Chicken shawarma with garlic sauce is one of those dishes that instantly transports you to a bustling Middle Eastern street corner. The smell of warm spices, sizzling marinated chicken, and creamy garlic sauce is unforgettable. This recipe brings that same bold, authentic flavor straight into your kitchen, without the need for a rotating spit or special equipment.

What makes shawarma so special isn’t just the spices, but the balance. You get smoky, savory chicken with crisp edges, tender centers, and a rich, tangy garlic sauce that ties everything together. When done right, every bite is juicy, aromatic, and deeply satisfying.

This version is designed to be easy, authentic, and packed with flavor, using ingredients you can find almost anywhere. Whether you’re making wraps, bowls, or platters for friends and family, this chicken shawarma recipe delivers restaurant-quality results at home.

What Is Chicken Shawarma?

Shawarma is a popular Middle Eastern dish traditionally made by stacking marinated meat on a vertical rotisserie, slow-roasted, and shaved off in thin slices. While lamb and beef are common, chicken shawarma has become a favorite worldwide thanks to its lighter texture and ability to soak up bold spices.

The signature flavor comes from a spice blend that usually includes cumin, paprika, turmeric, garlic, and warm spices like cinnamon or allspice. When paired with garlic sauce (often called toum), the result is creamy, savory, and incredibly addictive.

Why This Chicken Shawarma Recipe Works

Authentic spice balance without overpowering heat
Juicy chicken thanks to yogurt and olive oil in the marinade
Simple cooking method using a pan, oven, or grill
Real garlic sauce with bold flavor and creamy texture
Versatile serving options from wraps to bowls

This recipe respects tradition while adapting it for the modern home kitchen.

Ingredients

For the Chicken Shawarma

2 lbs boneless, skinless chicken thighs
3 tbsp olive oil
3 tbsp plain yogurt
4 cloves garlic, minced
1 tbsp lemon juice
2 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1 tsp turmeric
½ tsp cinnamon
½ tsp black pepper
1 tsp salt

For the Garlic Sauce (Toum-Style)

1 cup mayonnaise
3–4 cloves garlic, finely grated
2 tbsp lemon juice
2 tbsp olive oil
Salt to taste

Instructions

Marinate the Chicken
In a large bowl, combine olive oil, yogurt, garlic, lemon juice, and all spices. Mix well until smooth. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Preheat and Prepare
Heat a large skillet or grill pan over medium-high heat. Lightly oil the surface.
Cook the Chicken
Place marinated chicken in the hot pan. Cook for 5–7 minutes per side until deeply golden and cooked through. Internal temperature should reach 165°F (74°C).
Rest and Slice
Remove chicken from heat and let rest for 5 minutes. Slice thinly against the grain to mimic traditional shawarma cuts.
Make the Garlic Sauce
In a bowl, whisk together mayonnaise, grated garlic, lemon juice, olive oil, and salt until smooth and creamy. Chill for 15 minutes to let flavors develop.
Serve
Drizzle garlic sauce over warm chicken or serve on the side for dipping.

Tips for the Best Homemade Shawarma

Use chicken thighs, not breasts. They stay juicy and flavorful.
Don’t overcrowd the pan or the chicken will steam instead of sear.
Let the chicken rest before slicing to keep it juicy.
Marinate overnight if possible for deeper flavor.
Use fresh garlic for the sauce, never garlic powder.

Serving Suggestions

Wrap in warm pita or flatbread with lettuce and tomatoes
Serve over rice with pickled vegetables
Build a shawarma bowl with hummus and salad
Pair with fries for a classic street-style plate

Variations

Spicy Shawarma: Add cayenne or chili flakes
Oven-Baked Version: Roast at 425°F (220°C) for 25–30 minutes
Grilled Shawarma: Perfect for summer cooking
Low-Carb: Serve over salad greens

Cultural Context & Fun Facts

Shawarma’s name comes from the Turkish word çevirme, meaning “turning.” It inspired other global favorites like Mexican al pastor and Greek gyros. Garlic sauce is especially beloved in Levantine cuisine and is often served with grilled meats.

Make-Ahead & Storage

Marinated chicken keeps 24 hours refrigerated
Cooked chicken stores up to 4 days
Garlic sauce lasts 5–7 days chilled

Final Thoughts

This Chicken Shawarma with Garlic Sauce delivers bold Middle Eastern flavor using simple techniques and accessible ingredients. It’s perfect for weeknight dinners, meal prep, or impressing guests with something truly special.

Once you make it at home, you’ll never look at takeout the same way again.