Chicken Shawarma with Garlic Sauce

Chicken shawarma with garlic sauce instantly brings back memories of my very first attempt at making a full Middle Eastern meal from scratch and it was during a rainy weekend when I was craving something comforting flavorful and a little outside my usual cooking routine. I remember slicing into the chicken fresh off the pan and tasting that punchy warm spice blend—it was love at first bite and that creamy garlicky sauce sealed the deal.

Since then this dish has made many appearances at my table and it’s become one of those recipes I can always count on to wow guests or satisfy my own craving for something bold yet balanced. The marinated chicken the crisp fresh veggies and that irresistible garlic sauce come together in a way that feels both light and deeply satisfying and today I’m sharing exactly how I bring it all together at home!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast or thighs – Juicy and flavorful when marinated and grilled or pan-seared.
• Garlic – A key flavor in both the marinade and the creamy sauce.
• Lemon juice – Adds brightness and helps tenderize the chicken.
• Olive oil – Helps bind the spices and keeps the chicken moist.
• Greek yogurt – Makes the marinade creamy and tenderizes the meat.
• Cumin – Earthy and warm it’s a classic shawarma spice.
• Paprika – Adds a deep smoky flavor and beautiful color.
• Ground coriander – Provides a citrusy balance to the warm spices.
• Ground turmeric – Gives that subtle color and earthy base.
• Cayenne pepper – Adds a touch of heat.
• Salt and pepper – Essential for seasoning.
• Fresh herbs (like parsley) – For garnish and fresh finish.
• Romaine lettuce cucumber cherry tomatoes – Crunchy and refreshing base for serving.
• Pita bread or flatbread – For wrapping or serving alongside.
• For the Garlic Sauce:
• Mayonnaise – Forms the base of the creamy texture.
• Greek yogurt – Adds a tangy balance and lightness.
• Fresh garlic – The star ingredient that gives the sauce its bold punch.
• Lemon juice – For tang and brightness.
• Salt – To bring it all together.

Tools You’ll Need

• Mixing bowls – To prepare the marinade and garlic sauce.
• Whisk or fork – For blending the sauce and marinade smoothly.
• Knife and cutting board – To slice chicken and prep vegetables.
• Cast iron skillet or grill pan – Perfect for charring and cooking the chicken evenly.
• Tongs – For turning the chicken while it cooks.
• Serving platter or salad bowl – To layer everything beautifully when plating.

Instructions

Step 1:

I begin by slicing the chicken into thin strips so it cooks evenly then I mix it in a bowl with Greek yogurt lemon juice olive oil garlic and all the spices. I cover and let it marinate for at least 1 hour but when I have time I let it sit overnight in the fridge because the flavor gets even better.

Step 2:

While the chicken is marinating I prepare the garlic sauce by mixing mayonnaise Greek yogurt freshly minced garlic lemon juice and a pinch of salt. I whisk it all together until it’s creamy and smooth then I pop it into the fridge so the flavors can meld.

Step 3:

When I’m ready to cook I heat a little oil in my cast iron skillet over medium-high heat and once it’s hot I lay the chicken strips in a single layer. I cook them for about 4 to 5 minutes per side until they’re golden brown with crispy edges and fully cooked inside.

Step 4:

While the chicken rests I prepare my serving base with chopped romaine cucumber slices cherry tomatoes and fresh herbs. I like a mix of textures and flavors so I keep it colorful and crunchy.

Step 5:

I slice the cooked chicken into thin strips and lay it right on top of the salad then I drizzle everything with a generous amount of the garlic sauce. Sometimes I serve it in warm pita bread with extra sauce on the side and it’s always a hit.

Tips

I always let the chicken rest for a few minutes before slicing so it stays juicy.

For extra charred flavor I sometimes finish the chicken under the broiler for 1–2 minutes.

You can double the garlic sauce and use it as a dip for fries or roasted veggies—it’s so versatile.

If I want to make it low-carb I skip the pita and serve it as a shawarma salad bowl instead.

Ways to Serve

Wrapped in warm pita with crunchy lettuce tomato cucumber and a drizzle of garlic sauce.

Over a big salad bowl with fresh herbs and extra lemon wedges on the side.

As a platter with rice grilled veggies and pickles for a fuller Middle Eastern spread.

Tucked into a wrap or lunchbox for a flavorful make-ahead meal.

Frequently Asked Questions

Can I make Chicken Shawarma with Garlic Sauce ahead of time?

Yes the chicken can be marinated overnight and cooked just before serving and the garlic sauce keeps well in the fridge for up to 5 days.

Can I bake Chicken Shawarma instead of pan-frying it?

Absolutely just bake it at 400°F for about 20–25 minutes or until fully cooked then broil it for a minute for that extra char.

Is Chicken Shawarma with Garlic Sauce spicy?

Not necessarily it has warmth from the spices but you can add cayenne or chili flakes if you want more heat.

Can I freeze the marinated chicken for later?

Yes just freeze it right in the marinade and thaw overnight in the fridge before cooking—it’s a great meal prep option.

See You in the Kitchen

I really hope you try this chicken shawarma with garlic sauce soon because it’s packed with flavor and so easy to make at home. Let me know how it turns out and if you’re like me you’ll want to make that garlic sauce a staple in your kitchen!

Happy Cooking!

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