This Easy Chicken Shawarma brings the flavors of the Middle East right to your kitchen! Juicy chicken marinated with warm spices makes every bite a treat.
And don’t forget the garlic sauce—it’s creamy and adds a tasty kick! I always make extra because it’s that good. Serve it in wraps or on a plate with veggies—yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their juicy texture, but chicken breasts work too! If you’re looking for a leaner option, breasts are great—just keep an eye on cooking time as they can dry out faster.
Yogurt: Plain yogurt helps tenderize the chicken. Greek yogurt is a great substitute if that’s what you have. For a dairy-free version, try coconut yogurt or a plant-based alternative.
Garlic: Fresh garlic is vital for flavor. If you’re in a pinch, you could use garlic powder, but fresh is always best for that zingy taste!
Spices: The mix of spices like cumin and paprika is what gives shawarma its unmistakable flavor. If you don’t have one of the spices, you can experiment! Ground coriander can be swapped with allspice for a unique twist.
Garlic Sauce (Touma): This sauce is all about consistency. If you skip the egg white, the sauce will still taste great! You can amp up the creaminess by adding more yogurt.
How Do I Get the Chicken Cooked Just Right?
Cooking the chicken perfectly is key to a great shawarma. To avoid dryness, follow these steps:
- Marinate the chicken for at least an hour—overnight is best for deep flavor.
- Use medium-high heat when cooking. This helps get a nice sear without overcooking.
- Cook until the chicken is browned on the outside and no pink remains, about 8-10 minutes. If unsure, cut a piece to check.
Don’t overcrowd the pan, as this can steam the chicken instead of browning it. Cook in batches if you need to!
As you prepare this recipe, remember that good food takes time. Enjoy the process and taste the difference in your shawarma!
Easy Chicken Shawarma Recipe with Garlic Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 tablespoons plain yogurt
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Garlic Sauce (Touma):
- 4 cloves garlic, peeled
- 1/2 teaspoon salt
- 1 large egg white (optional, for creaminess)
- 3/4 cup neutral oil (vegetable or canola oil)
- 2 tablespoons lemon juice
- 2 tablespoons plain yogurt (optional to mellow)
Optional Serving:
- Pita bread or flatbreads
- Sliced tomatoes, cucumbers, onions, and pickles
- Fresh parsley or cilantro
How Much Time Will You Need?
This recipe takes around 20 minutes of prep time and approximately 10-15 minutes of cooking. If you can, marinate the chicken for at least 1 hour, or overnight for a deeper flavor. Including marinating time, you’re looking at about 1 hour and 35 minutes total.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the yogurt, olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, black pepper, salt, and lemon juice. Add the thinly sliced chicken, ensuring it’s well coated with the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. For the best flavor, marinate it overnight!
2. Prepare the Garlic Sauce:
Using a food processor or mortar and pestle, mash the peeled garlic cloves with salt until you have a smooth paste. If you’re using an egg white for creaminess, whisk it in a separate bowl until frothy. While the processor is running, slowly drizzle in the neutral oil to create a thick sauce. Then add the lemon juice and yogurt (if you’re using it). Pulse until combined and smooth. Taste and adjust the salt and lemon if needed. Leave it in the fridge to chill until you’re ready to serve.
3. Cook the Chicken:
Heat a large skillet or grill over medium-high heat. Once hot, add the marinated chicken slices in a single layer. Cook for about 8-10 minutes, turning occasionally, until the chicken is thoroughly cooked and slightly charred. Make sure there’s no pink in the middle!
4. Assemble:
Warm the pita or flatbread in a pan or microwave. Spread a few spoonfuls of garlic sauce on the bread, then layer the cooked chicken on top. Add your choice of sliced veggies and fresh herbs for a crunchy, refreshing finish.
5. Serve:
Fold the pita around the fillings or serve it open-faced on a plate with extra garlic sauce on the side. Enjoy your homemade, flavorful chicken shawarma!
This recipe is simple and delicious, bringing a taste of Middle Eastern cuisine right to your home. Enjoy!
FAQ for Easy Chicken Shawarma with Garlic Sauce
Can I Use Other Cuts of Chicken?
Absolutely! While boneless, skinless chicken thighs are recommended for their juiciness, you can use boneless, skinless chicken breasts as well. Just be mindful that breasts can dry out more easily, so don’t overcook them!
What if I Don’t Have All the Spices?
No worries! If you’re missing any specific spices, you can substitute or leave them out. A bit of allspice or garam masala can add interesting flavors if you want to experiment. Just ensure to keep the cumin and paprika for that classic shawarma taste!
How to Store Leftovers?
Store any leftover chicken and garlic sauce in airtight containers in the fridge. Chicken will stay fresh for up to 3 days, while the garlic sauce can last about a week. To reheat, gently warm the chicken on a skillet. The sauce is great cold or at room temperature!
Can I Make This Recipe Ahead of Time?
Yes! You can marinate the chicken a day in advance. Just make sure to give it plenty of time to soak up those flavors. The garlic sauce can also be made ahead and stored in the fridge. Just stir well before serving to ensure it’s creamy and smooth!
