Name: Chicken Shawarma with Garlic Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless chicken thighs (or chicken breast for a leaner option); 3 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon cinnamon; ½ teaspoon cayenne pepper (adjust to taste); 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons lemon juice; 2 tablespoons low-sodium chicken broth; 1 cup peeled garlic cloves (about 4-5 heads); 1 teaspoon salt; ¼ cup fresh lemon juice; ½ cup neutral oil (canola or vegetable); 2 tablespoons ice water; 6-8 pita breads or flatbreads; 2 cups shredded lettuce; 1 large cucumber, diced; 2 tomatoes, diced; ½ red onion, thinly sliced; Fresh parsley for garnish

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Introduction

Chicken Shawarma with Garlic Sauce is a flavorful Middle Eastern classic that’s surprisingly easy to make at home. Tender, spiced chicken pairs perfectly with creamy, garlicky toum sauce, making it a crowd-pleaser for weeknight dinners or gatherings.

Two soft, white flatbreads lie side by side on a dark wooden board, each filled with a layer of green lettuce topped with grilled, golden-brown chicken strips that have a slightly charred texture. To the top right of the flatbreads is a round white bowl filled with a fresh salad of red tomato wedges, slices of purple onion rings, and green leafy herbs, with a light dressing drizzled over it. Above the flatbreads, another white bowl holds a creamy white sauce with small green herb pieces visible in it. Below the salad bowl, there is a smaller white bowl containing bright red tomato slices. Small green herb pieces are scattered around on the wooden board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless chicken thighs (or chicken breast for a leaner option)
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons lemon juice
2 tablespoons low-sodium chicken broth
For the Garlic Sauce (Toum):
- 1 cup peeled garlic cloves (about 4-5 heads)
- 1 teaspoon salt
- ¼ cup fresh lemon juice
- ½ cup neutral oil (canola or vegetable)
- 2 tablespoons ice water
For Serving:
- 6-8 pita breads or flatbreads
- 2 cups shredded lettuce
- 1 large cucumber, diced
- 2 tomatoes, diced
- ½ red onion, thinly sliced
- Fresh parsley for garnish

Instructions

Step 1: In a large bowl, whisk together cumin, paprika, coriander, turmeric, garlic powder, onion powder, cinnamon, cayenne pepper, salt, and black pepper. Add olive oil, lemon juice, and chicken broth, mixing into a paste.
Step 2: Slice chicken thighs into 1-inch strips. Coat evenly with the spice paste, then cover and refrigerate for at least 30 minutes, ideally 2-4 hours for best flavor.
Step 3: To make the garlic sauce, pulse garlic cloves and salt in a food processor until finely minced. With the processor running, slowly drizzle in lemon juice, then add the oil gradually to emulsify. Stir in ice water to loosen if needed.
Step 4: Preheat oven to 425°F or heat a skillet over medium-high heat. For oven, spread chicken on a baking sheet lined with parchment and roast 25-30 minutes until crispy and 165°F internal temperature. For stovetop, cook in batches 6-8 minutes per side until golden and fully cooked.
Step 5: Let chicken rest 5 minutes before slicing into bite-sized pieces. Serve with pita, vegetables, fresh parsley, and garlic sauce.

Tips & Variations

Marinate the chicken for at least 30 minutes to ensure full flavor. For a quicker meal, 30 minutes works, but longer is better.
Use chicken breast for a leaner option, reducing cooking time to avoid drying out.
Add Greek yogurt to the garlic sauce for a creamier texture and milder garlic flavor.
Serve shawarma over lettuce for a low-carb meal or use whole wheat pita to boost fiber.
When making garlic sauce, add oil slowly to prevent the mixture from separating.

Storage

Store cooked chicken shawarma in an airtight container in the refrigerator for up to 4 days. Garlic sauce keeps refrigerated for up to one week and often tastes better after resting. Freeze marinated raw chicken for up to 3 months, thawing overnight before cooking. Reheat cooked chicken gently in a skillet with a splash of broth to keep it moist.

How to Serve

Three soft white flatbreads are placed on a dark wooden board, each folded and filled with layers of grilled, charred chicken strips in a rich golden-brown color, topped with small pieces of green lettuce scattered throughout. Above the flatbreads, two brown round bowls rest on the board; one contains a thick white sauce with visible green herb bits, and the other holds a fresh salad made of bright red tomato wedges, thin light purple onion rings, chopped green herbs, and shredded white cabbage. Below to the right, a smaller brown bowl is filled with sliced red tomatoes. The setup is on a white marbled surface with a few green herb bits scattered for a natural look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well but reduces cooking time by 5-7 minutes. Watch closely to avoid drying out since breast is leaner.

How can I make the garlic sauce less intense?

Start with half the amount of garlic and add more gradually to taste. Blanching garlic for 2 minutes in boiling water before processing also mellows the flavor.

Is this recipe gluten-free?

The chicken and garlic sauce are naturally gluten-free. Use gluten-free pita or serve over rice or vegetables for a completely gluten-free meal.

Can I make this recipe in advance?

Yes, you can marinate the chicken up to 24 hours ahead and prepare the garlic sauce up to a week in advance. Cook the chicken fresh for the best texture and flavor.