Chicken Shawarma with Garlic Sauce Recipe

Chicken Shawarma with Garlic Sauce Recipe hits every craving at once: juicy spiced chicken, smoky char, and a bold, creamy garlic sauce that wakes up your taste buds. It works for busy weeknights, meal prep fans, and anyone who loves big Middle Eastern flavors, all in about 1 hour total time including marinating and cooking. I fell in love with shawarma from a tiny street cart in New York, then spent years tweaking this version in my very American kitchen.

Why You Should Try This Chicken Shawarma with Garlic Sauce Recipe

This Chicken Shawarma with Garlic Sauce Recipe brings street-food flavor into a home kitchen with simple ingredients and a skillet or grill pan. The spices taste warm and bold, the chicken stays tender, and the garlic sauce adds a creamy punch that makes every bite feel special.

You can tuck the chicken into pita, pile it over rice, or toss it onto a salad, so one batch fits different eaters at the table. The recipe also uses pantry staples like paprika, cumin, and yogurt, so you avoid hunting for hard-to-find ingredients.

“This Chicken Shawarma with Garlic Sauce Recipe tastes like my favorite food truck parked in my kitchen, but cleaner and even more flavorful. ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

• 2 pounds boneless, skinless chicken thighs
  • Thighs stay juicy and forgiving; you can use chicken breast, but watch the cook time closely.
• 3 tablespoons plain Greek yogurt
  • Yogurt tenderizes the meat; use full-fat for best flavor, or regular plain yogurt if that is what you have.
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
  • Regular paprika also works; smoked adds a grilled flavor even in a skillet.
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
  • If you use table salt, reduce to about 3/4 teaspoon.
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
  • Adjust to taste; skip it if you prefer mild shawarma.
• Juice of 1 large lemon
• 1 tablespoon white vinegar or apple cider vinegar

Garlic Sauce (Touma-style shortcut)

This version uses mayonnaise and yogurt for an easy blender sauce that still tastes bold and garlicky.

• 1/2 cup mayonnaise
  • Use a brand you like; Duke’s or Hellmann’s both work great.
• 1/2 cup plain Greek yogurt
• 4–6 cloves garlic, peeled
  • Use 4 for a milder sauce, 6 or more if you love strong garlic flavor.
• 2 tablespoons fresh lemon juice
• 2 tablespoons neutral oil
  • Avocado, canola, or grapeseed oil all blend smoothly.
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon ground white or black pepper

Optional Toppings and Wrap Fixings

• Warm pita bread or flatbread
  • Store-bought pita works fine; brush with a bit of olive oil and warm in a skillet.
• Sliced tomatoes
• Thinly sliced red onion
• Shredded lettuce or cabbage
• Sliced cucumber or quick pickles
• Fresh parsley or cilantro, chopped
• Hot sauce or chili paste, to taste

Equipment List

• Large mixing bowl or zip-top bag for marinating
• Cutting board and sharp knife
• Measuring spoons and cups
• Large skillet, cast iron pan, grill pan, or outdoor grill
• Tongs or spatula
• Blender or food processor for the garlic sauce
• Small bowl and whisk if you mix the sauce by hand

Tips & Tricks

• Slice the chicken into thin strips after cooking so every bite carries marinade flavor and browning.
• Marinate at least 30 minutes, but aim for 2 to 4 hours in the fridge for deeper flavor.
• Dry the chicken lightly with paper towels before marinating so the spices cling better.
• Use high heat at the start to build a nice char, then lower the heat so the chicken cooks through without burning.
• Avoid crowding the pan; cook in batches so the chicken sears instead of steaming.
• Taste the garlic sauce after blending and adjust lemon and salt so it tastes bright and punchy.
• If the garlic sauce tastes too sharp, chill it for 30 minutes; the flavor softens as it rests.
• Warm the pita just before serving so it stays soft and flexible for rolling.
• Prep toppings while the chicken marinates so you assemble shawarma wraps right away.
• Use leftovers in salads, grain bowls, or quesadillas when you want a quick lunch.

How to Make Chicken Shawarma with Garlic Sauce Recipe

Marinate the Chicken

1. Pat the chicken thighs dry with paper towels and trim any large pieces of fat.
2. In a large bowl, whisk the yogurt, olive oil, minced garlic, cumin, smoked paprika, coriander, turmeric, black pepper, salt, cinnamon, cayenne, lemon juice, and vinegar.
3. Add the chicken thighs to the bowl and coat them well in the marinade.
4. Cover the bowl or seal a zip-top bag and chill in the fridge for at least 30 minutes and up to 24 hours.

Make the Garlic Sauce

1. Add mayonnaise, Greek yogurt, garlic cloves, lemon juice, neutral oil, salt, and pepper to a blender or food processor.
2. Blend until the sauce turns smooth and creamy and the garlic breaks down fully.
3. Taste and adjust with more lemon or salt if you want a brighter or saltier flavor.
4. Transfer the garlic sauce to a jar or bowl, cover, and chill in the fridge while you cook the chicken.

Cook the Chicken

1. Heat a large skillet or grill pan over medium-high heat and drizzle in a little olive oil.
2. Remove the chicken from the marinade and shake off excess, then lay the pieces in the hot pan in a single layer.
3. Cook the chicken for 5 to 7 minutes on the first side until you see deep browning on the edges.
4. Flip the chicken and cook another 4 to 6 minutes until the thickest part reaches 165°F and the juices run clear.
5. Transfer cooked chicken to a cutting board and repeat with any remaining pieces, adding a bit more oil if the pan looks dry.

