Introduction
Chicken Shawarma with Garlic Sauce is one of those dishes that instantly fills your kitchen with irresistible aroma and warmth. I started making this recipe when I wanted to recreate the flavors of my favorite shawarma wraps at home without complicated equipment. Juicy, well-seasoned chicken paired with a creamy, garlicky sauce delivers deep flavor in every bite. What makes this dish special is the balance of spices. They are bold but not overwhelming, allowing the chicken to stay tender and flavorful. The garlic sauce adds richness and a refreshing contrast that ties everything together. I have served this recipe in wraps, bowls, and even as a plated meal with rice, and it always feels satisfying. Whether you are preparing it for a family dinner or casual entertaining, this homemade chicken shawarma brings restaurant-quality flavor to your table with ease.
Why You’ll Love This Recipe
This recipe delivers authentic shawarma-style flavor using simple, accessible ingredients. It is versatile, easy to prepare, and pairs well with many sides. The garlic sauce elevates the dish, making it creamy, bold, and incredibly addictive.
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Chicken Shawarma with Garlic Sauce – Bold Middle Eastern Flavor Made at Home
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
Chicken shawarma with garlic sauce is a flavorful Middle Eastern dish featuring spiced, marinated chicken served with a creamy, tangy garlic sauce.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (for sauce)
Instructions
- In a bowl, mix olive oil, garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper.
- Add chicken and coat well with the marinade.
- Cover and marinate for at least 1 hour or overnight for best flavor.
- Preheat the oven to 220°C (425°F) or heat a grill pan over medium-high heat.
- Cook chicken for 20–25 minutes, flipping once, until browned and cooked through.
- While chicken cooks, prepare garlic sauce by mixing yogurt, mayonnaise, lemon juice, and olive oil.
- Slice cooked chicken thinly.
- Serve chicken with garlic sauce, pita bread, or over rice.
Notes
- Chicken thighs stay juicier than breasts.
- Serve with pickles, tomatoes, and cucumbers for authenticity.
- Garlic sauce can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting/Grilling
- Cuisine: Middle Eastern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Thighs
Chicken thighs are ideal for shawarma because they stay juicy and absorb marinades well.
Olive Oil
Olive oil helps distribute the spices evenly and keeps the chicken tender during cooking.
Garlic
Garlic provides aromatic depth in both the marinade and the sauce.
Lemon Juice
Lemon juice adds brightness and balances the spices.
Paprika
Paprika brings warmth and color to the chicken.
Cumin
Cumin adds earthy depth that is essential to shawarma flavor.
Coriander
Coriander provides a mild citrusy note that complements the other spices.
Turmeric
Turmeric adds subtle bitterness and vibrant color.
Cinnamon
Cinnamon adds warmth and complexity without sweetness.
Salt
Salt enhances all the spices and the natural flavor of the chicken.
Black Pepper
Black pepper adds gentle heat.
Yogurt
Yogurt forms the creamy base of the garlic sauce and adds tang.
Mayonnaise
Mayonnaise gives the garlic sauce richness and smooth texture.
Directions
Begin by combining olive oil, lemon juice, garlic, and all spices in a bowl. Add the chicken thighs and coat thoroughly. Allow the chicken to marinate for at least one hour, or overnight for deeper flavor.
Heat a skillet or grill pan over medium-high heat and cook the chicken until golden on the outside and fully cooked through. Remove from heat and let it rest briefly before slicing thinly.
To make the garlic sauce, whisk together yogurt, mayonnaise, minced garlic, lemon juice, and salt until smooth. Adjust seasoning to taste.
Serve the sliced chicken warm with the garlic sauce drizzled on top or on the side. It works well in wraps, bowls, or plated with rice and vegetables.
Equipment needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves four people. Preparation takes about 15 minutes, marinating time is at least one hour, and cooking time is approximately 20 minutes.
Storage/reheating
Store cooked chicken and garlic sauce separately in airtight containers in the refrigerator for up to four days. Reheat chicken gently in a skillet to maintain juiciness.
Variations and Customizations
Chicken shawarma is very adaptable. You can bake the chicken instead of pan-cooking for a hands-off method. Add sliced onions or bell peppers to the pan for extra flavor. For a lighter sauce, use all yogurt instead of mayonnaise. You can also serve this dish with flatbread, pita, rice, or salad. For extra heat, add chili flakes or cayenne to the marinade. This recipe works equally well as a meal prep option for the week.
Nutrition and Dietary Info
Chicken Shawarma with Garlic Sauce is high in protein and rich in flavor. It can be part of a balanced meal when served with vegetables and whole grains.
Expert Tips & Customizations
Marinating Time
Longer marinating enhances flavor and tenderness.
High Heat Cooking
Use medium-high heat to achieve good browning.
Resting the Chicken
Let the chicken rest before slicing to keep it juicy.
Garlic Balance
Adjust garlic in the sauce to suit your preference.
FAQs
What cut of chicken is best for shawarma?
Chicken thighs are preferred for juiciness.
Can I use chicken breast?
Yes, but reduce cooking time to avoid dryness.
Is this recipe spicy?
It is warmly spiced, not hot.
Can I bake the chicken?
Yes, bake until fully cooked and lightly browned.
What can I serve with shawarma?
Rice, salad, or pita bread work well.
Can I make the garlic sauce ahead?
Yes, it keeps well in the refrigerator.
Is this recipe kid-friendly?
Yes, the spices are mild and flavorful.
Can I freeze the cooked chicken?
Yes, freeze in airtight containers.
How do I get crispy edges?
Cook in a hot pan without overcrowding.
Is this gluten-free?
Yes, as written it is gluten-free.
Conclusion
Chicken Shawarma with Garlic Sauce is a bold, comforting dish that brings authentic flavor into your home kitchen. With juicy spiced chicken and creamy garlic sauce, it is versatile, satisfying, and perfect for any day you crave something flavorful and hearty.
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