I grew up eating shawarma from the corner spot near my school — juicy, spiced slices of chicken folded into warm flatbread and brightened with a garlicky white sauce. This Chicken Shawarma with Garlic Sauce is that same idea made at home: citrusy, warmly spiced chicken marinated ahead of time, quickly pan-seared or grilled, then piled with crunchy veg and tangy feta. It’s perfect for weeknights, make-ahead lunches, or an easy weekend spread when friends drop by. If you like bold, comforting flavors and simple prep, this recipe delivers — and if you enjoy dips alongside your shawarma, try my twist on buffalo chicken dip with cottage cheese for a creamy companion.
Why you’ll love this dish
This shawarma nails a few things people search for: big flavor from pantry spices, easy meal prep (marinate and forget), and versatile serving options. The marinade’s cumin, coriander, turmeric and cinnamon create that classic Middle Eastern warmth without exotic ingredients. The garlic yogurt sauce keeps the wrap bright and refreshes every bite. Make it for a fast weeknight dinner, a casual party, or when you want something more interesting than tacos but just as hands-on.
Step-by-step overview
- Whisk the marinade, toss the chicken, and refrigerate for at least 1 hour (overnight is best).
- Stir together a garlicky yogurt sauce while the chicken soaks up flavor.
- Sear or grill the chicken until it reaches 165°F (74°C), then rest.
- Slice the chicken thin, arrange with fresh vegetables and feta, and drizzle with sauce.
This short roadmap helps you know when to prep the sauce, what can wait, and how long active cooking takes.
What you’ll need
- 2 lbs chicken thighs or breasts
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
- 1 cup yogurt
- 1 tbsp garlic, minced
- Crushed red pepper to taste
- Lettuce, chopped
- Tomatoes, chopped
- Red onion, sliced
- Cucumber, sliced
- Kalamata olives
- Feta cheese, crumbled
Notes: thighs stay juicier; breasts work fine if you don’t overcook. Use plain full-fat yogurt for a richer sauce; low-fat will be tangier and thinner. If you don’t have coriander, increase cumin slightly and add a pinch of cardamom for a fragrant substitute.
Step-by-step instructions
- In a bowl, combine the minced garlic, ground cumin, ground coriander, ground turmeric, paprika, cinnamon, olive oil, lemon juice, salt, and pepper to make the marinade.
- Add the chicken to the marinade, turning to coat. Cover and refrigerate for at least 1 hour or ideally overnight for deeper flavor.
- Meanwhile, make the garlic sauce by stirring together the yogurt, 1 tablespoon minced garlic, and crushed red pepper to taste. Adjust salt and garlic to preference.
- Preheat a grill or skillet over medium-high heat. Remove excess marinade from the chicken and cook for about 6–7 minutes per side, or until the thickest part reaches 165°F (74°C) and juices run clear.
- Let the chicken rest 5–10 minutes, then slice into thin strips. Arrange on a platter with chopped lettuce, tomatoes, red onion, cucumber, Kalamata olives, and crumbled feta. Drizzle the garlic sauce over the chicken and vegetables before serving.
Best ways to enjoy it
Serve the sliced shawarma in warm flatbreads or pita with extra garlic sauce for dunking. For a plated bowl, layer rice or herbed bulgur under the chicken and finish with fresh parsley and a sprinkle of sumac if you have it. For a party, make a shawarma platter with bowls of chopped veg, olives, feta, and the sauce so guests can build their own. If you want a creamy crowd-pleaser on the side, pair the platter with a cold dip like a creamy buffalo chicken dip with cottage cheese — contrasts nicely with the warm spices.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Properly stored, cooked chicken lasts 3–4 days.
- To reheat without drying, warm gently in a skillet with a splash of olive oil or covered in a 325°F oven until heated through. For microwave reheating, cover and use short bursts to avoid toughness.
- You can freeze cooked sliced chicken for up to 2 months. Thaw overnight in the fridge before reheating. Freeze the sauce separately in a small container; thaw and whisk before serving.
Food safety note: always ensure reheated chicken reaches 165°F (74°C) before eating.
