Authentic Chicken Shawarma with Garlic Sauce (Easy Homemade Recipe)

If you’re craving bold Middle Eastern flavor, this Chicken Shawarma with Garlic Sauce is the ultimate homemade feast. Juicy spiced chicken, slow-marinated and perfectly seared, gets tucked into warm pita and finished with creamy toum a garlic lovers’ dream. This recipe brings restaurant-style shawarma to your kitchen with simple ingredients and unforgettable aroma.

Chicken Shawarma with Garlic Sauce Recipe

Prep Time:

20 minutes

Cook Time:

20 minutes

Total Time:

40 minutes + marinating

Servings:

6 servings

Calories:

~480 per serving

Ingredients

For the Chicken Shawarma

• 2 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1.5 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper

For the Garlic Sauce (Toum)

• 1 cup neutral oil (sunflower or canola)
• 6 large garlic cloves
• 1/4 cup ice water
• 2 tbsp lemon juice
• 1/2 tsp salt

For Serving

• 6 warm pitas
• Shredded lettuce
• Tomatoes, sliced
• Red onion, thinly sliced
• Pickles

Instructions

1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice, garlic, and all spices. Add chicken thighs and coat evenly. Cover and refrigerate for at least 2 hours (overnight is best).
2. Make the garlic sauce: In a blender, combine garlic, lemon juice, salt, and ice water. With the blender running, slowly drizzle in the oil until thick and fluffy.
3. Cook the chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–6 minutes per side until charred and fully cooked.
4. Slice the shawarma: Rest the chicken for 5 minutes, then slice thinly into strips.
5. Assemble: Spread garlic sauce on warm pita, add sliced chicken, vegetables, and pickles. Roll tightly.
6. Optional finishing step: Crisp the wrap in a dry skillet for 1–2 minutes for a street-style effect.

Substitutions & Dietary Swaps

• Chicken: Swap thighs with chicken breast (reduce cook time slightly).
• Dairy-free: Garlic sauce is naturally dairy-free.
• Gluten-free: Use gluten-free pita or wrap in lettuce leaves.
• Oil swap: Avocado oil works well for toum.

Chef’s Pro Tips

• Marinate the chicken overnight for deeper flavor.
• Use thighs for juicier shawarma that reheats beautifully.
• For classic street-style char, cook on high heat without crowding the pan.
• Drizzle a spoonful of chicken pan juices into the wrap for extra richness.

Make Ahead, Storage & Reheating

• Make Ahead: Marinate chicken up to 24 hours in advance.
• Storage: Cooked chicken keeps 4 days in the fridge.
• Reheating: Reheat in a skillet for 3 minutes to preserve char.
• Garlic Sauce: Stores well for up to 2 weeks refrigerated.

Troubleshooting & Common Mistakes

• Dry chicken: Caused by overcooking stick to thighs for best results.
• Broken garlic sauce: Add 1 tbsp ice water and blend again to emulsify.
• Lack of flavor: Ensure enough salt and lemon in the marinade.

Flavor Pairings & Serving Suggestions

Serve your Chicken Shawarma with Garlic Sauce alongside:

• Gingerbread Truffles (12-Step Recipe) – Irresistibly Spiced Holiday Treats
  

Chicken Shawarma with Garlic Sauce

Juicy marinated chicken, warm pita, and a bold, creamy garlic sauce come together for this easy homemade Chicken Shawarma with Garlic Sauce that tastes just like your favorite street-food spot.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Marinating Time 2 hours hrs

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Middle Eastern

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Chicken Marinade

• 2 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1.5 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper

Garlic Sauce (Toum)

• 1 cup neutral oil such as sunflower or canola
• 6 large garlic cloves
• 1/4 cup ice water
• 2 tbsp lemon juice
• 1/2 tsp salt

For Serving

• 6 pita breads warmed
• shredded lettuce
• tomatoes sliced
• red onion thinly sliced
• pickles

Equipment

• Skillet
• Blender

Method

 

1. In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, salt, and pepper.
2. Add chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. To make the garlic sauce, blend garlic, lemon juice, salt, and ice water. Slowly drizzle in the oil until thick and creamy.
4. Heat a large skillet over medium-high heat and cook chicken for 5–6 minutes per side until charred and fully cooked.
5. Let chicken rest for 5 minutes, then slice thinly.
6. Assemble the shawarma by spreading garlic sauce on warm pita and filling with chicken, lettuce, tomatoes, onions, and pickles. Roll tightly and serve.

Notes

For the juiciest shawarma, use chicken thighs and marinate overnight. The garlic sauce stores well for up to two weeks.

FAQs

Can I bake the chicken?

Yes! bake at 425°F (220°C) for 20–25 minutes, then broil to crisp.

Can I freeze shawarma?

Freeze cooked chicken up to 3 months. Do not freeze garlic sauce.

What’s the best oil for garlic sauce?

Use neutral oils like sunflower, canola, or grapeseed.

Can I make this spicy?

Add 1–2 tsp cayenne or chili paste to the marinade.

Do I need a grill?

No! this recipe works perfectly in a cast-iron skillet.

How do I keep the pita from tearing?

Warm it gently before assembling.

Conclusion

This homemade Chicken Shawarma with Garlic Sauce delivers all the smoky, garlicky, irresistible flavor you crave from authentic street food. With simple steps and big payoff, it’s a weeknight winner and crowd-pleasing favorite. Try it with one of our suggested sides and elevate your next dinner night!