Chicken Shawarma with Garlic Sauce is one of those cozy, flavor-packed dishes that feels like a warm hug on a plate — perfect for weeknight comfort or a seasonal gathering with friends. This version highlights tender, juicy chicken (thighs or breasts) marinated in a fragrant blend of cumin, coriander, paprika, turmeric, and lemon, then finished with a creamy, garlicky sauce that brightens every bite. The contrast of slightly charred edges and silky garlic sauce makes it ideal for serving in pita or over steaming rice with crisp vegetables. If you’re in the mood for comforting, homemade flavors that travel well from stovetop to table, you’ll love this recipe — and you might also enjoy this aromatic ginger garlic chicken noodle soup as another cozy, garlicky option.
Ingredients & Equipment
Ingredients
- 2 lbs chicken thighs or breasts
- 3 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- Pita bread or rice for serving
- Fresh vegetables (like lettuce, tomato, cucumber) for serving
Notes
- Chicken thighs give more juiciness and flavor; breasts are leaner and cook a little faster. Both work well.
- Yogurt in the marinade tenderizes and adds a subtle tang — dairy-free swaps (coconut yogurt or a little olive oil + vinegar) can work, but texture will vary.
- Adjust cayenne to your spice comfort level, or omit for a milder crowd-pleaser.
Equipment
- Mixing bowl for the marinade
- Whisk or fork to combine ingredients
- Baking tray or plate for marinating
- Grill, grill pan, or heavy skillet (cast iron recommended)
- Meat thermometer (useful for accuracy)
- Sharp knife and cutting board
- Tongs for handling chicken
- Optional: blender or immersion blender for ultra-smooth garlic sauce
Helpful tools: A meat thermometer ensures perfectly cooked chicken (internal temperature 165°F / 74°C for breasts, or 165°F for thighs). If making a traditional Lebanese toum-style garlic sauce, a blender or food processor will give you the creamiest result.
Step-by-Step Instructions (with tips)
Make the marinade
- In a bowl, combine the minced garlic, 2 tablespoons ground cumin, 2 tablespoons ground coriander, 1 tablespoon paprika, 1 teaspoon turmeric, 1 teaspoon cayenne pepper, salt and pepper to taste, 3 tablespoons olive oil, 1/4 cup plain yogurt, and 2 tablespoons lemon juice. Whisk until fully blended.
- Tip: Taste a tiny bit of the marinade (without raw chicken) to get a sense for salt/spice levels — you can correct with more lemon or salt before adding chicken.
Marinate the chicken
- Add the 2 lbs of chicken thighs or breasts to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour; overnight is best for deeper flavor.
- Tip: If short on time, even 30 minutes will infuse flavor. For the best texture, marinate up to 24 hours but not much longer with yogurt-based marinades (they can over-tenderize).
Preheat your cooking surface
- Preheat a grill, grill pan, or skillet over medium-high heat. If using an oven, preheat to 425°F (220°C) and prep a baking tray lined with foil or parchment.
- Tip: Oil the grill grates or the pan lightly to prevent sticking; a hot cooking surface helps create those desirable charred edges.
Cook the chicken
- Grill or pan-sear the chicken for about 5–7 minutes per side depending on thickness, until cooked through and slightly charred. If using the oven method, roast for 18–25 minutes, flipping halfway, until juices run clear and the exterior is golden.
- Use a meat thermometer to check that the internal temperature is 165°F (74°C).
- Tip: For a deeper smoky flavor, finish the chicken under the broiler for 1–2 minutes per side or push the grill heat up for a final sear.
Rest and slice
- Remove from heat and let the chicken rest 5–10 minutes before slicing thinly against the grain.
- Tip: Resting locks in juices and helps the slices stay tender when assembled into pita or rice bowls.
Serve
- Serve slices in warmed pita bread or over a bed of rice, topped with fresh vegetables like shredded lettuce, sliced tomato, and cucumber. Add additional garlic sauce or yogurt-based sauce for extra creaminess.
- Tip: Finish with a squeeze of lemon, a sprinkle of fresh parsley, or a drizzle of olive oil to brighten the dish.
Variations and cooking alternatives
- Oven-roasted (sheet pan): Arrange marinated chicken on a sheet pan and roast at 425°F for 18–25 minutes. Broil briefly for charred edges.
- Griddle or indoor grill pan: Great year-round for a char-like finish without outdoor grilling.
- Slow-cooker approach: For hands-off prep, place marinated chicken in a slow cooker and cook on low for 3–4 hours. Finish under broiler for color. Note: Slow cooking will produce less char and a softer exterior.
- Slicing and quick pan-fry: Cut chicken into strips before cooking for faster searing (2–4 minutes per side).
- For a smoky touch, add a pinch of smoked paprika or finish with a flame-kissed char over an open grill.
If you love layering garlic flavors, try pairing components of this meal with other garlic-forward dishes like the garlic parmesan crockpot chicken and potatoes for a weeknight menu that sings.
Garlic Sauce (Quick method)
- For a simple, everyday garlic sauce: combine 3 cloves minced garlic with 1/2 cup plain yogurt, 2–3 tablespoons olive oil, 1 tablespoon lemon juice, salt, and a pinch of sugar. Whisk until smooth and adjust seasoning.
- For a traditional toum (Lebanese garlic sauce), blitz peeled garlic with salt and slowly emulsify with oil and lemon in a blender or food processor until fluffy and white. This creates a potent, creamy garlic condiment perfect for shawarma.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate cooked chicken in an airtight container within two hours of cooking. Consume within 3–4 days for best flavor and safety.
- Store the garlic sauce separately in an airtight jar or container; refrigerated, yogurt-based sauce will last 4–5 days, and emulsion-style garlic sauce (toum) can last about a week if well-sealed and oily layer is maintained.
