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Have you ever walked past a Middle Eastern restaurant, caught that incredible aroma of sizzling spices, and wished you could recreate that magic at home? Well, my friend, today is your day! This easy Chicken Shawarma recipe is your ticket to a flavor-packed, restaurant-quality meal without any fancy equipment. It’s all about a vibrant spice blend, a simple marinade, and a creamy, dreamy garlic sauce that will have everyone asking for the secret. Let’s get cooking!
Why You’ll Love This Chicken Shawarma Recipe
A Symphony of Warm, Aromatic Spices:
This isn’t your average grilled chicken. The combination of cumin, paprika, turmeric, coriander, and a hint of cinnamon creates a deeply fragrant and complex flavor profile that is both earthy and slightly sweet. It’s a true celebration of Middle Eastern cuisine that will transport your taste buds.
Incredibly Simple with Maximum Flavor Payoff:
Don’t let the impressive flavor fool you; this is a wonderfully straightforward recipe. The marinade comes together in minutes, and the cooking process is as simple as grilling or pan-searing. It’s the perfect recipe for a busy weeknight that still feels special and exciting.
The Creamy, Zesty Garlic Sauce is a Game-Changer:
What’s shawarma without its signature garlic sauce? This creamy, tangy, and garlicky condiment is the perfect cool and zesty counterpart to the warm, spiced chicken. It’s so delicious, you’ll want to put it on everything!
Ingredients for Chicken Shawarma
Boneless Chicken Thighs or Breasts:
Thighs are recommended for their juiciness and flavor, which holds up beautifully to the strong spices, but breasts are a fantastic leaner option. Cutting them into strips ensures they cook quickly and absorb the marinade thoroughly.
Olive Oil:
This acts as the base for our marinade, helping to coat the chicken and carry the fat-soluble flavors of the spices deep into the meat. It also helps achieve a beautiful sear during cooking.
Ground Cumin:
The quintessential warm, earthy, and slightly nutty flavor that forms the backbone of the shawarma spice profile. It’s an absolute must for that authentic taste.
Ground Paprika:
This spice provides a subtle sweetness and a gorgeous red color to the chicken, making it look as appetizing as it tastes.
Ground Turmeric:
Turmeric adds a warm, peppery flavor and gives the chicken its characteristic golden-yellow hue. It’s a key component for both color and depth.
Ground Coriander:
With its citrusy, floral notes, coriander brightens up the spice blend and balances the earthier tones of the cumin and turmeric.
Ground Cinnamon:
Just a teaspoon adds a touch of warm, sweet complexity that makes this shawarma truly special. It’s the secret ingredient that ties all the other spices together.
Fresh Garlic:
Minced garlic in the marinade infuses the chicken with a pungent, aromatic kick that is fundamental to the dish’s savory character.
Lemon Juice:
A splash of acidity from the lemon juice helps to tenderize the chicken and cuts through the richness of the spices and oil, adding a fresh, zesty note.
Salt and Black Pepper:
These essential seasonings enhance all the other flavors and ensure your chicken is perfectly seasoned from the inside out.
Mayonnaise:
This forms the creamy, rich base of our garlic sauce, creating a smooth and luscious texture that clings perfectly to the chicken and pita.
Minced Garlic (for the sauce):
Yes, more garlic! For the sauce, we want a potent, fresh garlic flavor that stands up to the creamy mayonnaise and zesty lemon.
Lemon Juice (for the sauce):
This brightens the creamy sauce, preventing it from being too heavy and adding a refreshing tang that complements the garlic perfectly.
Salt (for the sauce):
A pinch of salt is crucial to balance the flavors in the sauce and make the garlic and lemon pop.
(Note: The full list of ingredients with quantities is provided in the recipe card just below.)
Variations
Try it with Lamb or Beef:
This incredible spice blend isn’t just for chicken! Thinly sliced lamb leg or beef sirloin would be fantastic. Just adjust the cooking time based on the thickness of your meat.
Go Vegetarian with Cauliflower or Chickpeas:
For a plant-based version, toss large cauliflower florets or a can of drained chickpeas in the shawarma spice marinade. Roast in a 400°F (200°C) oven for 20-25 minutes until tender and slightly crispy.
Make it Dairy-Free or Lighter:
You can easily make the garlic sauce dairy-free by using a vegan mayonnaise. For a lighter version, substitute half of the mayo with plain Greek yogurt for a tangy, protein-packed sauce.
How to Prepare Chicken Shawarma
Step 1:
In a large bowl, whisk together the olive oil, all the ground spices (cumin, paprika, turmeric, coriander, cinnamon), the minced garlic, lemon juice, salt, and pepper. This creates your flavor-packed marinade. Add the chicken strips and toss until every piece is thoroughly coated. For the best results, cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but ideally for a few hours or even overnight.
Step 2:
When you’re ready to cook, preheat your grill, grill pan, or a regular non-stick skillet over medium-high heat. If you’re using a pan, add a light drizzle of oil to prevent sticking and to help achieve a beautiful, golden-brown crust on the chicken.
Step 3:
Place the marinated chicken strips in the hot pan or on the grill in a single layer, making sure not to overcrowd them. Cook for 5-7 minutes on each side, without moving them too much, to get a good sear. The chicken is done when it’s golden brown, slightly charred in spots, and has reached an internal temperature of 165°F (75°C).
