Chicken Shawarma with Garlic Sauce Recipe

Chicken Shawarma with Garlic Sauce Recipe | Easy Street Style

I recently tried making chicken shawarma at home, and I have to say—it’s now one of my favorite weeknight meals. The marinade is packed with aromatic spices that make the chicken incredibly flavorful. Pair it with a creamy garlic sauce, and you’ve got a restaurant-quality dish in your own kitchen.

I love how versatile it is—you can wrap it in pita, top it on a salad, or enjoy it alongside rice. After making it a few times, I’ve learned some tricks that make this recipe even better, similar to this delicious French Onion Pot Roast Recipe.

Ingredients

Here’s everything you’ll need to make this mouthwatering chicken shawarma:

Chicken Shawarma

• 2 lbs boneless, skinless chicken thighs – juicy and tender, perfect for absorbing spices
• 1/4 cup olive oil – helps the marinade cling to the chicken and adds richness
• 6 large cloves garlic, grated – fresh garlic gives the signature punch
• 1 tbsp ground turmeric – adds warmth and a golden color
• 1 tbsp ground cumin – gives the earthy Middle Eastern flavor
• 1 tbsp ground black pepper – balances the spice
• 2 tsp paprika – enhances color and adds a mild sweetness
• 1 tsp cinnamon – adds subtle depth
• 1 tsp ground cardamom – fragrant and aromatic
• 2 tsp kosher salt – for seasoning

Garlic White Sauce

• 3/4 cup plain yogurt – creamy base for the sauce
• 1/4 cup mayonnaise – adds richness and smooth texture
• 4 cloves garlic, grated – punchy and aromatic
• 1 tbsp za’atar spice – optional, but adds an authentic Middle Eastern flavor
• 2 tsp lemon juice – brightens up the sauce
• 1 tsp kosher salt – enhances the flavors

Note: Several servings

Variations

You can customize this recipe to suit different tastes:

• For dairy-free, replace yogurt and mayo with coconut yogurt and vegan mayo.
• Add extra heat with a pinch of cayenne pepper or chili flakes.
• Swap chicken thighs for chicken breast if you prefer leaner meat.
• Mix in fresh herbs like parsley or cilantro for an herbal twist.

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 4 hours (including 3-hour marination)

Equipment You Need

• Large mixing bowl or Ziplock bag – for marinating the chicken
• Griddle, grill, or cast iron pan – for cooking chicken
• Whisk and small bowl – for preparing garlic sauce
• Tongs – for handling chicken safely
• Serving platter – to present the final dish
  

How to Make Chicken Shawarma with Garlic Sauce Recipe?

Make the Shawarma Marinade

Combine olive oil, garlic, turmeric, cumin, black pepper, paprika, cinnamon, cardamom, and salt in a large bowl or Ziplock bag. Add chicken thighs and coat thoroughly. Let it marinate for at least 3 hours, or overnight for the best flavor.

Cook the Chicken

You can grill, sear in a pan, or oven-roast the chicken. Make sure to cook until the internal temperature reaches 160°F. For extra color, broil the chicken for a few minutes at the end. If you enjoy rich, savory meat dishes, you’ll also love the Steak with Bourbon Garlic Cream Sauce Recipe for a hearty dinner idea.

Prepare the Garlic White Sauce

Whisk together yogurt, mayonnaise, grated garlic, za’atar, lemon juice, and salt in a small bowl. Chill in the fridge until ready to serve—it really brings the shawarma to life.

Serve

Slice the cooked chicken and arrange it on a platter. Serve warm with garlic white sauce on the side, pita bread, or over a salad.

Additional Tips for Making this Recipe Better

• I always pat the chicken dry before marinating; it helps the spices stick better.
• Letting the chicken rest after cooking makes it juicier.
• I like to broil for 2–3 minutes at the end—it adds that perfect caramelized edge.
• Taste your garlic sauce and adjust lemon or salt to your preference.

