Chicken Shawarma with Garlic Sauce is a flavorful Middle Eastern classic made easy at home. Juicy chicken marinated in aromatic spices and yogurt is roasted or pan-seared, then topped with creamy garlic sauce for an irresistible combination. Perfect for weeknight dinners, meal prep, or family gatherings, this recipe captures authentic shawarma flavors without complicated steps.

Ingredients

For the Chicken Marinade:

1 lb (450 g) boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup plain Greek yogurt
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp black pepper
1 tsp salt
1 tbsp lemon juice

For the Garlic Sauce:

1/2 cup mayonnaise
3 cloves garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
Salt, to taste

Optional Garnish & Serving:

Fresh parsley, chopped
Warm pita bread, rice, or salad for serving

Instructions

Marinate the chicken: In a bowl, combine chicken thighs with garlic, yogurt, olive oil, cumin, paprika, coriander, turmeric, black pepper, salt, and lemon juice. Cover and refrigerate for at least 30 minutes (up to 4 hours).
Prepare the garlic sauce: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, olive oil, and a pinch of salt. Refrigerate until ready to serve.
Cook the chicken: Heat a skillet over medium-high heat or preheat oven to 400°F (200°C). Pan-sear chicken 5–6 minutes per side until golden brown and cooked through, or bake for 20–25 minutes until internal temperature reaches 165°F (74°C).
Slice chicken: Remove chicken from heat, let rest 5 minutes, then slice into thin strips.
Serve: Drizzle garlic sauce over chicken. Garnish with fresh parsley and serve with warm pita bread, rice, or a fresh salad.

Tips for Perfect Chicken Shawarma

Marinate well: Longer marination enhances flavor and tenderness.
High heat cooking: Searing the chicken locks in juices and creates a caramelized exterior.
Creamy garlic sauce: Blend thoroughly to achieve smooth, rich sauce without raw garlic bite.
Meal prep: Chicken keeps well in the fridge for up to 3 days; sauce can be made ahead.

Variations

Spicy version: Add 1/4 tsp cayenne pepper to the marinade.
Herb twist: Mix chopped mint or cilantro into the garlic sauce for extra freshness.
Shawarma bowl: Serve over rice with roasted vegetables, hummus, and pickles.
Wrap option: Fill warm pita bread with chicken, garlic sauce, tomatoes, cucumbers, and lettuce.

Serving Suggestions

Serve with warm pita bread for a classic shawarma wrap
Pair with Middle Eastern sides like tabbouleh, hummus, or pickled vegetables
Create a meal prep bowl with rice, vegetables, and chicken for easy lunches

Fun Facts & Cultural Notes

Shawarma originated in the Levant and has become popular worldwide. Traditionally, it’s made on a vertical rotisserie, but this home-friendly method recreates the same juicy, spiced chicken in a skillet or oven. Garlic sauce, or toum, is a staple accompaniment, offering a creamy, pungent contrast to the savory chicken. This recipe captures the essence of authentic Middle Eastern street food at home.