Chicken Shawarma with Garlic Sauce
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Chicken Shawarma with Garlic Sauce
This Chicken Shawarma with Garlic Sauce Recipe delivers the authentic taste of Middle Eastern street food right in your own kitchen. Featuring tender, spice-rubbed chicken and a creamy garlic yogurt sauce, it’s a healthy shawarma recipe that comes together in about an hour. Perfect for a quick weeknight dinner or a festive gathering, this homemade chicken shawarma will quickly become a family favorite.
I discovered my love for shawarma while wandering through the bustling markets of Jerusalem, where the scent of grilled meat and spices is simply intoxicating. This chicken shawarma recipe is my homage to those travels, a dish I love to serve for casual dinners with friends. I often pair it with a refreshing authentic Greek salad or some garlic mashed potatoes for a more substantial meal. The ritual of assembling the wraps together at the table always makes for a memorable and interactive dining experience.
There’s something truly special about the way the warm, spiced chicken contrasts with the cool, tangy garlic sauce. It’s a flavor combination I crave, and this grilled chicken shawarma never fails to satisfy. Whether I’m meal prepping for the week or hosting a small gathering, this recipe is my go-to for its reliability and incredible taste.
Why This Chicken Shawarma with Garlic Sauce Recipe Will Become a Staple
- Authentic Flavor: The blend of warm spices like cumin and cinnamon creates a truly genuine Middle Eastern chicken recipe experience.
- Quick and Easy: With minimal hands-on time, this homemade chicken shawarma is surprisingly simple to prepare.
- Family Favorite: The customizable nature of these garlic chicken wraps makes them a hit with both kids and adults.
- Meal Prep Ready: You can marinate the chicken ahead of time, making weeknight dinners a breeze.
What You’ll Need for the Perfect Chicken Shawarma with Garlic Sauce Recipe
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Chicken
- Boneless chicken pieces: I prefer thighs for their juiciness, but breast works well for a leaner option.
- Olive oil: Use a good quality pure olive oil to help the marinade cling to the chicken.
- Lemon juice: Freshly squeezed juice adds essential brightness and helps tenderize the meat.
- Garlic cloves: Minced fresh garlic is key for that deep, aromatic flavor in this shawarma with garlic sauce.
- Spices (cumin, paprika, coriander, turmeric, cinnamon, cayenne): This spice blend is the soul of the dish, offering warmth and complexity.
- Salt and pepper: Kosher salt and freshly ground black pepper perfectly season the chicken.
For the Garlic Sauce
- Greek yogurt: Full-fat yogurt provides a creamy, tangy base for the garlic yogurt sauce.
- Mayonnaise: A touch of mayo adds richness and helps create a smooth consistency.
- Garlic cloves: Finely minced garlic ensures the sauce is packed with flavor.
- Lemon juice: Fresh lemon juice balances the richness with a bit of acidity.
- Olive oil: Extra-light olive oil keeps the sauce light and emulsified.
- Parsley: Fresh chopped parsley adds a pop of color and freshness as a garnish.
For Serving
- Pita bread: Warm pita bread is essential for wrapping the shaved chicken recipe fillings.
- Lettuce, tomato, red onion: These fresh veggies add crunch and brightness to each bite.
Chicken Shawarma with Garlic Sauce
450kcal
Ingredients
For the Chicken
- 2 pounds boneless chicken pieces, cut into 1-inch strips
- 1/4 cup pure olive oil
- 1/4 cup freshly squeezed lemon juice
- 4 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Garlic Sauce
- 1 cup full-fat plain Greek yogurt
- 1/4 cup mayonnaise
- 3 cloves garlic, finely minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-light olive oil
- 1/4 teaspoon kosher salt
- 2 tablespoons finely chopped fresh parsley, for garnish
For Serving
- 4 large pita bread rounds, warmed
- 1 cup thinly sliced romaine lettuce
- 1 large tomato, thinly sliced
- 1/2 red onion, thinly sliced
Equipment
- large mixing bowl
- whisk
- medium bowl
- large skillet, grill pan, or heavy-bottomed pan
- tongs
- knife
- cutting board
- measuring cups
- measuring spoons
Method
- In a large mixing bowl, combine the pure olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and black pepper. Whisk until the marinade is completely smooth and emulsified. Add the boneless chicken pieces to the bowl and toss thoroughly until every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally up to 4 hours.
