Chicken Shawarma with Garlic Sauce Recipe

If you’re craving a dish that’s bursting with warm spices and silky garlic sauce, you’re going to love this Chicken Shawarma with Garlic Sauce Recipe. I absolutely love how the marinated chicken turns sweet and smoky after a quick sear, combined with that garlicky sauce that just takes everything to the next level. Trust me, this recipe isn’t just delicious—it’s a total crowd-pleaser and surprisingly easy to pull off on a weeknight or for entertaining friends.

this Recipe

Ingredients You’ll Need

These ingredients might look like a long list, but each one plays a vital part in recreating that classic shawarma flavor. Sourcing good quality boneless thighs and having fresh garlic on hand really lifts the dish. If you can, grab spices that look vibrant—you’ll notice the difference in your homemade shawarma.

• Onion: Thinly sliced to caramelize nicely with the chicken, adding a sweet depth.
• Garlic: Double the deliciousness here—as part of the marinade and the sauce.
• Lemon juice: Provides bright acidity to balance out the spices and tenderize the chicken.
• Olive oil: Use good quality for marinating and cooking—it adds richness and helps everything blend.
• Smoked paprika: Gives smoky flavor without the need for a grill.
• Chili powder: Adjust according to your heat preference; I like just a touch for warmth.
• Cumin & Coriander: Essential Middle Eastern spices for aroma and earthiness.
• Cinnamon & Allspice: The subtle sweet notes these spices add are what make shawarma unique.
• Kosher salt & black pepper: Season well to let the flavors shine.
• Boneless chicken thighs: Juicy, tender, and perfect for absorbing all those spices.
• Canola or vegetable oil: For the garlic sauce base—it emulsifies the flavors nicely.
• Honey & lemon zest: Small touches to give the garlic sauce a gentle sweetness and citrusy brightness.
• Oregano, cayenne pepper: Oregano adds herbaceous notes; cayenne kicks up the heat if you like that.
• Plain yogurt: The creamy anchor that cools the garlic sauce and makes it luscious.

Variations

I love that this Chicken Shawarma with Garlic Sauce Recipe is super versatile. I encourage you to experiment a bit—you can easily make it with chicken breast for a leaner option or try swapping out some spices to dial up the heat or sweetness. Here are a few ideas I’ve tried and loved over the years.

• Using chicken breasts: I once switched to breast meat for a lighter version; just make sure to marinate longer so it stays juicy.
• Herbs in garlic sauce: Adding fresh parsley or mint to the sauce freshens it up beautifully, especially in summer.
• Spice level: If you love spicy food, I bump the cayenne pepper and chili powder up or add a dash of hot sauce on serving.
• Vegan twist: Swap chicken for grilled portobello mushrooms or tofu and use a dairy-free yogurt in the garlic sauce.

How to Make Chicken Shawarma with Garlic Sauce Recipe

Step 1: Marinate the Chicken Like a Pro

The secret to juicy, flavorful chicken starts with the marinade. Combine sliced onions, minced garlic, lemon juice, olive oil, smoked paprika, chili powder, cumin, coriander, cinnamon, allspice, salt, and pepper in a large bowl. Toss the thinly sliced chicken thighs in this mixture until everything is evenly coated. Cover the bowl tightly and pop it into your fridge for at least a few hours—overnight is even better. I promise, the more time it spends marinating, the deeper the flavor.

Step 2: Whip Up the Creamy Garlic Sauce

While your chicken marinates, take a moment to make the garlic sauce. In a small bowl or mason jar, whisk together canola oil, honey, lemon zest and juice, minced garlic, oregano, cumin, cayenne pepper, salt, pepper, and plain yogurt until creamy and smooth. This sauce is wonderfully tangy with a gentle kick. Pop it into the fridge and let those flavors meld while the chicken marinates. It’s so easy—and you’ll see, this sauce becomes the perfect companion to your shawarma.

Step 3: Sear the Chicken Until Perfectly Caramelized

Heat a tablespoon of olive oil in a large 12” skillet over medium-high heat. Add half the chicken along with some of the sliced onions from the marinade. Cook for 10 to 12 minutes, stirring occasionally, until the chicken is beautifully browned and the onions caramelize to sweet perfection. Transfer the cooked chicken to a bowl, wipe out the skillet, then repeat with the remaining chicken in a bit more oil. The caramelization is key—it adds that irresistible texture and flavor.

Step 4: Assemble and Serve Your Shawarma

Once everything’s cooked, serve your chicken shawarma warm in flatbread or pita, topped generously with garlic sauce and fresh salad like chopped cucumber, tomato, and parsley. I also love plating it alongside fluffy rice and a drizzle of hot sauce. Don’t forget a sprinkle of fresh cilantro for the ultimate finishing touch—it brightens the whole dish right up!

How to Serve Chicken Shawarma with Garlic Sauce Recipe

Garnishes

I rarely skip fresh cilantro when serving this shawarma—it’s like the final handshake that ties all those spices and garlic sauce together. Sometimes I throw on thinly sliced red onions or a sprinkle of sumac for a tangy pop. If you love a bit of crunch, pickled veggies make a fantastic contrast here.

Side Dishes

I love serving my chicken shawarma with fluffy basmati rice, a simple fattoush salad, or warm garlic naan if I’m feeling indulgent. Sometimes, I’ll add a side of spiced roasted potatoes—they soak up all those juices from the chicken beautifully.

Creative Ways to Present

For special occasions, I like creating a shawarma platter with all the fixings laid out buffet-style—flatbreads, fresh veggies, garlic sauce, pickled peppers, and even hummus. It’s interactive and makes serving a breeze. You can also use lettuce leaves for a low-carb wrap option that’s fun and fresh.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover chicken in an airtight container in the fridge for up to 3 days. I keep the garlic sauce separate to preserve its fresh taste and creamy texture.

Freezing

This chicken freezes beautifully—just portion it into freezer-safe bags or containers, and it’ll keep well for up to 2 months. When I freeze mine, I separate the chicken and sauce so I can thaw and reheat only what I need.

Reheating

To reheat, I gently warm the chicken in a skillet over medium heat to retain its crisp edges, then drizzle garlic sauce on top once it’s heated through. Microwave works too in a pinch, but be careful not to overcook and dry it out.

FAQs

Final Thoughts

I can’t stress enough how this Chicken Shawarma with Garlic Sauce Recipe has become one of my go-to dinners. There’s something about those tender, spice-kissed chicken strips paired with that creamy garlic sauce that feels both exotic and totally comforting at home. Whether you’re new to shawarma or a longtime fan, I encourage you to give this recipe a try—you’ll find it’s easier to master than you think and a guaranteed hit for your next meal.

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