Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
It all began on a rainy afternoon in Istanbul. I’d wandered into a narrow side street, lured by the aroma of spices roasting over charcoal. There, in a tiny family-run shop, I experienced my first real chicken shawarma with garlic sauce recipe. Juicy, perfectly seasoned meat wrapped in warm pita and drenched in creamy garlic sauce—it was the kind of meal you never forget.
When I returned home, I couldn’t stop thinking about it. That crispy, caramelized exterior. The tangy, savory marinade. And of course, that luscious garlic sauce that tied everything together.
Over the years, I’ve tested and tweaked this chicken shawarma with garlic sauce recipe, striving to recreate that unforgettable street food experience. What I’ve come up with is a recipe that’s easy enough for a weeknight dinner but impressive enough for entertaining.
Whether you’re craving something exotic or looking to add bold new flavors to your cooking routine, this chicken shawarma with garlic sauce recipe will take your taste buds on a journey.
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Chicken Shawarma with Garlic Sauce Recipe (2025)
Ingredients—What You’ll Need
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 3 tbsp plain Greek yogurt
- 3 tbsp olive oil
- Juice of 1 lemon
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
For the Garlic Sauce (Toum):
- 1 cup neutral oil (like canola or sunflower)
- 6–8 garlic cloves, peeled
- 2 tbsp lemon juice
- 1 egg white (or 1 tbsp aquafaba for vegan option)
- ½ tsp salt
Optional Additions:
- Warm pita or flatbread
- Sliced cucumbers and tomatoes
- Pickled turnips
- Shredded lettuce or cabbage
- Red onions, thinly sliced
- Fresh parsley or mint
How to Prepare Chicken Shawarma with Garlic Sauce
Step 1: Marinate the Chicken
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, and all the spices.
- Add the chicken thighs and coat them thoroughly with the marinade.
- Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Pro Tip: Chicken thighs yield juicier shawarma, but breasts can be used if you prefer leaner meat.
Step 2: Cook the Chicken
Option A – Oven Method:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top.
- Arrange the marinated chicken on the rack and bake for 25–30 minutes, flipping halfway through.
- Broil for the last 2–3 minutes to get crispy edges.
Option B – Stovetop Method:
- Heat 1 tbsp oil in a skillet over medium-high heat.
- Cook chicken in batches for 5–7 minutes per side until golden and cooked through.
- Let the chicken rest for 5 minutes, then slice thinly.
Step 3: Make the Garlic Sauce (Toum)
- Add garlic cloves and salt to a food processor and pulse until finely minced.
- Add the egg white and lemon juice; blend until frothy.
- Slowly drizzle in the oil while the processor is running, until the mixture emulsifies into a thick, fluffy sauce.
Note: Toum is traditionally made without egg white, but using it ensures a foolproof emulsion if you’re new to this technique.
How to Serve Chicken Shawarma
Chicken shawarma is versatile and can be served in several delicious ways:
1. Shawarma Wrap
- Spread garlic sauce on warm pita bread
- Add sliced chicken, tomatoes, cucumbers, pickled turnips, and greens
- Roll it up and enjoy!
2. Shawarma Plate or Bowl
- Serve chicken alongside rice or couscous
- Add a dollop of garlic sauce, grilled veggies, and a side salad
3. Shawarma Salad
- Toss romaine lettuce, cucumbers, cherry tomatoes, and red onion
- Top with sliced shawarma and a drizzle of garlic sauce or tahini dressing
4. Party Platter
- Serve everything deconstructed for a DIY shawarma station
- Great for hosting family dinners or casual get-togethers
Tips
- Marinate Longer: At least 8 hours of marinating = deeper flavor.
- Rest After Cooking: Let the meat sit before slicing to retain juices.
- Use a Cast-Iron Pan or Grill: For that smoky, charred finish.
- Warm Your Bread: Toast pita or flatbread for better texture and flavor.
- Double the Garlic Sauce: It’s addictive—and stores well for a week!
Variations
1. Spicy Chicken Shawarma
- Add harissa or chili paste to the marinade for extra heat.
- Top with spicy pickled peppers.
2. Low-Carb or Keto Version
- Skip the pita and serve over a bed of greens or cauliflower rice.
3. Vegetarian Shawarma
- Substitute chicken with roasted cauliflower or chickpeas.
- Use the same marinade with extra olive oil.
4. Shawarma-Spiced Salmon
- Marinate salmon fillets with shawarma spices.
- Bake or grill for a flavorful fish variation.
5. Shawarma Burrito
- Wrap shawarma in a tortilla with rice, beans, and garlic sauce for a fusion twist.
FAQs
Q1: Can I grill the chicken instead of baking?
Yes! Grilling adds an amazing smoky flavor. Cook on medium-high heat for 4–5 minutes per side until fully cooked.
Q2: How long does the garlic sauce last in the fridge?
Toum can last up to 2 weeks in an airtight container. Keep it chilled and always use clean utensils.
Q3: Can I use store-bought shawarma seasoning?
Yes, but fresh homemade spice blends offer deeper, more customizable flavors.
Q4: Is the garlic sauce safe to eat raw?
If using egg whites, opt for pasteurized eggs to avoid risk. Alternatively, use aquafaba (chickpea water) for a vegan, safe option.
Q5: Can I freeze marinated chicken?
Absolutely. Freeze raw, marinated chicken in a zip-top bag for up to 3 months. Thaw in the fridge overnight before cooking.
Final Thoughts
This chicken shawarma with garlic sauce recipe is more than just a meal—it’s an experience. The combination of warm spices, juicy chicken, and that incredible creamy garlic sauce will transport you straight to the bustling streets of the Middle East. The best part? You don’t need a vertical spit or any special equipment—just a little time, love, and spice.
Whether you’re cooking for your family, hosting a themed dinner night, or prepping meals for the week, this chicken shawarma with garlic sauce recipe is a total crowd-pleaser. And once you’ve tasted it, it’s likely to become part of your regular rotation.
If you’ve never tried making shawarma at home, let this be your sign. I promise, one bite in—and you’ll wonder why you waited so long.