Whenever I slice through those tender chicken thighs and breathe in the nutty toasted scent of cumin mingling with smoky paprika, I’m reminded why this Chicken Shawarma with Garlic Sauce Recipe has become a staple after countless trials. On my third test, I noticed the edges caramelize faster when patted really dry—golden edges that crackle as they cool. That small tweak lifted the flavor by miles.
Why You’ll Love Chicken Shawarma with Garlic Sauce Recipe
- Deeply spiced chicken that crisps lightly around the edges
- Silky, tangy garlic sauce that balances heat and richness
- Flexible prep—marinate ahead for extra depth
- Rooted in Levantine street-food tradition
A Little Background
When I first tackled this shawarma recipe last winter, I set up a little grill station on my balcony. The fragrant steam of citrus-garlic marinade swirling into the evening air drew neighbors over. Through three more kitchen runs, I learned how a pinch more cinnamon adds warmth on chilly nights—this dish works just as well in summer, brightened by crisp salads and sunlit patios.
Key Ingredients for Chicken Shawarma with Garlic Sauce Recipe
- Chicken Thighs: Juicier than breast—sub with breast if you prefer lean meat, just watch cooking time.
- Plain Yogurt: Tenderizes and adds slight tang—Greek works too but stir first to loosen.
- Garlic: Four cloves minced for marinade; four more for sauce—fresh, firm cloves give best punch.
- Spice Blend: Cumin, coriander, smoked paprika, turmeric, cinnamon & cayenne—blend once and store for next use.
- Extra-Virgin Olive Oil: Lends fruity richness—swap half with avocado oil for a lighter note.
- Lemon Juice: Brightens both marinade and sauce—always fresh-squeezed.
How to Make Chicken Shawarma with Garlic Sauce Recipe
- Trim and slice 1½ pounds boneless, skinless chicken thighs into thin strips. Personal Testing Note (Prep): Pat pieces thoroughly dry to ensure crisping.
- In a bowl, whisk 3 tablespoons plain yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 4 cloves minced garlic, 1 teaspoon each ground cumin, ground coriander, smoked paprika, ½ teaspoon turmeric, ¼ teaspoon cinnamon, ¼ teaspoon cayenne, 1 teaspoon kosher salt, and ½ teaspoon black pepper until smooth.
- Toss chicken in the marinade until every strip is coated. Cover and refrigerate at least 1 hour (or up to overnight for deeper flavor).
- Meanwhile, make the garlic sauce: in a blender, pulse 4 garlic cloves with ½ teaspoon salt until pasty. With motor running, slowly drizzle in ¾ cup olive oil and ¼ cup vegetable oil until silky. Add 2 tablespoons lemon juice and 2 tablespoons ice water; blend until creamy. Chill.
- Heat a skillet or grill pan over medium-high. Add chicken strips in a single layer; cook until edges show golden caramel and a gentle sizzle sounds, about 6–8 minutes per side, until internal temperature reaches 165°F.
- Transfer to a plate, tent loosely with foil, and let rest 5 minutes. Slice thinner if desired for tender bite.
- Serve warm with garlic sauce, pita, pickles, and crisp veggie ribbons.
Pro Tips & Troubleshooting
- Dry-brushing chicken before grilling gives you crispier edges—tested across gas and charcoal.
- If sauce separates, blitz briefly on low speed to re-emulsify, then chill for 10 minutes.
- Swap cilantro and mint in a quick salad for a cooling herbal twist in warmer months.
- To double, use two pans or grill racks so chicken cooks in one even layer; halve marinade ingredients proportionally.
Storage & Make-Ahead Guide
Refrigerate chicken and sauce in separate airtight containers within 2 hours of cooking. Chicken stays fresh 3–4 days; sauce up to 1 week. Freeze chicken for up to 2 months—thaw overnight in the fridge. Reheat chicken in a 350°F oven until warmed through (about 8 minutes). Personal Testing Note (Storage): Reheating on a rack restores crispness.
Serving Suggestions
Pile slices into warm pita with garlic sauce, shredded lettuce, sliced tomatoes, and tangy pickles. For a rice bowl, scatter over turmeric basmati rice, drizzle extra sauce, and garnish with sumac onions. Even as a salad topper, it adds a smoky-sweet pop.
Frequently Asked Questions
- How long should I marinate shawarma chicken? At least 1 hour for good flavor—overnight yields deepest spice penetration.
- Can I use chicken breast instead of thighs? Yes; reduce cooking to 4–5 minutes per side to avoid drying out.
- Why did my garlic sauce split? Usually from adding oil too quickly; re-emulsify by blending on low and chilling.
- What’s the best way to reheat shawarma? Heat in a 350°F oven on a rack for 8–10 minutes to revive crisp edges.
- Is it safe to freeze cooked shawarma? Absolutely—freeze in airtight containers up to 2 months, then thaw in fridge overnight.
- Can I grill this outdoors? Yes, over medium-high heat; watch carefully for flare-ups when marinade drips.
Final Thoughts
This Chicken Shawarma with Garlic Sauce Recipe remains one of my go-to weeknight heroes—its blend of spices, tender chicken, and bright sauce never fails. I love it tucked into fluffy naan or layered over a grain bowl. Let me know how your shawarma turned out in the comments and tag me if you share on social media—I can’t wait to see your golden, crackling edges!
More Recipes You’ll Love
- Garlic Parmesan Chicken Pasta – a creamy, garlic-rich chicken dish that echoes the flavors of your shawarma sauce
- Gluten-Free Pita Bread – homemade pitas perfect for wrapping shawarma or scooping up garlic sauce
- Hummus Recipe – a classic Levantine dip that pairs beautifully with spiced chicken and fresh veggies
- Tzatziki Sauce – a cool, tangy yogurt sauce alternative for light, refreshing shawarma toppings
Chicken Shawarma with Garlic Sauce
Ingredients
Chicken Shawarma Marinade
- 1.5 pounds chicken thighs boneless, skinless, sliced into thin strips
- 3 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice fresh-squeezed
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Garlic Sauce
- 4 garlic cloves
- 0.5 teaspoon kosher salt
- 0.75 cup extra-virgin olive oil
- 0.25 cup vegetable oil
- 2 tablespoons lemon juice fresh-squeezed
- 2 tablespoons ice water
Instructions
Chicken Shawarma Marinade
- In a bowl, whisk yogurt, olive oil, lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper until smooth.
- Add chicken strips, toss to coat, cover, and refrigerate at least 1 hour.
Garlic Sauce
- In a blender, pulse garlic cloves with salt until pasty.
- With motor running, stream in olive oil and vegetable oil until silky.
- Blend in lemon juice and ice water until creamy, then chill.
Cooking & Serving
- Heat a skillet over medium-high and cook chicken strips 6–8 minutes per side until golden and internal temperature reaches 165°F.
- Let chicken rest 5 minutes, then serve with garlic sauce and pita.