Chicken Shawarma with Garlic Sauce

Chicken Shawarma with Garlic Sauce is a beloved Middle Eastern classic known for its bold spices, juicy marinated chicken, and irresistible garlic sauce (Touma or Toum). Traditionally cooked on a vertical rotating spit, shawarma is famous for its incredible aroma and rich, savory flavor—but the good news is you can recreate this authentic experience at home with simple ingredients and stovetop or oven cooking.

This dish combines warm, spiced chicken wrapped in soft pita bread and paired with fresh toppings like tomatoes, onions, pickles, lettuce, and an ultra-creamy garlic sauce that brings everything together. Every bite is comforting yet exciting, making it perfect for family dinners, gatherings, or meal prep.

Why I Love This Recipe

I love this recipe because it’s incredibly flavorful and satisfying while still being fairly simple to make. The marinade does all the flavor work, and once cooked, the chicken stays tender, juicy, and perfectly seasoned. The garlic sauce adds richness and tang, while the toppings add crunch and freshness.

It’s customizable, easy to scale, and always a crowd-pleaser—whether served in wraps, bowls, or even over salad.

Why It’s a Must-Try

This shawarma is a must-try because:

• It’s restaurant-level good, but homemade.
• The marinade transforms plain chicken into something unforgettable.
• It freezes well and makes excellent leftovers.
• The garlic sauce alone will become a household favorite—creamy, bold, addictive.

Once you make this, you may never want takeout shawarma again!

Recipe Details

Category	Information
Prep Time	20 minutes (plus optional marinating overnight)
Cooking Time	20–25 minutes
Total Time	40–45 minutes
Servings	4–6
Calories	~520–650 per serving (depending on sauces & wrap size)
Cuisine	Middle Eastern
Course	Main Dish / Wrap

Ingredients

For the Shawarma Chicken

• 900g (2 lbs) boneless chicken thighs (preferred) or chicken breasts
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon plain yogurt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon coriander
• ½ teaspoon cinnamon
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (add more to taste)
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional for heat)

Garlic Sauce (Toum-Style Shortcut Version)

• ½ cup mayonnaise
• ¼ cup Greek yogurt
• 2–3 garlic cloves, minced or grated
• 1 tablespoon lemon juice
• Salt to taste
• Optional: 1 tablespoon olive oil

Serving Toppings

• Pita bread or flatbread
• Sliced tomatoes
• Shredded lettuce
• Pickled turnips or dill pickles
• Thin sliced onions (optional)
• Fresh parsley

Step-by-Step Preparation Method

Step 1: Marinating the Chicken

1. In a bowl, whisk together yogurt, olive oil, lemon juice, and all spices.
2. Add chicken and coat evenly.
3. Cover and refrigerate at least 1 hour (overnight is best).

Step 2: Cooking the Chicken

Choose one method:

• Pan-Fry: Cook in a skillet over medium-high heat 6–7 minutes per side.
• Oven: Bake at 220°C / 425°F for 18–22 minutes.
• Grill: Cook over medium-high heat 4–5 minutes per side for charred flavor.

Once cooked, rest for 5 minutes, then slice thinly.

Step 3: Make the Garlic Sauce

1. Mix mayonnaise, yogurt, garlic, lemon juice, and salt.
2. Add olive oil if desired for silkier texture.
3. Refrigerate for 20 minutes before serving.

Step 4: Assemble Shawarma

1. Spread garlic sauce onto warm pita.
2. Add sliced chicken, lettuce, tomatoes, onions, pickles, and parsley.
3. Drizzle extra garlic sauce and wrap tightly.

How to Serve

Serve warm with:

• Extra garlic sauce
• Spiced fries or rice pilaf
• Hummus or tabbouleh
• Lemon wedges

You can also serve it in a shawarma bowl instead of a wrap.

Recipe Tips

• Use chicken thighs for the juiciest texture.
• Marinating longer = more authentic flavor.
• Warm your pita before filling—it prevents tearing.
• Slice chicken thinly after cooking to mimic real shawarma texture.

Recipe Variations

Type	Variation
Spicy Version	Add extra cayenne + a drizzle of spicy chili oil.
Healthy/Low Carb	Serve in a salad bowl or lettuce wraps.
With Rice	Serve over turmeric or saffron rice.
Extra Creamy Toum	Replace mayo with traditional emulsified garlic paste.

Storage & Freezing

• Cooked Chicken: Refrigerate up to 4 days. Freeze up to 3 months.
• Marinated Uncooked Chicken: Freeze up to 2 months.
• Garlic Sauce: Refrigerate up to 7–10 days (do not freeze).
• Fully Assembled Wraps: Best eaten fresh.

Special Equipment Needed

• Grill or skillet
• Sharp knife
• Mixing bowls
• Cutting board

(Optional: air fryer or oven sheet pan)

FAQ

Q: Can I use breast meat instead of thighs?
Yes, but thighs stay juicier and more authentic.

Q: Can I meal prep this dish?
Absolutely—store components separately for best texture.

Q: Can I make the garlic sauce stronger?
Yes—add more garlic or less yogurt for a punchier flavor.

Conclusion

Chicken Shawarma with Garlic Sauce is more than just a meal—it’s an aromatic, comforting, restaurant-quality experience you can create at home. From the spiced chicken to the creamy garlic sauce and fresh toppings, every bite is layered with flavor, texture, and warmth. Whether you’re cooking for friends, family, or a cozy night in, this recipe is guaranteed to impress and become a repeat favorite.