Chicken Shawarma with Garlic Sauce
This chicken shawarma with garlic sauce delivers bold Middle Eastern flavor with juicy, spice-marinated chicken and a creamy, authentic garlic sauce. Designed for home cooks, this recipe recreates restaurant-style shawarma using simple tools while achieving caramelized edges and tender slices packed with warm, aromatic spices.
Ingredients
Chicken Shawarma
- 1.5 lb boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Garlic Sauce
- 1 cup mayonnaise
- 2 tablespoons fresh garlic minced
- 1 tablespoon lemon juice
- 1 pinch salt
Instructions
- In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper.
- Add the chicken thighs and coat thoroughly. Cover and marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
- Heat a large skillet over medium-high heat and lightly oil if needed. Cook the chicken for 5–7 minutes per side until golden brown and internal temperature reaches 75°C (165°F).
- Remove from heat and let the chicken rest for 5 minutes. Slice against the grain for maximum tenderness.
- In a small bowl, mix mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth. Chill for 20 minutes before serving to allow flavors to develop.
- Serve sliced chicken in warm pita with garlic sauce and desired toppings.
Notes
Marinating overnight deepens flavor significantly. Do not overcrowd the pan to avoid steaming the chicken. For crisp edges, return sliced chicken to the pan for 1–2 minutes after resting. For a lighter sauce, substitute part or all of the mayonnaise with Greek yogurt. You can also bake at 220°C for 25 minutes or air fry at 200°C for 15 minutes.