Homemade Chicken Shawarma Recipe With Creamy Garlic Sauce

Succulent chicken shawarma with garlic sauce promises a Middle Eastern street food experience right in your kitchen.

Spice-lovers and flavor enthusiasts will adore this mouthwatering dish that transports taste buds to bustling markets of Lebanon and Syria.

Fragrant marinade infuses tender chicken with complex, aromatic seasonings that dance across your palate.

Perfectly charred edges and juicy interior create a delightful textural contrast everyone craves.

Homemade garlic sauce adds creamy, tangy magic that complements the spiced meat beautifully.

Professional chefs and home cooks alike appreciate how simple ingredients can create such remarkable results.

Weekend cooking adventures become extraordinary when sharing this delectable meal with friends and family.

Why You’ll Love Chicken Shawarma With Garlic Sauce

• Quick Flavor Boost: This shawarma marinade transforms ordinary chicken into a zesty, spice-packed meal that will make your taste buds dance with excitement.
• Flexible Serving Style: Whether tucked into warm wraps, scattered over fluffy rice, or nestled beside a crisp salad, this dish adapts perfectly to whatever your dinner mood demands.
• Simple Ingredient Magic: With basic pantry staples and minimal prep, you can create a restaurant-quality meal that feels like a culinary adventure right in your kitchen.
• Meal Prep Champion: The chicken marinates beautifully overnight, letting you prep ahead and have a delicious dinner ready in minutes when hunger strikes.

What Ingredients Do You Need for Chicken Shawarma with Garlic Sauce

• Boneless Skinless Chicken Thighs (2 pounds): The star protein that soaks up all the delicious spices and creates tender, flavorful meat for your shawarma.
• Olive Oil (3 tablespoons): Helps carry the marinade’s flavors and ensures your chicken stays moist and juicy.
• Lemon Juice (1 large lemon): Adds brightness and helps tenderize the chicken while balancing the spice blend.

• Garlic Cloves (4, minced): Provides a robust, aromatic base that deepens the chicken’s overall flavor profile.
• Ground Cumin (2 teaspoons), Ground Paprika (2 teaspoons), Ground Turmeric (1 teaspoon), Ground Coriander (1 teaspoon), Ground Cinnamon (½ teaspoon): A warm, complex spice mix that gives authentic shawarma character.
• Salt (1 teaspoon), Black Pepper (½ teaspoon), Cayenne Pepper (¼ teaspoon, optional): Enhances and balances the overall seasoning with a potential hint of heat.

• Fresh Garlic Cloves (1 cup, peeled): The core ingredient that creates the signature creamy, intense sauce.
• Salt (1 teaspoon): Helps break down garlic and balance flavor.
• Neutral Oil (3 cups, canola or grapeseed): Creates the smooth, whipped texture of the sauce.
• Lemon Juice (¼ cup): Adds tang and helps emulsify the sauce.
• Ice Water (2 tablespoons, if needed): Adjusts sauce consistency for perfect smoothness.

Handy Kitchen Tools for Chicken Shawarma With Garlic Sauce

• Large Mixing Bowl: Essential for combining marinade ingredients and coating your chicken evenly with all those delicious spices.
• Food Processor: Perfect for creating that creamy, smooth garlic sauce without chunks of garlic interrupting the silky texture.
• Sharp Chef’s Knife (8-inch): Crucial for slicing your cooked chicken into those classic, thin shawarma strips.
• Baking Sheet (lined with parchment): Helps roast your chicken evenly and makes cleanup super simple.
• Measuring Cups and Spoons: Ensures your marinade and sauce ingredients are precisely proportioned for consistent flavor.
• Skillet (12-inch): Excellent alternative for cooking chicken if you prefer stovetop method over oven roasting.
• Cutting Board: Provides a stable surface for slicing chicken after it rests and has finished cooking.
• Tongs: Helpful for flipping chicken and transferring pieces during cooking without piercing the meat.

Traditional Method for Chicken Shawarma with Garlic Sauce

Key Cooking Insights for Chicken Shawarma With Garlic Sauce

• Let chicken soak up those amazing spices for maximum flavor – overnight works best for seriously tasty results.
• Roast chicken in a hot oven or sizzle in a skillet until edges get beautifully golden and crispy.
• Always let chicken rest after cooking so your meat stays super juicy and tender when slicing.
• Pulse garlic slowly and drizzle oil carefully to get that perfect creamy, smooth consistency.
• Wrap in pita, serve over rice, or toss with salad for a delicious meal that keeps everyone happy.

