When I think of Chicken Shawarma, my mind immediately conjures up bustling street food stalls, the aroma of sizzling, spiced meat, and that irresistible garlicky tang. It’s a dish that transports you, and honestly, for years, I chased that authentic taste at home, often falling short. But after many experiments and a few culinary revelations, I’ve cracked the code to making truly spectacular Chicken Shawarma with a Creamy Garlic Sauce right in my own kitchen. This isn’t just another recipe; it’s an invitation to unlock the deep, savory flavors and creamy indulgence that make this dish a worldwide favorite.
Why You’ll Love This Dish
There’s something inherently magical about Chicken Shawarma. It’s more than just marinated chicken on a spit; it’s a symphony of spices, a tender bite, and an explosion of flavor, especially when paired with a vibrant, creamy garlic sauce. You’ll absolutely adore making this at home because it delivers that beloved street-food experience with the comfort and quality of a homemade meal. It’s faster than you might think, requires no special equipment beyond your oven or grill, and is incredibly versatile. Whether you’re planning a casual weeknight dinner, hosting a lively weekend gathering, or simply want to treat yourself to something truly special, this recipe fits the bill perfectly. Plus, once you taste your homemade version, you’ll likely find yourself skipping the takeout lines altogether!
> “I used to think making shawarma at home was too much hassle, but this recipe changed my mind! The chicken was incredibly tender and flavorful, and that garlic sauce? Absolutely addictive. My family keeps asking for it every week!” – A happy home cook
The Cooking Process Explained
Creating this incredible Chicken Shawarma with Creamy Garlic Sauce involves a few key stages, each contributing to the final mouthwatering result. First up, we’ll dive into marinating the chicken. This is where the magic really begins, as the chicken soaks up a blend of aromatic spices, becoming incredibly tender and flavorful. After its flavor bath, the chicken gets cooked until beautifully browned and juicy. While the chicken is cooking, you’ll whip up the star accompaniment: a rich, creamy garlic sauce that provides the perfect cool, tangy counterpoint to the spiced meat. Finally, everything comes together, ready to be piled into warm pitas or served alongside your favorite fixings.
What You’ll Need
To embark on this delicious journey, gather these essential items:
For the Chicken Shawarma:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (optional, for a kick)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
For the Creamy Garlic Sauce:
- 1/2 cup mayonnaise (full-fat for best results)
- 1/4 cup plain Greek yogurt (or sour cream)
- 3-4 cloves garlic, minced (or 1.5 tsp garlic paste)
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- Salt to taste
- 2-3 tbsp cold water, for thinning (as needed)
Directions to Follow
Ready to transform these ingredients into a feast? Here’s how:
- Marinate the Chicken: In a medium bowl, combine the chicken strips with olive oil, lemon juice, cumin, smoked paprika, coriander, turmeric, cayenne (if using), garlic powder, onion powder, salt, and pepper. Toss well to ensure every piece of chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for maximum flavor. You can even marinate overnight!
- Prepare the Garlic Sauce: While the chicken marinates, make the sauce. In a small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt. If the sauce is too thick, gradually add cold water, one tablespoon at a time, until it reaches your desired creamy, pourable consistency. Stir in chopped parsley if using. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes per side, or until the chicken is golden brown, cooked through, and slightly caramelized. The internal temperature should reach 165°F (74°C).
- Assemble and Serve: Once the chicken is cooked, remove it from the heat. Let it rest for a few minutes before slicing or serving.
What to Serve It With
The beauty of Chicken Shawarma with Creamy Garlic Sauce is its versatility! My favorite way to enjoy it is piled high into warm pita bread with a generous dollop of that glorious garlic sauce, alongside some crisp lettuce, sliced tomatoes, and thinly sliced red onion. You can also turn it into a fantastic bowl meal over a bed of fluffy basmati rice or couscous, perhaps with a side of tabouleh or a simple cucumber and tomato salad. For a low-carb option, serve it as a hearty salad topping or wrapped in large lettuce leaves. Don’t forget a sprinkle of fresh parsley or sumac for that authentic touch!
Storage and Reheating Tips
To keep your delicious efforts fresh, store leftover Chicken Shawarma and Creamy Garlic Sauce in separate airtight containers in the refrigerator. The chicken will remain fresh for up to 3-4 days. The garlic sauce, thanks to its dairy base, is best consumed within 2-3 days. When reheating the chicken, I recommend using a skillet over medium heat to help it regain some crispness, or a microwave if you’re in a hurry. Avoid reheating the chicken heavily, as it can dry out. The sauce should not be heated.
Pro Chef Tips
- Don’t skimp on marinating: The longer the chicken marinates, the more flavor it absorbs and the more tender it becomes. This is a game-changer for authentic taste.
