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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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.