Prep Time: ~15 minutes (plus marinating) Cook Time: ~20 minutes Total Time: ~35 minutes + marinating time Serves: 4–6
Introduction
Imagine juicy, spiced chicken strips, deeply flavored, crisped on the edges, then nestled into warm pita or rice and drizzled generously with a creamy, garlicky sauce. That’s exactly what the dish Chicken Shawarma with Garlic Sauce offers—a home-friendly version of the beloved street-food favourite, perfect for dinners that feel special but require modest effort.
Why Chicken Shawarma with Garlic Sauce Is Worth Celebrating
This recipe stands out because it melds a bold marinade of cumin, paprika, turmeric, cinnamon and garlic with a sauce that pulls everything together—the sauce is the “glue” that turns spiced chicken into something memorable. Because you can marinate ahead, cook quickly and serve with flexible sides (pita, rice bowls, salad), it’s ideal for both weeknight dinners and casual entertaining.
Ingredients
For the Chicken
- 2 lb (≈900 g) boneless, skinless chicken breasts or thighs, cut into strips
- 2 tablespoons olive oil
- Juice of 1 lemon + zest
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Garlic Sauce
- ¾ cup plain Greek yogurt (or full-fat yogurt for richness)
- 4 cloves garlic, finely grated or minced
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt (or to taste)
- Optional: 2 tablespoons mayonnaise or avocado oil mayo for extra creaminess
- Optional: water or milk to thin sauce to drizzle consistency
For Serving
- Warm pita breads or rice bowls
- Sliced cucumber, tomato, red onion, chopped parsley
- Pickled vegetables, tahini or hot sauce (optional)
The Art of Creating Chicken Shawarma with Garlic Sauce
The magic lies in the marinade and sauce working together. First you coat the chicken in a blend of aromatic spices, garlic and lemon so that when it cooks, you get both surface browning and deep flavour. While the chicken marinates, you whisk up the creamy garlic sauce—cool, tangy, garlicky—which offsets the warm spices beautifully. The cooking step is quick: either grill, pan-sear or oven-roast the chicken so it retains juiciness and crisp edges. Finally, you serve everything together so the shawarma flavours, vegetables and sauce combine bowl-style. Because the sauce is prepared ahead and the chicken cooks quickly, you get a flavorful, restaurant-style result at home.
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the olive oil, lemon juice and zest, minced garlic, cumin, smoked paprika, coriander, cinnamon, salt and black pepper. Add the chicken strips and toss until they are evenly coated. Cover and refrigerate for at least 1 hour, ideally 3 hours or overnight for maximum flavour.
Professional Tip: Marinating longer gives deeper flavour penetration and helps the chicken stay juicy when cooked.
Key Points: Well-marinated chicken = flavourful base.
Step 2: Prepare the Garlic Sauce
In a small bowl, whisk together the Greek yogurt, grated garlic, lemon juice and salt. If you like a richer sauce, stir in mayonnaise. If you prefer a thinner drizzle, whisk in a tablespoon or two of water or milk until desired consistency is reached. Refrigerate until ready to use.
Professional Tip: Letting the sauce sit chilled helps mellow the garlic bite and meld the flavours.
Key Points: Smooth, creamy sauce adds the contrast.
Step 3: Cook the Chicken
Remove chicken from the marinade and discard any excess liquid. Choose your method:
- Grill or grill pan: Preheat to medium-high, cook chicken strips ~3-4 minutes per side until golden and cooked through.
- Skillet: Heat a tablespoon oil over medium-high heat, add chicken in a single layer, cook ~4-5 minutes per side until crisped and internal temperature reaches ~165 °F (74 °C).
- Oven-roast: Preheat oven to 425 °F (220 °C), spread chicken on a baking sheet, roast 15-20 minutes until edges brown and juices run clear.
Professional Tip: Avoid crowding the pan—give strips space so they sear rather than steam.
Key Points: High heat + quick cook = juicy interior + crisp edges.
Step 4: Assemble & Serve
Warm pita breads or cook your preferred rice. Place chicken strips on the bread or in bowls. Add sliced cucumber, tomato, onion and parsley. Drizzle generous amounts of garlic sauce on top. Optional: add pickles or hot sauce for extra flair.
Professional Tip: Serve immediately while chicken is warm and sauce chilled—it’s the temperature contrast that elevates the dish.
Key Points: Presentation and layering bring it all together.
Professional Tips for Mastery
- Use chicken thighs for more flavour and moisture; breasts work but use slightly less cook time.
- Freshly grated garlic in the sauce gives best impact; pre-minced garlic may lack intensity.
- If using yogurt only in the sauce, make sure it’s full-fat for smooth texture; low-fat yogurts can turn runny.
- For grilling, ensure your grate is clean and pre-heated so the chicken doesn’t stick.
- Make extra garlic sauce—it stores well for a day and is great on salads or wraps.
Creative Variations
- Spicy Shawarma: Add ½ teaspoon cayenne or 1 teaspoon chili flakes to the marinade for heat.
- Vegan version: Use sliced portobello mushrooms or seitan instead of chicken; use vegan yogurt in the sauce.
- Herbed everything: Add chopped fresh mint or cilantro to the garlic sauce for a bright herbal twist.
- Middle-Eastern rice bowl: Serve the shawarma over saffron rice with roasted vegetables and extra sauce.
Perfect Pairing Ideas
Serve this shawarma with warm flatbreads, tabbouleh or fattoush salad, and a side of pickled turnips or cucumbers. For drinks, try a lemon-mint cooler or sparkling water with cucumber. Dessert? Something light like fresh citrus segments or baklava bites completes the meal.
Storage Guidelines
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Garlic sauce keeps for 2-3 days chilled. Reheat chicken gently in a skillet or oven so it stays moist; avoid microwaving too long which can dry it out.
The Science Behind the Flavor
Marinating the chicken in lemon juice and spices helps tenderize the meat and infuse flavour. The combination of cumin, coriander, paprika and cinnamon activates warm and aromatic compounds, creating depth. Grilling or searing at high heat triggers Maillard reactions, forming browned, flavourful crust. The garlic sauce provides fat (yogurt and/or mayo) and acid (lemon juice) which balance the spices and bind the dish together. The temperature and texture contrast—warm chicken and cool sauce—makes each bite feel dynamic.
Troubleshooting Common Issues
- If chicken is dry: It may have been overcooked—reduce cooking time, use thicker pieces, or use thighs.
- If sauce is too thick or stiff: Whisk in a little water or milk until you reach desired pourable consistency.
- If sauce is too garlicky: Let it chill for an hour—it will mellow. You can also add a touch more yogurt or lemon juice for balance.
- If chicken doesn’t have much crisp: Make sure pan/pit/hotplate is fully pre-heated and chicken pieces are spaced out—avoid overcrowding.
Additional Inspirations
Use this base to create shawarma wraps, loaded rice bowls, pita pizzas with shawarma toppings, or even shawarma nachos with garlic sauce drizzled over. The chicken and sauce combo is versatile and adapts easily.
Conclusion
Chicken Shawarma with Garlic Sauce is a flavour-packed, easy-to-make favourite that hits the sweet spot between indulgent and accessible. With its aromatic marinade, crisp-edged chicken and creamy garlic sauce, it’s a dish that works for weeknights, casual gatherings or something special. Make it once and you’ll want to keep it in your rotation.