- While the chicken marinates, make the garlic sauce. In a medium bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, extra-light olive oil, and salt. Whisk until the sauce is completely smooth and creamy. Cover and refrigerate until ready to serve.
- Heat a large skillet, grill pan, or heavy-bottomed pan over medium-high heat. Once the pan is hot, use tongs to add the marinated chicken pieces in a single layer, working in batches if necessary to avoid crowding. Cook for 5 to 7 minutes, turning occasionally, until the chicken is cooked through and has developed deep, golden-brown char marks on all sides.
- Transfer the cooked chicken to a clean plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and tender.
- To serve, warm the pita bread in a dry skillet or wrapped in a damp paper towel in the microwave. Spread a generous spoonful of garlic sauce on each pita. Top with a portion of the rested chicken, followed by sliced lettuce, tomato, and red onion. Garnish the sauce with chopped parsley. Roll or fold the pita to enclose the filling and serve immediately.
Easy Ways to Customize Your Shawarma
- Spicy Version: Add extra cayenne pepper or a dash of hot sauce to the marinade for more heat.
- Vegetarian Option: Substitute the chicken with chickpeas or cauliflower for a plant-based twist.
- Different Wrap: Use lettuce leaves or tortillas instead of pita for a low-carb alternative.
My Pro Tips for Flawless Chicken Shawarma Every Time
- Marinate Adequately: Let the chicken marinate for at least 30 minutes, but up to 4 hours for deeper flavor penetration.
- Don’t Crowd the Pan: Cook the chicken in batches if needed to ensure it gets those perfect char marks instead of steaming.
- Rest the Chicken: Allowing the cooked chicken to rest for 5 minutes keeps it juicy and tender.
- Warm the Pita: Briefly warming the pita bread makes it pliable and more enjoyable to eat, just like my easy chicken tacos recipe suggests for tortillas.
How to Store Your Chicken Shawarma with Garlic Sauce for Later
- Store: Keep leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Freeze: Freeze the cooked chicken in a freezer-safe bag for up to 3 months, but the sauce is best fresh.
- Reheat: Reheat chicken gently in a skillet over medium heat or in the microwave until warmed through.
- Make-Ahead Tip: The chicken marinade can be prepared a day ahead, making dinner preparation quick and easy.
Frequently Asked Questions
How long should I marinate the chicken for shawarma?
I recommend marinating the chicken for at least 30 minutes to allow the flavors to penetrate. For the best results, marinate it for up to 4 hours in the refrigerator. This ensures the spices fully infuse the meat, making your homemade chicken shawarma incredibly flavorful.
Can I make the garlic sauce without yogurt?
Yes, you can substitute the yogurt with a dairy-free alternative like coconut yogurt or even additional mayonnaise for a tangy garlic sauce. However, traditional garlic yogurt sauce offers a creaminess that is hard to beat, so I suggest trying the original first.
What is the best cut of chicken for shawarma?
Boneless, skinless chicken thighs are ideal because they remain juicy during cooking. Chicken breast can be used for a leaner option, but be careful not to overcook it to keep it tender in your chicken shawarma with pita.
Can I cook chicken shawarma on the grill?
Absolutely, grilling the chicken adds a wonderful smoky flavor. Cook it over medium-high heat for 5-7 minutes, turning occasionally, until cooked through. This method works beautifully for grilled chicken shawarma, similar to techniques in my best kabob steak marinade recipe.
More Middle Eastern Inspired Recipes to Try
- Moroccan Chicken
- Greek Feta Salad
- Honey Garlic Chicken Thighs
- Black Pepper Chicken
- Chicken Enchiladas
- Grilled Chicken with Roasted Sweet Potatoes
Why This Chicken Shawarma with Garlic Sauce Recipe Deserves a Spot in Your Rotation
With its tender, spiced chicken and creamy garlic sauce, this dish is a true crowd-pleaser that brings restaurant quality to your home kitchen. It’s perfect for busy weeknights or when you want to impress guests with minimal effort. I hope you love making and sharing this recipe as much as I do.
