Chicken Shawarma with Garlic Sauce

The first time I made chicken shawarma, my tiny apartment smelled like a spice market had exploded in the best possible way. My roommate poked her head into the kitchen, demanding to know what magical thing was happening on the stove. We ended up eating standing up at the counter, sauce dripping down our wrists, completely abandoning any pretense of table manners.

Last summer, I made this for a backyard dinner and watched my skeptical uncle go back for thirds. He kept asking what was in the marinade, genuinely baffled by how much flavor was packed into each bite. Now he texts me whenever he tries making it himself, usually asking if he can add more garlic.

Ingredients

• 1.5 pounds boneless chicken thighs: Thighs stay juicy and tender, standing up to the bold spices without drying out
• 4 cloves garlic, minced: Fresh garlic beats garlic powder every single time here
• 2 tablespoons ground cumin: This is the backbone of that authentic shawarma flavor profile
• 2 tablespoons ground coriander: Adds a bright, citrusy warmth that balances the darker spices
• 1 tablespoon paprika: Use smoked paprika if you want to fake a grill flavor indoors
• 1 tablespoon turmeric: Gives the chicken that gorgeous golden color and earthy undertones
• 1 teaspoon ground cinnamon: Just enough to add warmth without making it taste like dessert
• 1/2 teaspoon cayenne pepper: Leave this out if you are sensitive to heat
• 1/4 cup olive oil: Helps the spices cling to every inch of the chicken
• Juice of 1 lemon: Cuts through the rich spices and adds brightness
• 1 cup plain Greek yogurt: Full fat yogurt makes the sauce velvety and luxurious
• 3 cloves garlic, minced: Yes, more garlic, because the sauce needs its own personality
• 2 tablespoons tahini: This is the secret ingredient that makes the sauce taste restaurant quality
• 4 pita breads: Warm them up first so they do not crack when you fold them
• Fresh vegetables: Sliced tomatoes, cucumbers, and shredded lettuce add crunch and freshness
• Pickles: Middle Eastern pickles have a different tang, but dill pickles work perfectly fine

Instructions

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Marinate the Chicken:

Combine all the spices, garlic, olive oil, and lemon juice in a large bowl until it forms a fragrant paste. Coat the chicken thighs thoroughly, cover the bowl, and let the flavors meld in the refrigerator for at least one hour.

Prepare the Creamy Garlic Sauce:

Whisk together the Greek yogurt, minced garlic, lemon juice, tahini, and salt until completely smooth. Let it chill in the refrigerator while you cook the chicken, as this helps the flavors meld together beautifully.

Cook the Chicken:

Fire up your grill or heat a skillet over medium high heat. Cook the marinated chicken for six to seven minutes per side until you see beautiful char marks and the chicken reaches an internal temperature of 165°F.

Rest and Slice:

Let the cooked chicken rest on a plate for five minutes so the juices redistribute throughout the meat. Slice the chicken into thin strips against the grain for the most tender texture.

Assemble Shawarma Wraps:

Lay out your warmed pita breads and pile the sliced chicken in the center. Top with fresh vegetables, pickles, and a generous drizzle of that creamy garlic sauce.

Serve Immediately:

Fold or roll each wrap carefully and serve while everything is still warm and the vegetables are crisp. Have napkins ready because these get gloriously messy.

Pin

My friend Sarah requests this for her birthday dinner every year now. We set up a toppings bar and let everyone build their own wraps, which always leads to friendly debates about proper vegetable to meat ratios.

Making It Your Own

Once you master the basic marinade, you can start playing with the spice ratios to suit your taste. Some days I add extra paprika for smokiness, other times I dial back the cinnamon. The sauce is also incredibly forgiving, more tahini makes it nuttier, more lemon brightens everything up.

Grilling vs Stovetop

A grill gives you those coveted char lines and subtle smoke flavor, but a hot cast iron skillet does the job beautifully. The key is getting your cooking surface properly hot before adding the chicken, and resisting the urge to move it around too much. Let it develop that crust before flipping.

Meal Prep Magic

This recipe is a meal prep dream that just keeps giving throughout the week. The cooked chicken slices reheat without losing its mojo, and the vegetables stay crisp if you store them separately.

• Chop all your vegetables on Sunday and keep them in airtight containers
• Double the sauce recipe because you will want to put it on other things
• The chicken can be frozen after cooking for quick future meals

Rinse vegetables, wash cookware, and fill pots easily while cooking with flexible spray control.

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There is something deeply satisfying about wrapping food in bread and eating it with your hands. This shawarma has become my go to for feeding people I love.

Recipe Q&A

→ How long should I marinate the chicken?

Marinate for at least 1 hour, but overnight is recommended for the most flavorful and tender results. The spices need time to penetrate the meat properly.

→ Can I bake the chicken instead of grilling?

Yes, bake at 425°F (220°C) for 20–25 minutes until fully cooked. The chicken won't have the same charred flavor, but will still be delicious.

→ What can I use instead of chicken thighs?

Chicken breast works as a leaner alternative, though thighs remain juicier and more flavorful during high-heat cooking methods.

→ Is the garlic sauce spicy?

The sauce is creamy and tangy rather than spicy. Heat level can be adjusted by adding hot sauce or extra cayenne pepper to the chicken marinade.

→ How do I store leftovers?

Store components separately in airtight containers. Keep chicken up to 4 days, sauce up to 1 week. Reheat chicken gently and assemble fresh wraps.

→ What vegetables work best in shawarma wraps?

Sliced tomatoes, cucumbers, and shredded lettuce are traditional. You can also add thinly sliced red onions, bell peppers, or radishes for extra crunch.