Chicken Shawarma with Garlic Sauce

There’s something irresistibly comforting about the aroma of spiced chicken sizzling away on a pan — smoky, golden, and infused with the exotic warmth of Middle Eastern flavors. Chicken Shawarma with Garlic Sauce is one of those dishes that turns an ordinary evening into a celebration of taste.

The best part? You don’t need a rotisserie or fancy equipment to recreate this takeout favorite at home. In just about an hour, you can serve up tender, spice-laden chicken wrapped in warm pita, drizzled with creamy garlic sauce, and paired with crisp vegetables or tangy pickles. It’s simple, satisfying, and bursting with authentic flavor.

Why You’ll Love This Chicken Shawarma Recipe

• Restaurant-quality flavor at home: Authentic Middle Eastern spices made easy with pantry staples.

• Quick and convenient: From marination to serving, it’s ready in just about an hour.

• Customizable: Works with chicken breasts or thighs, and even vegetarian swaps like tofu or mushrooms.

• Perfect for any meal: Serve it as wraps, rice bowls, or part of a mezze platter.

• Garlic sauce magic: That creamy, zesty sauce ties everything together with an irresistible kick.

Ingredients You’ll Need

For the Chicken Shawarma

• 1.5 lbs boneless chicken thighs or breasts, cut into strips

• 2 tbsp olive oil – coats the meat for juiciness

• 2 tsp ground cumin – earthy and warm

• 1 tsp ground paprika – adds subtle smokiness

• 1 tsp ground turmeric – for color and depth

• 1 tsp ground coriander – bright and citrusy

• 1 tsp ground cinnamon – that signature Middle Eastern aroma

• 2 cloves garlic, minced – bold flavor base

• 1 tbsp lemon juice – tangy freshness to balance the spices

• Salt and black pepper, to taste

Substitutions

• For a vegetarian version, use marinated mushrooms or tofu.

• Replace olive oil with Greek yogurt for a creamier, tangy marinade.

For the Garlic Sauce

• 1 cup mayonnaise

• 2 tbsp minced garlic – don’t be shy; this is the star

• 1 tbsp lemon juice

• Salt, to taste

Optional Swaps

• Use Greek yogurt or silken tofu instead of mayo for a lighter, high-protein version.

• Add a drizzle of olive oil for a silkier texture.

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, whisk together olive oil, cumin, paprika, turmeric, coriander, cinnamon, garlic, lemon juice, salt, and pepper.
Add the chicken strips, turning them to coat evenly in the fragrant marinade. Cover and refrigerate for at least 30 minutes — or even better, overnight for deeper flavor and tenderness.

Pro Tip: The longer the chicken marinates, the more flavorful and tender it becomes. Overnight marination gives restaurant-level results.

2. Preheat the Pan or Grill

Before cooking, preheat your grill or a heavy-bottomed skillet (like cast iron) over medium-high heat.
Lightly oil the surface to prevent sticking and ensure that golden, slightly charred crust shawarma is famous for.

3. Cook the Chicken

Add the marinated chicken in batches to avoid overcrowding the pan.
Cook for 5–7 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F / 75°C).

Chef’s Note: Let the chicken sit undisturbed for the first couple of minutes before flipping — this helps develop those beautiful caramelized edges.

Once cooked, remove from the heat and let the chicken rest for 5 minutes. This keeps it juicy and lets the flavors settle.

4. Make the Garlic Sauce

While the chicken rests, whisk together mayonnaise, minced garlic, lemon juice, and salt in a small bowl.
Taste and adjust — add more lemon juice for brightness or more garlic for intensity.

For a healthier twist, use half mayo and half Greek yogurt. You’ll still get the creamy texture with fewer calories.

5. Slice, Assemble & Serve

Slice the cooked chicken into thin strips. Warm up pita bread or flatbreads slightly for easier wrapping.
To assemble:

1. Spread a generous spoonful of garlic sauce on the pita.

2. Add the sliced chicken, some fresh vegetables (like lettuce, cucumbers, or tomatoes), and a few pickled turnips or onions.

3. Drizzle with more garlic sauce and roll it up tightly.

Serve immediately with a side of tabbouleh or a crisp salad.

Tips for Success

• Don’t skip the marinade: This is where all the flavor magic happens. Even 30 minutes makes a big difference.

• Use chicken thighs for juiciness: They’re more forgiving than breasts and stay tender even if slightly overcooked.

• Avoid over-saucing: Garlic sauce is rich — let the shawarma spices shine through too.

• Add a smoky twist: If you have a grill or grill pan, use it! That touch of char makes all the difference.

Variations & Serving Ideas

• Rice Bowl Shawarma: Serve over fluffy basmati rice with a drizzle of garlic sauce and a sprinkle of chopped parsley.

