There’s something undeniably enticing about the tantalizing aroma of spices wafting through the kitchen, especially when you’re whipping up a homemade Chicken Shawarma with Garlic Sauce. This dish is a delightful escape into bold Middle Eastern flavors, where tender chicken thighs are marinated in a symphony of spices and grilled to perfection. Imagine wrapping that juicy, flavorful chicken in warm pita or flatbread, topped off with a creamy garlic sauce that balances the spices with a rich, tangy kick.
I discovered this recipe during one of my meal-prep sessions, looking for something that would not only impress at family dinners but also be simple enough to recreate on busy weeknights. With no specialized equipment required, this easy shawarma is perfect for anyone looking to break free from the monotonous fast-food routine. Whether you’re a seasoned chef or a home cook eager to explore new flavors, this Chicken Shawarma will quickly become a go-to favorite in your kitchen. Let’s dive into making your very own delicious, homemade shawarma!
Why is Chicken Shawarma with Garlic Sauce a Must-Try?
Bold Flavors: The blend of spices—cumin, paprika, and more—ensures a tantalizing flavor that perfectly embodies Middle Eastern cuisine.
Quick Preparation: No specialized tools? No problem! This recipe is designed for simplicity, making it a wonderful option for busy weeknights.
Versatile Dish: Enjoy it wrapped in pita, served over grains, or paired with fresh vegetables for a well-rounded meal.
Creamy Contrast: The garlic sauce adds a luscious, creamy texture that beautifully complements the juicy chicken.
Family Favorite: Impress your loved ones with a dish that’s not just dinner, but an experience that turns any meal into a celebration.
Delve even deeper into home cooking with my easy side dish ideas!
Chicken Shawarma Ingredients
For the Marinade
• Boneless, skinless chicken thighs – A juicy main protein that holds flavor beautifully; chicken breasts can be used but may be drier.
• Olive oil – Adds moisture and a rich flavor; vegetable oil can be a suitable alternative.
• Ground cumin – Imparts warmth and depth; essential for that authentic shawarma taste.
• Ground paprika – Provides color and mild heat; try smoked paprika for an extra smoky profile.
• Ground turmeric – Adds a vibrant color and a hint of earthiness to the marinade.
• Ground cinnamon – Introduces warmth and sweetness, enhancing the flavor complexity.
• Ground black pepper – Essential seasoning for balanced flavor; fresh-ground pepper is ideal.
• Salt – Enhances all other flavors; adjust based on your taste preference.
• Ground coriander – Offers a citrusy note that brightens the marinade and works well with chicken.
• Garlic cloves (minced) – Adds aromatic freshness; fresh garlic is preferred, but garlic powder can work in a pinch.
• Lemon juice (fresh) – Brightens up the marinade with acidity; other citrus juices can be used for a twist.
For the Garlic Sauce
• Greek yogurt – The creamy base for the garlic sauce, making it rich and tangy; sour cream is a good substitute.
• Mayonnaise – Adds luxurious creaminess; opt for Greek yogurt alone for a lighter version.
Embrace the delightful flavors of Chicken Shawarma with Garlic Sauce and get ready for a cooking adventure that’ll leave your kitchen smelling heavenly!
How to Make Chicken Shawarma
-
Prepare Marinade: In a bowl, whisk together the olive oil, cumin, paprika, turmeric, cinnamon, black pepper, salt, coriander, minced garlic, and fresh lemon juice. The mixture should be aromatic and well-combined.
-
Marinate Chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for 1 to 8 hours for maximum flavor.
-
Cook Chicken:
- Grill: Preheat your grill pan to medium-high heat. Cook the marinated chicken thighs for 5–6 minutes on each side until they are cooked through and slightly charred.
- Oven: If using an oven, preheat it to 425°F. Place the chicken in a baking dish and roast for about 25–30 minutes, flipping once halfway through.
-
Rest and Slice: After cooking, allow the chicken to rest for about 5 minutes. This helps retain its juices. Then, slice the chicken into strips for serving.
