Chicken Shawarma with Garlic Sauce Recipe (Easy & Flavorful)

I’ve been making Chicken Shawarma with Garlic Sauce for years, and it never gets old. The smell of cumin and paprika hitting the hot skillet instantly transports me to a street food stand, except I’m in my own kitchen wearing pajamas. This recipe delivers tender, perfectly spiced chicken paired with a creamy garlic sauce that’ll have you licking the plate.

What I love most is how simple it actually is. No rotisserie needed, no fancy equipment. Just a good skillet and 45 minutes from start to finish. Perfect for busy weeknights when you want something that tastes special without the fuss.

What Makes This Shawarma Special

Traditional Mediterranean chicken shawarma gets its flavor from a blend of warm spices and slow roasting. My version shortcuts the time without sacrificing taste. The key is getting a good sear on the chicken so those edges caramelize while keeping the inside juicy.

The garlic sauce, sometimes called toum, is what really sets this apart. It’s punchy, creamy, and balances the spices beautifully. I make mine a bit milder than authentic versions since my kids eat it too, but you can add extra garlic if you’re brave.

Gathering Your Ingredients

You’ll need two separate ingredient lists, one for the chicken and one for the shawarma garlic sauce recipe.

For the Chicken

1. 1.5 pounds boneless chicken thighs or chicken breast, cut into thin strips
2. 3 tablespoons olive oil, divided
3. 2 teaspoons ground cumin
4. 1.5 teaspoons paprika
5. 1 teaspoon ground turmeric
6. 1 teaspoon ground coriander
7. 1/2 teaspoon cinnamon
8. 1/2 teaspoon cayenne pepper (optional)
9. 3 garlic cloves, minced
10. 2 tablespoons fresh lemon juice
11. 1 teaspoon salt
12. 1/2 teaspoon black pepper

For the Garlic Sauce

1. 1 cup mayonnaise (or Greek yogurt for lighter version)
2. 4 garlic cloves, minced fine
3. 2 tablespoons lemon juice
4. 1 tablespoon water
5. 1/4 teaspoon salt
6. Pinch of white pepper

Chicken thighs stay more tender, but chicken breast lunch options work perfectly if that’s what you have. Just watch the cooking time since breasts can dry out faster.

Prepping the Chicken Shawarma with Garlic Sauce

Start by mixing all your spices together in a small bowl. This makes it easier to coat the chicken evenly. In a large bowl, toss your chicken strips with 2 tablespoons of olive oil, the minced garlic, lemon juice, and all the spices. Use your hands to really work the marinade into every piece.

If you have time, let it marinate for 30 minutes at room temperature, or up to 4 hours in the fridge. Honestly though, even 10 minutes makes a difference. The acid from the lemon starts tenderizing the meat right away.

While the chicken sits, make your sauce. Whisk together the mayo, minced garlic, lemon juice, water, salt, and pepper until smooth. The water thins it slightly so it drizzles better. Taste and adjust, some people love extra garlic, others prefer more lemon. Keep it in the fridge until serving.

Cooking Your Chicken Sharma

Heat your largest skillet over medium-high heat and add the remaining tablespoon of olive oil. Once it’s shimmering, add the chicken in a single layer. Don’t overcrowd the pan or it’ll steam instead of sear. Work in batches if needed.

Let the chicken cook undisturbed for 3-4 minutes until the bottom gets those nice caramelized edges. Flip and cook another 3-4 minutes. The chicken should reach 165°F internally. Those charred bits are where the flavor lives, so don’t be afraid of a little color.

For shaved chicken recipes that want thinner pieces, you can slice the cooked chicken even smaller after it rests. Some people prefer chunkier bites, others like it more shredded. Both work.

Serving Your Chicken Schwarma

The classic way is stuffed in warm pita bread with lettuce, tomatoes, cucumbers, and pickled turnips. But I’ve done it over rice bowls, on salad greens for light dinner ideas, and even in wraps for packed lunches.

Drizzle that chicken shawarma with creamy garlic sauce generously. Don’t be shy, that sauce makes the whole dish sing. Add a squeeze of fresh lemon right before eating for brightness.

My favorite quick sides are hummus, tabbouleh, or simple cucumber-tomato salad. Pickled red onions add a tangy crunch that cuts through the richness. If you’re feeding a crowd, set up a shawarma bar and let everyone build their own.

Make It Your Own

Try adding a tablespoon of yogurt to your marinade for extra tang. Swap the cayenne for Aleppo pepper if you want milder heat with fruity notes. Fresh herbs like parsley or cilantro mixed into the garlic sauce give it a bright, fresh twist.

Storage and Meal Prep Tips

Cooked chicken stays good in an airtight container for 3-4 days in the fridge. The garlic sauce lasts about a week, though the garlic flavor gets stronger over time. Some people love that, others not so much.

For meal prep, I cook a big batch of chicken on Sunday and portion it with rice and veggies into containers. Keep the sauce separate so nothing gets soggy. Just reheat the chicken gently in the microwave or a skillet, drizzle with cold sauce, and you’re set.

You can freeze the marinated raw chicken for up to 3 months. Thaw it overnight in the fridge, then cook as directed. The sauce doesn’t freeze well because of the mayo, so make that fresh.

Reheating Without Drying Out

Add a splash of water or chicken broth when reheating to keep things moist. Cover your container in the microwave to trap steam. A quick 60-90 seconds is usually enough, you just want it warm, not nuclear.

FAQ

Can I use chicken breast instead of thighs?
Yes, absolutely. Chicken breast works fine for this recipe. Just slice it thin and watch your cooking time since it can dry out faster than thighs. I’d suggest checking it at 3 minutes per side.

Is there a dairy-free option for the garlic sauce?
Use vegan mayo or make a tahini-based sauce instead. Mix tahini with lemon juice, garlic, water, and salt until creamy. It’s different but still delicious.

How spicy is this chicken schwarma recipe?
It’s mild to medium depending on whether you add cayenne. The warm spices like cumin and coriander give flavor, not heat. If you want it spicier, increase the cayenne or add hot sauce to your garlic sauce.

Can I grill this instead of using a skillet?
Definitely. Thread the marinated chicken onto skewers and grill over medium-high heat for 4-5 minutes per side. The char from the grill adds amazing smoky flavor.

What if I don’t have all the spices?
At minimum, you need cumin and paprika. Those are the backbone flavors. You can skip the turmeric, coriander, or cinnamon if needed, though you’ll lose some depth. Some stores sell premade shawarma spice blends that work in a pinch.

How do I know when the chicken is done?
Use an instant-read thermometer. Chicken should hit 165°F at the thickest part. If you don’t have a thermometer, cut into the largest piece, the juices should run clear and the meat should be opaque throughout, no pink.