Chicken Shawarma with Garlic Sauce
When the leaves start to fall and your kitchen fills with the warm scent of spices, I remember the first time I wrapped steaming, garlicky chicken in a soft pita while a rainstorm tapped the windows. That cozy memory is exactly why this Chicken Shawarma with Garlic Sauce has become a reader favorite—it’s comforting, bright with citrus, and simple enough to make on a weeknight yet special enough for a weekend gathering. If you love seasonal comfort food and cozy baking days, this recipe pairs beautifully with soft flatbreads and a side of roasted vegetables or even one of my savored wrap ideas like these cheesy garlic chicken wraps.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- Juice of 1 lemon
- 1/4 cup plain yogurt (or a dairy-free yogurt alternative)
- For the garlic sauce (toum):
- 1 whole head garlic, cloves peeled
- 1/2 teaspoon salt
- 1/2 cup neutral oil (sunflower or light olive oil)
- 2 tablespoons lemon juice
- 1–2 tablespoons cold water to adjust texture
- Optional toppings:
- Sliced cucumbers, tomatoes, pickles, and chopped parsley
- Warm pita or flatbread
Step-by-step Instructions
- Marinate the chicken: In a bowl combine olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, salt, lemon juice, and yogurt. Add the sliced chicken and toss to coat. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Make the garlic sauce (toum): In a food processor, pulse the peeled garlic and salt until smooth. With the processor running, slowly stream in oil until an emulsion forms. Add lemon juice and 1–2 tablespoons cold water to reach a creamy, mayonnaise-like texture. Taste and adjust lemon or salt. If the sauce separates, pulse a little more water or add another clove of garlic and blend.
- Cook the chicken: Preheat a skillet or grill pan over medium-high heat. Add a drizzle of oil, then cook the marinated chicken in batches so it browns nicely, about 3–4 minutes per side until cooked through and slightly charred. Let rest for 5 minutes and slice thinly if needed.
- Assemble: Warm pita or flatbreads. Spread a generous spoonful of garlic sauce, add sliced chicken, and top with cucumbers, tomatoes, and parsley. Fold and serve immediately.
Tips for Success
- Use thighs for juicier results: Thighs stay tender and absorb the shawarma spices beautifully.
- Marinate longer: For the best flavor, marinate the chicken overnight. If you’re short on time, even 1 hour helps.
- Emulsion advice: When making toum, keep oil temperature consistent and pour it slowly to maintain the emulsion. If you want a quicker, gentler garlic flavor try blending a cooked garlic and oil base as in other creamy garlic recipes like this creamy garlic chicken ramen for technique inspiration.
- High heat for char: Finish the chicken on high heat or under a broiler for authentic charred edges.
- Serving suggestion: Pair with tangy pickles and a simple salad — for more sauce ideas, see this roundup of favorite condiments that pair well with savory proteins best sauces to eat with salmon.
Possible Variations
- Gluten-free: Serve the Chicken Shawarma with Garlic Sauce over a bed of greens or in a gluten-free flatbread to keep it wheat-free.
- Vegetarian option: Swap chicken for marinated, grilled portobello or seasoned chickpeas for a plant-based twist.
- Streusel topping twist: For an adventurous sweet-savory fall spin, sprinkle a light savory “streusel” made from toasted breadcrumbs, za’atar, and finely grated Parmesan over the assembled shawarma for a crunchy finish.
- Light & creamy: Replace yogurt with a dairy-free alternative if you prefer a lactose-free marinade; the garlic sauce also adapts well to plant-based oil.
Storage Recommendations
- Refrigerate: Store leftover cooked chicken in an airtight container for up to 3 days. Keep the garlic sauce in a separate jar for up to 1 week in the fridge.
- Freeze: Cooked marinated chicken freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently in a skillet.
- Reheating: Reheat chicken in a preheated oven at 350°F (175°C) for 8–10 minutes or warm in a skillet to preserve juiciness. Avoid nuking the garlic sauce — let it come to room temperature and whisk if it separates.
- Make-ahead tip: The garlic sauce can be made ahead and tastes even better after resting a day, but keep it chilled until ready to serve. For more ideas about garlic-forward dishes and how garlic plays in different recipes, check out this playful savory pairing guide garlic-butter beef bites with potatoes.
Conclusion
This Chicken Shawarma with Garlic Sauce brings autumn warmth to the table with its aromatic spices and creamy toum—simple techniques, big comfort. For a trusted recipe to compare notes with or to explore variations, see this classic take on Chicken Shawarma with Garlic Sauce – Lite Cravings.
Frequently Asked Questions (FAQs)
- How long should I marinate chicken for shawarma?
- For best results marinate for at least 1 hour; overnight marinating (6–12 hours) gives the deepest flavor and juiciest texture.
- Can I make the garlic sauce without a food processor?
- Yes, you can use a mortar and pestle for a rustic version, then slowly whisk in oil by hand to form an emulsion, though it takes more time and elbow grease.
- Is chicken shawarma spicy?
- The spice level depends on the paprika and added chilies. This recipe is mildly spiced; add cayenne or a chili paste if you prefer more heat.
- Can I meal-prep shawarma for the week?
- Absolutely. Store chicken and garlic sauce separately in the fridge; assemble daily to keep flatbreads and veggies fresh.
Chicken Shawarma with Garlic Sauce
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A comforting Chicken Shawarma with Garlic Sauce recipe, perfect for cozy nights and gatherings, infused with aromatic spices and served with warm pita.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- Juice of 1 lemon
- 1/4 cup plain yogurt (or a dairy-free yogurt alternative)
- 1 whole head garlic, cloves peeled (for garlic sauce)
- 1/2 teaspoon salt (for garlic sauce)
- 1/2 cup neutral oil (sunflower or light olive oil)
- 2 tablespoons lemon juice (for garlic sauce)
- 1–2 tablespoons cold water (to adjust texture for garlic sauce)
- Optional toppings: Sliced cucumbers, tomatoes, pickles, chopped parsley, warm pita or flatbread
Instructions
- Marinate the chicken: Combine olive oil, minced garlic, spices, salt, lemon juice, and yogurt in a bowl. Add sliced chicken, toss to coat, cover, and refrigerate for at least 1 hour.
- Make the garlic sauce: In a food processor, pulse peeled garlic and salt until smooth, then stream in oil until emulsion forms. Add lemon juice and water to reach desired texture.
- Cook the chicken: Preheat skillet over medium-high heat, add oil, then cook marinated chicken in batches for 3–4 minutes per side until cooked through.
- Assemble: Warm pita or flatbreads, spread garlic sauce, add chicken, and top with cucumbers, tomatoes, and parsley. Fold and serve immediately.
Notes
Marinate chicken overnight for deeper flavor and use thighs for juiciness. Adjust garlic sauce ingredients based on preference for intensity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern