Chicken Shawarma Garlic Sauce

This chicken shawarma with creamy garlic sauce transforms your kitchen into a Middle Eastern street food stand with minimal effort. The aromatic spice blend creates that authentic shawarma flavor you crave, while the cooling garlic sauce balances everything perfectly. I've refined this recipe over dozens of family dinners, and it's become our go-to when we want something exotic but achievable on busy weeknights.

I first made this shawarma when trying to recreate a memorable meal from our trip to Istanbul. After several attempts at balancing the spices, this version had my spice-skeptical teenagers asking for seconds and now appears on our dinner table at least twice a month.

Ingredients

• 2 lbs boneless skinless chicken thighs or breasts: Thighs provide more moisture and flavor but breasts work well for a leaner option.
• 1 tablespoon ground cumin: This earthy spice forms the backbone of authentic shawarma flavor.
• 1 teaspoon ground coriander: Adds a subtle citrusy note that brightens the blend.
• 1 teaspoon paprika: Provides a mild sweet pepper flavor and beautiful color.
• 1/2 teaspoon turmeric: Offers a golden hue and subtle earthiness.
• 1/2 teaspoon ground cinnamon: The secret ingredient that gives shawarma its distinctive warmth.
• 1/2 teaspoon ground ginger: Adds a gentle heat and complexity.
• 1/4 teaspoon cayenne pepper: Adjust based on your heat preference.
• 1 tablespoon lemon juice: Tenderizes the meat while adding brightness.
• 2 tablespoons olive oil: Helps the spices adhere to the chicken and promotes browning.
• Salt and pepper to taste: Essential for bringing all flavors into focus.
• 1 cup plain Greek yogurt: Full fat creates the creamiest texture but nonfat works too.
• 2 cloves garlic minced: The fresh intensity is key to authentic flavor.
• 1 tablespoon lemon juice: Cuts through the richness of the yogurt.
• 1/2 teaspoon ground cumin: Echoes the flavor in the chicken for cohesion.
• Salt and pepper to taste: Balances the tanginess of the yogurt.
• Fresh parsley for garnish: Adds color and a fresh herbal note.

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken with all spices, lemon juice, olive oil, salt and pepper in a large bowl. Use your hands to massage the marinade into every piece, ensuring even coating. The acid from the lemon juice begins tenderizing immediately, while the oil helps carry fat-soluble flavors into the meat. Let rest for at least 30 minutes at room temperature or up to 24 hours in the refrigerator for maximum flavor development.

Grill the Chicken:

Preheat your grill or grill pan to medium-high heat until you can hold your hand above it for only 3-4 seconds. Place marinated chicken pieces without crowding, allowing proper air circulation. Grill for 4-5 minutes until you see charred edges forming, then flip and cook another 4-5 minutes. The chicken should reach an internal temperature of 165°F and have appetizing grill marks. Let rest for 5 minutes before slicing to retain juices.

Make the Garlic Sauce:

Combine Greek yogurt, minced garlic, lemon juice, cumin, salt and pepper in a small bowl. Whisk vigorously until completely smooth and the garlic is evenly distributed throughout. For best results, make this sauce while the chicken marinates so the garlic flavors have time to mellow and infuse the yogurt. Taste and adjust seasonings before serving.

Slice and Serve:

Using a sharp knife, slice the rested chicken against the grain into thin strips about 1/4 inch thick. Arrange on a serving platter or individual plates. Drizzle generously with the garlic sauce or serve it alongside. Garnish with fresh parsley leaves. For a complete meal, serve with warm pita bread, fresh vegetables, and perhaps some pickled turnips or sumac onions.

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You Must Know

The secret to truly exceptional shawarma is toasting the spices before mixing the marinade. I discovered this game-changing step when a Lebanese friend watched me cooking and suggested I bloom the spices in a dry pan for 30 seconds until fragrant. The difference was remarkable, unlocking a depth of flavor I hadn't achieved before.

Make It Authentic

Traditional shawarma is cooked on a vertical rotisserie, but home cooks can achieve similar flavors through proper marinade time and cooking technique. The key is getting some char on the outside while maintaining moisture inside. If you don't have a grill, a cast iron skillet worked to high heat will create beautiful caramelization that mimics restaurant-style shawarma. For the most authentic experience, try cooking larger pieces of meat and then shaving them thinly after resting.

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Serving Suggestions

Transform your shawarma into a complete meal by serving it with traditional accompaniments. Warm pita bread makes the perfect wrapper, while sliced cucumbers, tomatoes, and red onions add freshness and crunch. For an authentic spread, include pickled vegetables, olives, and a sprinkle of sumac. My family particularly enjoys a build-your-own shawarma bar where everyone can customize their plate according to preference. The interactive nature makes dinner more fun and introduces kids to new flavor combinations in a non-intimidating way.

Storage and Meal Prep

This chicken shawarma is ideal for meal prepping as the flavors actually improve over time. Store the cooked and sliced chicken separately from the sauce in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of water to prevent drying, and warm gently in a covered skillet over medium-low heat. The garlic sauce will thicken in the refrigerator, so you may need to thin it with a little lemon juice or water before serving. For longer storage, freeze the cooked chicken without the sauce for up to 3 months.

Frequently Asked Questions

→ What is the best cut of chicken to use?

Boneless, skinless chicken thighs are ideal for a tender and juicy result, but chicken breasts can also be used.

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but for better flavor, marinate up to 24 hours in the refrigerator.

→ Can I cook the chicken without a grill?

Yes, you can cook the chicken in a skillet or bake it in the oven at 400°F (200°C) until fully cooked.

→ How do I make the garlic sauce thicker?

To thicken the garlic sauce, use strained or thicker Greek yogurt and adjust the liquid ingredients as needed.

→ What are some serving suggestions?

Serve the chicken with fresh pita bread, lettuce, tomatoes, onions, and a sprinkle of parsley for a complete and flavorful meal.