Chicken Shawarma with Garlic Sauce

This chicken shawarma with garlic white sauce is an easy way to bring bold Middle Eastern flavors into your home kitchen. It is perfect for quick weeknight dinners or meal prep since the marinated chicken cooks up juicy and flavorful with minimal fuss. The creamy garlic sauce adds a fresh contrast that keeps every bite balanced and satisfying.

I threw this together when I wanted something different from my usual chicken dishes and it quickly became a family staple. The warm, smoky spices paired with the tangy garlic sauce are a hit every time.

Ingredients

• Two pounds boneless skinless chicken thighs: provide juicy, flavorful meat that stays tender after cooking. Choose thighs for richer taste and texture compared to breasts.
• Olive oil: adds moisture and helps the spices penetrate the chicken while cooking. Use a good quality extra virgin olive oil for the best flavor.
• Six large grated garlic cloves: for the marinade add punchy, aromatic depth. Fresh garlic is key here so avoid pre minced varieties.
• Ground turmeric: brightens the color and offers a subtle earthiness. Look for vibrant yellow powder without clumping for freshness.
• Ground cumin: brings warm, nutty notes essential to shawarma flavor. Whole cumin seeds freshly ground will be more fragrant if you have the option.
• Paprika: offers mild smokiness and a gentle heat. Choose sweet or hot paprika depending on how spicy you prefer the dish.
• Cinnamon and ground cardamom: add sweet and spicy complexity giving the shawarma a unique signature taste.
• Kosher salt: seasons the chicken uniformly. Measuring carefully keeps the balance just right.
• Three quarters cup yogurt: tenderizes the chicken and adds slight tang. Plain full fat yogurt works best for creaminess.
• Quarter cup mayo: gives richness to the garlic white sauce, smoothing its texture.
• Four grated garlic cloves: separate from the marinade, pack flavor into the white sauce. Fresh again makes a difference here.
• One tablespoon za'atar spice: lends an herby, sesame forward punch to the sauce bringing Middle Eastern authenticity.
• Two teaspoons lemon juice: brighten and balance the richness in the white sauce.

Instructions

Mix and Marinate:

Combine olive oil grated garlic turmeric cumin black pepper paprika cinnamon cardamom and two teaspoons kosher salt in a large bowl. Add the chicken thighs and toss until fully coated. Cover with plastic wrap or a lid and refrigerate for at least thirty minutes or ideally overnight to let the flavors develop.

Cook the Chicken:

Heat a large skillet over medium high heat. Add the marinated chicken pieces in a single layer. Let them cook without moving for about six to seven minutes until they develop a caramelized golden crust. Flip and cook the other side for another six to seven minutes ensuring the chicken reaches an internal temperature of one hundred sixty five degrees Fahrenheit or until juices run clear. Remove from pan and let rest for five minutes before slicing.

Prepare the Garlic White Sauce:

In a bowl mix mayonnaise yogurt grated garlic za'atar lemon juice and one teaspoon kosher salt until smooth and creamy. Taste and adjust salt or lemon if needed. This sauce pairs perfectly with the savory chicken.

Serve:

Slice the rested chicken into thin pieces. Pile onto warm pita bread or your preferred wrap. Add garlic white sauce a few spoonfuls and top with fresh chopped tomatoes cucumbers or pickled vegetables for extra brightness.

I love that the shawarma spice blend is easy to customize depending on pantry staples and taste preferences. This recipe also reminds me of my first trip to the Middle East where shawarma stands were everywhere and the food was vibrant and full of life. Bringing those flavors home is always a treat.

Storage Tips

Store leftover cooked chicken in an airtight container in the refrigerator for up to four days. Keep the garlic white sauce separate in another container to maintain its freshness and texture. Reheat chicken gently in a pan or oven to avoid drying out.

Ingredient Swaps

Chicken breasts can replace thighs if you prefer leaner meat but watch cooking time closely to avoid dryness. Swap yogurt for coconut yogurt to keep it dairy free. Mayonnaise can be substituted with tahini or a vegan mayo for different flavor profiles.

Serving Ideas

Serve chicken shawarma with a simple salad of cucumber tomato red onion and parsley tossed in lemon juice and olive oil. Add pickled turnips or jalapenos to replicate classic Middle Eastern accompaniments. Wrap everything in pita bread for handheld sandwiches or layer over a bed of rice or quinoa for a hearty bowl.

Using yogurt in the marinade is a game changer for tenderness. The garlic white sauce is best made fresh for the brightest flavor but keeps well refrigerated for a few days.

Frequently Asked Recipe Questions

→ What cut of chicken works best?

Boneless skinless chicken thighs are preferred for their juiciness and ability to absorb spices well.

→ How long should the chicken marinate?

Marinating for at least 30 minutes is recommended, but overnight yields the most flavorful results.

→ Can this be cooked on a grill instead of a pan?

Yes, grilling chicken gives a smoky depth and slightly crisp texture, enhancing the dish.

→ What sides complement the garlic white sauce?

Pita bread, hummus, fresh vegetable salads, or roasted veggies pair wonderfully with the creamy sauce.

→ How to adjust the spice level?

Modify the amounts of black pepper and paprika to suit your heat preference without overpowering the garlic flavor.