Chicken Shawarma with Garlic Sauce Recipe

This Chicken Shawarma with Garlic Sauce Recipe is the kind of dish that feels like an edible hug, packing vibrant spices and creamy citrus-kissed garlic sauce into every glorious bite. Whether you’re gathering friends for a weeknight dinner or recreating your favorite takeout at home, this recipe is a surefire crowd-pleaser. Plus, with its tantalizing marinated chicken and silky, bold sauce, you’ll find yourself craving this staple of Middle Eastern comfort food again and again.

Ingredients You’ll Need

Gathering the ingredients for this Chicken Shawarma with Garlic Sauce Recipe is like collecting the keys to flavor heaven. Every single item on this list plays a role—whether it’s adding depth, brightness, creaminess, or that irresistible golden color that shawarma is famous for.

• Chicken (1.5 lbs boneless thighs or breasts): Juicy chicken soaks up the marinade, giving you tender and flavorful shawarma.
• Olive Oil (2 tablespoons): Helps the spices cling to the chicken and keeps every bite moist.
• Ground Cumin (2 teaspoons): Brings earthy, aromatic warmth—the backbone of shawarma’s flavor.
• Ground Paprika (1 teaspoon): Adds a gentle smokiness and gorgeous color to your chicken.
• Ground Turmeric (1 teaspoon): Delivers a sunshiny hue and subtle bitterness to balance the spices.
• Ground Coriander (1 teaspoon): Infuses citrusy, fragrant tones that lift the whole dish.
• Ground Cinnamon (1 teaspoon): Lends a sweet, gentle spice that gives shawarma its signature twist.
• Minced Garlic (2 cloves): A necessity for both marinade and bright, punchy flavor.
• Lemon Juice (1 tablespoon): Brings freshness and tang to wake up the spices.
• Salt and Black Pepper: Simple seasonings that sharpen and highlight all the other flavors.
• For The Garlic Sauce:
  • Mayonnaise (1 cup): The base for a creamy, luscious sauce.
  • Minced Garlic (2 tablespoons): Ensures every bite carries that irresistible garlicky zing.
  • Lemon Juice (1 tablespoon): Lifts and brightens the sauce for perfect balance.
  • Salt to taste: Rounds out the flavors, and lets the garlic shine.
• Substitutions:
  • Vegetarian Option: Swap the chicken for mushrooms or tofu—marinate and cook them the same way.
  • Creamier Marinade: Use Greek yogurt in place of olive oil for richer, tangier chicken.
  • Lighter Garlic Sauce: Substitute Greek yogurt or silken tofu for mayo if you want a fresher, lighter dip.

How to Make Chicken Shawarma with Garlic Sauce Recipe

Step 1: Marinate the Chicken

This is where the magic starts! In a large bowl, stir together olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper until you’ve got a tantalizing aromatic mix. Toss the chicken strips in the marinade, ensuring every piece is smothered in those gorgeous spices. Let the chicken mingle for at least 30 minutes—or, if you have the patience, overnight. The longer you wait, the bolder the flavor.

Step 2: Preheat Your Grill or Pan

Time to turn up the heat! Preheat your grill or a sturdy non-stick pan over medium-high. Giving the cooking surface a quick swipe of oil prevents sticking and results in those irresistible golden edges everyone loves in shawarma. You’ll want it nice and hot before the chicken hits the pan.

Step 3: Cook the Chicken

Add the marinated chicken strips in a single layer and let them sizzle for about 5-7 minutes per side. The aroma will be unbelievable. You’re looking for a deeply golden color and slightly crispy bits at the edges. Make sure the chicken is cooked through with no pink remaining; if you’re a stickler for details, 165°F (75°C) is your ideal internal temperature.

Step 4: Prepare the Garlic Sauce

While the chicken cooks, whip up the luscious garlic sauce. In a small bowl, simply whisk together mayo, minced garlic, lemon juice, and salt until everything is silky and well blended. Taste it! If you’re a garlic-lover, feel free to throw in a little extra for more punch. Chill the sauce for a few minutes to let the flavors meld, if you can resist.

Step 5: Assemble and Serve

Let your beautifully spiced chicken rest just a bit after cooking, then slice it into bite-sized pieces. Generously pile the chicken into pillowy pita bread or plate it alongside crisp veggies. Don’t be shy with the garlic sauce—drizzle or dollop to your heart’s content! Add classic sides like pickled turnips or a fresh salad for the complete shawarma experience.

How to Serve Chicken Shawarma with Garlic Sauce Recipe

Garnishes

Elevate your Chicken Shawarma with Garlic Sauce Recipe by finishing things off with handcrafted garnishes. Try a shower of chopped fresh parsley, a sprinkle of sumac for tartness, or thin slices of spicy pickled turnips. A wedge of lemon on the side gives a flash of zest with every bite.

Side Dishes

This dish loves company! Serve alongside fluffy rice pilaf, warm pita or flatbread, or a crisp Middle Eastern salad with tomatoes, cucumbers, and mint. Pickled vegetables and a handful of olives round everything out for a true mezze feast.

Creative Ways to Present

For a modern twist, serve your Chicken Shawarma with Garlic Sauce Recipe as a salad bowl—layer greens, tomatoes, and cucumbers with sliced chicken, then drizzle with garlic sauce. Or try loaded shawarma fries: golden fries or roasted potatoes, topped with chicken and scattered with all your favorite toppings. Even shawarma wraps for a portable lunch are irresistible!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the chicken and garlic sauce separately in airtight containers in the fridge. The chicken will stay tender and delicious for up to three days, while the sauce keeps well for about five days (and may even taste better after a day or two as the flavors deepen).

Freezing

The marinated raw chicken (before cooking) can be frozen for up to two months—just thaw in the fridge before cooking as usual. Cooked shawarma chicken freezes beautifully too; divide it into meal-sized portions and freeze for quick wraps or salads on busy days. Garlic sauce is best made fresh, but you can freeze it if needed, knowing it may separate slightly when thawed.

Reheating

To reheat shawarma chicken, gently warm it in a skillet over low heat to keep it tender, or zap it in the microwave in short bursts with a splash of water or broth to prevent drying out. Always add the garlic sauce after reheating, not before, to keep everything creamy and fresh-tasting.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Both cuts work beautifully in this Chicken Shawarma with Garlic Sauce Recipe. Chicken thighs give a slightly juicier result, but breast meat stays wonderfully tender if marinated well and not overcooked.

Is there a way to make this dish dairy free?

Yes! Swap out Greek yogurt and use olive oil or a dairy-free yogurt for marinating, and try a vegan mayonnaise or silken tofu for the garlic sauce. The final dish is just as creamy and crave-worthy.

What if I don’t have a grill?

No grill? No problem! A heavy, non-stick pan or even a broiler works wonders. Cook the chicken as directed, making sure to get those caramelized, charred edges for authentic shawarma flavor.

How spicy is this recipe?

This Chicken Shawarma with Garlic Sauce Recipe is aromatic and savory without much heat—which makes it great for families. If you love spice, feel free to toss red pepper flakes or cayenne into your marinade.

Can I prepare the garlic sauce in advance?

Definitely! The sauce actually tastes better if made ahead—the flavors get a chance to blend and mellow. Just cover and refrigerate until you’re ready to serve up your homemade shawarma extravaganza.

Final Thoughts

If you’re looking for a meal that’s bold, comforting, and wonderfully easy to put together, give this Chicken Shawarma with Garlic Sauce Recipe a try. One taste and you’ll see why it’s a staple in so many homes. Gather your ingredients and get ready for a flavor-packed adventure that everyone at the table will love!

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