Chicken Shawarma with Garlic Sauce – Bold Middle Eastern Comfort at Home

There are certain dishes that instantly transport you somewhere warm, bustling, and fragrant, and chicken shawarma with garlic sauce is one of them. The aroma of spiced chicken sizzling in a hot pan, the tang of lemon and yogurt in the marinade, and that unmistakable creamy garlic sauce come together to create a meal that feels both comforting and exciting. This is the kind of recipe that fills your kitchen with irresistible smells and brings everyone hovering nearby, asking, “Is it ready yet?”

Chicken shawarma has deep roots in Middle Eastern street food culture, where thin slices of marinated meat are stacked on a vertical spit and slow-roasted to perfection. While most of us don’t have a rotating spit at home, this version captures the soul of traditional shawarma using simple, accessible methods. With the right spices, a good marinade, and a punchy garlic sauce, you can recreate those iconic flavors right in your own kitchen—no special equipment required.

What truly elevates this dish is the garlic sauce. Creamy, bold, and unapologetically garlicky, it balances the warm spices of the chicken and adds that restaurant-style finish. Whether you serve your chicken shawarma wrapped in warm pita, piled onto a platter with salads, or tucked into a grain bowl, this recipe is endlessly versatile and always satisfying.

Ingredients:

• Boneless, skinless chicken thighs
• Plain yogurt
• Olive oil
• Fresh lemon juice
• Garlic cloves
• Ground cumin
• Ground coriander
• Smoked paprika
• Ground turmeric
• Ground cinnamon
• Cayenne pepper
• Salt
• Black pepper
• Fresh parsley

For the Garlic Sauce:

• Garlic cloves
• Neutral oil
• Lemon juice
• Salt
• Cold water

For Serving (optional):

• Pita bread
• Sliced cucumbers
• Tomatoes
• Red onion
• Pickles

Instructions:

1. In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper. Mix until smooth and fragrant.
2. Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 120 minutes to allow the flavors to penetrate deeply.
3. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 10 minutes before cooking.
4. Heat a large skillet or grill pan over medium-high heat. Lightly oil the surface to prevent sticking.
5. Cook the chicken thighs in batches, allowing them to develop a deep golden crust on each side. This should take about 6–8 minutes per side, depending on thickness.
6. Once cooked through, transfer the chicken to a cutting board and let it rest for 5 minutes.
7. Slice the chicken thinly against the grain to mimic traditional shawarma slices.
8. To make the garlic sauce, place garlic cloves and salt into a blender or food processor. Blend until finely minced.
9. With the motor running, slowly drizzle in the oil until a thick, creamy emulsion forms.
10. Add lemon juice and a splash of cold water, blending until smooth and fluffy. Adjust salt and lemon to taste.
11. Serve the sliced chicken warm with generous spoonfuls of garlic sauce and your favorite accompaniments.

Tips & Tricks:

• Chicken thighs are preferred because they stay juicy and flavorful, even with high-heat cooking.
• Marinating longer enhances the depth of flavor; overnight marination is ideal if time allows.
• Slice the chicken thinly for the most authentic shawarma texture.

Variations:

• Swap chicken thighs for chicken breast if you prefer a leaner option, adjusting cooking time accordingly.
• Add ground cardamom or allspice for a more traditional spice profile.
• Turn it into a shawarma bowl with rice, salad, and sauce instead of pita bread.

Serving Suggestions:

• Wrap in warm pita with garlic sauce, pickles, and fresh vegetables.
• Serve over rice or couscous for a hearty plate-style meal.
• Add to salads for a lighter but still flavorful option.

Storage Information:

• Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
• Garlic sauce keeps well refrigerated for up to 5 days.
• Reheat chicken gently in a skillet to maintain moisture.

FAQ:

Can I bake the chicken instead of pan-frying?
Yes, baking works well. Roast at 220°C until cooked through, then broil briefly for color.

Is the garlic sauce very strong?
It is bold by design, but you can reduce the garlic slightly for a milder version.

History / Fun Facts:

Shawarma is believed to have originated in the Ottoman Empire and inspired similar dishes like Greek gyros and Mexican al pastor. The signature spice blend and cooking method make it one of the most beloved street foods worldwide, cherished for its balance of warmth, acidity, and richness.