If you have a craving for bold, vibrant flavors wrapped in tender, juicy chicken, then this Chicken Shawarma with Garlic Sauce Recipe is absolutely your new best friend in the kitchen. Imagine perfectly spiced chicken thighs, marinated to capture the rich, aromatic essence of Middle Eastern cuisine, grilled until they’re irresistibly golden, and paired with a creamy, garlicky sauce that elevates every bite. This dish is not only a crowd-pleaser but a fantastic way to bring warmth and comfort to your meal rotation with minimal fuss.
Ingredients You’ll Need
Gathering the right ingredients for this chicken shawarma might seem like a short list, but each one plays a crucial role in building the depth of flavor and texture that makes this dish sing. From the earthy spices that infuse the chicken to the creamy garlic sauce that balances the dish with richness and zest, these ingredients are simple yet essential.
- 1.5 lbs boneless chicken thighs or breasts: Thighs bring juiciness and flavor, but breasts work well if you prefer leaner meat.
- 2 tablespoons olive oil: Helps the marinade penetrate and keeps the chicken moist during cooking.
- 2 teaspoons ground cumin: Adds a warm, slightly nutty flavor that’s essential for authentic shawarma taste.
- 1 teaspoon ground paprika: Offers a sweet and mildly smoky layer to the spice blend.
- 1 teaspoon ground turmeric: Gives the chicken a beautiful golden color and subtle earthiness.
- 1 teaspoon ground coriander: Brings a hint of citrusy brightness to lighten the heavier spices.
- 1 teaspoon ground cinnamon: Adds warmth and depth that surprises the palate.
- 2 cloves garlic, minced: Infuses the marinade with pungent, savory goodness.
- 1 tablespoon lemon juice: Injects acidity that tenderizes the chicken and balances the spices.
- Salt and black pepper, to taste: Essential for seasoning and enhancing all the other flavors.
- 1 cup mayonnaise: Forms the creamy base of the garlicky sauce.
- 2 tablespoons minced garlic: Key for the bold garlic flavor in the sauce.
- 1 tablespoon lemon juice: Gives the garlic sauce a fresh, tangy lift.
How to Make Chicken Shawarma with Garlic Sauce Recipe
Step 1: Marinate the Chicken
This is where the magic starts! Combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper in a bowl. Add your chicken and let it bathe in these aromatic spices for at least 30 minutes. This step is crucial because it allows all those flavors to penetrate deeply into the meat, making every bite fragrant and delicious. If you have extra time, marinate for a few hours or even overnight for an even more intense flavor.
Step 2: Heat Your Cooking Surface
Preheat your grill or a non-stick pan over medium-high heat. You want it hot enough to sear the chicken, locking in juices and creating that signature golden exterior without drying it out. A sizzling pan means you’re just moments away from an incredible meal.
Step 3: Cook the Chicken
Now, lay your marinated chicken strips onto the hot grill or pan. Let them cook undisturbed for about 5 to 7 minutes on one side until you see that lovely golden crust form, then flip and cook the other side until the internal temperature reaches 165°F (75°C). The result? Tender, perfectly cooked chicken that’s bursting with spice and smokiness.
Step 4: Whisk the Garlic Sauce
While the chicken is cooking, whip up the garlic sauce by mixing mayonnaise, minced garlic, lemon juice, and a pinch of salt. This sauce is the creamy, zesty complement that brings together all the savory notes of the shawarma. It’s simple yet packed with flavor, creating that irresistible garlicky kick you won’t be able to resist.
Step 5: Assemble and Serve
Once the chicken is cooked and the garlic sauce is ready, you’re set to build your shawarma feast. Serve the chicken inside warm pita bread for an authentic wrap or plate it with your favorite fresh veggies for a low-carb option. Drizzle generously with garlic sauce and prepare for a mouthwatering experience that’s both comforting and exciting.
How to Serve Chicken Shawarma with Garlic Sauce Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro add a burst of color and brightness to your plate. Slices of crisp cucumber, juicy tomatoes, and thinly shaved onions bring a refreshing crunch that balances the rich chicken and creamy sauce perfectly. Don’t forget a sprinkle of sumac or a dash of chili flakes if you want to add a little extra zing.