-
Make Garlic Sauce: In a separate bowl, mix the Greek yogurt, mayonnaise, minced garlic, lemon juice, and salt until smooth. This sauce can bring a delightful tang to your dish, so refrigerate until you’re ready to serve.
-
Serve: Place the sliced chicken in warm pita or flatbread. Drizzle generously with the creamy garlic sauce, and feel free to add any toppings of your choice like lettuce or tomatoes.
Optional: Add fresh herbs like parsley or cilantro for garnish.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken Shawarma with Garlic Sauce?
Elevate your homemade meal experience with delightful sides that complement the rich, savory flavors of grilled chicken and creamy garlic sauce.
-
Mediterranean Couscous: Fluffy couscous pairs beautifully with chicken shawarma, soaking up the flavors and adding a delightful texture to each bite.
-
Tabbouleh Salad: Fresh and tangy, this parsley and bulgur salad brings a vibrant crunch that balances the richness of the garlic sauce perfectly.
-
Roasted Vegetables: Seasoned with olive oil and herbs, the caramelized edges of roasted vegetables provide a comforting and nutritious side that complements the dish well.
-
Hummus with Pita Chips: A creamy hummus dip elevates the experience, offering a delightful pairing with warm pita and adding a smooth texture to contrast the chicken.
-
Pickled Vegetables: Adding a zesty element, these tangy pickles cut through the richness of the shawarma, enhancing the overall flavor complexity of your meal.
-
Chickpea Salad: Light and refreshing, this dish, tossed with lemon, herbs, and spices, adds a protein-packed element while keeping things bright and flavorful.
-
Mint Tea: Round out your meal with a fragrant glass of mint tea. Its soothing qualities balance the spices and tie together the vibrant flavors of your Middle Eastern feast.
Chicken Shawarma with Garlic Sauce Variations
Feel free to get creative with this recipe and put your own spin on it!
-
Spice It Up: Add cayenne pepper to the marinade for a spicy kick that elevates your shawarma experience. A little goes a long way, so adjust to your heat preference.
-
Protein Switch: Swap chicken for beef, lamb, or even tofu to cater to different tastes or dietary needs. Each protein absorbs the marinade beautifully, delivering a rich flavor.
-
Gluten-Free Option: Serve the chicken over a bed of fluffy quinoa or rice instead of pita for a gluten-free dish. This way, you can enjoy all the delicious flavors without worry!
-
Smoky Flavor: Use smoked paprika instead of regular paprika for an irresistible smoky depth in the marinade. This subtle change makes a big impact!
-
Herbaceous Twist: Add fresh herbs like parsley or cilantro to the garlic sauce for a bright, fresh flavor. It will enhance the overall dish, bringing a burst of freshness.
-
Zesty Variation: Incorporate a splash of orange juice into the marinade for a sweet citrus note that complements the spices. This unexpected twist can become a new favorite!
-
Creamy Alternative: For the garlic sauce, substitute half of the mayonnaise with avocado for a creamy, unique twist. This adds a delightful richness while keeping it healthier.
-
Veggie Delight: Try marinating and grilling your favorite vegetables like bell peppers and zucchini alongside the chicken. They soak up the marinade’s flavors and create a vibrant side.
These variations make every meal a delightful exploration of flavors and textures!
How to Store and Freeze Chicken Shawarma with Garlic Sauce
Fridge: Store leftover chicken shawarma in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop to retain juiciness.
Freezer: If you want to enjoy this delicious chicken shawarma later, freeze the marinated but uncooked chicken in a safe freezer bag for up to 3 months. When ready to cook, thaw in the refrigerator overnight.
Garlic Sauce: The creamy garlic sauce can be prepared ahead of time and stored in the fridge for up to 3 days. This enhances the flavors while keeping it fresh for your meal.
Reheating: When ready to eat, gently reheat chicken shawarma to ensure it remains tender, and drizzle with the chilled garlic sauce just before serving for that fresh taste.
Expert Tips for Chicken Shawarma
- Marinating Time: Longer marination (1 to 8 hours) allows the chicken to soak up all the flavors, ensuring juicy and tender meat for your Chicken Shawarma.