Adaptable Ideas For Chicken Shawarma With Garlic Sauce

• Vegetarian Protein Swap: Replace chicken thighs with firm tofu or tempeh, marinating for the same duration to absorb those amazing shawarma spices.
• Dairy-Free Garlic Sauce Option: Swap traditional oil-based sauce with cashew cream blended until smooth, using 1 cup soaked cashews instead of regular oil.
• Mediterranean Plant-Based Version: Use jackfruit as a chicken alternative, shredding and coating with identical spice blend for a hearty plant-based shawarma experience.
• Low-Carb Alternative: Serve shawarma over cauliflower rice or wrapped in large lettuce leaves instead of traditional wraps for a lighter, carb-conscious meal.

Best Serving Options For Chicken Shawarma With Garlic Sauce

• Serve Fresh: Wrap the warm chicken shawarma in soft pita bread with crisp lettuce and sliced tomatoes for a classic street food experience.
• Sauce It Up: Drizzle the creamy garlic sauce generously over the chicken, creating a tangy complement that makes each bite sing with flavor.
• Rice Bowl Option: Spread the sliced shawarma over fragrant basmati rice, topping with extra garlic sauce and a sprinkle of chopped parsley for a hearty meal.
• Quick Side Suggestion: Pair with a simple cucumber and tomato salad dressed with olive oil and lemon to balance the rich, spiced chicken.

Proper Storage Guide For Chicken Shawarma With Garlic Sauce

• Refrigerate leftover marinated chicken in an airtight container for up to 2 days, keeping the marinade sealed with the meat to maintain flavor depth.
• Store your prepared garlic sauce separately in a glass jar with a tight lid, which will keep fresh in the refrigerator for about 5-7 days.
• Cooked chicken shawarma stays delicious when wrapped tightly in plastic wrap or stored in a sealed container, lasting 3-4 days in the refrigerator.
• Freeze sliced chicken shawarma in flat, portion-sized freezer bags, removing as much air as possible to prevent freezer burn, and it will remain good for up to 3 months.

Chicken Shawarma With Garlic Sauce Questions Readers Often Ask

Chicken Shawarma With Garlic Sauce Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

• Total Time: 2 hours 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Chicken shawarma brings Middle Eastern street food straight to your kitchen with tender, spice-rubbed chicken and creamy garlic sauce. Wrap this delicious mixture in warm pita and savor the bold, zesty flavors that’ll transport your taste buds to a bustling market in Beirut.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 cup fresh garlic cloves, peeled
• 3 cups neutral oil (canola or grapeseed)

Marinade Spices:

• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper (optional)

Supporting Ingredients:

• Juice of 1 large lemon
• 4 garlic cloves, minced
• 1 teaspoon salt
• ¼ cup lemon juice
• 2 tablespoons ice water (if needed for consistency)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Blend 3 tablespoons olive oil, lemon juice from 1 large lemon, 4 minced garlic cloves, and all ground spices in a large bowl to create your marinade.
2. Thoroughly coat 2 pounds chicken thighs with the spice mixture, ensuring complete coverage.
3. Refrigerate the marinated chicken for a minimum of 2 hours, allowing flavors to deeply penetrate the meat.
4. Preheat your oven to 425°F and line a baking sheet with parchment paper.
5. Arrange marinated chicken thighs on the prepared baking sheet, spreading them evenly without overcrowding.
6. Roast chicken for 20-25 minutes, checking that internal temperature reaches 165°F for safe consumption.
7. Remove chicken from oven and let rest for 5 minutes to retain moisture.
8. Slice roasted chicken into thin strips against the grain for tender pieces.
9. Combine 1 cup peeled garlic cloves with 1 teaspoon salt in a food processor.
10. Pulse garlic until finely minced and nearly paste-like.
11. Gradually stream 3 cups neutral oil into processor while continuously blending.
12. Add ¼ cup lemon juice, processing until sauce becomes light and fluffy.
13. Incorporate 2 tablespoons ice water if sauce needs smoother consistency.
14. Serve sliced shawarma with freshly prepared garlic sauce alongside preferred accompaniments.

Notes

• Marinate chicken for maximum flavor by letting it sit overnight in the fridge, which helps the spices deeply penetrate the meat.
• For extra crispy edges, pat chicken dry before cooking and use a hot skillet or baking sheet to create a nice golden-brown exterior.
• When making garlic sauce, add oil and lemon juice very slowly to ensure a smooth, creamy emulsion that won’t separate.
• Fresh spices make a huge difference in shawarma, so check your spice cabinet and replace any that have been sitting around for more than six months.

• Prep Time: 2 hours
• Cook Time: 25 minutes
• Category: Chicken
• Method: Roasting
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 650 kcal
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 60 g
• Saturated Fat: 10 g
• Unsaturated Fat: 48 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 110 mg