Go Back

Chicken Shawarma with Garlic Sauce

Chicken shawarma with garlic sauce featuring deeply golden, spiced chicken thigh slices and a creamy toum-style garlic sauce. Marinated spices coat the chicken for bold Middle Eastern flavor, served in warm pita with crunchy tomato, cucumber, and pickled onions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
marinating 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken thighs boneless and skinless
  • 3 tbsp olive oil
Shawarma spice marinade
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.5 tsp cayenne
  • 3 garlic cloves minced
  • 2 tbsp lemon juice
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Garlic sauce
  • 0.5 cup mayonnaise or Greek yogurt
  • 3 garlic cloves minced
  • 2 tbsp lemon juice
  • 0.25 salt to taste
Serving
  • 1 warm pita
  • 1 tomato
  • 1 cucumber
  • 1 pickled onions

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Mix cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, minced garlic, lemon juice, salt, and black pepper with olive oil until a thick spice paste forms.
  2. Coat the chicken thighs thoroughly in the marinade, cover, and marinate for at least 2 hours or overnight.
Sear and cook
  1. Heat a cast iron skillet over medium-high heat until hot, then add the marinated chicken thighs in a single layer.
  2. Cook for 6–7 minutes per side until deeply golden and cooked through, adjusting heat as needed to prevent burning.
Rest, slice, and make the sauce
  1. Rest the chicken for 5 minutes, then slice thinly against the grain.
  2. Mix mayonnaise or Greek yogurt, minced garlic, lemon juice, and salt until smooth, then adjust seasoning to taste.
Assemble the shawarma wraps
  1. Warm pita pieces, then pile sliced shawarma chicken inside with garlic sauce.
  2. Top with tomato, cucumber, and pickled onions, then serve immediately.

Notes

Pro tip: For the best deep golden color, pat the chicken slightly dry before searing so the spices brown instead of steaming. Store leftover chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3 days; reheat chicken in a skillet until hot. The cooked chicken can be frozen for up to 2 months, thaw in the fridge overnight, and rewarm. If you want a lighter option, use Greek yogurt instead of mayonnaise for the garlic sauce.