Side Dishes
Serve your Chicken Shawarma with Garlic Sauce alongside fluffy basmati rice, warm pita bread, or a zesty tabbouleh salad to round out the meal. Roasted vegetables or a simple cucumber-yogurt salad also complement this dish beautifully, making each bite even more satisfying.
Creative Ways to Present
If you want to impress, try turning this recipe into a shawarma bowl: layer sliced grilled chicken over a bed of rice or greens, top with garlic sauce, and scatter vegetables and pickles artfully on top. Alternatively, wrap the filling in a flatbread wrap and grill it lightly for a crunchy, handheld delight. Your presentation options are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, so leftovers might taste even better! Keep the garlic sauce separate if possible to maintain its fresh texture.
Freezing
You can freeze the cooked chicken in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating. Avoid freezing the garlic sauce as mayonnaise-based sauces can separate once thawed.
Reheating
Reheat the chicken gently in a skillet over medium heat or warm it in the oven to keep the edges crisp and the inside juicy. Add a little water or broth if needed to prevent drying out. Once warmed, serve immediately with fresh garlic sauce to revive that creamy, vibrant flavor.
FAQs
Can I use chicken breasts instead of thighs in this Chicken Shawarma with Garlic Sauce Recipe?
Absolutely! While chicken thighs are preferred for their juiciness and flavor, chicken breasts work well if you want a leaner option. Just be careful not to overcook them to keep the meat tender.
Is there a substitute for mayonnaise in the garlic sauce?
If you want a lighter alternative, you can use Greek yogurt instead of mayonnaise. It will give a tangy, creamy texture that complements the garlic and lemon beautifully.
How long should I marinate the chicken for best results?
At minimum, 30 minutes is enough to infuse the chicken with flavor, but marinating for a few hours or overnight will deepen the taste and tenderize the meat even more.
Can I cook the chicken shawarma in the oven?
Yes, if you don’t have a grill or stovetop, bake the marinated chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until cooked through and golden brown.
What can I serve instead of pita bread?
For a low-carb option, serve the chicken over salad greens or rice. You can also use flatbreads, tortillas, or even stuff the chicken into lettuce wraps for a fresh twist.
Final Thoughts
This Chicken Shawarma with Garlic Sauce Recipe is one of those dishes that feels special yet is surprisingly easy to make at home. It’s an ideal choice whether you’re feeding family on a weeknight or entertaining friends with something different and delicious. Give it a try, and I promise this blend of spices, tender chicken, and creamy garlic sauce will become a new favorite you’ll want to return to again and again.
Print
Chicken Shawarma with Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Description
A flavorful and aromatic Chicken Shawarma recipe featuring marinated chicken thighs or breasts grilled to perfection and served with a creamy garlic sauce. This Middle Eastern classic is easy to prepare and perfect for a satisfying meal, whether served in pita bread or on a plate with fresh vegetables.
Ingredients
For the Chicken Shawarma
- 1.5 lbs boneless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
For the Garlic Sauce
- 1 cup mayonnaise
- 2 tablespoons minced garlic
- 1 tablespoon lemon juice
- Salt, to taste
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, ground cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper. Add the chicken thighs or breasts and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Preheat the Cooking Surface: Heat your grill or a non-stick skillet over medium-high heat to ensure proper cooking and caramelization of the chicken.
- Cook the Chicken: Remove the chicken from the marinade and place strips on the grill or pan. Cook for 5 to 7 minutes on each side or until the chicken achieves a golden brown color and reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked.
- Prepare the Garlic Sauce: While the chicken cooks, whisk together mayonnaise, minced garlic, lemon juice, and salt in a bowl until smooth and creamy. Adjust seasoning to taste.
- Serve: Serve the cooked chicken shawarma in warm pita bread or on a plate. Top generously with the garlic sauce and complement with fresh vegetables like tomatoes, cucumbers, and lettuce if desired.
Notes
- For extra tenderness, marinate the chicken for up to 4 hours or overnight.
- You can substitute mayonnaise with Greek yogurt for a lighter garlic sauce.
- Use boneless, skinless chicken thighs for juicier results compared to breasts.
- To add extra flavor, consider adding a pinch of cayenne pepper to the marinade for heat.
- Serve with pickled vegetables or a simple salad for a complete meal.
