Chicken Shawarma Garlic Sauce

This Chicken Shawarma with Creamy Garlic Sauce transports you to bustling Middle Eastern markets without leaving your kitchen. The tender, spice-infused chicken pairs perfectly with the cool, tangy garlic sauce for a restaurant-quality meal that comes together in just 30 minutes.

I first made this shawarma during a particularly busy week when I needed something impressive yet simple. What started as a weeknight dinner solution has become our Friday tradition, with everyone customizing their wraps exactly how they like them.

Ingredients

• Boneless skinless chicken thighs: they stay juicy and tender even with high heat cooking
• Ground cumin: provides earthy warmth that forms the backbone of authentic shawarma flavor
• Ground paprika: adds rich color and mild sweetness
• Ground turmeric: offers gorgeous golden color and subtle flavor
• Ground cinnamon: introduces unexpected warmth that balances the savory elements
• Fresh garlic cloves: always choose firm bulbs without sprouting for the best flavor
• Greek yogurt: select full fat for the creamiest sauce texture
• Mayonnaise: creates silkiness in the sauce that yogurt alone cannot provide
• Fresh lemon juice: always use fresh not bottled for bright authentic flavor

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil with all the ground spices cumin paprika turmeric and cinnamon in a large bowl. Add minced garlic pressing it directly into the oil mixture to release more flavor. Pour in fresh lemon juice and season generously with salt and pepper. Whisk everything until completely uniform. The marinade should look like a thick reddish brown paste with tiny bits of garlic visible throughout.

Marinate the Chicken:

Pat chicken thighs dry with paper towels to remove excess moisture which helps the marinade adhere better. Add chicken to the marinade bowl and use clean hands to massage the mixture into every surface ensuring each piece is thoroughly coated. Cover and refrigerate for at least one hour though overnight produces the most flavorful results. The longer marinade time allows the acids to tenderize and the spices to fully penetrate the meat.

Cook the Chicken:

Remove chicken from refrigerator 20 minutes before cooking to take the chill off. Choose your cooking method based on preference. For grilling preheat to medium high and cook 6 to 7 minutes per side until charred edges appear and internal temperature reaches 165°F. For baking arrange on a lined sheet at 425°F for about 25 minutes. For pan searing heat olive oil in a skillet over medium high and cook 5 to 7 minutes per side until deeply browned. Let chicken rest 5 minutes before slicing across the grain.

Make the Garlic Sauce:

While chicken rests combine Greek yogurt and mayonnaise in a bowl. Add minced garlic using a microplane for the finest texture. Squeeze in fresh lemon juice and season with salt and pepper. Whisk until completely smooth with no lumps. Taste and adjust seasoning remembering the sauce will taste milder once paired with the boldly spiced chicken.

Assemble and Serve:

Warm pita bread by placing directly on a gas burner for 10 seconds per side or wrapped in foil in a 350°F oven for 5 minutes. Slice rested chicken into thin strips. Lay each pita flat add a generous portion of chicken strips down the center. Drizzle liberally with garlic sauce. Add optional toppings like sliced cucumber tomato red onion and fresh herbs. Fold bottom edge up then wrap sides to form a secure bundle.

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The cinnamon might seem like an unusual addition but it's actually my secret ingredient. My Lebanese neighbor taught me this trick years ago and explained that the subtle sweet note balances the garlic and creates that authentic street food flavor that keeps everyone coming back for more.

Perfect Pairings

Serve your shawarma with traditional Mediterranean sides for a complete feast. A simple cucumber and tomato salad dressed with lemon juice and olive oil provides refreshing contrast. Tabbouleh with its bright herbaceous notes complements the warm spices perfectly. For a heartier meal add hummus or baba ganoush with warm pita triangles for dipping into any extra garlic sauce.

Storage and Reheating

Store components separately for best results. Cooked chicken keeps in an airtight container for up to 3 days refrigerated. The garlic sauce actually improves after a day as flavors meld but stays fresh for only 2 days. When reheating chicken avoid microwave which toughens it. Instead place in a covered skillet with a tablespoon of water over medium low heat until just warmed through. This prevents drying while maintaining texture.

Spice Adjustments

The beauty of shawarma lies in customizing the spice blend to your preference. For heat lovers add a half teaspoon of cayenne pepper to the marinade. If serving to spice sensitive guests or children reduce the cumin and garlic by half. Those who enjoy more complex flavors might appreciate adding ground cardamom and allspice approximately half teaspoon each. The core flavors remain authentic while allowing personalization to suit your family's palate.

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Vegetarian Adaptation

This shawarma marinade works beautifully with plant based proteins. Extra firm tofu pressed to remove moisture then cubed absorbs these flavors wonderfully. Roast marinated tofu at 425°F for 25 minutes flipping halfway through. Alternatively try cauliflower florets tossed in the same marinade and roasted until edges crisp for a vegetable forward version that maintains the signature shawarma taste profile.

Common Recipe Questions

→ What's the best cut of chicken to use for shawarma?

Boneless, skinless chicken thighs are ideal for shawarma as they remain juicy and tender during cooking. Their higher fat content compared to breast meat helps carry the spices better and prevents the meat from drying out, especially when grilled or baked at high temperatures.

→ Can I marinate the chicken for longer than overnight?

Yes, you can marinate the chicken for up to 24 hours. Beyond that, the acidity in the lemon juice may start to break down the meat fibers too much, potentially making the texture mushy rather than tender.

→ What are good vegetables to serve with chicken shawarma?

Traditional accompaniments include sliced tomatoes, cucumber, red onion, pickled turnips, and fresh herbs like parsley or mint. Shredded lettuce or cabbage also adds a nice crunch. For an authentic touch, include pickled vegetables like turnips or cucumbers.

→ Can I make the garlic sauce ahead of time?

Yes, the garlic sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. In fact, making it ahead allows the garlic flavors to mellow and blend with the yogurt and mayonnaise, resulting in a more balanced flavor profile.

→ What's a good substitute for Greek yogurt in the sauce?

If you don't have Greek yogurt, you can use regular yogurt strained through a cheesecloth to remove excess whey, or substitute with sour cream for a different but equally delicious tang. For a dairy-free option, unsweetened coconut yogurt works well.

→ What cooking method gives the best flavor for chicken shawarma?

Grilling provides the most authentic flavor with charred edges that mimic traditional vertical rotisserie cooking. However, high-heat roasting (425°F/220°C) or pan-searing also works excellently, especially when finished with a brief broil to create those characteristic crispy edges.