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chicken shawarma with garlic sauce recipe
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.
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Total Time 4 hours
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.