Step 4:
While the chicken is cooking, prepare the garlic sauce. In a small bowl, combine the mayonnaise, 2 tablespoons of minced garlic, a tablespoon of lemon juice, and a pinch of salt. Whisk it all together until smooth and creamy. Taste and adjust—add more garlic for a stronger kick or more lemon for extra zing!
Step 5:
Once the chicken is cooked, transfer it to a cutting board and let it rest for a couple of minutes. This allows the juices to redistribute, ensuring moist and tender chicken. Slice it into bite-sized pieces. To serve, pile the warm chicken into soft pita bread, over a bed of rice, or on a platter with fresh veggies, and drizzle generously with that heavenly garlic sauce.
I’ve picked out a few handy kitchen tools for you that I spotted on Amazon. They’re practical, well-rated, and loved by fellow cooking enthusiasts.
Take a look, compare, and see if one of them could make your time in the kitchen a little easier!
Pre-Seasoned Cast Iron Skillet Set
A cast iron grill pan is perfect for achieving those beautiful, restaurant-style sear marks on your shawarma chicken. It distributes heat evenly and retains it exceptionally well, giving you a perfect crust every time.
Mixing Bowl Set, Stainless Steel, 3-Piece
A good set of nesting mixing bowls is essential for creating the marinade and whisking together the garlic sauce without making a mess. They are durable, easy to clean, and versatile for all your kitchen tasks.
Tips and Tricks
Marinate for Maximum Flavor:
While 30 minutes is the minimum, the flavor truly deepens and penetrates the chicken the longer it marinates. If you can, prepare the marinade and chicken the night before for an incredibly easy and flavorful dinner the next day.
Don’t Crowd the Pan:
When cooking the chicken, give the strips some space! Overcrowding the pan will steam the chicken instead of searing it, preventing that lovely, caramelized crust from forming. Cook in batches if necessary.
Let the Chicken Rest:
It might be tempting to dig right in, but allowing the cooked chicken to rest for 5 minutes before slicing is a crucial step. This lets the muscle fibers relax and reabsorb their juices, guaranteeing every bite is succulent and not dry.
How to Serve
The Classic Pita Wrap:
Warm up some pita bread and load it with sliced shawarma chicken, a generous drizzle of garlic sauce, and classic toppings like sliced tomatoes, cucumbers, red onions, and fresh parsley.
A Vibrant Shawarma Bowl:
For a low-carb or gluten-free option, create a beautiful bowl. Start with a base of fluffy rice or quinoa, add the chicken, and top with a crisp salad, pickled turnips, and a big dollop of garlic sauce.
As a Shareable Platter:
Turn dinner into a feast! Serve the sliced shawarma chicken on a large platter surrounded by warm pita triangles, hummus, baba ghanoush, tabbouleh, and various dips. Let everyone build their own perfect bite.
Make-Ahead and Storage
Marinate Ahead for Easy Dinners:
The chicken can be marinated and stored in an airtight container in the refrigerator for up to 24 hours before cooking. This makes it a perfect make-ahead meal for quick weeknight cooking.
Refrigerate Leftovers for Up to 4 Days:
Store any leftover cooked chicken and garlic sauce separately in airtight containers in the fridge. The chicken reheats beautifully in a skillet over low heat or in the microwave.
Freeze the Cooked Chicken:
You can freeze the fully cooked and cooled shawarma chicken for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the oven. Note: The garlic sauce does not freeze well and is best made fresh.
FAQ
1. Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work perfectly well. Just be mindful that they are leaner, so be careful not to overcook them to keep them from drying out. Using a meat thermometer to check for 165°F (75°C) is a great help.
2. My garlic sauce is too strong. How can I tone it down?
No problem! The beauty of this sauce is its customizability. If it’s too garlicky for your taste, simply stir in a bit more mayonnaise or a spoonful of Greek yogurt to mellow it out. You can also add a tiny pinch of sugar to balance the sharpness.
3. I don’t have all the spices. Can I use a pre-made shawarma seasoning?
Yes, you can substitute with a good-quality pre-mixed shawarma seasoning. Use about 2-3 tablespoons to replace the individual spices listed. However, blending your own allows you to control the flavor profile and freshness.
I hope this recipe brings as much joy and deliciousness to your kitchen as it has to mine. Happy cooking!
Print
Chicken Shawarma with Garlic Sauce Recipe (Easy & Delicious)
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Grilling/Pan-Frying
- Cuisine: Middle Eastern
Description
An easy, flavorful, and authentic-tasting Chicken Shawarma recipe with a creamy garlic sauce, perfect for a weeknight dinner or a festive gathering.
Ingredients
- 1.5 lbs of boneless chicken thighs or breasts, cut into strips
- 2 tablespoons of olive oil
- 2 teaspoons of ground cumin
- 1 teaspoon of ground paprika
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 2 cloves of garlic, minced
- 1 tablespoon of lemon juice
- Salt and black pepper to taste
- 1 cup of mayonnaise
- 2 tablespoons of minced garlic
- 1 tablespoon of lemon juice
- Salt to taste
Instructions
- Combine marinade ingredients in a bowl, add chicken, and marinate for 30+ minutes.
- Preheat grill or pan over medium-high heat.
- Cook chicken for 5-7 minutes per side until cooked through.
- Whisk all garlic sauce ingredients together in a small bowl.
- Let chicken rest, then slice and serve with pita, veggies, and garlic sauce.
Notes
For best flavor, marinate the chicken for several hours or overnight.
Keywords: chicken shawarma, easy shawarma recipe, homemade garlic sauce, middle eastern chicken, weeknight dinner
