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Chicken Shawarma with Garlic Sauce

Chicken Shawarma with Garlic Sauce

This Chicken Shawarma with Garlic Sauce is a flavorful homemade shawarma recipe made with tender chicken marinated in a spiced chicken shawarma yogurt marinade, then cooked until juicy and golden. Served with a creamy garlic sauce, this dish is perfect for chicken shawarma wraps, salads, or complete meals. It’s an easy chicken shawarma recipe that delivers authentic Middle Eastern flavor using simple ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken Shawarma Marinade
  • 2 lbs boneless skinless chicken thighs or breasts
  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Garlic Sauce Shawarma Sauce Recipe
  • 1 cup mayonnaise or Greek yogurt
  • 3 –4 cloves garlic finely minced
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • For Serving Optional
  • Pita bread or flatbread
  • Lettuce tomatoes, cucumbers
  • Pickles or red onions

Method
 

  1. Marinate the Chicken
  2. In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all spices.
  3. Add chicken and toss until fully coated.
  4. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
  5. Cook the Chicken
  6. Heat a large skillet or grill pan over medium-high heat.
  7. Add marinated chicken and cook for 6–8 minutes per side until golden and cooked through (165°F / 74°C).
  8. Remove from heat and let rest for 5 minutes, then slice thinly.
  9. Make the Garlic Sauce
  10. In a bowl, mix mayonnaise (or yogurt), garlic, lemon juice, and salt until smooth.
  11. Chill for 10 minutes to allow flavors to develop.
  12. Assemble
  13. Serve chicken in wraps, bowls, or salads with garlic sauce and desired toppings.

Notes

Chicken thighs are recommended for juicier chicken shwarma meals.
For a lighter option, use Greek yogurt in the sauce.
This recipe works well for chicken shawarma salad or rice bowls.
To make slow cooker chicken shawarma, cook marinated chicken on LOW for 4–5 hours, then broil briefly for crisp edges.
The same marinade can be adapted for a flavorful beef shawarma recipe.
Store leftovers in the refrigerator for up to 4 days.