Chicken shawarma with garlic sauce is spiced, marinated chicken thighs seared until cooked through, then wrapped in flatbread with a quick mayonnaise-garlic-lemon sauce, ready in about 30 minutes. Marinating the chicken in its spice blend for at least 20 minutes before cooking, rather than seasoning it right before the pan, gives the paprika, cumin, and turmeric time to actually flavor the meat.
Chicken Shawarma with Garlic Sauce
Ingredients
- For the Chicken:
- 500 g chicken thighs (sliced)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Garlic Sauce:
- 1/2 cup mayonnaise
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
- Salt to taste
- For Serving:
- 4 flatbreads or wraps
- 1 cup lettuce
- 1/2 cup tomatoes (sliced)
- 1/4 cup onions (sliced)
- Optional:
- Pickles
- Chili sauce
Instructions
- In a bowl, mix chicken with olive oil and spices.
- Let marinate for at least 20 minutes.
- Heat a pan over medium-high heat and cook chicken until browned and fully cooked.
- In a bowl, mix mayonnaise, garlic, lemon juice, and salt for the sauce.
- Warm flatbreads slightly.
- Fill with chicken, lettuce, tomatoes, onions, and pickles.
- Drizzle with garlic sauce and optional chili sauce.
- Wrap tightly and serve.
Recipe Notes
- Use chicken thighs for juicier results.
- Marinate longer for deeper flavor.
- Serve with fries or salad.
- Great for wraps or bowls.
Nutrition
- Serving Size
- 1 wrap
- Calories
- 420
- Sugar
- 4 g
- Sodium
- 620 mg
- Fat
- 20 g
- Saturated Fat
- 5 g
- Unsaturated Fat
- 13 g
- Trans Fat
- 0 g
- Carbohydrates
- 30 g
- Fiber
- 3 g
- Protein
- 34 g
- Cholesterol
- 95 mg
Why you'll love this
- Using chicken thighs rather than breast, an option the recipe's own notes highlight, holds up better to the direct high heat needed to brown the spiced exterior without drying out.
- Making the garlic sauce completely separately from the chicken means it stays cool and fresh-tasting to contrast against the warm, spiced meat, rather than being cooked into the dish.
Tips for the best result
- Marinate for at least 20 minutes, as the instructions specify, so the spices have time to penetrate rather than just sitting on the surface.
- Warm the flatbreads slightly before filling, per the instructions, so they're pliable enough to wrap tightly without cracking.
Troubleshooting
The chicken tastes under-seasoned.
Marinate longer for deeper flavor, as the recipe's own notes suggest - even an extra 10-20 minutes beyond the minimum can noticeably improve how much the spices penetrate.
The wrap falls apart while eating.
Don't overfill each wrap, and roll it tightly right after filling, since a loosely wrapped shawarma with too much filling is what typically falls apart.
Shawarma chicken turns out dry.
the likely culprits are overcooking or improper slicing. Next time, use a meat thermometer to pull the chicken at 165°F exactly, and remember to slice against the grain.
Store the chicken and sauce separately in the refrigerator; assemble wraps fresh to keep the flatbread from getting soggy.
The recipe's own notes suggest fries or salad alongside, or serving the filling in bowls instead of wraps.
Frequently asked questions
Can I use chicken breast instead of thighs for shawarma?
Yes, though thighs are traditional and more forgiving. If using breasts, reduce cooking time, watch carefully to prevent drying out, and consider pounding them to even thickness first.
What can I substitute for the garlic sauce if I don’t like raw garlic?
Try tzatziki (yogurt-cucumber sauce), hummus, or a simple tahini sauce. For milder garlic flavor, roast the garlic cloves before blending into the sauce.
How do I make Chicken Shawarma with Garlic Sauce vegetarian?
Replace chicken with firm tofu, seitan, or cauliflower florets. Marinate them in the same spice blend, adjusting cooking time accordingly. The garlic sauce remains unchanged.
Can I make the marinade and garlic sauce in advance?
Absolutely! The marinade keeps for 3 days refrigerated, while the garlic sauce stays fresh for up to a week, actually improving in flavor after a day.
What’s the best way to reheat leftover shawarma without drying it out?
Reheat in a skillet with a splash of water over medium-low heat, covered. Alternatively, microwave with a damp paper towel covering the chicken to maintain moisture.
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