How to Serve Chicken Shawarma with Garlic Sauce

I like presenting it in a few ways:

• Wrap in warm pita with cucumbers, tomatoes, and a drizzle of garlic sauce.
• Serve over a bed of romaine or mixed greens for a fresh salad option.
• Garnish with pickled onions, fresh herbs, or a sprinkle of paprika for a vibrant look.

Nutritional Information

Here’s a quick snapshot of the nutrition per serving:

• Calories: 362 kcal – satisfying without being heavy
• Protein: 28 g – high in protein to keep you full
• Carbohydrates: 6 g – mostly from the yogurt sauce
• Fat: 25 g – healthy fats from olive oil and mayo

Make Ahead and Storage

Storing

Refrigerate cooked chicken and sauce in separate airtight containers for up to 3 days.

Freezing

You can freeze the cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid the microwave for the best texture.

Why You’ll Love This Recipe

Here’s why I keep making it:

• Quick and easy to prep, with minimal hands-on time.
• Flavorful and aromatic thanks to the spice-packed marinade.
• Highly versatile—wrap, salad, or rice bowl.
• Perfect for meal prep or entertaining guests.
• Can easily be customized to be dairy-free, spicy, or extra garlicky.

This chicken shawarma with garlic sauce recipe has quickly become a go-to for me. It’s packed with flavor, easy to make, and endlessly adaptable for family dinners or special occasions.

Ash Tyrrell

Chicken Shawarma with Garlic Sauce Recipe

I recently tried making chicken shawarma at home, and I have to say—it’s now one of my favorite weeknight meals. The marinade is packed with aromatic spices that make the chicken incredibly flavorful. Pair it with a creamy garlic sauce, and you’ve got a restaurant-quality dish in your own kitchen.

Print Recipe Pin Recipe

Total Time 4 hours hrs

Ingredients Method Notes

Ingredients

  

• 2 lbs boneless skinless chicken thighs – juicy and tender, perfect for absorbing spices
• 1/4 cup olive oil – helps the marinade cling to the chicken and adds richness
• 6 large cloves garlic grated – fresh garlic gives the signature punch
• 1 tbsp ground turmeric – adds warmth and a golden color
• 1 tbsp ground cumin – gives the earthy Middle Eastern flavor
• 1 tbsp ground black pepper – balances the spice
• 2 tsp paprika – enhances color and adds a mild sweetness
• 1 tsp cinnamon – adds subtle depth
• 1 tsp ground cardamom – fragrant and aromatic
• 2 tsp kosher salt – for seasoning
• 3/4 cup plain yogurt – creamy base for the sauce
• 1/4 cup mayonnaise – adds richness and smooth texture
• 4 cloves garlic grated – punchy and aromatic
• 1 tbsp za’atar spice – optional but adds an authentic Middle Eastern flavor
• 2 tsp lemon juice – brightens up the sauce
• 1 tsp kosher salt – enhances the flavors

Method

 

1. Combine olive oil, garlic, turmeric, cumin, black pepper, paprika, cinnamon, cardamom, and salt in a large bowl or Ziplock bag. Add chicken thighs and coat thoroughly. Let it marinate for at least 3 hours, or overnight for the best flavor.
2. You can grill, sear in a pan, or oven-roast the chicken. Make sure to cook until the internal temperature reaches 160°F. For extra color, broil the chicken for a few minutes at the end.
3. Whisk together yogurt, mayonnaise, grated garlic, za’atar, lemon juice, and salt in a small bowl. Chill in the fridge until ready to serve—it really brings the shawarma to life.
4. Slice the cooked chicken and arrange it on a platter. Serve warm with garlic white sauce on the side, pita bread, or over a salad.

Notes

• I always pat the chicken dry before marinating; it helps the spices stick better.
• Letting the chicken rest after cooking makes it juicier.
• I like to broil for 2–3 minutes at the end—it adds that perfect caramelized edge.
• Taste your garlic sauce and adjust lemon or salt to your preference.