Chicken Shawarma with Garlic Sauce Recipe Made Easy

Chicken Shawarma with Garlic Sauce Recipe is one of those unforgettable meals that combines bold Middle Eastern flavours with rich, creamy garlic sauce for a truly satisfying bite. Whether wrapped in a warm pita, layered over rice, or served as a low-carb bowl, this dish is packed with juicy, spiced chicken and savoury, tangy garlic goodness. It’s the kind of meal that feels indulgent but is surprisingly easy to make at home.

Ingredients for Chicken Shawarma with Garlic Sauce Recipe

To get started with this chicken shawarma with garlic sauce recipe, you’ll need some simple pantry spices, a few fresh ingredients, and a blender for the sauce.

For the Chicken Shawarma:

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 3 tbsp plain Greek yogurt
• 3 tbsp olive oil
• Juice of 1 lemon
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste

For the Garlic Sauce:

Before we jump into how to make the shawarma, let’s talk about the essential companion: the creamy garlic sauce that elevates every bite of this chicken shawarma with garlic sauce recipe.

• 1 cup mayonnaise (or Greek yogurt for a lighter version)
• 4–5 garlic cloves
• 2 tbsp lemon juice
• 1 tsp white vinegar
• Salt to taste
• 2 tbsp olive oil

Step-by-Step Instructions

Making a flavorful chicken shawarma with garlic sauce recipe at home is easier than you think. Follow these simple steps to bring authentic taste to your table.

1. Marinate the Chicken

• In a large bowl, mix the yogurt, olive oil, lemon juice, garlic, and all the spices.
• Add the chicken and coat evenly with the marinade.
• Cover and refrigerate for at least 1 hour (overnight is best for maximum flavor).

2. Cook the Chicken

• Preheat your oven to 400°F (200°C).
• Place the marinated chicken on a baking sheet lined with parchment or foil.
• Bake for 30–35 minutes, turning once halfway through, until the chicken is fully cooked and slightly charred on the edges.
• Let rest for 5 minutes, then slice thinly.

3. Make the Garlic Sauce

• In a blender or food processor, combine garlic cloves, lemon juice, vinegar, and salt.
• Add the mayo (or yogurt) and blend until smooth.
• Slowly drizzle in the olive oil while blending until the sauce thickens and emulsifies.

4. Assemble Your Shawarma

• Warm your pita or flatbread.
• Add sliced chicken, drizzle with garlic sauce, and top with shredded lettuce, tomatoes, cucumbers, pickles, or red onion.
• Optionally, serve with rice, tabbouleh, or hummus for a full meal.

Cooking Tips for Perfect Results

To ensure your chicken shawarma with garlic sauce recipe turns out tender, juicy, and packed with flavor, keep these pro tips in mind:

• Use chicken thighs for maximum juiciness. Breasts can be used but may be drier.
• Marinate longer for deeper flavor—overnight in the fridge works best.
• Don’t overcrowd the baking sheet. Spread the chicken evenly to promote even cooking and browning.
• For extra char, finish under the broiler for 2–3 minutes.

Substitutions & Variations

The beauty of this chicken shawarma with garlic sauce recipe is its flexibility. Here are a few ways to mix things up:

• Protein Swap: Use beef, lamb, tofu, or portobello mushrooms as alternatives to chicken.
• Low-Carb Option: Serve in lettuce wraps or over cauliflower rice.
• Spicy Kick: Add extra cayenne or chili flakes to the marinade.
• Lighter Sauce: Replace mayo with Greek yogurt for a tangier, lower-calorie garlic sauce.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	460 kcal
Protein	38 g
Total Fat	27 g
Saturated Fat	5 g
Carbohydrates	18 g
Fiber	2 g
Sugars	3 g
Sodium	580 mg
Cholesterol	110 mg
Omega-3 Fatty Acids	Moderate amount
Calcium	50 mg
Iron	2 mg

Storage & Reheating

Leftovers? No problem. Here’s how to keep your chicken shawarma with garlic sauce recipe tasting fresh:

• Storage: Store chicken in an airtight container in the fridge for up to 4 days. Garlic sauce lasts 5–6 days refrigerated.
• Reheating: Reheat chicken in a skillet over medium heat or in the oven at 350°F for 8–10 minutes.
• Freezing: Chicken can be frozen for up to 3 months. Garlic sauce is best made fresh.

FAQs

Conclusion

If you’re looking for a meal that’s both satisfying and simple to prepare, this chicken shawarma with garlic sauce recipe checks all the boxes. It delivers bold, aromatic spices, juicy oven-roasted chicken, and a creamy, tangy garlic sauce that brings everything together. Whether you serve it in a warm pita, over a bed of rice, or in a low-carb bowl, it’s a versatile dish that adapts to your taste and lifestyle.

Homemade versions like this let you enjoy restaurant-quality flavor while controlling the ingredients and nutrition. Plus, the leftovers are just as delicious the next day, making it a great choice for meal prep or easy weeknight dinners.