• Loaded Shawarma Wraps: Add fries, pickles, and shredded lettuce for a true street-style experience.

• Vegetarian Shawarma: Replace the chicken with grilled eggplant, mushrooms, or tofu marinated in the same spice mix.

• Shawarma Salad: Serve the sliced chicken over greens, drizzle with garlic sauce or tahini, and top with toasted pita chips.

Storage & Reheating

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

• Reheat: Warm gently in a skillet over low heat or in the oven at 350°F (175°C) until hot.

• Garlic Sauce: Can be made ahead and refrigerated for up to 3 days — the flavors deepen as it rests.

Common Mistakes to Avoid

• Skipping the resting step: Cutting chicken right after cooking releases its juices — let it rest a few minutes first.

• Using low heat: Shawarma needs a good sear to develop deep flavor.

• Too much garlic sauce: A drizzle goes a long way!

Final Thoughts

This Chicken Shawarma with Garlic Sauce is proof that you don’t need hours or a vertical rotisserie to create authentic flavor. The spiced chicken, creamy garlic sauce, and fresh toppings come together beautifully for a meal that’s as comforting as it is exciting.

It’s a crowd-pleaser — perfect for family dinners, casual gatherings, or meal prep for the week. Once you make shawarma this way, you might never go back to takeout again!

So, gather your spices, warm up your skillet, and let your kitchen fill with the irresistible aroma of homemade shawarma — a true taste of the Middle East, made simple.

Chicken Shawarma with Garlic Sauce (Easy, Flavorful & Perfect for Weeknights)

There’s something irresistibly comforting about the aroma of spiced chicken sizzling away on a pan — smoky, golden, and infused with the exotic warmth of Middle Eastern flavors. Chicken Shawarma with Garlic Sauce is one of those dishes that turns an ordinary evening into a celebration of taste.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4

Ingredients Method Notes

Ingredients

  

For the Chicken Shawarma

• 1.5 lbs boneless chicken thighs or breasts cut into strips
• 2 tbsp olive oil – coats the meat for juiciness
• 2 tsp ground cumin – earthy and warm
• 1 tsp ground paprika – adds subtle smokiness
• 1 tsp ground turmeric – for color and depth
• 1 tsp ground coriander – bright and citrusy
• 1 tsp ground cinnamon – that signature Middle Eastern aroma
• 2 cloves garlic minced – bold flavor base
• 1 tbsp lemon juice – tangy freshness to balance the spices
• Salt and black pepper to taste

For the Garlic Sauce

• 1 cup mayonnaise
• 2 tbsp minced garlic – don’t be shy; this is the star
• 1 tbsp lemon juice
• Salt to taste

Method

 

Marinate the Chicken

1. In a large bowl, whisk together olive oil, cumin, paprika, turmeric, coriander, cinnamon, garlic, lemon juice, salt, and pepper.
2. Add the chicken strips, turning them to coat evenly in the fragrant marinade. Cover and refrigerate for at least 30 minutes — or even better, overnight for deeper flavor and tenderness.

Preheat the Pan or Grill

1. Before cooking, preheat your grill or a heavy-bottomed skillet (like cast iron) over medium-high heat.
2. Lightly oil the surface to prevent sticking and ensure that golden, slightly charred crust shawarma is famous for.

Cook the Chicken

1. Add the marinated chicken in batches to avoid overcrowding the pan.
2. Cook for 5–7 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F / 75°C).
3. Once cooked, remove from the heat and let the chicken rest for 5 minutes. This keeps it juicy and lets the flavors settle.

Make the Garlic Sauce

1. While the chicken rests, whisk together mayonnaise, minced garlic, lemon juice, and salt in a small bowl.
2. Taste and adjust — add more lemon juice for brightness or more garlic for intensity.

Slice, Assemble & Serve

1. Slice the cooked chicken into thin strips. Warm up pita bread or flatbreads slightly for easier wrapping.
2. Spread a generous spoonful of garlic sauce on the pita.
3. Add the sliced chicken, some fresh vegetables (like lettuce, cucumbers, or tomatoes), and a few pickled turnips or onions.
4. Drizzle with more garlic sauce and roll it up tightly.
5. Serve immediately with a side of tabbouleh or a crisp salad.

Notes

Don’t skip the marinade: This is where all the flavor magic happens. Even 30 minutes makes a big difference.

Use chicken thighs for juiciness: They’re more forgiving than breasts and stay tender even if slightly overcooked.

Avoid over-saucing: Garlic sauce is rich — let the shawarma spices shine through too.

Add a smoky twist: If you have a grill or grill pan, use it! That touch of char makes all the difference.