Chicken Shawarma with Garlic Sauce: The Best Homemade Middle Eastern Feast

Chicken Shawarma with Garlic Sauce brings the vibrant, aromatic flavors of Middle Eastern street food right into your home kitchen. Imagine tender, spiced chicken, marinated to perfection and cooked until beautifully caramelized, then tucked into warm pita with crisp vegetables and drenched in a creamy, garlicky sauce that’s simply irresistible.

This authentic Chicken Shawarma with Garlic Sauce recipe demystifies the process, offering a manageable path to a truly spectacular meal. Whether you’re craving a flavorful weeknight dinner or planning an impressive gathering, mastering this dish means you’ll never need to order takeout again.

Let’s create this iconic Chicken Shawarma with Garlic Sauce together, from the first sprinkle of spice to the final, glorious drizzle of toum.

WHY YOU MUST MAKE HOMEMADE CHICKEN SHAWARMA

This dish is more than just a meal, it’s an experience. Creating Chicken Shawarma with Garlic Sauce at home connects you to a rich culinary tradition and offers rewards far beyond the delicious result.

Unbeatable, Customizable Flavor You Control

When you make Chicken Shawarma with Garlic Sauce yourself, you command the flavor profile completely. Store-bought versions or restaurant dishes often tame the spices for a broad audience. At home, you can amplify the warm, earthy notes of cumin and coriander, dial up the smokiness with paprika, or add a touch of heat with cayenne to suit your taste. The star of the show, the luminous, powerful Garlic Sauce (known as toum), can be adjusted to your preferred consistency and garlic intensity.

This level of customization ensures your Chicken Shawarma with Garlic Sauce becomes your signature version, tailored perfectly to what you and your family love most.

A Surprisingly Simple Path to an Impressive Feast

Despite its complex flavor, Chicken Shawarma with Garlic Sauce is built on straightforward techniques. The marinade is a simple mix of spices, lemon, and oil. The cooking can be done on a grill, in a skillet, or even in the oven. The magic lies in the combination of ingredients and the patience to let the chicken marinate.

The garlic sauce, while requiring a careful emulsification process, uses just a handful of pantry staples. The result is a meal that feels celebratory and elaborate but is entirely achievable for a home cook. Serving a platter of homemade Chicken Shawarma with Garlic Sauce is guaranteed to impress, making it perfect for casual dinners and special occasions alike.

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HOW TO MAKE CHICKEN SHAWARMA WITH GARLIC SAUCE

Here is your complete guide to creating an unforgettable Chicken Shawarma with Garlic Sauce, from the aromatic marinade to the perfect, creamy toum.

Ingredients

For the Chicken Shawarma Marinade:

• 2 lbs boneless, skinless chicken thighs (or breast)
• ½ cup plain whole-milk yogurt
• 3 tbsp fresh lemon juice
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ¼ cup fresh lemon juice
• 1½ tsp salt
• 1 tsp black pepper


For the Garlic Sauce (Toum):

• 1 cup fresh garlic cloves (about 3-4 whole heads), peeled
• 2-3 cups neutral oil (like avocado, canola, or grapeseed)
• ¼ cup fresh lemon juice
• ½ tsp salt, or to taste
• Important: 2-3 ice cubes


For Serving:

• Warm pita bread or flatbreads
• Sliced tomatoes and cucumbers
• Thinly sliced red onion
• Chopped fresh parsley
• Pickled turnips (optional, traditional)
• Hummus


Directions: Step-by-Step

Step 1: Marinate the Chicken
In a large bowl, whisk together all the marinade ingredients: yogurt, lemon juice, olive oil, minced garlic, and all the spices (paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper). Add the chicken thighs, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate. For the best flavor, marinate for at least 4 hours, but ideally overnight (up to 24 hours).



Step 2: Make the Garlic Sauce (Toum)
This sauce is an emulsion, much like mayonnaise. Patience is key.

1. In a food processor, add the peeled garlic cloves and ½ teaspoon of salt. Process until the garlic is a fine paste, scraping down the sides as needed.
2. With the processor running on high, begin adding the oil drop by drop. This is the most critical step for building the emulsion. After about ¼ cup of oil has been incorporated and the mixture has thickened and looks creamy, you can start adding the oil in a very slow, thin stream.
3. Once half the oil is incorporated, add one ice cube and a tablespoon of lemon juice. Continue processing, alternating between adding the remaining oil in a slow stream and the remaining lemon juice. The ice cubes keep the mixture cool, ensuring a stable, fluffy sauce.
4. Process until the sauce is thick, white, and creamy. Taste and adjust salt. Transfer to a jar and refrigerate. It will thicken further when cold.