Helpful cooking tips
- Don’t skimp on marinating time — the citrus and spices need hours to penetrate and tenderize.
- Pat chicken dry before cooking to get a better sear. Excess moisture steams instead of browns.
- If grilling, oil the grates and use medium-high heat so spices caramelize without burning.
- Use a thermometer to avoid overcooking; 165°F (74°C) is the safe internal temp for poultry.
- If you want more garlicky kick in the sauce, let the minced garlic sit in the yogurt for 10–15 minutes to mellow and infuse.
Creative twists
- Make it shawarma bowls: swap pita for warm quinoa or brown rice and add pickled red cabbage.
- Smoky version: add a 1/2 tsp smoked paprika to the marinade for subtle smokiness.
- Vegetarian option: use the same spice mix on firm tofu or large portobello mushrooms, pressing tofu first for better texture.
- Dairy-free garlic sauce: replace yogurt with a tangy tahini-lemon sauce or dairy-free yogurt for a similar creamy finish.
- Add chopped fresh herbs like mint and parsley for brightness, or a spoonful of harissa for heat.
Common questions
Q: How long should I marinate the chicken?
A: At least 1 hour is fine for flavor; overnight (6–12 hours) gives the best depth and tenderness. Avoid marinating longer than 24 hours to prevent texture breakdown.
Q: Can I use chicken breast instead of thighs?
A: Yes. Breasts cook faster and can dry out if overcooked—use a thermometer and remove at 160–162°F, allowing carryover to reach 165°F while resting.
Q: Is the garlic sauce the same as toum?
A: Not exactly. This yogurt-based garlic sauce is milder and creamier. Toum is an emulsified raw garlic sauce (stronger and oil-based). The yogurt version is quicker and fridge-friendly.
Q: Can I freeze the assembled shawarma?
A: Don’t freeze assembled wraps — vegetables get soggy. Freeze cooked chicken and sauce separately; assemble fresh after reheating.
Q: What if I don’t have a grill?
A: A heavy skillet or cast-iron pan over medium-high heat works well. You can also broil the chicken briefly to get charred bits, watching closely to avoid burning.
Conclusion
For a grilled take on this flavor profile and a beautifully photographed assembly idea, check out Grilled Chicken Shawarma with Golden Butter Fries and Garlic Sauce.
Print
Chicken Shawarma with Garlic Sauce
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A homemade version of classic chicken shawarma, featuring marinated chicken, crunchy vegetables, and a tangy garlic yogurt sauce.
Ingredients
- 2 lbs chicken thighs or breasts
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
- 1 cup yogurt
- 1 tbsp garlic, minced
- Crushed red pepper to taste
- Lettuce, chopped
- Tomatoes, chopped
- Red onion, sliced
- Cucumber, sliced
- Kalamata olives
- Feta cheese, crumbled
Instructions
- In a bowl, combine the minced garlic, ground cumin, ground coriander, ground turmeric, paprika, cinnamon, olive oil, lemon juice, salt, and pepper to make the marinade.
- Add the chicken to the marinade, turning to coat. Cover and refrigerate for at least 1 hour or ideally overnight for deeper flavor.
- Meanwhile, make the garlic sauce by stirring together the yogurt, 1 tablespoon minced garlic, and crushed red pepper to taste. Adjust salt and garlic to preference.
- Preheat a grill or skillet over medium-high heat. Remove excess marinade from the chicken and cook for about 6–7 minutes per side, or until the thickest part reaches 165°F (74°C) and juices run clear.
- Let the chicken rest 5–10 minutes, then slice into thin strips. Arrange on a platter with chopped lettuce, tomatoes, red onion, cucumber, Kalamata olives, and crumbled feta. Drizzle the garlic sauce over the chicken and vegetables before serving.
Notes
Thighs stay juicier; breasts work fine if you don’t overcook. Use plain full-fat yogurt for a richer sauce; low-fat will be tangier and thinner. If you don’t have coriander, increase cumin slightly and add a pinch of cardamom for a fragrant substitute.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern