Chicken Shawarma with Garlic Sauce – Flavor-Packed Middle Eastern Wraps

Chicken shawarma with garlic sauce is a bold, aromatic, and satisfying dish that brings the flavor of Middle Eastern street food right into your kitchen. Juicy, spiced chicken is marinated and either grilled, oven-roasted, or pan-seared, then wrapped in warm pita bread with creamy garlic sauce and crisp vegetables.

Shawarma has roots in Levantine cuisine and is traditionally made on a vertical spit. This homemade version captures the same deep, smoky flavor using pantry-friendly spices and easy cooking techniques. The real star? The garlic sauce — tangy, creamy, and intensely garlicky, it perfectly balances the warm spices of the chicken.

This dish is perfect for meal prep, gatherings, or a fun hands-on dinner night. Whether served in a wrap, on a salad, or as part of a bowl, chicken shawarma is endlessly versatile and always delicious.

Ingredients Overview

Chicken Thighs

Boneless, skinless chicken thighs are ideal — they stay juicy, absorb marinade beautifully, and develop crisp edges when cooked. Chicken breasts can be used for a leaner option but may require slightly less cooking time to avoid drying out.

Shawarma Marinade

The heart of this recipe is the vibrant marinade made with warm spices and acidic elements. Key ingredients include:

• Yogurt: Tenderizes the chicken and helps the spices adhere.

• Olive Oil: Keeps the meat moist during cooking.

• Lemon Juice: Brightens the flavor and balances the richness.

• Garlic: Adds depth and pungency.

• Spices: Ground cumin, coriander, paprika, turmeric, cinnamon, and cayenne — a warm, smoky, and earthy blend.

Marinate for at least 2 hours (ideally overnight) to allow the flavors to develop.

Garlic Sauce (Toum)

A classic Lebanese-style garlic sauce that’s sharp, smooth, and emulsified. Two common versions exist:

1. Traditional Toum: Made with raw garlic, lemon juice, oil, and salt — emulsified into a thick, fluffy sauce.

2. Yogurt Garlic Sauce: A milder, quicker version made with Greek yogurt, lemon, and garlic. Creamy and tangy, this version is easier for home cooks and still delicious.

Both work well — choose based on time and preference.

Pita or Flatbread

Use soft, pliable pita or Middle Eastern flatbread to wrap your shawarma. You can warm it briefly in the oven or a skillet to make it more flexible for wrapping.

Fresh Vegetables

Common fillings include:

• Sliced cucumbers

• Chopped lettuce

• Tomato slices or diced

• Pickled turnips or red onions

• Fresh parsley

These add crunch, freshness, and acidity to balance the savory meat and creamy sauce.

Step-by-Step Instructions

1. Make the Marinade

In a large bowl or zip-top bag, combine:

• 1 cup plain yogurt

• 3 tbsp olive oil

• Juice of 1 lemon

• 4 cloves garlic, minced

• 2 tsp ground cumin

• 2 tsp ground paprika

• 1 tsp ground coriander

• 1/2 tsp turmeric

• 1/2 tsp cinnamon

• 1/4 tsp cayenne pepper

• 1 tsp salt

• 1/2 tsp black pepper

Add chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, up to overnight.

2. Cook the Chicken

Option 1 – Oven:

• Preheat oven to 425°F (220°C).

• Arrange chicken on a baking sheet lined with foil or parchment.

• Bake for 25–30 minutes, flipping halfway, until golden and cooked through.

• For extra char, broil the last 2–3 minutes.

Option 2 – Stovetop:

• Heat a cast-iron skillet over medium-high heat.

• Add chicken in batches and cook 5–6 minutes per side until caramelized and cooked through.

Option 3 – Grill:

• Preheat grill to medium-high.

• Grill thighs 4–5 minutes per side until nicely charred and internal temp reaches 165°F (74°C).

Rest the chicken for 5 minutes, then slice into thin strips.

3. Make the Garlic Sauce

Yogurt Garlic Sauce (Quick & Easy):

• 1 cup plain Greek yogurt

• 2–3 cloves garlic, finely grated

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Salt, to taste

Mix all ingredients in a bowl until smooth. Chill until ready to use.

Optional Traditional Toum:

• 1 head of garlic, peeled

• 1/2 tsp salt

• 1 tbsp lemon juice

• 1 cup neutral oil (like sunflower)

• Ice water, as needed

Blend garlic and salt in a food processor. Slowly drizzle in oil, alternating with lemon juice and a bit of cold water, until thick and emulsified. This version keeps well refrigerated for weeks.

4. Assemble the Wraps

Warm pita or flatbread. Spread garlic sauce down the center, add sliced chicken, and top with veggies and herbs.

Roll tightly like a burrito or serve open-faced. Optional: wrap in foil or parchment for easy eating.

Tips, Variations & Substitutions

• Make-Ahead: Marinate chicken 1–2 days ahead. Sauce can be made 3–4 days in advance.

• Low-Carb Option: Serve over a salad or cauliflower rice bowl.

• Dairy-Free: Use a dairy-free yogurt alternative for both marinade and sauce.

• Spice Level: Adjust cayenne to taste. Add harissa or chili flakes for more heat.

• Batch Cooking: Cook large batches and freeze pre-sliced chicken for future meals.

Serving Ideas & Occasions

Chicken shawarma wraps are perfect for:

• Weeknight Dinners: Easy to prep ahead and assemble quickly.

• Dinner Parties: Set up a shawarma bar with toppings, sauces, and sides.

• Meal Prep: Pack in lunchboxes with rice and salad.

• Summer Grilling: Marinated chicken thighs are great on the BBQ.

Pair with:

• Hummus or baba ghanoush

• Tabbouleh or cucumber salad

• Fries or crispy potatoes

• Mint tea or a yogurt drink

The contrast of warm spices, cool sauce, and fresh toppings makes each bite vibrant and satisfying.

Nutritional & Health Notes

This homemade chicken shawarma is a healthier take on the traditional street food:

• High in Protein: Chicken thighs are rich in protein and iron.

• Healthy Fats: Olive oil and yogurt provide heart-healthy fats.

• No Added Sugar: All natural ingredients with no processed additives.

• Gut-Friendly: Garlic and yogurt support digestion and immunity.

• Customizable: Easily adapted for gluten-free, dairy-free, or low-carb diets.

Serving it in a bowl with greens or brown rice keeps it light but filling.

FAQs

Q1: Can I use chicken breasts instead of thighs?

Yes, but they cook faster and can dry out. Pound them to an even thickness and reduce cook time by 5–7 minutes.

Q2: How long should I marinate the chicken?

At least 2 hours, but overnight gives the best flavor. If you’re short on time, even 30 minutes will make a difference.

Q3: What if I don’t have all the spices?

You can use a pre-made shawarma spice blend or combine cumin, paprika, and garlic powder for a simpler version.

Q4: Is the garlic sauce spicy?

Not spicy, but very garlicky. If you’re sensitive to raw garlic, roast it first or opt for the yogurt-based version which is milder.

Q5: Can I freeze the cooked shawarma?

Yes. Cool completely, then freeze sliced chicken in airtight containers. Reheat gently in a skillet or oven.

Q6: What bread is best for shawarma wraps?

Use soft pita, lavash, or Middle Eastern flatbread. Look for thin, flexible styles that fold without tearing.

Q7: How do I keep the wraps from getting soggy?

Layer sauce and veggies last or serve everything separately and assemble just before eating. Wrapping in parchment helps too.

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