Chicken Shawarma with Garlic Sauce

Chicken Shawarma with Garlic Sauce is a quick, bright dinner that blends warm spices and tangy garlic sauce for a weekday favorite. Marinated chicken turns juicy and aromatic, and the garlicky white sauce brings it all together for wraps, bowls, or plates.

I like to serve it with simple pita and crisp salad, or roll it into a cozy wrap alongside some melted cheese for a fun twist like these cheesy garlic chicken wraps.

What makes this Chicken Shawarma so good

This recipe feels friendly and homey. The spices are classic but easy to find, and the garlic sauce gives a clean, bright finish that balances the warm, slightly smoky chicken. It works across seasons: light and fresh in summer, comforting in cooler months. If you want a pan-friendly option that cooks all at once, try the sheet-pan idea shown in this sheet pan chicken shawarma for another fast weeknight route.

Comforting pantry flavors from simple ingredients

The mix of cumin, paprika, and garlic creates an instantly familiar flavor. Yogurt in the marinade keeps the meat tender. The sauce is mainly garlic, lemon, oil, and a touch of salt nothing fussy, but very satisfying.

Fast to make Chicken Shawarma with Garlic Sauce and easy to serve

Prep takes about 15 minutes (plus marinating time if you have it), and cooking is quick. You can grill, broil, or cook on the stovetop. The components come together well for leftovers, wraps, or a casual family meal.

Ingredients, amounts and helpful swaps

Here’s what you’ll need and why each part matters. The list keeps things straightforward so you’d shop easily and cook without stress.

Core ingredients for this recipe

• 1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts, thinly sliced
• 3 tablespoons plain yogurt (for tenderizing)
• 2 tablespoons lemon juice
• 3 cloves garlic, minced (plus extra for the sauce)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika (smoked or sweet)
• 1/2 teaspoon ground turmeric (optional)
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons olive oil for cooking
• For the garlic sauce: 1 cup plain yogurt or mayonnaise base, 3–4 cloves garlic crushed, 1 tablespoon lemon juice, salt to taste, 2–4 tablespoons neutral oil (or olive oil for a richer taste)

Quick substitutions for diet needs

• For dairy-free: swap yogurt with a dairy-free yogurt or a mix of 1 tablespoon lemon juice + 1 tablespoon olive oil to help tenderize.
• For lower fat sauce: use a plain low-fat yogurt instead of mayonnaise.
• For a milder spice: reduce cumin and paprika by half.
• For a grill-ready option: keep the marinade thicker so it clings to skewered pieces.

Variation ideas (optional)

• Add a pinch of cinnamon and allspice for a slightly more aromatic north-African touch.
• Make a sheet-pan meal with veggies under the chicken see this sheet pan chicken shawarma for layout ideas.

Step-by-step method to make this shawarma

Below is a clear method you can follow whether you roast, grill, or pan-sear. Read through once, then cook.

Cooking steps

1. Make the marinade: In a bowl, mix yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric (if using), and salt.
2. Add chicken: Toss the sliced chicken in the marinade until well coated. Cover and chill for at least 30 minutes, ideally 2–4 hours.
3. Prepare garlic sauce: Combine yogurt or mayo base with crushed garlic, lemon juice, salt, and oil. Whisk until smooth. Taste and rest in fridge.
4. Cook the chicken: Heat oil in a heavy skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until browned and cooked through. For a grill, cook over medium heat 4–5 minutes per side.
5. Rest and slice: Let the chicken rest 5 minutes, then slice thinly against the grain.
6. Serve: Warm pita or rice, pile on chicken, drizzle garlic sauce, add pickles, tomatoes, and chopped herbs.

Step	Details
1	Mix marinade and coat chicken; chill at least 30 minutes.
2	Whisk garlic sauce and refrigerate until serving.
3	Cook chicken in a hot pan or on the grill until done, 6–10 minutes total.

Tips on texture, timing and tools

• Use thighs for juicier results; breasts cook faster but dry easier.
• Slice the chicken thin so each piece picks up more marinade and cooks quickly.
• If you want charred edges, finish under a broiler for 1–2 minutes.
• A cast-iron skillet or grill pan helps build a good crust.
• Make the garlic sauce a few hours ahead to let flavors mellow. For a lighter option, blend the sauce to make it extra smooth.

For a rich, saucy companion, this recipe pairs well with creamy rice dishes like this creamy chicken mushroom with rice idea.

Keeping leftovers fresh, warming them

Store cooked components separately when possible. Use airtight containers for best results. Here are clear steps for storage, reheating, and answers to frequent questions.

Best way to store leftovers

Cool the chicken to room temperature, then refrigerate within two hours. Keep sauce in its own airtight container. Properly stored, chicken stays good for 3–4 days in the fridge. Freeze cooked chicken in a freezer-safe bag for up to 2 months.

How to reheat without losing flavor

Reheat gently to avoid drying. Warm slices in a skillet with a splash of oil or under a low oven (about 300°F / 150°C) for 8–12 minutes. If frozen, thaw in the fridge overnight before reheating. Add a little lemon juice or extra sauce after warming to refresh the taste.

A meal you’ll make again and again

This recipe scales well and adapts to what you have. It works for meal prep, party platters, or quick family dinners. Leftovers are great in salads or sandwiches the next day.

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FAQs

Will the garlic sauce overpower the chicken?

No. When balanced with lemon and oil, the sauce brightens the meat rather than masking it. Start with a milder garlic amount if you prefer and adjust to taste.

Can I make this without yogurt in the marinade?

Yes. A mix of lemon juice and a bit of olive oil can tenderize and carry the spices. For best texture, keep an eye on cooking time.

Is this safe to freeze?

Cooked chicken freezes well. Freeze in single-layer pieces so you can thaw only what you need. Thaw in the fridge before reheating.

How do I get crispier edges?

Pat the chicken dry before cooking and don’t overcrowd the pan. High heat and a bit of oil will help crisp the edges quickly.

Final Thoughts

I hope this Chicken Shawarma with Garlic Sauce becomes a regular request at your table. It’s forgiving, full of flavor, and quick enough for a weeknight. For another clear, tested version you can compare notes with, see this helpful recipe at Chicken Shawarma with Garlic Sauce .