Chicken Shawarma with Garlic Sauce

Chicken Shawarma with Garlic Sauce is one of those recipes that transforms your kitchen into a Middle Eastern restaurant. I’ve been making this for years, and every time I slice into that perfectly spiced, juicy chicken and drizzle it with creamy garlic sauce, my family gathers around the table almost instantly.

The first time I made homemade shawarma, I was skeptical that anything cooked in my regular oven could compete with the vertical spit at my favorite Mediterranean spot. But after marinating the chicken overnight in a blend of aromatic spices like cumin, paprika, and cinnamon, then roasting it until the edges get slightly charred and crispy, I was blown away. This chicken shawarma recipe delivers authentic Middle Eastern flavors without any special equipment. The homemade garlic sauce is the perfect creamy complement, and the whole meal comes together easier than you’d think. Whether you’re meal prepping for the week or impressing guests at a dinner party, this shawarma with garlic sauce never disappoints.

What You’ll Need to Make This Shawarma

Before you start, let me share what I’ve learned about ingredients through countless batches of chicken shawarma with garlic sauce. I always use chicken thighs because they stay incredibly juicy and flavorful, even if you accidentally overcook them a bit. The spice blend is what makes this recipe shine, so don’t skimp on freshness. You’ll need a food processor or blender for the smoothest garlic sauce.

For the Chicken:

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 1/4 cup lemon juice (fresh is best)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1 teaspoon salt

For the Garlic Sauce:

• 1/2 cup mayonnaise (I prefer full-fat for creaminess)
• 1/4 cup Greek yogurt
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2 tablespoons water (to thin, if needed)

For Serving:

• Pita bread or flatbread
• Sliced tomatoes
• Diced cucumbers
• Thinly sliced red onions
• Fresh parsley
• Pickles

If you find ground allspice at a Middle Eastern market, grab it there for the most authentic flavor. I also recommend toasting your cumin seeds and grinding them fresh if you have extra time.

How to Make Perfect Chicken Shawarma

I prefer marinating my chicken the night before for the deepest flavor, but even 2 hours will give you fantastic results with this shawarma recipe.

Step 1: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, allspice, black pepper, and salt until well combined. This marinade should smell incredibly fragrant and aromatic.

Step 2: Add your chicken thighs to the bowl and use your hands to massage the marinade into every piece. Make sure each thigh is thoroughly coated. If your chicken thighs are thicker than 1 inch, consider pounding them slightly for even cooking. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. The longer marination time allows the spices to penetrate the meat deeply.

Step 3: When you’re ready to cook, preheat your oven to 400°F (200°C). This temperature is hot enough to give you those slightly charred, crispy edges that make chicken shawarma so irresistible.

Step 4: Line a large baking sheet with aluminum foil for easy cleanup. Arrange the marinated chicken thighs in a single layer, making sure they’re not overlapping. Pour any remaining marinade over the top.

Step 5: Bake the chicken for 25-30 minutes, flipping the pieces halfway through cooking. You’re looking for an internal temperature of 165°F in the thickest part (use a meat thermometer to check) and beautiful golden-brown edges with some charring. The chicken should be cooked through but still juicy. For extra crispy edges, move your oven rack to the top position, turn on your broiler for the last 2-3 minutes, but watch carefully so nothing burns.

Step 6: While the chicken shawarma is baking, make your garlic sauce. Combine the mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, and salt in a food processor or blender. Blend until completely smooth and creamy. If the sauce seems too thick, add water one tablespoon at a time until you reach your desired consistency. The sauce should be slightly thinner than you want since it will thicken in the refrigerator.

Step 7: Once the chicken is done, let it rest on the baking sheet for 5 minutes until warm but not steaming hot. This resting time helps the juices redistribute throughout the meat. Then transfer to a cutting board and slice the chicken into thin strips, about 1/4 inch thick.

Step 8: Warm your pita bread in the oven or on a skillet for about 30 seconds per side, watching carefully as it can dry out quickly. Assemble your shawarma by layering sliced chicken, garlic sauce, tomatoes, cucumbers, onions, parsley, and pickles in the warm pita. You can also serve everything separately and let everyone build their own.

Best Ways to Serve Your Shawarma

This chicken shawarma with garlic sauce pairs beautifully with so many Middle Eastern sides and fresh vegetables.

Hummus: The creamy texture and nutty flavor of hummus complements the spiced chicken perfectly, plus it adds extra protein and healthy fats to your meal.

Tabbouleh: This fresh parsley and bulgur salad brings brightness and crunch that balances the richness of the garlic sauce and meat.

Fattoush Salad: The tangy sumac dressing and crispy pita chips in fattoush make it an ideal light side that won’t weigh down your shawarma feast.

Baba Ganoush: Smoky roasted eggplant dip offers another creamy element with a completely different flavor profile than the garlic sauce.

Rice Pilaf: Fluffy rice with toasted vermicelli and warm spices turns this into a complete Middle Eastern dinner, especially great for shawarma bowls.

Grilled Vegetables: Zucchini, bell peppers, and eggplant pick up beautiful char marks and add color and nutrition to your plate.

Looking for the best sides for chicken shawarma? I always recommend starting with hummus and a simple cucumber tomato salad, then adding rice if you want something more substantial.

More Delicious Chicken Recipes to Try

Chicken shawarma with garlic sauce pairs wonderfully with other flavorful dishes that bring bold, comforting tastes to the table. For another Mediterranean-inspired meal, try the Crispy Parmesan Chicken with Rich Garlic Sauce, which features a similar creamy garlic element with Italian flair. The Sheet Pan Chicken Pitas with Herby Ranch offers another easy pita-based meal that’s perfect for busy weeknights.

For more globally-inspired chicken dishes, the Best Sticky Garlic Chicken Noodles delivers sweet and savory Asian flavors, while the Honey Garlic Butter Chicken with Mac Cheese creates an indulgent comfort food experience. When looking for slow cooker convenience, the Slow Cooker Chicken with Fig Jam and Goat Cheese provides sophisticated flavors with minimal effort.

Keeping Your Shawarma Fresh

Store your cooked chicken shawarma separately from the garlic sauce and toppings for the best quality. I recommend placing the sliced chicken in an airtight container where it will stay fresh in the refrigerator for up to 4 days. The garlic sauce can be stored in a separate sealed container for up to one week.

For reheating, I prefer using a skillet over medium heat with a small splash of water or chicken broth to keep the meat from drying out. You can also reheat in the oven at 350°F for about 10 minutes. The microwave works in a pinch, but use 50% power and heat in 30-second intervals to avoid tough, rubbery chicken.

If you want to freeze your chicken shawarma with garlic sauce for later, the chicken freezes beautifully for up to 3 months in a freezer-safe container. I don’t recommend freezing the garlic sauce since the texture can separate when thawed. Just make a fresh batch when you’re ready to enjoy your frozen shawarma. Freeze the sliced chicken in portion-sized amounts so you can thaw exactly what you need for quick weeknight meals.

Your Shawarma Questions Answered

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