- High heat for perfect sear: When cooking the chicken, ensure your pan is hot enough to get a good sear. This creates those beautiful caramelized edges that add incredible flavor and texture. Don’t overcrowd the pan, as this lowers the temperature and steams the chicken instead of searing it.
- Fresh garlic is key: For the garlic sauce, always use fresh garlic cloves rather than pre-minced jarred garlic. The difference in pungency and flavor is substantial. If you’re sensitive to raw garlic, you can try blanching it quickly or using slightly less.
- Balance the sauce: Don’t be afraid to taste and adjust the garlic sauce! A little more lemon for brightness, a pinch more salt – personalize it to your liking. The cold water is crucial for getting that perfect, pourable consistency without thinning out the flavor.
Creative Twists
- Spicier Kick: Add an extra pinch of cayenne pepper or a dash of hot sauce to the chicken marinade for those who like it fiery.
- Yogurt Marinade: For even more tender chicken, replace half of the olive oil in the marinade with plain full-fat Greek yogurt. The lactic acid helps tenderize the meat beautifully.
- Herbaceous Shawarma: Incorporate fresh herbs like chopped cilantro or mint into the chicken marinade, or sprinkle them on top as a garnish.
- Roasted Veggie Medley: Add sliced bell peppers and onions to the pan during the last few minutes of cooking the chicken, or roast them separately, to create a more substantial meal.
- Tangy Toppings: Offer pickled turnips or cucumbers as additional toppings for an authentic Middle Eastern experience.
Common Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, you certainly can! Chicken breast will cook faster and tends to be a bit leaner, so be careful not to overcook it, as it can dry out. Cut it into slightly thinner strips and monitor closely. Chicken thighs are generally preferred for shawarma due to their higher fat content, which keeps them juicy and flavorful.
Q: How can I make the garlic sauce vegan?
A: To make the garlic sauce vegan, simply substitute regular mayonnaise with a good quality vegan mayonnaise and the Greek yogurt with an unsweetened plain vegan yogurt (such as cashew or almond-based yogurt). The flavor profile will remain very similar.
Q: What if I don’t have all the spices for the marinade?
A: While the combination of spices is what gives shawarma its quintessential flavor, you can still make a delicious version. Prioritize cumin, smoked paprika, and garlic powder. If you’re missing one or two others, it’s okay. You could also use a pre-mixed shawarma spice blend if you have one available. However, for the best results, try to gather all the listed spices.
Signature Chicken Shawarma with Creamy Toum Sauce
Equipment
- medium bowl
- food processor or blender
- large skillet or cast-iron pan
Ingredients
For the Chicken Shawarma
- 1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp turmeric powder
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper (optional, for a kick)
- 0.25 tsp dried oregano
- Salt and black pepper to taste
- 1 tbsp lemon juice
For the Creamy Garlic Sauce (Toum-style)
- 0.5 cup fresh garlic cloves, peeled (about 1 head)
- 0.5 tsp salt
- 0.5 cup fresh lemon juice (from about 2-3 lemons)
- 1.5-2 cups neutral oil (canola, vegetable, or grapeseed, chilled)
- 2 tbsp cold water (if needed)
Instructions
Prepare the Chicken
- Slice chicken breasts horizontally into thin cutlets and then into bite-sized strips; for thighs, trim fat and slice similarly.
- Combine sliced chicken with olive oil, cumin, smoked paprika, turmeric, garlic powder, onion powder, cayenne pepper, oregano, salt, pepper, and lemon juice in a bowl, mixing thoroughly.
- Cover and refrigerate the marinated chicken for at least 30 minutes, or ideally 2-4 hours, or even overnight for best flavor.
Make the Creamy Garlic Sauce
- In a food processor or blender, process peeled garlic cloves and salt until very finely minced and pasty, scraping down sides as needed.
- With the processor running, slowly drizzle in the lemon juice until well combined.
- While the processor runs on low, very slowly and steadily drizzle in the chilled neutral oil over 5-10 minutes until the mixture thickens into a creamy, white emulsion.
- If the sauce is too thick or separates, add 1-2 tablespoons of cold water and process until smooth; continue adding oil until creamy and spreadable.
- Taste and adjust salt or lemon juice as desired, then transfer the sauce to an airtight container and refrigerate for at least 30 minutes to meld flavors and thicken.
Cook the Chicken
- Heat a large skillet or cast-iron pan over medium-high heat, adding a small splash of oil if the chicken marinade is insufficient.
- Add marinated chicken in a single layer, cooking in batches to prevent overcrowding, which would steam rather than sear the chicken.
- Cook the chicken for 5-7 minutes per side, stirring occasionally, until golden brown, slightly charred, and cooked through (165°F/74°C internal temperature).
- Remove the cooked chicken from the pan and let it rest for a few minutes before serving.