I can almost smell the warm spices just thinking about it. My mother used to make a big batch of chicken shawarma every Eid. The aroma would fill the entire house, a fragrant mix of cumin, paprika, and garlic that promised a feast.
It wasn’t just the taste, it was the feeling of togetherness. Everyone would gather around the table, eagerly assembling their own pita pockets, laughing, and sharing stories. Those memories are so closely tied to this dish, it’s more than just food to me – it’s pure comfort. And if you’re craving more simple meals like this, perhaps some Thai basil beef rolls would be just the thing.
That’s why I’m so excited to share my version of this classic Middle Eastern delight with you. This chicken shawarma recipe is surprisingly easy to make at home and delivers all the deliciousness of your favorite takeout spot, but with a personal touch. Trust me, once you try it, you’ll never go back!
Why you’ll love this Chicken Shawarma with Garlic Sauce with Chicken Shawarma Recipe
- This chicken shawarma recipe is packed with flavor, thanks to a delicious marinade of warm spices and fresh garlic.
- It’s surprisingly easy to make at home, requiring only a few simple steps.
- The creamy, tangy garlic sauce perfectly complements the savory chicken.
- You can customize the toppings to your liking, making it a versatile dish that everyone will enjoy.
- It’s a great way to enjoy a taste of the Middle East in the comfort of your own kitchen.
- Leftovers are just as delicious, making it perfect for meal prepping or a quick lunch the next day.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Pita bread, for serving
- Shredded lettuce, for serving
- Diced tomatoes, for serving
- Diced cucumbers, for serving
- For the Garlic Sauce:
- 1 cup mayonnaise
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1/4 teaspoon salt
- Pinch of white pepper
Directions
Step 1
Chicken shawarma recipe makes every moment feel lush. In a large bowl, whisk together olive oil, lemon juice, apple cider vinegar, minced garlic, cumin, paprika, turmeric, coriander, cayenne pepper (if using), salt, and pepper.
Step 2
Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. For best results, marinate for at least 2 hours to allow the flavors to fully penetrate the chicken.
Step 3
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 4
Spread the marinated chicken in a single layer on the prepared baking sheet.
Step 5
Bake for 25-30 minutes, or until the chicken is cooked through and slightly browned. Internal temperature should reach 165°F (74°C).
Step 6
While the chicken is baking, prepare the garlic sauce. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, water, salt, and white pepper until smooth. Taste and adjust seasonings as needed.
Step 7
Let the chicken rest for a few minutes before slicing or shredding.
Step 8
To assemble the shawarma, warm the pita bread. Fill each pita with sliced or shredded chicken, lettuce, tomatoes, cucumbers, and a generous dollop of garlic sauce. Serve immediately.
Variations, pairings, and serving ideas
Variations
Want to kick things up a notch? Add a pinch of red pepper flakes to the garlic sauce for a spicy twist. You can also experiment with different spice blends in the marinade. A touch of smoked paprika or a dash of cinnamon can add interesting layers of flavor.
Consider adding a touch of brown sugar or maple syrup to the marinade for a hint of sweetness that balances the savory spices. A spoonful of plain yogurt can also add moisture and tenderness to the chicken.
Instead of baking the chicken, try grilling it for a smoky char. Thread the marinated chicken onto skewers and grill over medium heat until cooked through. Grilling adds a wonderful depth of flavor that complements the shawarma spices.
Pairings
This chicken shawarma pairs perfectly with a side of fluffy couscous or quinoa. The grains provide a neutral base that soaks up the flavorful juices from the chicken and garlic sauce. A simple side salad with a lemon vinaigrette adds a refreshing contrast.
For a complete Middle Eastern feast, serve the chicken shawarma with a side of creamy hummus and warm pita bread. The hummus adds a rich, nutty flavor that complements the savory chicken. A sprinkle of fresh parsley adds a pop of color and freshness.
Consider adding a side of pickled vegetables, such as pickled cucumbers or turnips, for a tangy and crunchy contrast. The acidity of the pickles cuts through the richness of the chicken and garlic sauce, creating a balanced and flavorful meal.
Serving ideas
For a fun and interactive meal, set up a shawarma bar with all the fixings. Provide warm pita bread, sliced chicken, various toppings (lettuce, tomatoes, cucumbers, onions), and a selection of sauces (garlic sauce, tahini sauce, hot sauce). Let everyone assemble their own perfect shawarma.
Get creative with your presentation! Arrange the chicken shawarma on a platter garnished with fresh herbs and lemon wedges. Serve the garlic sauce in a small bowl alongside the platter. A visually appealing presentation elevates the dining experience.
