Few dishes capture the irresistible aroma and warmth of Middle Eastern cuisine like Chicken Shawarma. Traditionally cooked on a vertical spit and shaved into tender ribbons, shawarma has long been a street-food favorite known for its bold spices, juicy texture, and intoxicating scent. While the authentic method requires special equipment, this homemade version delivers all the iconic flavor using simple cooking tools you already have.
What makes this recipe stand out is its balance: deeply spiced chicken paired with a cool, creamy garlic sauce that cuts through the richness perfectly. Whether you’re preparing a family dinner, meal-prepping for the week, or hosting friends, this dish brings vibrant, satisfying flavors with minimal effort. With just a few pantry spices, fresh garlic, and a good marinade, your kitchen transforms into a shawarma stall—no rotating spit required. Let’s explore how to create this restaurant-quality meal at home.
Recipe Overview
This Chicken Shawarma with Garlic Sauce recipe combines marinated chicken thighs infused with spices and lemon, cooked until golden and tender, then served with a cool garlic yogurt sauce. Perfect for pita wraps, bowls, salads, or rice plates, it’s a versatile dish that delivers rich flavor and satisfying texture in every bite.
Ingredients & Instructions
Ingredients
For the Chicken Marinade
- 2 lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp ground coriander
- 4 garlic cloves, minced
- Juice of 1 lemon
For the Garlic Sauce
- 1 cup plain Greek yogurt
- 3 tbsp mayonnaise
- 4 garlic cloves, finely grated or minced
- 1 tbsp lemon juice
- ½ tsp salt
Step-by-Step Instructions
1. Prepare the Marinade
In a large bowl, whisk together the olive oil, spices, garlic, and lemon juice. The mixture should form a thick, aromatic marinade with a vibrant color.
Tip: If you prefer a deeper flavor, add a tablespoon of vinegar or a bit more lemon—it helps tenderize the chicken and intensifies the tanginess.
2. Marinate the Chicken
Add the chicken thighs directly into the bowl and turn them until fully coated. Cover and refrigerate.
Optimal marinating time:
- Minimum: 1 hour
- Best: 6–12 hours
Longer marinating allows the spices to penetrate deeply, ensuring a juicy, flavorful result.
3. Cook the Chicken
Heat a grill pan, cast-iron skillet, or oven to medium-high heat. Cook the marinated chicken for several minutes per side until golden and caramelized, flipping once.
Alternative cooking methods:
- Oven: Bake at 425°F (220°C) for 25–30 minutes.
- Air Fryer: 400°F (200°C) for 12–15 minutes.
The chicken should be cooked through but still tender.
4. Rest and Slice
Let the chicken rest 5 minutes before cutting. This keeps juices inside and prevents dryness. Slice into thin strips—the signature shawarma style.
5. Make the Garlic Sauce
Combine Greek yogurt, mayonnaise, garlic, lemon juice, and salt in a small bowl. Stir well and chill. The garlic flavor becomes more pronounced as it rests, so making it ahead enhances the taste.
6. Serve
Use the sliced chicken in:
- Pita wraps
- Flatbread rolls
- Rice bowls
- Salads
- Loaded fries
- Mezze platters
Finish with the garlic sauce and your choice of pickles, lettuce, onions, or tomatoes.
Cooking Tips & Variations
1. Choose the Right Cut
Chicken thighs stay juicier than breasts, especially with high-heat cooking. If using chicken breast, slice into thinner pieces and reduce cooking time to prevent dryness.
2. Customize the Spice Blend
For a smokier profile, add smoked paprika. For extra heat, include chili powder or cayenne.
3. Add Vegetables
Roasted onions and bell peppers make excellent shawarma companions and can be cooked alongside the chicken.
4. Make It Dairy-Free
Replace Greek yogurt with coconut yogurt and use vegan mayo—flavor stays sharp and creamy.
5. Turn It Into a Meal Prep Favorite
Cook a big batch, slice it, and store for quick wraps or bowls throughout the week. The flavor improves as it sits.
Storage & Serving Suggestions
Storage
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Freeze cooked and cooled chicken for up to 3 months. Thaw in the fridge and reheat in a skillet.
- Garlic sauce lasts 3–4 days refrigerated.
Serving Ideas
- Serve with warm pita or naan for a traditional wrap.
- Pair with rice pilaf or couscous.
- Add pickled turnips, tahini, or hummus for an upgraded platter.
- Make a shawarma salad with crisp greens and fresh veggies.
This Chicken Shawarma with Garlic Sauce brings authentic Middle Eastern flavors straight to your kitchen with easy, accessible steps. The tender, spice-infused chicken paired with cool garlic sauce creates a perfect balance of richness and freshness. It’s adaptable, satisfying, and ideal for both quick meals and gatherings. Whether served in a wrap, bowl, or salad, this dish offers endless possibilities and consistently delivers a delicious result.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, just avoid overcooking and slice thinner for quicker, even cooking.
2. How long should I marinate the chicken?
At least 1 hour, but 6–12 hours yields the best flavor.
3. Can I grill the chicken outdoors?
Absolutely—grilling enhances the smoky notes and caramelization.
4. Is the garlic sauce strong?
It has a pronounced garlic flavor. Adjust by reducing or increasing garlic.
5. Can I make the chicken spicy?
Add cayenne, chili flakes, or hot paprika to the marinade.
Homemade Chicken Shawarma with Garlic Sauce—juicy spiced chicken, creamy garlic yogurt sauce, and easy cooking methods. Perfect for wraps, bowls, and meal prep.
