Description
This chicken shawarma with garlic sauce recipe brings authentic Middle Eastern flavors to your home kitchen. Tender, perfectly spiced chicken paired with creamy garlic toum sauce creates a restaurant-quality meal that’s surprisingly simple to master. Ready in just 45 minutes!
Ingredients
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs (or chicken breasts)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Garlic Sauce (Toum):
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Serving:
- 6 pita breads or flatbreads
- 2 cups lettuce, shredded
- 1 large tomato, diced
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Chicken Marinade
In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, oregano, cinnamon, cayenne pepper, salt, and black pepper. This Lebanese chicken marinade is the foundation of authentic grilled chicken shawarma flavor.
Step 2: Marinate the Chicken
Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, though 2-4 hours yields the best flavor penetration.
Step 3: Make the Creamy Garlic Sauce
While the chicken marinates, prepare the garlic toum sauce. In a medium bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, salt, and white pepper until smooth. Refrigerate until ready to serve.
Step 4: Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for 6-8 minutes per side, until internal temperature reaches 165°F (74°C). The chicken should develop a beautiful golden-brown crust while remaining juicy inside.
Step 5: Rest and Slice the Chicken
Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice chicken into thin strips against the grain for the most tender texture.
Step 6: Warm the Pita Bread
Heat pita breads in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 20 seconds.
Step 7: Assemble Your Shawarma
Spread a generous amount of garlic yogurt sauce on each pita. Add sliced chicken, lettuce, tomatoes, cucumber, and red onion. Garnish with fresh parsley and serve immediately.
Notes
Pro Tips:
• Use chicken thighs instead of breasts for superior juiciness and flavor
• Marinate chicken up to 24 hours in advance for maximum flavor
• The garlic sauce can be prepared up to 3 days ahead
• For authentic street food style flavor, use a cast-iron skillet to develop a proper sear
• Store cooked chicken shawarma in the refrigerator for up to 4 days
Substitutions:
• Gluten-free: Use gluten-free pita or serve over rice
• Dairy-free: Replace Greek yogurt with additional mayonnaise or cashew cream
• Lower fat: Use chicken breasts and light mayonnaise
- Prep Time: 20
- Cook Time: 25
- Category: Main Dish
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap with sauce
- Calories: 385
- Sugar: 4g
- Sodium: 745mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken shawarma with garlic sauce recipe, homemade shawarma, Middle Eastern chicken wrap, shawarma garlic yogurt sauce, grilled chicken shawarma, garlic toum sauce, pita shawarma sandwich, Lebanese chicken marinade, street food style chicken