- Spice Blooming: Let your spices sit for a few minutes after whisking in the marinade. This helps to enhance their flavor before they coat the chicken.
- Avoid Overcooking: To maintain the juiciness of the chicken, watch cooking times closely. Overcooking can lead to dry meat, which is a common mistake people make.
- Sauce Adjustments: Feel free to adjust the garlic and salt levels in the creamy garlic sauce. It’s all about finding the perfect balance that suits your taste!
- Serving Variations: For a gluten-free option, serve the chicken over a bowl of grains or with a side of fresh vegetables, allowing you to enjoy Chicken Shawarma in various delightful ways.
Make Ahead Options
These delicious Chicken Shawarma with Garlic Sauce are perfect for meal prep! You can marinate the chicken thighs up to 24 hours in advance, allowing the spices to penetrate deep for maximum flavor. Simply follow the marinade instructions, then cover and refrigerate the chicken until you’re ready to cook. The garlic sauce can also be prepared a day ahead; just mix the ingredients and store it in the fridge. When it’s time to serve, cook the marinated chicken either on the grill or in the oven, and always let it rest for 5 minutes before slicing to keep it juicy. This way, you’ll have a mouthwatering meal ready with minimal effort on busy weeknights!
Chicken Shawarma with Garlic Sauce Recipe FAQs
How do I choose the best chicken for shawarma?
Absolutely! I recommend using boneless, skinless chicken thighs for the juiciest results. They hold onto the marinade’s flavors well, ensuring tenderness. If you prefer, chicken breasts can be used, but keep in mind they may dry out, so marinate them well to help retain moisture.
What’s the best way to store leftovers?
To keep your chicken shawarma flavorful, store the leftover chicken in an airtight container in the fridge for up to 4 days. Gently reheat it in the microwave or on the stovetop to maintain juiciness and ensure every bite is as delicious as the first.
Can I freeze the marinated chicken?
Yes, indeed! For freezing, place the marinated but uncooked chicken in a safe freezer bag, removing as much air as possible. You can store it for up to 3 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight before cooking.
What should I do if my garlic sauce is too runny?
If your garlic sauce turns out runny, don’t worry; it’s an easy fix! You can thicken it by adding a bit more Greek yogurt or a spoonful of mayonnaise. Mix it in gradually until you reach your desired consistency. This will keep that creamy texture that pairs beautifully with the chicken.
Are there any dietary considerations with this recipe?
Very much so! This chicken shawarma can be gluten-free if served without pita and over grains or vegetables instead. Make sure to check that all ingredients, especially sauces, are gluten-free. Additionally, for those with dairy allergies, you can substitute Greek yogurt and mayonnaise with non-dairy alternatives like cashew or almond yogurt.
How long should I marinate the chicken for the best flavor?
For optimum flavor, marinate the chicken for at least 1 hour, but if you have the time, letting it sit for 4 to 8 hours is even better! The longer marination time allows the spices to thoroughly penetrate the meat, giving you that deep, aromatic flavor characteristic of chicken shawarma.
Mouthwatering Chicken Shawarma with Garlic Sauce at Home
Ingredients
Equipment
Method
- In a bowl, whisk together the olive oil, cumin, paprika, turmeric, cinnamon, black pepper, salt, coriander, minced garlic, and fresh lemon juice.
- Add the boneless, skinless chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for 1 to 8 hours.
- Preheat your grill pan to medium-high heat. Cook the marinated chicken thighs for 5–6 minutes on each side until cooked through.
- If using an oven, preheat it to 425°F. Place the chicken in a baking dish and roast for about 25–30 minutes, flipping once halfway through.
- Allow the chicken to rest for about 5 minutes before slicing it into strips for serving.
- In a separate bowl, mix the Greek yogurt, mayonnaise, minced garlic, lemon juice, and salt until smooth. Refrigerate until ready to serve.
- Place the sliced chicken in warm pita or flatbread, drizzle with garlic sauce, and add any desired toppings.