Chicken Shawarma with Garlic Sauce

why make this recipe

Chicken Shawarma with Garlic Sauce is a fast, flavor-packed meal that brings Middle Eastern street-food vibes to your kitchen. It balances fragrant spices, juicy chicken, and a creamy garlic sauce for an irresistible sandwich or plate. It’s great for weeknight dinners, casual gatherings, and meal prep.

introduction

This version uses marinated chicken thigh strips seared on a hot skillet or grill and served in warm pita with crisp veggies and a garlicky sauce. The spice mix is simple (cumin, paprika, turmeric, coriander) and delivers the classic shawarma profile without specialty equipment. Ready in under an hour with mostly passive marinating time, it’s accessible and satisfying.

how to make Chicken Shawarma with Garlic Sauce

Marinate the chicken so the spices and oil penetrate the meat, then cook over medium-high heat to get a nicely browned exterior while keeping the interior juicy. Slice the cooked chicken into strips if needed, warm the pita briefly, and assemble with garlic sauce and fresh vegetables for contrast in texture and brightness.

Ingredients :

• 1 lb chicken thighs, sliced into strips
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• Salt and pepper, to taste
• 4 pita breads
• 1 cup garlic sauce
• Lettuce, tomatoes, and cucumbers for serving

Directions :

1. In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, salt, and pepper. Add chicken strips and marinate for at least 30 minutes.
2. Preheat a grill or skillet over medium-high heat.
3. Cook the marinated chicken for about 6-7 minutes on each side until cooked through.
4. Warm pita breads on the grill for a minute.
5. Serve the chicken in the pita pockets with garlic sauce and top with lettuce, tomatoes, and cucumbers.

how to serve Chicken Shawarma with Garlic Sauce

Serve on warm pita or flatbread with a generous spoonful of garlic sauce, shredded lettuce, sliced tomatoes, and cucumbers. Add pickles or thinly sliced onions for extra tang. For a platter, serve alongside rice, hummus, tabbouleh, or a simple salad.

how to store Chicken Shawarma with Garlic Sauce

• Cooked chicken: Store in an airtight container in the refrigerator for up to 3–4 days.
• Garlic sauce: Keep separately in a sealed jar for up to 5 days refrigerated.
• Assembled sandwiches: Best eaten immediately; assembled pita sandwiches can become soggy if stored. If you must prep ahead, keep components separate and assemble before serving.

tips to make Chicken Shawarma with Garlic Sauce

• Use chicken thighs for juiciness; breasts work but may dry faster.
• Marinate at least 30 minutes; up to overnight gives deeper flavor.
• Pat chicken dry before searing for better browning.
• Cook on a very hot surface to get a good crust without overcooking.
• Warm pitas briefly to make them pliable and fragrant.

variation (if any)

• Spice level: Add a pinch of cayenne or sumac for heat and tang.
• Protein swap: Use sliced beef, lamb, or firm tofu for a vegetarian twist.
• Sauce swap: Replace garlic sauce with tzatziki or tahini sauce for different flavor profiles.
• Oven method: Roast marinated chicken at 425°F (220°C) for 15–20 minutes, turning once.

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes — breasts are leaner and work fine; watch cooking time to avoid drying out.

Q: How long should I marinate the chicken?
A: At least 30 minutes; for best flavor, marinate 2–8 hours or overnight.

Q: What is garlic sauce?
A: A creamy, emulsified sauce (often toum or a garlic-yogurt version). You can buy it ready-made or make your own by emulsifying garlic with oil, lemon, and a pinch of salt.

Q: Can I freeze the cooked chicken?
A: Yes — freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.

Conclusion

For a concise, tested version of this recipe and extra serving ideas, see the detailed write-up at Lite Cravings’ Chicken Shawarma with Garlic Sauce recipe.