Step 3: Cook the Chicken
You have three great options:

• Grill/Pan-Sear (Best for Char): Heat a grill pan or heavy skillet over medium-high heat. Cook the chicken thighs for 5-7 minutes per side until deeply browned, caramelized, and cooked through (internal temp of 165°F / 74°C). Let rest for 5 minutes, then slice thinly against the grain.
• Oven (Easiest for Crowds): Preheat oven to 425°F (220°C). Place marinated chicken on a parchment-lined baking sheet. Bake for 20-25 minutes until edges are crispy and chicken is cooked through. Broil for the last 2-3 minutes for extra color.
• Skillet and Finish in Oven: Sear chicken in a hot oven-safe skillet for 3-4 minutes per side, then transfer the entire skillet to a 400°F (200°C) oven to finish cooking for 10-15 minutes.

Step 4: Assemble and Serve
Slice the rested chicken. Warm your pita bread. Set out a platter with the sliced Chicken Shawarma, a bowl of the creamy Garlic Sauce, and all your chosen toppings (tomatoes, cucumbers, onion, parsley, pickles, hummus). Let everyone build their own perfect wrap or plate.

NUTRITION AND HEALTH CONSIDERATIONS

Chicken Shawarma with Garlic Sauce is a protein-rich meal with complex flavors, and understanding its components helps you enjoy it as part of a balanced diet.

Nutritional Profile

This dish offers high-quality protein from the chicken and healthy fats from olive oil and the garlic sauce. The spices not only add flavor but also contain beneficial antioxidants. However, the garlic sauce (toum) is calorie-dense due to its oil content, and the pita bread contributes carbohydrates. The table below provides a general snapshot for a typical serving (one pita wrap with chicken, sauce, and veggies).

Nutrient	Approximate Amount	Primary Sources & Notes
Calories	550-700 kcal	Chicken, pita, garlic sauce (toum), olive oil.
Protein	35-45 g	Excellent source from chicken thighs.
Carbohydrates	35-50 g	Mainly from pita bread and vegetables.
Dietary Fiber	3-6 g	From vegetables and whole wheat pita if used.
Total Fat	25-40 g	From olive oil in marinade and oil in toum.
Saturated Fat	4-7 g	Relatively low if using chicken thighs trimmed of excess fat.

Making It Work for Your Goals

You can easily adapt Chicken Shawarma with Garlic Sauce to various dietary preferences:

• For a Lighter Meal: Use chicken breast instead of thighs, and be mindful of the amount of garlic sauce. Serve the dish as a “platter” over a bed of greens or quinoa instead of in a pita.
• Increasing Nutrients: Load up on vegetable toppings like shredded lettuce, spinach, and extra tomatoes and cucumbers. Use whole wheat or high-fiber pita.
• Managing Sodium: Control salt in the marinade and use less in the garlic sauce. Be aware that pickled vegetables add sodium.
• Dairy-Free: The marinade can be made with a dairy-free yogurt alternative. The garlic sauce is naturally dairy-free.

HOW TO SERVE AND ENJOY CHICKEN SHAWARMA

Presentation is part of the fun with Chicken Shawarma with Garlic Sauce. Creating a vibrant, interactive spread turns dinner into an event.

Building the Perfect Shawarma Spread

The beauty of Chicken Shawarma with Garlic Sauce lies in its versatility. For a true feast, serve it “mezze-style” with small bowls of complementary dishes:

• The Essentials: The main platter of sliced Chicken Shawarma, a bowl of creamy Garlic Sauce, and a stack of warmed pita bread (cut into quarters).
• Fresh Toppings: Bowls of diced tomatoes, sliced cucumbers, thinly sliced red onion, and chopped fresh parsley or mint.
• Traditional Accompaniments: A bowl of hummus, tangy pickled turnips (the pink ones!), and olives.
• Extra Sauces: A simple tahini sauce or a spicy zhug (cilantro hot sauce) for those who want more heat.



Plating Ideas

• The Classic Wrap: Warm a pita, spread a line of hummus down the center, add sliced chicken, drizzle generously with Garlic Sauce, then top with tomatoes, cucumbers, onion, and parsley. Roll it up tightly, tucking in the bottom.
• The Shawarma Plate: Serve a bed of yellow rice or a chopped Mediterranean salad. Top with sliced Chicken Shawarma and serve with pita wedges and a generous dollop of Garlic Sauce on the side.
• The Salad Bowl: For a low-carb option, create a base of chopped romaine or spinach. Top with shawarma chicken, all the fresh veggies, a spoonful of hummus, and a drizzle of Garlic Sauce.

HOW TO STORE AND REHEAT LEFTOVERS

With components that store well, Chicken Shawarma with Garlic Sauce can be enjoyed over several days.

Storing Components Separately

For best results, store components in separate airtight containers in the refrigerator:

• Cooked Chicken Shawarma: Will keep for 3-4 days.
• Garlic Sauce (Toum): Will keep for up to 2 weeks due to the antimicrobial properties of garlic and lemon.
• Chopped Vegetables: Store separately and use within 2-3 days for best texture.
• Pita Bread: Keep in its original bag or an airtight container.

