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Chicken Shawarma with Garlic Sauce

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Chicken Shawarma with Garlic Sauce is a flavor-packed Middle Eastern-inspired dish featuring tender spiced chicken and a creamy garlic sauce. Served in wraps, bowls, or on salads, it’s an easy, satisfying street food favorite you can make at home.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1 tsp salt
  • Optional: 1/4 tsp cayenne pepper or chili flakes
  • Garlic Sauce:
  • 1/2 cup mayonnaise or plain Greek yogurt
  • 2 cloves garlic, crushed or grated
  • 1 tbsp lemon juice
  • 1 tbsp olive oil (optional)
  • Salt, to taste
  • Optional: water to thin as needed

Instructions

  1. In a bowl or zip-top bag, mix olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne (if using).
  2. Add chicken and coat well. Marinate in the fridge for at least 1 hour, or overnight for best flavor.
  3. Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side until golden and fully cooked. Let rest, then slice into strips.
  4. For garlic sauce, whisk together mayonnaise or Greek yogurt, garlic, lemon juice, olive oil (if using), and salt. Thin with water as needed.
  5. Serve chicken with warm pita, rice, or salad. Drizzle with garlic sauce and top with tomatoes, cucumbers, onions, or pickled veggies.

Notes

  • Bake chicken at 425°F (220°C) for 20–25 minutes for an easy alternative.
  • Use chicken thighs for more juiciness; breasts work if not overcooked.
  • Try a dairy-free garlic sauce using garlic, oil, and lemon in a blender (toum-style).
  • Freeze chicken in marinade for future use—great for meal prep.
  • Pairs well with tabbouleh, hummus, roasted veggies, or rice pilaf.

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