Slice and Finish

1. Let the cooked chicken rest for 5 minutes so the juices settle.
2. Slice the thighs into thin strips across the grain so the pieces stay tender.
3. Toss the sliced chicken back into the warm pan for 1 to 2 minutes so the edges crisp slightly and pick up any leftover spices.

Warm the Bread and Prep Toppings

1. Heat a clean skillet over medium heat and place a pita in the dry pan.
2. Warm each side for 30 to 45 seconds until the bread feels soft and pliable.
3. Lay out sliced tomatoes, onions, lettuce or cabbage, cucumbers, herbs, and any pickles on a platter.

Assemble the Chicken Shawarma with Garlic Sauce Recipe

1. Place a warm pita on a plate and add a generous line of sliced chicken down the center.
2. Spoon a big drizzle of garlic sauce over the chicken.
3. Add tomatoes, onion, lettuce, cucumber, and herbs as you like.
4. Roll the pita around the filling, tuck in the ends, and enjoy while the bread still feels warm and soft.

What to Serve with Chicken Shawarma with Garlic Sauce Recipe

This Chicken Shawarma with Garlic Sauce Recipe pairs nicely with fluffy rice, herby couscous, or simple lemony quinoa. You can add a side of hummus, baba ganoush, or a crisp cucumber and tomato salad for extra freshness. Kids often enjoy it with fries or roasted potatoes and some extra garlic sauce for dipping. If you want a lighter plate, serve the chicken over chopped romaine with plenty of crunchy veggies and a drizzle of that same sauce as dressing.

Storage Options

• Store cooked chicken in an airtight container in the fridge for up to 4 days.
• Keep garlic sauce in a separate sealed container in the fridge for 5 to 6 days.
• Freeze cooked chicken in freezer bags or containers for up to 3 months; label with the date.
• Reheat chicken in a skillet over medium heat with a splash of water or broth until hot, or use the oven at 350°F for 8 to 10 minutes so it stays juicy.
• Avoid freezing the garlic sauce, since the texture can separate; mix a fresh batch when you thaw the chicken.

Chicken Shawarma with Garlic Sauce Recipe

Chicken Shawarma with Garlic Sauce Recipe hits every craving at once: juicy spiced chicken, smoky char, and a bold, creamy garlic sauce that wakes up your taste buds, all in about 1 hour including marinating and cooking.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Chicken

Cuisine: American

Ingredients

  

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons plain Greek yogurt
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1 large lemon, juiced
• 1 tablespoon white vinegar or apple cider vinegar

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 4–6 cloves garlic, peeled
• 2 tablespoons fresh lemon juice
• 2 tablespoons neutral oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white or black pepper

• warm pita bread or flatbread
• sliced tomatoes
• thinly sliced red onion
• shredded lettuce or cabbage
• sliced cucumber or quick pickles
• fresh parsley or cilantro, chopped
• hot sauce or chili paste, to taste

Instructions

 

1. Pat the chicken thighs dry with paper towels and trim any large pieces of fat.
2. In a large bowl, whisk together the yogurt, olive oil, minced garlic, cumin, smoked paprika, coriander, turmeric, black pepper, salt, cinnamon, cayenne, lemon juice, and vinegar until well combined.
3. Add the chicken thighs to the bowl and toss until they are evenly coated in the marinade.
4. Cover the bowl or seal a zip-top bag and refrigerate for at least 30 minutes and up to 24 hours to let the flavors develop.

1. Add the mayonnaise, Greek yogurt, garlic cloves, lemon juice, neutral oil, salt, and pepper to a blender or food processor.
2. Blend until the sauce is smooth, creamy, and the garlic is fully broken down.
3. Taste and adjust with more lemon juice or salt if you prefer a brighter or saltier flavor.
4. Transfer the garlic sauce to a jar or bowl, cover, and chill in the refrigerator while you cook the chicken.

1. Heat a large skillet or grill pan over medium-high heat and drizzle in a little olive oil.
2. Remove the chicken from the marinade, letting excess drip off, and arrange the pieces in a single layer in the hot pan without crowding.
3. Cook the chicken for 5 to 7 minutes on the first side until the edges are deeply browned and charred in spots.
4. Flip the chicken and cook for another 4 to 6 minutes, or until the thickest part reaches 165°F and the juices run clear.
5. Transfer the cooked chicken to a cutting board and repeat with any remaining pieces, adding a bit more oil if the pan becomes dry.

1. Let the cooked chicken rest for about 5 minutes so the juices redistribute.
2. Slice the thighs into thin strips across the grain so the pieces stay tender.
3. Return the sliced chicken to the warm pan and toss over medium heat for 1 to 2 minutes so the edges crisp slightly and pick up any leftover browned bits and spices.

1. Heat a clean, dry skillet over medium heat and place a pita in the pan.
2. Warm each side of the pita for 30 to 45 seconds until soft and pliable, then repeat with remaining bread.
3. Arrange sliced tomatoes, red onion, lettuce or cabbage, cucumbers or pickles, herbs, and any hot sauce on a platter for easy assembly.

1. Place a warm pita on a plate and add a generous line of sliced chicken down the center.
2. Spoon a big drizzle of garlic sauce over the chicken.
3. Top with tomatoes, onion, lettuce or cabbage, cucumber or pickles, and herbs as desired.
4. Roll the pita around the filling, tucking in the ends to hold everything in place, and serve while the bread is still warm.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe, chicken, sauce, and pita, toppings not included): 520 calories; fat 32 g; saturated fat 6 g; carbohydrates 26 g; fiber 2 g; sugars 4 g; protein 33 g; sodium 980 mg. Values will vary based on brands, exact pita size, toppings, and portion size.