Irresistible Chicken Shawarma with Garlic Sauce in 30 Minutes

Oh, let me tell you about my absolute obsession with Chicken Shawarma! This Middle Eastern superstar has been my go-to dinner party hero for years. What makes it so special? That magical blend of warm spices hugging perfectly grilled chicken, all wrapped up in soft pita with the creamiest garlic sauce you’ll ever taste. I first fell in love with shawarma during a trip to Beirut, and after countless attempts, I’ve nailed down a version that’s easy enough for weeknights but impressive enough for guests. The marinade comes together in minutes (cumin and cinnamon are the secret weapons!), while the garlic sauce—oh that sauce—takes it from good to “can I lick the plate?” amazing.

Ingredients for Chicken Shawarma with Garlic Sauce Recipe

Alright, let’s gather our flavor bombs! I’ve learned through trial and error that getting these ingredients just right makes all the difference between “meh” and “WOW” shawarma. Trust me, you’ll want to measure carefully – this isn’t the time for eyeballing!

Chicken Shawarma Marinade

For the chicken that’ll have everyone begging for seconds:

• 500g boneless chicken thighs (diced into strips – thighs stay juicier than breasts!)
• 2 tbsp olive oil (the good stuff)
• 1 tbsp lemon juice (fresh squeezed, please)
• 2 cloves garlic (minced until it’s practically paste)
• 1 tsp ground cumin (your flavor backbone)
• 1 tsp paprika (smoked if you’ve got it)
• 1/2 tsp turmeric (for that gorgeous golden color)
• 1/2 tsp cinnamon (secret weapon alert!)
• 1/2 tsp salt (kosher works best)
• 1/4 tsp black pepper (freshly cracked)

Pro tip: Let this marinate at least 1 hour, but overnight? Oh baby, that’s when the magic happens.

Garlic Sauce Components

For the creamy garlic sauce that makes this dish unforgettable:

• 1/4 cup plain yogurt (must be unsweetened – Greek works great)
• 1/4 cup tahini (pack it in the measuring cup)
• 1 clove garlic (crushed to oblivion – no wimpy garlic here)
• 2 tbsp lemon juice (yes, more lemon!)
• 2 tbsp water (adjust to your perfect drizzle consistency)
• 1/4 tsp salt (just enough to make flavors pop)

The sauce should be smooth enough to drizzle but thick enough to cling to every bite. You’ll know it’s right when you taste it and immediately want to put it on everything!

How to Make Chicken Shawarma with Garlic Sauce Recipe

Let me walk you through my foolproof method for making the most irresistible chicken shawarma at home. Don’t let the layers of flavor intimidate you – it’s actually super simple once you get the rhythm down. Just follow these steps, and you’ll be folding warm pita around juicy, spiced chicken like a pro!

Marinating the Chicken

First things first – that marinade needs to work its magic! Grab a large bowl and whisk together all your marinade ingredients until they’re completely blended. I like to use a fork to really smash the garlic into the oil and lemon juice. Now, add your chicken strips and get your hands in there – massage that flavorful paste into every nook and cranny of the chicken. Don’t be shy!

Pop the bowl in the fridge covered with plastic wrap. Here’s the beautiful part – you’ve got options! Need dinner fast? Just 1 hour will do in a pinch. But if you can swing it, let it go overnight (I promise it’s worth the wait). The longer it sits, the deeper those warm spices will penetrate.

Cooking the Shawarma

Time to cook! Fire up your grill or heat a heavy pan (cast iron is perfect) over medium-high heat. You’ll know it’s ready when a drop of water sizzles and dances across the surface. Lay your chicken strips in a single layer – don’t crowd them or they’ll steam instead of getting that gorgeous caramelization.

Now, here’s my golden rule: resist the urge to fiddle! Let them cook undisturbed for 5-6 minutes per side until they develop that beautiful golden-brown crust. No thermometer? No problem – cut into the thickest piece; it should be white all through with clear juices. Transfer to a plate and let them rest for 5 minutes (this keeps them juicy when you slice them).

Preparing the Garlic Sauce

While the chicken rests, whip up that heavenly garlic sauce. Simply combine all the sauce ingredients in a bowl and whisk like your life depends on it! The tahini might make it look separated at first – keep going until it transforms into a smooth, creamy dream. Too thick? Add water a teaspoon at a time until it reaches your perfect drizzling consistency.

