Authentic Chicken Shawarma with Garlic Sauce – Bold, Juicy, and Better Than Takeout

This Chicken Shawarma with Garlic Sauce is one of those recipes that hits every mark — flavorful, juicy, creamy, and comforting. It brings the warmth and richness of Middle Eastern street food straight into my kitchen without the need for a rotisserie or takeout menu. I marinate tender chicken thighs in aromatic spices and yogurt, then cook them until perfectly charred and juicy. Wrapped in warm flatbread and slathered with a creamy garlic sauce, this dish satisfies every craving for something bold and unforgettable.

Why You’ll Love This Recipe

This shawarma recipe checks all the boxes:

• I get unmatched flavor from warm spices like cumin, paprika, and turmeric.
• The yogurt in the marinade keeps the chicken incredibly juicy and tender.
• The creamy garlic sauce adds a tangy punch that pulls everything together.
• I love that it’s meal-prep friendly — I just marinate ahead and cook when ready.
• It’s versatile: I serve it in wraps, bowls, salads, or even on a platter.

Whether I’m feeding a family or prepping lunches for the week, this recipe always comes through.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Shawarma:

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons plain yogurt
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon white vinegar
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ½ teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon ground allspice (optional)

For the Garlic Sauce (Toum-style shortcut):

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

Optional Wrap Add-ins:

• Chopped cucumbers
• Shredded lettuce
• Sliced tomatoes
• Pickled turnips or onions

Directions

1. Make the marinade: I whisk together yogurt, olive oil, lemon juice, vinegar, garlic, and all the spices in a large bowl until it forms a smooth marinade.
2. Marinate the chicken: I add the chicken thighs to the marinade and coat them thoroughly. Then I cover and refrigerate them for at least an hour (overnight for best flavor).
3. Cook the chicken: In a large skillet over medium-high heat, I drizzle a bit of oil and cook the thighs for about 5–6 minutes per side until they’re golden brown and fully cooked (internal temp of 165°F/74°C). After cooking, I let them rest for 5 minutes, then slice them thinly against the grain.
   • Alternative: I sometimes grill or bake them at 400°F (200°C) for 20–25 minutes.
4. Make the garlic sauce: I mix together the mayonnaise or yogurt, grated garlic, lemon juice, olive oil, and a pinch of salt until smooth and creamy. I chill it until ready to use.
5. Assemble the wraps: I spread a generous layer of garlic sauce on warm flatbread, add the sliced chicken, and pile on toppings like lettuce, tomatoes, and cucumbers. Then I drizzle on more sauce and wrap it up tightly.
6. Serve immediately: I enjoy them warm or wrap them in foil for a satisfying on-the-go meal.

Servings and Timing

• Yield: Serves 4–6
• Prep Time: 15 minutes
• Cook Time: 15–20 minutes
• Total Time: About 1 hour 35 minutes (including marinating)

Variations

• I sometimes swap the yogurt marinade with coconut milk for a dairy-free version.
• For a low-carb meal, I serve the chicken in lettuce cups or shawarma bowls over cauliflower rice.
• I love adding spicy pickled peppers or a drizzle of chili oil for heat.
• Swapping the garlic sauce with tahini dressing changes the flavor in a fun way.
• I also make a vegetarian version using roasted cauliflower or chickpeas.

Storage/Reheating

To store:
I keep the chicken and garlic sauce in separate airtight containers in the fridge. The chicken lasts up to 4 days, and the sauce stays good for 5.

To reheat:
I reheat the chicken in a skillet with a splash of water to keep it moist or in the microwave in short bursts, covered.

To freeze:
Cooked chicken freezes well for up to 2 months in freezer-safe bags. I thaw it in the fridge overnight before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, but I find that breasts can dry out more easily. I make sure to marinate well and watch the cooking time closely to avoid overcooking.

Is this recipe spicy?

No, the spices are warm and aromatic rather than hot. If I want more heat, I just add a pinch of cayenne or chili powder to the marinade.

What’s a good substitute for pita bread?

I use naan or tortilla wraps when I don’t have pita. I also enjoy it as a rice bowl or salad for a lighter option.

Is the garlic sauce vegan?

Not as-is, but I make it vegan by using plant-based yogurt or mayo instead of dairy products.

Can I grill the chicken instead?

Absolutely — and I actually love grilling it for the added smoky flavor. It’s a great option in warm weather.

Conclusion

This Chicken Shawarma with Garlic Sauce is one of those meals I return to again and again. It’s flavorful, comforting, and easy enough for a weeknight but special enough to share. With juicy spiced chicken, creamy garlic sauce, and fresh toppings, every bite is packed with Middle Eastern flair. Whether I wrap it, bowl it, or plate it, I never get tired of this recipe — it’s that good.

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