Reheating for Best Quality

• Chicken: Reheat gently to prevent drying out. The best methods are in a skillet over medium-low heat with a splash of water, or in the microwave covered with a damp paper towel.
• Pita: Reheat in a dry skillet for 30 seconds per side, in a toaster, or wrapped in a damp towel in the microwave for 15-20 seconds.
• Garlic Sauce: Serve cold from the refrigerator. Do not microwave it.

PRO TIPS FOR PERFECT CHICKEN SHAWARMA WITH GARLIC SAUCE

These expert tips will ensure your Chicken Shawarma with Garlic Sauce is foolproof and fabulous every time.

Tips for the Best Shawarma & Toum

• The Chicken Cut is Key: Boneless, skinless chicken thighs are far more forgiving and flavorful than breasts. They stay juicy during high-heat cooking and have a richer texture that mimics traditional shawarma.
• Marinate, Marinate, Marinate: Don’t skimp on time. The overnight marinade is non-negotiable for deep flavor penetration and tenderizing the meat.
• Garlic Sauce Success: The most common reason toum breaks (fails to emulsify) is adding the oil too quickly. Start with literal drops. If it does break, don’t despair. Start with a new egg white or tablespoon of prepared mayonnaise in a clean processor bowl, and with it running, slowly drizzle in the broken mixture to re-emulsify.
• Get the Sear: Whether in a pan or on the grill, make sure your cooking surface is very hot before adding the chicken. This creates the delicious, slightly crispy, caramelized bits (the “shawarma bark”) that are packed with flavor.
• Rest Before Slicing: Let the cooked chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist.

Delicious Variations

• Protein Swap: Use the same marinade for beef (flank steak), lamb, or even hearty vegetables like cauliflower or mushrooms.
• Different Cooking Methods: Try stacking the marinated chicken thighs on a vertical rotisserie spit if you have one, or use skewers for chicken shawarma kebabs.
• Sauce Variations: Add a tablespoon of tahini to the garlic sauce for a creamier, nuttier flavor. For a milder sauce, start with ½ cup of garlic instead of a full cup.
• Spice Adjustments: Add sumac to the serving vegetables for a bright, lemony tang, or add a pinch of cardamom to the marinade for a more complex warmth.

FREQUENTLY ASKED QUESTIONS

My garlic sauce broke and is liquid. Can I fix it?

Yes! This is a common hurdle. Start with a “base” in a clean food processor—this can be 1 fresh egg white, 1 tablespoon of prepared mayonnaise, or 1 tablespoon of reserved, unbroken toum if you have it. Process the base for 10 seconds, then with the machine running, very slowly drizzle in the broken sauce as if it were the new oil. It should re-emulsify into a thick, creamy consistency.

Can I bake the chicken instead of grilling it?

Absolutely. Baking is an excellent, hands-off method. Preheat your oven to 425°F (220°C). Spread the marinated chicken on a parchment-lined baking sheet in a single layer. Bake for 20-25 minutes, then broil for 2-3 minutes at the end to get some beautiful color and char. The result will be slightly less crispy than pan-searing but still incredibly flavorful and juicy.

What can I use if I don’t have a food processor for the garlic sauce?

You can use a high-powered blender, though you may need to double the recipe for it to blend properly. The traditional method uses a mortar and pestle—mash the garlic and salt into a fine paste, then slowly whisk in the oil and lemon juice by hand. This method requires serious elbow grease but yields an authentic texture.

How can I make this recipe ahead of time?

Chicken Shawarma with Garlic Sauce is a fantastic make-ahead meal. Marinate the chicken 1-2 days in advance. The garlic sauce can be made up to 2 weeks ahead. Chop vegetables the day before. Then, all you need to do on the day of serving is cook the chicken and warm the pita.

Is there a substitute for yogurt in the marinade?

For a dairy-free version, you can use a plain, unsweetened dairy-free yogurt alternative. The yogurt’s acidity and enzymes help tenderize the meat, so a substitute with similar properties (like coconut yogurt) works best. In a pinch, you can use extra lemon juice and olive oil, though the chicken may be slightly less tender.

BRINGING THE SOUK TO YOUR SUPPER TABLE

Mastering Chicken Shawarma with Garlic Sauce is a gift that keeps on giving. It connects your kitchen to the bustling markets of the Middle East through the irresistible aromas of cumin, garlic, and charred meat. This dish proves that extraordinary flavor doesn’t require exotic techniques, just great spices, a little patience for marinating, and the courage to emulsify a garlic sauce.

Once you experience the joy of constructing your own perfect wrap, dripping with that luminous, creamy Garlic Sauce, you’ll understand why this street food has conquered the world. So gather your spices, peel those garlic cloves, and get ready for a homemade feast that’s bursting with more flavor, love, and authenticity than any takeout box could ever hold.