Name: Chicken Shawarma with Garlic Sauce Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 pounds boneless skinless chicken thighs; 3 tablespoons plain Greek yogurt; 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; 4 cloves garlic, minced; 1 1/2 teaspoons kosher salt; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1 cup mayonnaise; 1/4 cup plain Greek yogurt; 4-6 cloves garlic, very finely minced or grated; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1-2 tablespoons cold water, to thin as needed; warm pita bread or flatbread; cooked rice or rice pilaf; shredded lettuce or cabbage; sliced tomatoes and cucumbers; thinly sliced red onion; pickled turnips or pickles; fresh parsley or cilantro; hummus or baba ganoush; hot sauce or chili paste

Chicken Shawarma with Garlic Sauce Recipe tastes smoky, tangy, and ultra-garlicky with juicy chicken and a creamy, punchy sauce that you will want on everything. It works for busy weeknights or casual entertaining and usually takes about 45 minutes of active time plus marinating. I have eaten this over my sink more times than I want to admit, straight off the sheet pan.

Why Chicken Shawarma with Garlic Sauce Recipe Is Worth It

You get street-food flavor at home with simple ingredients and a hot oven or grill. The spices, lemon, and yogurt keep the chicken tender and juicy, and the garlic sauce adds that restaurant-level punch.

You can prep everything ahead, then cook the chicken right before dinner. It works for meal prep, family dinners, or feeding a crowd without a ton of stress.

Tastes like my favorite food truck but cleaner, juicier, and loaded with garlic sauce on every bite ★★★★★

Ingredients You Need

Chicken and Marinade

2 pounds boneless skinless chicken thighs
- Thighs stay juicy and handle high heat better than breasts.
3 tablespoons plain Greek yogurt
- Full fat gives the best tenderness and flavor, but low fat works.
3 tablespoons olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
- Adjust to taste; use less for mild heat or omit if cooking for kids.

You can use chicken breast if you slice it into thin strips and shorten the cook time. You can also use store-bought shawarma spice blend and skip the individual spices if you want a shortcut.

Garlic Sauce (Touma-style)

1 cup mayonnaise
- Use a good quality brand like Hellmann’s or Duke’s for best flavor.
¼ cup plain Greek yogurt
4 to 6 cloves garlic, very finely minced or grated
- Start with 4 cloves, then taste and add more if you love strong garlic.
2 tablespoons fresh lemon juice
1 tablespoon olive oil
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper
1 to 2 tablespoons cold water to thin, as needed

You can swap half the mayo with sour cream for extra tang. If you want a more traditional toum, you can blend fresh garlic with neutral oil and lemon, but this mayo version gives a quicker, more forgiving sauce.

Optional Toppings & Sides

Warm pita bread or flatbread
Cooked rice or rice pilaf
Shredded lettuce or cabbage
Sliced tomatoes and cucumbers
Thinly sliced red onion
Pickled turnips or pickles
Fresh parsley or cilantro
Hummus or baba ganoush
Hot sauce or chili paste

Equipment

Large mixing bowl or zip-top bag for marinating
Cutting board and sharp knife
Measuring spoons and cups
Baking sheet with rim
Wire rack that fits inside the baking sheet (helps with browning, optional)
Tongs or spatula
Small bowl and whisk for the sauce
Grill or grill pan if you prefer grilling instead of oven roasting

Quick Tips & substitutions

Slice chicken into thinner strips if you want faster cooking and more browned edges.
Use chicken breast only if you watch the cook time closely so it stays juicy.
Swap Greek yogurt in the marinade with plain regular yogurt if needed; strain it a bit if it looks very thin.
Use smoked paprika for a deeper flavor; use regular paprika if that is what you have.
Adjust cayenne or skip it if you cook for spice-sensitive eaters.
Use store-bought shawarma spice blend and mix it with yogurt, oil, garlic, and lemon for a quick marinade.
Thin the garlic sauce with water or extra lemon juice until it drizzles easily.
Use vegan mayo and a thick unsweetened plant yogurt for a dairy free garlic sauce.
Grill the chicken outside or use a grill pan on the stove if you want more char.
Double the garlic sauce and keep it in the fridge for sandwiches and roasted veggies.

How to Make Chicken Shawarma with Garlic Sauce Recipe

Step 1: Prep the Chicken

Pat the chicken thighs dry with paper towels so the marinade sticks well. Trim any large pieces of fat, but keep some for flavor and moisture. Cut very large thighs in half so they cook evenly.

Place the chicken in a large bowl or zip-top bag. Set it aside while you mix the marinade.

Step 2: Mix the Marinade

In a bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, salt, cumin, smoked paprika, coriander, turmeric, black pepper, cinnamon, and cayenne. Stir until the mixture looks smooth and creamy. Taste a tiny bit and adjust salt or lemon juice.

