Hey food lovers!
If you’ve ever wandered through the buzzing streets of Beirut or Dubai, you’ve probably caught the mouthwatering aroma of sizzling chicken shawarma spinning slowly on a vertical rotisserie. Well, guess what? You don’t need a street vendor or fancy setup to recreate that magic. Today, I’ll show you how to make Chicken Shawarma with Garlic Sauce right in your own kitchen — juicy, flavorful, and so satisfying, you’ll forget about takeout!
This recipe is one of my personal go-tos when I want something bold yet easy. The combination of perfectly spiced chicken wrapped in warm pita bread, topped with creamy garlic sauce and fresh veggies, hits all the right notes — smoky, tangy, and totally addictive.
Recipe Overview
⏱️ Total Time: 45 minutes (30 min marinade + 15 min cook time)
🍽️ Servings: 4 generous wraps
🔥 Difficulty: Easy
🌍 Origin: Middle Eastern
Chicken Shawarma is a staple of Middle Eastern cuisine — beloved for its bold flavor and simple preparation. You can grill it, bake it, or pan-fry it — it’s nearly impossible to mess up.
Ingredients
For the Chicken Marinade
- 1 ½ lbs (700 g) boneless chicken breasts or thighs, thinly sliced
- 3 tbsp plain yogurt
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp cinnamon
- 1 tsp salt
- ½ tsp black pepper
For the Garlic Sauce (Toum)
- 6 garlic cloves
- 1 egg white (optional for texture)
- ⅔ cup neutral oil (like sunflower or canola)
- 1 tbsp lemon juice
- ½ tsp salt
For Serving
- Pita bread or flatbreads
- Fresh lettuce, tomato slices, pickles
- French fries (optional but highly recommended!)
Preparation
Step 1: Marinate the Chicken
- In a large bowl, combine yogurt, lemon juice, olive oil, garlic, and all spices.
- Add the chicken and toss until well coated.
- Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.
Step 2: Cook the Chicken
- Heat a nonstick skillet or grill pan over medium heat.
- Cook the chicken for about 5–7 minutes per side, until golden brown and fully cooked.
- Let it rest for a few minutes, then slice into thin, juicy strips.
Step 3: Make the Garlic Sauce
- In a blender or food processor, combine garlic, salt, and lemon juice.
- While blending, slowly drizzle in the oil until a thick, creamy sauce forms.
- Add the egg white if you want a lighter, whipped texture.
Step 4: Assemble the Shawarma
- Warm your pita or flatbread for a few seconds.
- Spread a generous layer of garlic sauce.
- Add the sliced chicken, lettuce, tomatoes, and pickles.
- Roll it up tightly (add fries inside if you want that real street-food vibe) and enjoy immediately!
Pro Tip 👨🍳
Want to take your shawarma to the next level? Try a homemade shawarma spice mix:
- 1 tsp ground coriander
- ½ tsp ground cloves
- ½ tsp ground cardamom
- 1 pinch cayenne pepper
👉 Cooking tip: For a “rotisserie-style” texture, bake your marinated chicken at 425°F (220°C) for 20 minutes, then broil for 2–3 minutes to crisp the edges.
You can also freeze the marinated chicken (before cooking) for up to one month — perfect for quick midweek meals!
Serving Suggestions 🍽️
Chicken Shawarma pairs beautifully with:
- Creamy hummus or baba ganoush
- Middle Eastern rice with vermicelli
- A fresh fattoush salad
- Or simply extra garlic sauce on the side (because there’s no such thing as too much garlic!)
For drinks, try serving it with mint lemonade or iced hibiscus tea for a refreshing balance.
Questions for You 🥙
- Do you prefer your shawarma in a wrap or served over rice?
- Have you ever tried making a vegetarian version with mushrooms or tofu?
Share your thoughts in the comments — I love seeing your delicious creations!
Time to tie those aprons and get cooking!
If this recipe made your mouth water, share it with your friends or save it for your next dinner night. I promise it’ll become a household favorite in no time.
Bon appétit and happy cooking! ❤️