Pro tip: Taste as you go! Want more garlic? Add another crushed clove. Need more tang? Squeeze in extra lemon. This sauce should make your taste buds sing, so adjust until it’s just right for you.

Tips for the Best Chicken Shawarma with Garlic Sauce Recipe

After making this recipe more times than I can count, here are my hard-earned secrets for shawarma success:

• Marinate like you mean it – Overnight is ideal! Those spices need time to work their magic deep into the chicken. Even an extra hour makes a noticeable difference.
• Fresh spices are game-changers – That jar of cumin sitting in your cabinet since last year? Toss it. Freshly ground spices will make your shawarma taste like it came from a Lebanese street vendor.
• Don’t peek too soon – Let the chicken develop that perfect crust before flipping. If it sticks, it’s not ready to turn – be patient!
• Taste your sauce as you go – Garlic lovers can double the cloves (I often do!), while others may prefer it mellower. Adjust lemon and salt until it makes your eyes roll back in delight.
• Serve it hot off the grill – Shawarma waits for no one! Have your pitas warmed and veggies prepped before the chicken comes off the heat.

Serving Suggestions for Chicken Shawarma with Garlic Sauce Recipe

Now for the best part – building your perfect shawarma plate! I always warm my pita bread right before serving – just 30 seconds in a dry pan makes it soft and pliable. Pile on those juicy chicken strips, drizzle generously with garlic sauce (I mean REALLY go for it), then add my must-have sides: tangy pickles, sliced tomatoes with a pinch of salt, and a simple chopped cucumber salad. For a real feast, add hummus, tabbouleh, and some olives. Fold it all up in that pita or serve it open-faced – either way, prepare for flavor fireworks!

Storing and Reheating

Here’s the good news – leftovers taste almost as amazing as fresh! Just store the chicken and garlic sauce separately in airtight containers in the fridge for up to 3 days. When you’re ready for round two, gently reheat the chicken in a pan over medium heat or in a 350°F oven until warmed through. The sauce? Give it a good stir – it might thicken up in the fridge, so add a splash of water if needed. Pro tip: Cold shawarma chicken straight from the fridge makes killer next-day salads – just saying!

Chicken Shawarma with Garlic Sauce Recipe FAQs

I get asked these questions all the time, so let me share what I’ve learned through countless batches of shawarma magic!

Can I use chicken breasts instead of thighs?

Absolutely, but hear me out – thighs win every time for juiciness! Breasts tend to dry out faster, so if you go that route, reduce cooking time by a minute or two and don’t skip the resting step. My trick? Pound breasts to even thickness first so they cook evenly.

My garlic sauce is too thick – help!

No stress! Just whisk in warm water a teaspoon at a time until it reaches that perfect drizzle consistency. I’ve had batches that needed up to 4 extra teaspoons – tahini can be unpredictable like that!

Any vegan substitutions?

You bet! Swap the yogurt for coconut yogurt (the thick, Greek-style kind works best) and use maple syrup instead of honey if your tahini needs sweetening. For the chicken, marinated cauliflower or chickpeas make amazing plant-based alternatives.

Can I prep this ahead?

Oh honey, the longer the better! Marinate chicken overnight (up to 24 hours) for maximum flavor penetration. The garlic sauce actually improves after a few hours in the fridge too – the garlic mellows beautifully.

How do I adjust the spice level?

Start with half the paprika if you’re spice-shy, or add a pinch of cayenne if you’re feeling bold! The beauty is you control the heat – just taste your marinade before adding chicken and adjust to your comfort zone.

Nutritional Information

Now let’s talk numbers – but remember, these are just friendly estimates! Your actual counts may dance around a bit depending on your exact ingredients (especially that glorious tahini brand you chose). Per serving, you’re looking at about 350 calories, with 18g of fat (the good kind!), a whopping 35g of protein to keep you satisfied, and just 10g of carbs. Not too shabby for something this packed with flavor, right? Always calculate your own if you’re tracking strictly – but in my book, this is pure delicious fuel!

Go Forth and Shawarma-fy Your Kitchen!

Alright, my fellow flavor adventurers – your turn! Whip up this chicken shawarma and let me know how it goes in the comments. Did you add extra garlic (no judgement)? Swap in a secret spice? I live for your creative twists! Now grab those chicken thighs and get marinating – your taste buds will thank you. For more delicious inspiration, check out my Pinterest page for visual ideas.

For more delicious recipes and cooking inspiration, check out our blog and follow us on Pinterest!

Print