Pour the marinade over the chicken. Toss with tongs or your hands until every piece looks fully coated.

Step 3: Marinate the Chicken

Cover the bowl or seal the bag, pressing out extra air. Place the chicken in the fridge for at least 1 hour. Aim for 4 to 8 hours for the best flavor and tenderness.

If you feel short on time, even a 30 minute soak gives decent flavor. Do not marinate longer than 24 hours so the texture stays pleasant.

Step 4: Make the Garlic Sauce

In a small bowl, add mayonnaise, Greek yogurt, grated garlic, lemon juice, olive oil, salt, and black pepper. Whisk until the sauce looks smooth and creamy. Add 1 tablespoon of cold water and whisk again.

Check the thickness; add another splash of water if you want a thinner drizzle. Taste and adjust salt, lemon, or garlic until it hits your favorite level of tang and punch. Cover and chill while the chicken marinates.

Step 5: Prep the Oven or Grill

Heat your oven to 425°F. Line a baking sheet with foil for easy cleanup and place a wire rack on top if you have one. The rack helps air circulate and gives more browning.

If you use a grill, heat it to medium-high and oil the grates lightly. You want it hot enough to give good color without burning the marinade.

Step 6: Arrange the Chicken

Remove the chicken from the fridge about 15 minutes before cooking so it loses some chill. Shake off extra marinade, but keep a generous coating on each piece. Lay the thighs in a single layer on the rack or directly on the foil.

Do not crowd the pan; use two pans if needed so the chicken roasts instead of steams. If you grill, place the chicken directly on the hot grates.

Step 7: Roast or Grill

Place the baking sheet in the hot oven. Roast the chicken for 18 to 25 minutes, depending on thickness, until the edges char slightly and the center reaches 165°F. Flip the pieces halfway through for even color.

If you grill, cook about 5 to 7 minutes per side, again checking for 165°F in the thickest part. If you want extra char, move the chicken closer to the heat for the last couple of minutes.

Step 8: Rest and Slice

Transfer the cooked chicken to a cutting board. Let it rest for 5 to 10 minutes so the juices settle. Slice the chicken into thin strips across the grain.

Taste a piece and sprinkle a pinch of salt or squeeze a bit more lemon if needed. This small step takes the flavor from good to restaurant-level.

Step 9: Warm Bread and Prep Veggies

While the chicken rests, warm pita or flatbread in the oven for a few minutes or in a dry skillet. Slice tomatoes, cucumbers, and onions, and shred lettuce or cabbage. Set out pickles, herbs, and any dips like hummus.

Stir the garlic sauce and adjust thickness again if it thickened in the fridge. Keep everything close so you can build wraps easily.

Step 10: Assemble and Serve

Lay warm pita on a plate. Add a layer of lettuce or cabbage, then pile on sliced chicken shawarma. Spoon a generous amount of garlic sauce over the top.

Add tomatoes, cucumbers, onions, pickles, and herbs. Roll the pita into a wrap or fold it taco style. Serve extra garlic sauce on the side, because someone will ask for more.

Recipe Variations

Gluten free: Serve the chicken over rice, quinoa, or salad instead of pita; check spice blends and mayo labels.
Low carb: Skip bread and rice and load the chicken over a big salad with extra veggies and garlic sauce as dressing.
Dairy free: Use dairy free yogurt in the marinade and vegan mayo plus plant yogurt in the sauce.
Extra spicy: Increase cayenne, add chili flakes, or drizzle with your favorite hot sauce.
Herb heavy: Add chopped fresh parsley or cilantro to the marinade and sauce.
Sheet pan meal: Add sliced onions and bell peppers to the pan with the chicken for a full one-pan dinner.

Ways to Serve Chicken Shawarma with Garlic Sauce Recipe

Stuffed in warm pita with lettuce, tomato, cucumber, and pickles.
Over a bowl of rice with roasted veggies and a big drizzle of garlic sauce.
On top of a big salad with crunchy greens, tomatoes, cucumbers, and olives.
In a shawarma plate with hummus, tabbouleh, rice, and grilled veggies.
As a meal prep box with chicken, rice or quinoa, sliced veggies, and a side container of garlic sauce.
In lettuce wraps for a lighter, low carb option.

Storage Success

Store leftover chicken in an airtight container in the fridge for up to 4 days. Keep the garlic sauce in a separate sealed container in the fridge for up to 1 week, and stir it before serving. Reheat the chicken in a skillet over medium heat or in a 350°F oven until hot, and avoid the microwave if you want to keep the edges a bit crisp.

You can freeze cooked chicken shawarma for up to 2 months; cool it completely, then portion it into freezer bags. Thaw overnight in the fridge, then reheat in a hot skillet with a splash of oil and a squeeze of lemon to freshen the flavor.