Tasty Chicken Shawarma Garlic Sauce

This Chicken Shawarma with Creamy Garlic Sauce transports you straight to the heart of a Middle Eastern market. You get juicy, spice-laden chicken that you can pile onto warm pita and finish with a cool garlicky sauce. It is a meal built for sharing and easy enough to whip up on a hectic weeknight.

I first made this shawarma during a particularly busy week when I needed something impressive yet simple. What started as a weeknight dinner solution has become our Friday tradition with everyone customizing their wraps exactly how they like them.

Ingredients

• Boneless skinless chicken thighs: they stay juicy and tender even with high heat cooking
• Ground cumin: provides earthy warmth that forms the backbone of authentic shawarma flavor
• Ground paprika: adds rich color and mild sweetness
• Ground turmeric: offers gorgeous golden color and subtle flavor
• Ground cinnamon: introduces unexpected warmth that balances the savory elements
• Fresh garlic cloves: always choose firm bulbs without sprouting for the best flavor
• Greek yogurt: select full fat for the creamiest sauce texture
• Mayonnaise: creates silkiness in the sauce that yogurt alone cannot provide
• Fresh lemon juice: always use fresh not bottled for bright authentic flavor

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil with all the ground spices cumin paprika turmeric and cinnamon in a large bowl. Add minced garlic pressing it directly into the oil mixture to release more flavor. Pour in fresh lemon juice and season generously with salt and pepper. Whisk everything until completely uniform. The marinade should look like a thick reddish brown paste with tiny bits of garlic visible throughout.

Marinate the Chicken:

Pat chicken thighs dry with paper towels to remove excess moisture which helps the marinade adhere better. Add chicken to the marinade bowl and use clean hands to massage the mixture into every surface ensuring each piece is thoroughly coated. Cover and refrigerate for at least one hour though overnight produces the most flavorful results. The longer marinade time allows the acids to tenderize and the spices to fully penetrate the meat.

Cook the Chicken:

Remove chicken from refrigerator 20 minutes before cooking to take the chill off. Choose your cooking method based on preference. For grilling preheat to medium high and cook 6 to 7 minutes per side until charred edges appear and internal temperature reaches 165°F. For baking arrange on a lined sheet at 425°F for about 25 minutes. For pan searing heat olive oil in a skillet over medium high and cook 5 to 7 minutes per side until deeply browned. Let chicken rest 5 minutes before slicing across the grain.

Make the Garlic Sauce:

While chicken rests combine Greek yogurt and mayonnaise in a bowl. Add minced garlic using a microplane for the finest texture. Squeeze in fresh lemon juice and season with salt and pepper. Whisk until completely smooth with no lumps. Taste and adjust seasoning remembering the sauce will taste milder once paired with the boldly spiced chicken.

Assemble and Serve:

Warm pita bread by placing directly on a gas burner for 10 seconds per side or wrapped in foil in a 350°F oven for 5 minutes. Slice rested chicken into thin strips. Lay each pita flat add a generous portion of chicken strips down the center. Drizzle liberally with garlic sauce. Add optional toppings like sliced cucumber tomato red onion and fresh herbs. Fold bottom edge up then wrap sides to form a secure bundle.

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The cinnamon might seem like an unusual addition but it is actually my secret ingredient. My Lebanese neighbor taught me this trick years ago and explained that the subtle sweet note balances the garlic and creates that authentic street food flavor that keeps everyone coming back for more.

Perfect Pairings

Serve your shawarma with traditional Mediterranean sides for a complete feast. A simple cucumber and tomato salad dressed with lemon juice and olive oil provides refreshing contrast. Tabbouleh with its bright herbaceous notes complements the warm spices perfectly. For a heartier meal add hummus or baba ganoush with warm pita triangles for dipping into any extra garlic sauce.

Storage and Reheating

Store components separately for best results. Cooked chicken keeps in an airtight container for up to three days refrigerated. The garlic sauce actually improves after a day as flavors meld but stays fresh for only two days. When reheating chicken avoid microwave which toughens it. Instead place in a covered skillet with a tablespoon of water over medium low heat until just warmed through. This prevents drying while maintaining texture.

Spice Adjustments

The beauty of shawarma lies in customizing the spice blend to your preference. For heat lovers add a half teaspoon of cayenne pepper to the marinade. If serving to spice sensitive guests or children reduce the cumin and garlic by half. Those who enjoy more complex flavors might appreciate adding ground cardamom and allspice approximately half teaspoon each. The core flavors remain authentic while allowing personalization to suit your family's palate.

Vegetarian Adaptation

This shawarma marinade works beautifully with plant based proteins. Extra firm tofu pressed to remove moisture then cubed absorbs these flavors wonderfully. Roast marinated tofu at 425°F for 25 minutes flipping halfway through. Alternatively try cauliflower florets tossed in the same marinade and roasted until edges crisp for a vegetable forward version that maintains the signature shawarma taste profile.

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Frequently Asked Questions About Recipes

→ Which type of chicken is best for shawarma?

Go with boneless, skinless chicken thighs. They’re juicy and don’t dry out, so you get tender bites every time. The bit of fat in thighs soaks up spice and keeps things tasty whether you grill or blast the chicken in the oven.

→ Can I let the chicken hang out in the marinade for more than just overnight?

You sure can—24 hours is your max though. Leave it any longer and the lemon juice can start messing with the texture, so you end up with mushy chicken instead of just tender.

→ What veggies go great with shawarma chicken?

Fresh tomatoes, crunchy red onion, cucumbers, or pickled turnips are awesome. You can use herbs like parsley or mint, and even pile on shredded lettuce or cabbage for more crunch. Toss in some pickled cucumbers or turnips for extra zing!

→ Can the garlic sauce be made a few days in advance?

Absolutely. You can prepare the garlic sauce ahead—just keep it in a sealed container in the fridge. The flavors settle and blend even better after a day or so, so it actually tastes great after sitting for a bit.

→ Got a swap for Greek yogurt in the sauce?

No Greek yogurt? You can strain regular yogurt to thicken it, or grab some sour cream for a tasty twist. If you’re skipping dairy, try unsweetened coconut yogurt instead—it gets the job done.

→ What’s the top way to cook shawarma chicken for flavor?

Throw it on the grill if you can—charring brings loads of flavor, like what you’d get from the real-deal rotisserie. You can also roast it hot in the oven or do a quick pan-sear. Finish with a broil to get those yummy crispy bits.