Homemade Chicken Shawarma Delight

This hearty Chicken Shawarma with Garlic Sauce brings authentic Mediterranean flavors right to your kitchen table in just 90 minutes. The aromatic spice blend transforms ordinary chicken into a juicy, flavorful masterpiece that rivals your favorite shawarma shop.

I first made this recipe when my Middle Eastern food cravings hit during a snowstorm. With nowhere to go, I attempted to recreate my favorite shawarma at home. Now my family requests it weekly, often fighting over who gets the last piece.

Ingredients

• Boneless chicken thighs or breasts 1.5 lbs: The dark meat of thighs provides more flavor and juiciness that stands up well to high heat cooking
• Olive oil 2 tablespoons: Helps the spices adhere to the chicken and promotes browning
• Ground cumin 2 teaspoons: Provides that distinctive earthy flavor essential for authentic shawarma
• Ground paprika 1 teaspoon: Adds mild sweetness and beautiful color to the chicken
• Ground turmeric 1 teaspoon: Offers golden color and subtle flavor plus anti-inflammatory benefits
• Ground coriander 1 teaspoon: Brings citrusy notes that brighten the overall flavor profile
• Ground cinnamon 1 teaspoon: Adds warmth and complexity typically found in Middle Eastern cuisine
• Garlic cloves 2: Fresh minced garlic infuses the marinade with essential flavor
• Lemon juice 1 tablespoon: Tenderizes the meat and adds brightness to balance the spices
• Mayonnaise 1 cup: Creates the creamy base for the garlic sauce
• Minced garlic 2 tablespoons: The star of the garlic sauce giving it that signature punch

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil with all your ground spices cumin paprika turmeric coriander and cinnamon in a large bowl. Add minced garlic lemon juice and season generously with salt and pepper. Whisk everything together until you have a smooth paste that smells intensely aromatic. This spice blend is the heart of your shawarma so take time to appreciate the complex scents.

Marinate the Chicken:

Add your chicken pieces to the spice mixture and use your hands to massage the marinade into every piece ensuring complete coverage. The acid from the lemon juice will begin tenderizing the meat immediately. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes though overnight marination will develop much deeper flavors as the spices fully penetrate the meat.

Heat Your Cooking Surface:

Whether using a grill skillet or cast iron pan heat it over medium high heat until it is properly hot. A properly heated cooking surface is crucial for achieving that characteristic browning and slight char that gives shawarma its distinctive flavor. Test by flicking a drop of water if it sizzles immediately your surface is ready.

Cook the Chicken:

Place marinated chicken pieces on your hot cooking surface without overcrowding the pan. Allow each piece to cook undisturbed for 5 to 7 minutes until you see a deep golden crust forming. Flip only once to maintain that beautiful caramelization and cook for another 5 minutes or until the internal temperature reaches 165°F. The chicken should be juicy inside with a slightly crisp exterior.

Prepare the Garlic Sauce:

While the chicken rests combine mayonnaise minced garlic fresh lemon juice and a pinch of salt in a bowl. Whisk vigorously until completely smooth and creamy. The garlic flavor will intensify as it sits so prepare this while your chicken cooks for optimal flavor development. Taste and adjust with more lemon juice or salt as needed.

Rest and Slice:

Allow the cooked chicken to rest for 5 minutes to redistribute the juices throughout the meat. Then slice against the grain into thin strips about a quarter inch thick. The cross sections should reveal juicy meat with a beautifully spiced exterior. This resting and proper slicing technique is crucial for maximum tenderness.

Bookmark

The cinnamon might seem unusual in a savory dish but it's actually my secret weapon in this recipe. When my Lebanese neighbor first tasted my shawarma she immediately detected the cinnamon and nodded with approval. She told me that this warming spice is what separates authentic shawarma from imposters and reminds her of street food from her childhood in Beirut.

Serving Suggestions

Shawarma is incredibly versatile when it comes to serving styles. Traditional Middle Eastern presentation involves wrapping the sliced chicken in warm pita bread with the garlic sauce drizzled generously inside. Add fresh vegetables like tomatoes cucumbers and pickled turnips for the complete experience.

For a lower carb option serve your chicken shawarma over a bed of crisp romaine lettuce with diced vegetables and a drizzle of the garlic sauce for a satisfying salad. This makes for a refreshing summer meal that doesn't sacrifice any of the flavor complexity.

Create a shawarma bowl with a base of fluffy rice or bulgur topped with the seasoned chicken vegetables and sauce. This hearty presentation makes for an excellent meal prep option that travels well for lunches throughout the week.

Make Ahead Tips

The chicken marinade actually improves with time making this an excellent recipe to prepare in advance. You can combine the chicken with all marinade ingredients and refrigerate for up to 24 hours before cooking. This not only saves time on cooking day but results in more flavorful meat.

The garlic sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. In fact the flavors meld beautifully over time with the garlic becoming more mellow and integrated. Just give it a quick stir before serving.

Cooked and sliced chicken shawarma will stay fresh in the refrigerator for up to four days. For best results store the chicken and sauce separately and reheat only the chicken before assembling your meal. A quick 30 second microwave or brief pan reheat will bring it back to life.

Recipe Q&A

→ Can I marinate the chicken overnight?

Yes! Marinating overnight is actually recommended for deeper flavor. Place the chicken with all marinade ingredients in an airtight container in the refrigerator for up to 24 hours. This allows the spices to fully penetrate the meat, resulting in more flavorful shawarma.

→ What's the best cut of chicken to use?

Boneless chicken thighs are ideal as they remain juicy and tender during cooking. However, chicken breasts work well too, especially if you prefer leaner meat. Just be careful not to overcook breast meat as it can dry out more easily than thighs.

→ How can I make this vegetarian?

For a vegetarian version, substitute the chicken with firm tofu, portobello mushrooms, or seitan. Marinate these alternatives in the same spice mixture, though you may need to adjust cooking times. Mushrooms typically need 3-5 minutes per side, while tofu benefits from longer marinating time.

→ Can I make the garlic sauce less intense?

Absolutely. For a milder garlic flavor, reduce the amount of fresh garlic or try roasting the garlic first which mellows its sharpness. You can also substitute half the mayonnaise with Greek yogurt for a lighter, tangier sauce with less garlic impact.

→ What are traditional sides for chicken shawarma?

Traditional accompaniments include tabbouleh salad, hummus, pickled turnips, and fresh vegetables like tomatoes and cucumbers. A simple green salad with lemon dressing also pairs nicely. For a complete meal, serve with warm pita bread and rice pilaf or roasted potatoes.

→ How do I store leftovers?

Store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat until warmed through, or microwave with a splash of water to prevent drying out. The garlic sauce will keep well and often tastes even better the next day.