Elevate your meal with a refreshing drink. A chilled glass of lemonade or iced tea complements the savory flavors of the chicken shawarma. You can also try a Middle Eastern-inspired drink, such as a yogurt-based beverage or a fruit smoothie.
If you’re looking for another quick and easy recipe idea, Fork Haven offers some delicious inspiration, like these BBQ chicken coleslaw wraps, which are perfect for a light and flavorful meal. Check out the recipe here!
Storage and make-ahead tips
Storage
Store leftover chicken and garlic sauce in separate airtight containers in the refrigerator. The chicken will keep for up to 3 days, while the garlic sauce is best used within 2 days.
To reheat the chicken, bake or pan-fry until warmed through. Avoid microwaving, as it can make the chicken dry and rubbery. Reheating in the oven or pan helps to retain its moisture and flavor.
Freezing the chicken shawarma is not recommended, as it can alter the texture of the chicken. The garlic sauce also does not freeze well, as it can separate and become grainy upon thawing.
Make-ahead
The chicken can be marinated up to 24 hours in advance, allowing the flavors to fully develop. Marinating for a longer period enhances the tenderness and taste of the chicken.
The garlic sauce can also be made a day ahead and stored in the refrigerator. This allows the flavors to meld together and intensifies the garlic flavor. Just be sure to give it a good whisk before serving.
You can also chop the vegetables (lettuce, tomatoes, cucumbers) ahead of time and store them in separate containers in the refrigerator. This makes assembly quick and easy when you’re ready to serve the shawarma.
Common mistakes when making Chicken Shawarma with Garlic Sauce
- Overcooking the chicken: This can result in dry and tough chicken. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) without overcooking.
- Not marinating the chicken long enough: Marinating the chicken for at least 30 minutes (or up to 4 hours) is crucial for infusing it with flavor. The longer it marinates, the more flavorful and tender it will be.
- Burning the garlic in the sauce: Be careful not to burn the garlic when making the garlic sauce, as it can turn bitter. Use minced garlic and whisk it quickly into the other ingredients.
- Using low-quality mayonnaise: The quality of the mayonnaise can significantly impact the taste of the garlic sauce. Use a good-quality mayonnaise for the best flavor.
- Not warming the pita bread: Warm pita bread is essential for a delicious shawarma. Warm the pita bread in a skillet or microwave before assembling the shawarma.
Final notes
I hope you enjoy making this chicken shawarma recipe as much as I do! It’s a fantastic way to bring the flavors of the Middle East into your kitchen and create lasting memories with your loved ones.
Don’t be afraid to experiment with different toppings and variations to create your own signature shawarma. The possibilities are endless!
And remember, cooking is all about having fun and enjoying the process. So, put on some music, grab a friend or family member, and get ready to create something delicious!
Loved this Chicken Shawarma with Garlic Sauce? Try these next
- Thai Basil Beef Rolls Recipe
- Potsticker Stir Fry Recipe
- Homemade Candied Pecans
- Almond Cherry Cookie Recipe
- Bbq Chicken Coleslaw Wraps
Chicken Shawarma with Garlic Sauce
Juicy, flavorful chicken shawarma marinated in warm spices and served with a creamy, tangy garlic sauce. This homemade version is even better than takeout!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Pita bread, for serving
- Shredded lettuce, for serving
- Diced tomatoes, for serving
- Diced cucumbers, for serving
- For the Garlic Sauce:
- 1 cup mayonnaise
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1/4 teaspoon salt
- Pinch of white pepper
Instructions
- In a large bowl, whisk together olive oil, lemon juice, apple cider vinegar, minced garlic, cumin, paprika, turmeric, coriander, cayenne pepper (if using), salt, and pepper.
- Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the marinated chicken in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, or until the chicken is cooked through and slightly browned. Internal temperature should reach 165°F (74°C).
- While the chicken is baking, prepare the garlic sauce. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, water, salt, and white pepper until smooth.
- Let the chicken rest for a few minutes before slicing or shredding.
- To assemble the shawarma, warm the pita bread. Fill each pita with sliced or shredded chicken, lettuce, tomatoes, cucumbers, and a generous dollop of garlic sauce. Serve immediately.
Notes
For best results, marinate the chicken for at least 2 hours. You can also grill the chicken shawarma instead of baking it. Store leftover chicken and garlic sauce in separate airtight containers in the refrigerator for up to 3 days. To reheat the chicken, bake or pan-fry until warmed through. For a spicier shawarma, add more cayenne pepper to the marinade. Feel free to customize the toppings with your favorites, such as pickled onions, tahini sauce, or hummus.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg