Chicken Shawarma with Garlic Sauce is a delicious mix of tender, marinated chicken wrapped up with fresh veggies and drizzled in a creamy, garlicky sauce. The chicken soaks up warm spices like cumin and turmeric, giving it a rich and inviting flavor that’s hard to forget. The garlic sauce is smooth and zesty, perfectly complementing the savory chicken in every bite.
I love making this recipe at home because it brings a bit of street food fun to my kitchen. The smell of all those spices cooking together is so comforting, and mixing up the garlic sauce feels like magic—just a few simple ingredients turning into a creamy topping that brightens up the whole meal. Whenever I make it, I’m always excited to watch friends and family take their first tastes and grin because it’s just that good.
My favorite way to enjoy this is in a warm pita bread with crisp cucumbers, tomatoes, and a handful of fresh parsley. It’s the perfect quick meal that feels special without needing a lot of fuss. Whether it’s for a weeknight dinner or a casual lunch, chicken shawarma with garlic sauce never disappoints and always makes me feel like I’m enjoying something homemade yet full of bold, lively flavors.
Key Ingredients & Substitutions
Chicken: I prefer chicken thighs here because they stay juicy and flavorful, but chicken breasts work fine too if you want leaner meat. Just slice them thin so they cook evenly.
Spices: Cumin, paprika, turmeric, and allspice create the classic shawarma flavor. If you don’t have allspice, a mix of cinnamon and a pinch of cloves can work as a quick swap.
Yogurt: Adds tang and tenderizes the chicken. If you need a dairy-free option, try coconut yogurt or skip it and add a bit more lemon juice.
Garlic Sauce (Toum): This is the star! It’s made with raw garlic, oil, lemon, and salt whipped until creamy. If raw garlic is too strong for you, roast it first or cut the cloves down to 2 instead of 4.
How Do I Make the Garlic Sauce (Toum) Thick and Silky Without It Breaking?
Making toum can be tricky because it’s an emulsion, meaning oil and water need to combine smoothly. Follow these tips:
- Start by crushing garlic with salt until very smooth before adding oil.
- Drizzle the oil slowly, drop by drop at first, while blending constantly. This helps create the creamy texture.
- If the sauce gets too thick or starts to separate, add a little ice water to bring it back together.
- Don’t rush! Slow drizzle and steady mixing are the keys to success.
Equipment You’ll Need
- Large mixing bowl – perfect for marinating the chicken evenly with all the spices.
- Food processor or blender – essential for making smooth, creamy garlic sauce (toum).
- Non-stick or cast iron skillet – helps get a nice char on the chicken while keeping it juicy.
- Tongs or spatula – easy for flipping and handling the chicken strips while cooking.
- Measuring spoons – to get your spices and liquids just right for that perfect flavor.
Flavor Variations & Add-Ins
- Swap chicken for thinly sliced lamb or beef for a richer, more traditional shawarma experience.
- Add roasted eggplant or sautéed mushrooms to the wrap for an earthy, veggie boost.
- Mix fresh mint or dill into the garlic sauce for a bright, herby twist.
- Include pickled turnips or sliced radishes in your wrap to add crunch and tanginess.
How to Make Chicken Shawarma with Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 pounds boneless, skinless chicken thighs or breasts, sliced into thin strips
- 3 cloves garlic, minced
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For the Garlic Sauce (Toum):
- 4 cloves garlic, peeled and minced
- ½ teaspoon salt
- ¾ cup vegetable or neutral oil (such as canola or sunflower)
- 2 tablespoons fresh lemon juice
- 2 tablespoons ice water
Additional Items:
- Pita bread or flatbreads
- Chopped fresh parsley for garnish
- Chopped cucumber and tomato for serving
Time Needed
This recipe takes about 10–15 minutes to prepare and marinate the chicken, then at least 1 hour of marinating time (you can marinate up to overnight for better flavor). Cooking the chicken takes around 10 minutes. Making the garlic sauce takes about 10 minutes, so in total, plan for roughly 1.5 to 2 hours including marination.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, add the minced garlic, yogurt, olive oil, lemon juice, cumin, paprika, turmeric, allspice, coriander, cayenne pepper (if using), salt, and black pepper. Mix everything well. Add the sliced chicken and toss until every piece is coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, or even better, 3 to 4 hours or overnight.
2. Make the Garlic Sauce (Toum):
In a food processor or using a mortar and pestle, mash the minced garlic and salt into a smooth paste. With the processor running on low speed, slowly drizzle in the oil little by little, blending steadily so the mixture emulsifies and thickens. Occasionally add ice water and lemon juice as you blend to adjust the texture and flavor. Keep blending until the sauce is creamy and fluffy. Taste and add more salt or lemon juice if needed. Set aside.
3. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken strips in a single layer (you might need to cook in batches). Cook each side for about 4-5 minutes, until the chicken gets nicely charred and is cooked through.
4. Assemble and Serve:
Warm the pita or flatbread and place on a plate. Pile the cooked chicken on top of the bread. Drizzle generously with the garlic sauce and sprinkle with chopped parsley. Serve with fresh chopped cucumber and tomatoes, and additional garlic sauce on the side for dipping.
Enjoy your tasty and aromatic Chicken Shawarma with Garlic Sauce!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry with paper towels to remove excess moisture for better browning.
How Long Can I Store Leftover Shawarma and Garlic Sauce?
Store cooked chicken in an airtight container in the fridge for up to 3 days. The garlic sauce keeps well for about 4-5 days refrigerated in a sealed jar. Stir before using.
Can I Make the Garlic Sauce Without a Food Processor?
Absolutely! You can use a mortar and pestle to crush the garlic and slowly whisk in the oil by hand. It takes a bit more time and effort but works just as well.
What Can I Substitute for Yogurt in the Marinade?
If you don’t have yogurt, try using a little buttermilk or a splash of lemon juice and olive oil to help tenderize the chicken. Coconut yogurt is a good dairy-free alternative too.
