Chicken Shawarma With Garlic Sauce Recipe

I present my Garlic Chicken Shawarma recipe featuring marinated grilled chicken seasoned with shawarma spices and a simple garlic yogurt sauce ready in just 30 minutes.

I found myself craving something loud and messy, so I threw together what became my favorite Garlic Chicken Shawarma. Juicy chicken thighs soak up bold spices, then hit a hot pan until the edges char just right.

The tang of plain yogurt in the garlic sauce cools the heat, but it never gets boring. It’s fast, a tiny bit naughty, and makes you wonder how something this simple can taste so layered.

If you’ve ever skimmed a Shawarma Seasoning Recipe and thought it was too much work, give this a spin. You’ll probably eat it faster than you planned.

Ingredients

• Chicken thighs: Rich in protein and iron, juicy when marinated, not as lean as breast.
• Olive oil: Heart healthy fat, adds silkiness and depth, helps spices cling to meat.
• Shawarma seasoning: Savory spice mix, warm and earthy taste, brings aromatic Middle Eastern punch.
• Yogurt: Adds creaminess, tenderizes chicken with acid, its got probiotics and some protein.
• Garlic: Sharp, pungent flavor that powers the garlic sauce, has immune supporting compounds.
• Lemon juice: Bright acidity, gives tang and lift, balances richness and adds vitamin C.
• Salt and pepper: Essential seasoning, enhances other flavors, use sparingly for health reasons sometimes.

Ingredient Quantities

• 1 lb chicken thighs, boneless and skinless
• 2 tbsp olive oil
• 1 tbsp shawarma seasoning, store bought or homemade
• 1 cup plain yogurt
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How to Make this

1. Pat the chicken dry and slice into thin strips across the grain for faster, more even cooking; put the chicken in a bowl and add 2 tbsp olive oil, 1 tbsp shawarma seasoning and 1/4 tsp kosher salt, toss to coat. Marinate 15 minutes.

2. While the chicken chills, mince the 3 garlic cloves and stir together 1 cup plain yogurt, the minced garlic, 1 tbsp lemon juice and the remaining 1/4 tsp kosher salt plus 1/4 tsp black pepper in a small bowl. Let the sauce sit 5 minutes so the garlic softens and the flavors marry.

3. Heat a grill or a heavy skillet over medium high until hot. Lightly oil the grill grates or pan so the chicken wont stick.

4. Shake off excess marinade and cook the chicken in a single layer. If sliced thin cook about 3 to 5 minutes per side, if whole thighs cook about 6 to 8 minutes per side, until browned and an instant read thermometer hits 165 F or theres no pink in the center.

5. Transfer the cooked chicken to a cutting board and rest 5 minutes so the juices settle.

6. Slice the rested chicken thinly across the grain. If you want extra crisp edges, toss the sliced chicken back in the hot pan for 30 to 60 seconds to reheat and char a little.

7. Plate the chicken and spoon the garlic yogurt sauce over it or serve the sauce on the side for dipping. Serve with pita, veggies or rice if you like.

8. Leftover tip: store sauce and chicken separately in the fridge; sauce keeps 3 days, chicken 3 to 4 days. Reheat chicken briefly so it stays juicy.

Equipment Needed

1. Cutting board (for patting dry and slicing the chicken)
2. Sharp chef’s knife
3. Large bowl for marinating
4. Small bowl and spoon for the garlic-yogurt sauce
5. Measuring spoons and 1-cup measuring cup
6. Grill or heavy skillet / large frying pan
7. Tongs or spatula for flipping
8. Instant-read thermometer to hit 165 F
9. Plate or second cutting board for resting, plus paper towels to pat the chicken dry (dont skip this)

FAQ

Chicken Shawarma With Garlic Sauce Recipe Substitutions and Variations

• Chicken thighs: Swap for boneless skinless chicken breasts (same weight, slice thinner and cut cook time so it doesn’t dry out), or for a richer, more traditional taste use thinly sliced lamb shoulder.
• Plain yogurt: Use Greek yogurt for a thicker clingier marinade (1:1), or for dairy free try full fat coconut yogurt 1:1, it will give a slight coconut note.
• Shawarma seasoning: Mix your own with 3/4 tsp cumin, 3/4 tsp coriander, 1/2 tsp smoked paprika, 1/4 tsp turmeric, pinch cinnamon and cayenne to taste, or substitute baharat or ras el hanout from the store.
• Olive oil: Use avocado oil or a neutral vegetable oil 1:1 for higher heat, or melted butter (ghee) for extra richness but watch for faster browning.

Pro Tips

1) Marinate longer if you can, like a couple hours or overnight it really soaks in and tastes way better, 15 minutes is okay but deeper flavor needs time.

2) Get the pan or grill ripping hot and oil it well so you get a nice sear, dont crowd the pieces or theyll steam instead of browning.

3) Let the chicken rest a few minutes after cooking before you slice it, that keeps it juicy, and when you reheat only warm it briefly so it dont dry out.

4) Let the garlic sit in the yogurt with salt and lemon for a bit so it mellows, use Greek or strained yogurt for a thicker sauce, and always store sauce and chicken separate for best leftovers.