Chicken Shawarma Garlic Sauce

Chicken shawarma fills your kitchen with an irresistible aroma and delivers all the zesty spice and smoky depth of street food right at home. The rich, warmly spiced chicken pairs perfectly with a cool garlic sauce that takes every bite to the next level. You will find yourself looking for new ways to enjoy this meal all week.

I first made this for a family gathering and the whole tray disappeared before I could even sit down. Now it is a standby whenever I want to impress friends or just treat myself to a meal that feels special.

Ingredients

• Boneless skinless chicken thighs: Essential for juicy and flavorful shawarma Choose thighs with a pink color and avoid any with spots or an off smell
• Olive oil: Helps marinade soak in and adds richness Look for extra virgin for best taste
• Lemon juice: Brings brightness and tenderizes meat Fresh is best
• Fresh garlic: Key to both chicken and sauce Use firm and plump cloves
• Ground cumin: Delivers earthy backbone Pick a fresh jar and give it a sniff for strong aroma
• Ground coriander: Adds citrusy lift
• Paprika: Provides warm color and gentle sweetness Opt for smoked if you like a subtle grill note
• Turmeric: Offers color and mild bitterness
• Ground cinnamon: Adds depth and a whisper of sweetness
• Cayenne pepper: For gentle heat Adjust to taste or skip if mild is preferred
• Salt and black pepper: Brings everything into balance
• Honey or maple syrup: A touch of sweetness to offset the spice Go with honey for traditional or maple for a twist
• Plain Greek yogurt: The creamy base for the sauce Use full fat for best richness
• Tahini: Brings nutty earthiness Smooth and pourable tahini is key
• Fresh parsley: Adds color and fresh flavor in the sauce Use crisp leaves and avoid wilted stems
• Cold water: Helps thin the sauce to your liking
• Warm pita bread: The classic vessel for serving Soft and pliable pita works best
• Cucumber tomato red onion lettuce: These bring crunch freshness and color Choose firm veggies and thinly slice
• Pickles: Optional for tangy bite I love crisp dill pickles in mine
• Fresh herbs: For optional garnish Use mint parsley or dill for an extra burst

Step-by-Step Instructions

Make the Marinade:

In a large bowl whisk olive oil lemon juice minced garlic cumin coriander paprika turmeric cinnamon cayenne salt pepper and honey or maple syrup until fully blended

Marinate the Chicken:

Add chicken thighs to the mixture Toss well with a spoon or your hands making sure every piece is fully coated Cover the bowl and refrigerate at least two hours better overnight

Bake the Chicken:

Heat your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty Celsius Line a rimmed baking sheet with parchment Arrange the marinated chicken in a single layer Broil for two or three minutes at the end to get those classic charred bits

Rest and Slice:

Let the chicken rest out of the oven for five to ten minutes before slicing Resting keeps the chicken juicy and easier to cut

Make the Creamy Garlic Sauce:

In a medium bowl mix Greek yogurt tahini garlic lemon juice and salt Whisk until smooth Stir in chopped parsley Add cold water a tablespoon at a time until it is thick but pourable

Assemble the Wraps:

Warm pita bread in the oven or a dry skillet Spread a generous spoonful of garlic sauce down the center Layer on warm sliced chicken cucumber tomato onion lettuce and pickles if using Drizzle with more sauce and finish with herbs

Serve and Enjoy:

Serve wraps right away while warm Enjoy immediately for the best flavor

Pin

I am always blown away by the power of the homemade garlic sauce A friend once asked me to bring a double batch to her birthday because it was her dream sandwich topping This sauce makes everything taste bright and creamy I always sneak a spoonful before assembling the wraps

Storage Tips

Keep leftover chicken covered in the fridge for up to three days Gently reheat in a skillet with a splash of water so it stays moist You can freeze cooked chicken in a sealed bag for up to three months The garlic sauce stores in the refrigerator for up to five days but do not freeze as the texture can break

Ingredient Substitutions

If you prefer chicken breast you can swap it in Just be careful not to overcook as it dries out easily For a dairy free version use coconut yogurt in the garlic sauce If you are out of tahini try sunflower butter or simply skip and use more yogurt

Serving Suggestions

Serve the shawarma platter style with all the fixings for everyone to build their own wraps It goes wonderfully with tabbouleh or a simple tomato and cucumber salad The chicken is also delicious over rice or in a bowl with extra veggies and sauce

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Cultural and Historical Context

Shawarma is a beloved street food across the Middle East with roots in the Levant Vendors traditionally shave marinated meats from a rotating spit for quick hearty sandwiches Making it at home means you can capture those flavors any night of the week No travel or special equipment required

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal for juicy, tender shawarma. They soak up marinade flavors and remain moist after baking.

→ Can I make the garlic sauce ahead?

Yes, you can prepare the sauce up to five days in advance. Store it covered in the refrigerator to keep it fresh and flavorful.

→ How do I achieve charred chicken edges?

After baking, broil the chicken for 2–3 minutes until lightly crisp and browned. Watch closely to avoid burning.

→ What are the best toppings?

Try sliced cucumber, diced tomatoes, red onion, lettuce, and pickles. Fresh herbs add a bright touch and enhance presentation.

→ How should leftovers be stored?

Refrigerate chicken for up to three days or freeze for three months. Garlic sauce keeps well in the fridge for up to five days.