breasts: Thighs stay juicier, but breasts work if you prefer lean meat.

• Yogurt: Helps tenderize the chicken and makes the marinade creamy. Greek yogurt is best.

• Garlic: Fresh garlic is essential for the signature toum sauce. Avoid pre-minced jars if possible.

• Lemon Juice: Adds brightness and balances the richness of the sauce.

• Olive Oil: Helps marinate the chicken and prevents sticking when cooking.

• Spices: Cumin, paprika, turmeric, cinnamon, coriander. Adjust to taste; smoked paprika gives a subtle smokiness.

• Tahini (optional): Adds depth if making a garlic-tahini variation.

• Pita or Flatbread: Use fresh or lightly toasted for best texture.

---

How To Make Chicken Shawarma with Garlic Sauce

Instructions:

1. Prepare the Marinade:

   • In a bowl, combine 1 cup Greek yogurt, 3 tablespoons olive oil, 4 minced garlic cloves, juice of 1 lemon, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon cinnamon, and salt and pepper to taste.

   • Mix well to form a smooth paste.

2. Marinate the Chicken:

   • Cut 2 pounds of chicken thighs into thin strips.

   • Add chicken to the marinade, ensuring every piece is coated.

   • Cover and refrigerate for at least 30 minutes (or up to 2 hours for extra flavor).

3. Cook the Chicken:

   • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

   • Add marinated chicken in batches to avoid overcrowding.

   • Cook for 6-8 minutes per batch, stirring occasionally, until chicken is golden brown and cooked through (internal temperature 165°F / 74°C).

4. Make the Garlic Sauce:

   • Blend 6 garlic cloves with ½ teaspoon salt, ½ cup neutral oil, 1 tablespoon lemon juice, and 2 tablespoons cold water in a food processor.

   • Process until creamy and fluffy. (Tip: Add oil slowly for a smooth emulsion.)

5. Assemble the Shawarma:

   • Serve chicken in warm pita bread or over rice.

   • Drizzle with garlic sauce and add toppings like chopped tomatoes, cucumber, pickles, and parsley.

---

Storage Options

• Room Temperature: Best served fresh. Can keep cooked chicken for up to 2 hours.

• Refrigeration: Store chicken in an airtight container for 3-4 days. Keep garlic sauce separate in a small jar.

• Freezing: Cooked chicken freezes well for up to 2 months. Thaw overnight in the fridge.

• Reheating: Warm chicken in a skillet over medium heat or in the oven at 350°F for 10-12 minutes. Garlic sauce should be added fresh or at the last minute.

---

Variations and Substitutions

• Chicken Breast: Use for a leaner option, but avoid overcooking.

• Beef or Lamb Shawarma: Swap protein and adjust cooking time.

• Spicy Version: Add cayenne pepper or hot paprika to the marinade.

• Vegetarian Shawarma: Use roasted cauliflower or mushrooms instead of chicken.

• Garlic-Tahini Sauce: Mix tahini with garlic sauce for a nutty, creamy twist.

---

Frequently Asked Questions

1. Can I make this ahead of time?
   Yes, marinate chicken up to 24 hours ahead. Cook fresh before serving.

2. What if I don’t have Greek yogurt?
   Regular plain yogurt works; strained is better for thicker consistency.

3. How do I get the garlic sauce fluffy?
   Slowly add oil while blending; cold water helps maintain emulsion.

4. Can I bake instead of skillet-cooking?
   Yes, bake at 400°F for 20-25 minutes, flipping halfway.

5. What can I use instead of pita bread?
   Lettuce wraps, flatbreads, or rice bowls all work perfectly.

6. Can I freeze the garlic sauce?
   Not recommended; it may separate. Best made fresh.

---

Conclusion

Homemade Chicken Shawarma with Garlic Sauce is a delicious, quick way to enjoy Middle Eastern flavors without takeout. With juicy marinated chicken, bold spices, and creamy garlic sauce, this recipe is a crowd-pleaser for any occasion. Try it tonight and savor the magic of fresh, flavorful shawarma at home—your family and friends will thank you!

Print