Freezing
- Slice cooked chicken and cool completely before portioning into freezer-safe bags or containers. Label with date. Freeze for up to 3 months.
- Thaw overnight in the refrigerator and reheat gently in a skillet, under a broiler, or in a 350°F oven until warmed through.
- Avoid freezing raw yogurt-marinated chicken for long periods: the texture may change if frozen raw for extended times. Cooked-then-frozen is more reliable.
Make-ahead
- Marinate chicken up to 24 hours in advance for deeper flavor, then cook on the day.
- Make garlic sauce up to 3–5 days ahead; for toum, store in the coldest part of the fridge and always use clean utensils to prolong shelf life.
- Chop vegetables and prep toppings the morning of, or the day before, to make assembly quick and stress-free.
Portioning advice
- For meals: plan about 4–6 oz cooked chicken per person (roughly 2–3 pita wraps for a family of four).
- When serving in bowls over rice, 1 cup of cooked rice with 4–6 oz chicken and veggies creates a satisfying portion.
How to Use / Serve This Dish
Classic assembly
- Warm pita, fill with sliced chicken, drizzle with garlic sauce, and top with shredded lettuce, tomato, cucumber, and a few pickles if you like brightness and acidity.
Bowls and plates
- Serve over fluffy basmati or jasmine rice with a side of roasted vegetables or a crisp tabbouleh for a balanced plate.
Creative variations
- Shawarma salad: Skip the carbs and build a salad base with mixed greens, roasted chickpeas, sliced avocado, and shawarma chicken, finished with garlic sauce as dressing.
- Shawarma tacos: Use corn or flour tortillas, add pickled red onions, sliced radishes, and cilantro for a fusion twist.
- Flatbreads and pizza: Use sliced shawarma chicken as a topping on flatbread with a little mozzarella and drizzle with garlic sauce after baking.
Pairings
- Side dishes: roasted potatoes, fries, fattoush, tabbouleh, or a simple cucumber-yogurt salad.
- Drinks: mint tea, a light lager, or a bright lemonade pairs beautifully with the spices.
If you enjoy quick sheet-pan or pita-style dinners, you may want to check inspiration like the sheet pan chicken pitas with herby ranch for similar weeknight-friendly ideas.
FAQ
Q: Can I use boneless skinless chicken thighs instead of breasts?
A: Absolutely — boneless skinless thighs are excellent because they stay juicy and handle high heat well. Breasts work too; just watch cooking time to avoid drying out.
Q: How long will leftover chicken shawarma keep in the fridge?
A: Cooked chicken will keep in the refrigerator for 3–4 days in an airtight container. Keep the garlic sauce separate when possible to maintain peak flavor and texture.
Q: Can I make this without raw garlic (for sensitive family members)?
A: If raw garlic is too strong, gently roast whole garlic cloves and mash them into the sauce for a milder, sweeter garlic flavour. Alternatively, reduce the raw garlic amount and combine with roasted garlic for balance.
Q: What’s the best way to get that authentic char flavor at home?
A: High direct heat is key: use a very hot grill, searing skillet, or finish under the broiler for a minute or two to achieve charred edges. A touch of smoked paprika in the marinade also boosts smoky notes.
Conclusion
This Chicken Shawarma with Garlic Sauce recipe is an inviting, seasonal-friendly dish that balances warm spices, tangy yogurt, and vibrant garlic sauce to create a deeply satisfying meal you can make at home. If you want extra inspiration or variations from other cooks who share similar recipes, start with a trusted Chicken Shawarma with Garlic Sauce – Lite Cravings guide for technique ideas, compare different approaches with a flavorful Chicken Shawarma with Garlic White Sauce – Craving California rendition, or learn how to make a classic fluffy garlic emulsion from the excellent Garlic Sauce {Homemade Lebanese Toum} – Feel Good Foodie. Give this recipe a try, tweak it to your taste, and share your shawarma moments — there’s something special about serving homemade garlic-sauced chicken that brings people together.
Chicken Shawarma with Garlic Sauce
Ingredients
For the Chicken Marinade
- 2 lbs chicken thighs or breasts Thighs give more juiciness and flavor; breasts are leaner and cook quicker.
- 3 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper Adjust to your spice comfort level.
- to taste Salt and pepper
- 3 tablespoons olive oil
- ¼ cup plain yogurt Yogurt tenderizes and adds a tangy flavor.
- 2 tablespoons lemon juice
- to serve Pita bread or rice
- to serve Fresh vegetables (like lettuce, tomato, cucumber)
For Garlic Sauce
- 3 cloves minced garlic
- ½ cup plain yogurt
- 2–3 tablespoons olive oil
- 1 tablespoon lemon juice
- to taste Salt
- a pinch Sugar
Instructions
Make the Marinade
- In a bowl, combine garlic, cumin, coriander, paprika, turmeric, cayenne, salt, pepper, olive oil, yogurt, and lemon juice. Whisk until fully blended.
- Taste a tiny bit of the marinade (without raw chicken); adjust with more lemon or salt as needed before adding chicken.
Marinate the Chicken
- Add chicken to the marinade, ensuring it's well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- If short on time, even 30 minutes will infuse flavor.
Preheat Your Cooking Surface
- Preheat grill or skillet over medium-high heat, or oven at 425°F (220°C). Line a baking tray with foil or parchment.
Cook the Chicken
- Grill or pan-sear chicken for 5–7 minutes per side, or roast in oven for 18–25 minutes, until cooked through and juices run clear.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Rest and Slice
- Remove chicken from heat and let it rest for 5–10 minutes before slicing thinly against the grain.
Serve
- Serve in warmed pita or over rice, topped with fresh vegetables and garlic sauce.
