Name: Chicken Shawarma with Garlic Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1.5 pounds boneless chicken breast or thighs (sliced thin); 3 tbsp olive oil; 4 cloves garlic (minced); 2 tsp ground cumin; 2 tsp paprika; 1 tsp ground coriander; 1 tsp turmeric; 1/2 tsp cinnamon; 1/2 tsp cayenne pepper (optional); 1 lemon (juiced); 1 tsp salt; 1/2 tsp black pepper; 1 cup Greek yogurt (for sauce); 6 cloves garlic (for sauce); 2 tbsp lemon juice (for sauce); 2 tbsp olive oil (for sauce); 2 tbsp cold water (for sauce)

Jump to Recipe Print Recipe

My neighbor brought over chicken shawarma with garlic sauce last month from a local Mediterranean place, and I couldn’t stop thinking about it. The tender spiced chicken, that addictive creamy sauce – I knew I had to figure out how to make it myself. Turns out it’s way easier than I expected, and honestly tastes better than takeout when you use fresh spices.

This isn’t one of those complicated shaved chicken recipes that requires special equipment. You just need chicken breast, a handful of spices you probably have, and about 45 minutes total. The garlic sauce comes together in five minutes if you have a blender. I’ve made this three times in the past two weeks because my kids keep requesting it.

Why This Recipe Works

Most Mediterranean chicken shawarma recipes call for a rotisserie or vertical spit, but this version uses your stovetop or oven. The trick is cutting the chicken into thin strips so they cook fast and soak up all that seasoning. You get the same caramelized edges and juicy interior without any fancy equipment.

The spice blend here is what makes chicken sharma taste authentic. I use cumin, coriander, turmeric, and paprika as the base, plus a bit of cinnamon for warmth. These aren’t hard to find spices – most grocery stores stock them all. Fresh garlic in both the marinade and sauce ties everything together.

This works perfectly as a light dinner idea because it’s satisfying without being heavy. The chicken itself is lean, especially if you use chicken breast, and you control exactly how much sauce you add. Pair it with some vegetables and pita, and you have a complete meal that feels indulgent but isn’t.

Ingredients You’ll Need

For the chicken:

1.5 pounds boneless chicken breast or thighs, sliced thin
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper (optional)
Juice of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper

For the shawarma garlic sauce recipe:

1 cup Greek yogurt or mayonnaise
6 cloves garlic, peeled
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
2 tablespoons cold water

Making the Perfect Marinade

Slice your chicken into strips about 1/2 inch thick. Thinner pieces work better than thick chunks because they pick up more flavor and cook evenly. If you’re using chicken breast for lunch meal prep, cutting against the grain keeps the meat tender.

Mix all your spices with the olive oil, garlic, and lemon juice in a large bowl. This creates a wet marinade that clings to the chicken instead of falling off. Add the chicken strips and massage everything together with your hands – it sounds messy but it’s the best way to coat every piece.

Let this sit for at least 20 minutes at room temperature, or up to overnight in the fridge if you’re planning ahead. I usually marinate mine in the morning before work, then cook it when I get home. The longer it sits, the deeper the flavor gets.

Cooking Your Shawarma

Heat a large skillet over medium-high heat with a drizzle of oil. Don’t crowd the pan – cook the chicken in two batches if needed. You want those strips to get crispy brown edges, not steam.

Spread the chicken out in a single layer and let it sit undisturbed for 3-4 minutes. This is hard when it smells so good, but resist flipping too early. You’ll see the edges turn golden and the spices start to toast. Flip each piece and cook another 3-4 minutes until cooked through.

The chicken is done when it reaches 165°F internally and has those dark caramelized bits on the outside. Some people prefer baking at 425°F for 20 minutes, which works great for meal prep but won’t give you quite the same char that pan-cooking does.

The Creamy Garlic Sauce

This chicken shawarma with creamy garlic sauce wouldn’t be complete without the toum-style sauce. Traditional versions use only garlic, oil, lemon, and salt, whipped until fluffy. My shortcut version adds Greek yogurt for tang and creaminess without needing to slowly drizzle oil for 10 minutes.

Throw everything into a blender or food processor. Blend on high for about a minute until it’s smooth and pale. The cold water helps it emulsify and get fluffy. Taste and adjust – add more lemon if you want brightness, more garlic if you’re brave, or a pinch more salt.

This sauce keeps in the fridge for up to a week in an airtight container. The garlic flavor actually gets stronger after a day or two, so if you’re sensitive to raw garlic, make it the day you plan to serve it.

Serving Your Chicken Schwarma

Warm your pita bread in a dry skillet for 30 seconds per side, or wrap in foil and heat in a 300°F oven. Cold pita tears and doesn’t fold well. You want it soft and pliable.

Spread a generous amount of the garlic sauce down the center of each pita. Add your chicken strips, then pile on whatever vegetables you like. I usually do thinly sliced tomatoes, cucumbers, red onion, and shredded lettuce. Pickled turnips or pickles add a nice sour crunch.

You can also serve this as a bowl over rice or quinoa for a different presentation. Layer rice, chicken, vegetables, and sauce, then add a sprinkle of fresh parsley or cilantro. This is perfect for a chicken breast lunch that you can pack in containers for work.

Tips for Best Results

Use chicken thighs instead of breasts if you want more flavor and juiciness. Thighs are harder to overcook and stay tender even if you leave them on the heat a bit too long. They’re also usually cheaper, which is a bonus.

Don’t skip the lemon juice in the marinade. The acidity helps tenderize the meat and brightens all those warm spices. Without it, the chicken tastes flat.

Make extra sauce. Seriously, everyone always wants more of the garlic sauce. I usually double the recipe and keep extra in the fridge because it’s good on everything – vegetables, other grilled meats, even as a dip for fries.

If your spices are old and have been sitting in your cabinet for years, replace them. Old spices lose their potency and won’t give you that bold flavor you’re looking for. Fresh spices make a huge difference in this recipe.

FAQ

Can I make this ahead for meal prep?

Yes, this works great for meal prep. Cook the chicken and store it separately from the sauce in airtight containers. Both keep for 4-5 days in the fridge. Reheat the chicken in a skillet or microwave before serving.

What if I don’t have all the spices?

You can use a store-bought shawarma spice blend if you can find it, or make a simpler version with just cumin, paprika, and garlic powder. It won’t taste exactly the same but will still be good.

Is the garlic sauce supposed to be really garlicky?

Traditional toum is very garlicky, yes. If that’s too strong for you, start with 4 cloves instead of 6, or add an extra tablespoon of yogurt to mellow it out. You can always blend in more garlic, but you can’t take it out.

Can I grill the chicken instead of pan-frying?

Absolutely. Thread the marinated chicken onto skewers and grill over medium-high heat for 3-4 minutes per side. The char from the grill adds even more flavor.

How do I prevent the chicken from drying out?

Don’t overcook it, and don’t use super lean chicken breast without any fat. Use a meat thermometer and pull it off the heat right when it hits 165°F. Slicing it thin also helps it stay tender.

What else can I serve with this besides pita?

Try it over rice, quinoa, or a simple salad. You can also stuff it into wraps with hummus, or serve it as part of a mezze platter with other Mediterranean dishes like tabbouleh and baba ganoush.