Chicken Shawarma with Garlic Sauce Recipe

Chicken Shawarma with Garlic Sauce is a flavorful, juicy meal made with warmly spiced chicken, creamy garlic sauce, and fresh toppings. Because the chicken marinates quickly and cooks in one pan, this recipe is an easy dinner for 4–6 people.

Why This Chicken Shawarma with Garlic Sauce Works

This Chicken Shawarma with Garlic Sauce works because the marinade combines warm spices, lemon, yogurt, and garlic to create tender, flavorful chicken. Meanwhile, the creamy garlic sauce adds brightness and richness. You can also serve the chicken in pita, over rice, or with salad, so the recipe fits many meal plans.

Instructions

For the Chicken

• 2 pounds boneless, skinless chicken thighs
• 1/4 cup plain Greek yogurt
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves, finely minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional

For the Garlic Sauce

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 garlic cloves, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt, to taste

For Serving

• 4–6 pita breads or flat-breads
• Chopped lettuce
• Sliced tomatoes
• Sliced cucumber
• Thinly sliced red onion
• Fresh parsley
• Pickles, optional

Chicken Shawarma with Garlic Sauce Instructions

1. Marinate the chicken: Combine yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, salt, pepper, and cayenne. Add the chicken and coat it well. Cover and refrigerate for at least 30 minutes, or up to 12 hours.
2. Make the garlic sauce: Whisk mayonnaise, Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl. Then, refrigerate the sauce while the chicken cooks.
3. Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes per side, or until browned and the internal temperature reaches 165°F.
4. Rest the chicken: Transfer the chicken to a cutting board and let it rest for 5 minutes. Afterward, slice it into thin strips.
5. Warm the bread: Heat the pita or flatbread briefly in a dry skillet until soft and warm.
6. Assemble: Spread garlic sauce over each pita. Add chicken, lettuce, tomatoes, cucumber, onion, parsley, and pickles.
7. Serve: Roll the shawarma tightly, or serve it open-faced with extra sauce on the side.

Recipe Details

• Prep Time: 20 minutes
• Marinating Time: 30 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 6 minutes
• Servings: 4–6 people

Pro Tips for Chicken Shawarma with Garlic Sauce

• Choose chicken thighs because they stay juicy and flavorful during cooking.
• For deeper flavor, marinate the chicken overnight.
• Cook the chicken in batches if necessary so it browns instead of steaming.
• Let the chicken rest before slicing to keep the juices inside.
• Adjust the garlic sauce with extra lemon juice or salt until it tastes balanced.

Storage Instructions

Store cooked chicken, garlic sauce, vegetables, and bread separately in airtight containers. Refrigerate the chicken for up to 4 days and the garlic sauce for up to 5 days. Reheat the chicken in a skillet or microwave, and assemble each wrap just before serving.

FAQ

Can I use chicken breasts?

Yes. Chicken breasts work well, although they can dry out more easily. Pound them evenly and cook just until they reach 165°F.

Can I bake the chicken?

Yes. Arrange the marinated chicken on a lined baking sheet and bake at 425°F for 20–25 minutes, or until fully cooked.

Can I make the garlic sauce ahead?

Absolutely. Prepare it up to 2 days ahead and keep it covered in the refrigerator.

What can I serve with shawarma?

Serve it with rice, hummus, tabbouleh, roasted vegetables, or a simple cucumber salad.

For another bold and flavorful chicken meal, try my Mexican Chicken Torta.

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