Chicken Shawarma with Garlic Sauce Recipe

Juicy, boldly spiced, and wrapped in rich Mediterranean heritage,Chicken Shawarma is more than a dish; it’s an experience. When paired with velvety garlic sauce, this street-food classic becomes restaurant-quality right in your own kitchen. The magic lies in the marinade: deep, earthy spices, yogurt for tenderness, and a cooking method that creates charred, succulent perfection. Whether served in pita or over rice, this is shawarma done right.

Ingredients List

For the Chicken Marinade

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons plain Greek yogurt
• 3 tablespoons olive oil
• Juice of 1 lemon
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon cinnamon
• ½ teaspoon cayenne pepper (adjust to heat preference)
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

For the Garlic Sauce (Toum-style)

• 4–5 garlic cloves, peeled
• ½ teaspoon salt
• 1 egg white (room temp, optional for binding)
• ¾ cup neutral oil (like sunflower or grapeseed)
• 2 tablespoons lemon juice
• 1 tablespoon ice water (to stabilize emulsion)

Optional for Serving

• Warm pita bread or flatbreads
• Shredded lettuce, tomatoes, cucumbers, pickles, red onions
• Fresh parsley or mint leaves
• Cooked rice or couscous (for bowl-style serving)

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine yogurt, olive oil, lemon juice, garlic, and all spices. Whisk until smooth. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for full flavor development.

Step 2: Make the Garlic Sauce

In a food processor, pulse garlic and salt until finely minced. Add egg white if using. While the processor runs, very slowly drizzle in oil to emulsify, alternating with lemon juice and ice water. Blend until thick, smooth, and spreadable. Chill until ready to use.

Step 3: Cook the Chicken

Preheat a grill, cast iron pan, or oven broiler. Cook chicken thighs on high heat for 4–5 minutes per side until nicely charred and cooked through (internal temp 165°F / 74°C). Let rest for 5 minutes, then slice thinly against the grain.

Step 4: Assemble

Serve chicken over warm pita or in a bowl. Add your choice of vegetables and drizzle generously with garlic sauce. Optionally finish with herbs or chili flakes.

Cook Time

• Prep Time: 15 minutes
• Marinate Time: 2–12 hours
• Cook Time: 15–20 minutes
• Total Time: ~2.5 hours (includes minimum marination)

Servings

Serves 4–6

Nutritional Information (approx. per serving)

• Calories: 430
• Protein: 36g
• Fat: 26g
• Saturated Fat: 5g
• Carbohydrates: 9g
• Fiber: 1g
• Sugar: 2g
• Sodium: 680mg

Storage Instructions

Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. Garlic sauce keeps well refrigerated for 5–7 days. Reheat chicken gently on the stovetop or in a warm oven to preserve texture.

Suggestions

• Swap pita for lettuce wraps to make it low-carb.
• Add a dash of sumac or a spoon of tahini to enhance the Middle Eastern profile.
• Use the chicken in wraps, salads, rice bowls, or even tacos for a fusion twist.
• The garlic sauce also pairs beautifully with grilled vegetables or roasted potatoes.

Seasonal Relevance

Chicken Shawarma is wonderfully versatile year-round. In summer, grill it outdoors for smoky flavor; in cooler months, broil or pan-sear for hearty comfort food. Its fresh toppings and citrus notes make it equally suitable for warm or cold seasons.

Conclusion

This Chicken Shawarma with Garlic Sauce recipe captures the depth of Middle Eastern flavor with modern cooking ease. It’s the kind of dish that satisfies every time,rich in spice, tender in texture, and bursting with balance. Whether you’re building a quick weeknight wrap or hosting a feast, this recipe guarantees flavor-forward success.

FAQs

Q: Can I use chicken breast instead of thighs?
Yes, but thighs are preferred for their juiciness and better flavor absorption. If using breasts, avoid overcooking and consider pounding them for even thickness.

Q: Is the egg white in the garlic sauce necessary?
It’s optional and helps with emulsification, but traditional toum can be made egg-free by adding oil very slowly while blending.

Q: Can I freeze the marinated chicken?
Absolutely. Freeze the chicken in marinade in a zip-top bag for up to 2 months. Thaw in the refrigerator overnight before cooking.