There are few dishes that manage to be both simple to prepare and incredibly packed with flavor, but chicken shawarma with garlic sauce does exactly that. This recipe brings the exotic, vibrant flavors of Middle Eastern street food into your kitchen, transforming ordinary chicken into a spiced, juicy, and aromatic centerpiece for lunch. It’s versatile, easy to make, and perfect for serving with flatbreads, rice, or a fresh salad.
This recipe captures the essence of classic shawarma without the need for a vertical rotisserie. Instead, a simple pan, grill, or BBQ provides the caramelization and savory crust that makes shawarma so irresistible. Coupled with a creamy garlic sauce, fresh vegetables, and warm flatbread, this dish creates a lunch that feels indulgent yet fresh and wholesome.
Why Chicken Shawarma with Garlic Sauce is Perfect for Lunch
There are many reasons why this chicken shawarma with garlic sauce recipe is a standout for a midday meal:
- Quick yet flavorful: The marinade uses common pantry spices, fresh garlic, lemon juice, and olive oil, creating bold Middle Eastern flavors in minimal time.
- Juicy chicken: Using thighs keeps the chicken tender and succulent, with natural richness that balances the spices.
- Customizable serving options: Enjoy it as a wrap, plated with rice, or even tossed over a salad.
- Make-ahead friendly: The chicken can marinate for a few hours or overnight and can even be frozen in the marinade for future lunches.
- Balanced meal: Pair with vegetables and flatbreads for a complete, satisfying lunch.
The combination of spiced chicken and creamy garlic sauce elevates a simple lunch into a memorable experience.
Ingredients for Chicken Shawarma with Garlic Sauce
For the Chicken Shawarma Marinade:
- 1 kg (2 lb) boneless, skinless chicken thighs
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
For the Garlic Sauce:
- 1 cup plain Greek yogurt
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1 teaspoon lemon juice
- Salt and pepper, to taste
For Serving:
- 4–5 flatbreads (pita or Lebanese-style)
- 1 cup shredded lettuce (cos or iceberg)
- 1–2 medium tomatoes, sliced
- ½ red onion, finely sliced
- Optional shredded cheese
- Optional hot sauce
Step-by-Step Instructions for Chicken Shawarma with Garlic Sauce
Step 1: Prepare the Marinade
Begin by preparing the chicken marinade. In a large ziplock bag, combine minced garlic, ground coriander, cumin, cardamom, cayenne, smoked paprika, salt, black pepper, lemon juice, and olive oil. Mix the ingredients well until a smooth paste forms.
Add the chicken thighs to the bag. Seal the bag, removing excess air, and massage the marinade into each piece of chicken from the outside. Ensure all pieces are evenly coated. For optimal flavor, marinate the chicken for 12 to 24 hours in the refrigerator. If you are short on time, a minimum of 3 hours will still produce delicious results.
Step 2: Make the Garlic Sauce
While the chicken marinates, prepare the garlic sauce. In a small mixing bowl, combine Greek yogurt, crushed garlic, ground cumin, lemon juice, salt, and pepper. Stir until smooth. Cover and refrigerate for at least 20 minutes to allow the flavors to meld. The sauce can be stored for up to 3 days, making it convenient for meal prep.
Step 3: Cook the Chicken
Heat a large non-stick skillet or grill pan over medium-high heat. Add a small drizzle of olive oil if necessary to prevent sticking. Remove the chicken from the marinade and shake off excess spices.
Place the chicken in the skillet or on the grill. Cook the first side for 4–5 minutes, or until the exterior develops a golden-brown crust. Flip the chicken and cook the other side for an additional 3–4 minutes. The second side requires less time because the chicken retains heat and continues to cook through.
For an outdoor BBQ, brush the grates lightly with oil and follow the same cooking times. For oven cooking, preheat the oven to 220°C (425°F) and bake the chicken for 20–25 minutes, turning halfway, until golden brown and cooked through.
Step 4: Rest the Chicken
Remove the cooked chicken from heat and cover loosely with foil. Let it rest for 5 minutes. This step ensures the juices redistribute throughout the meat, keeping the chicken tender and moist.
Step 5: Slice and Assemble
For serving, slice the chicken into strips or bite-sized pieces if desired. Arrange on a platter with warm flatbreads, shredded lettuce, tomato slices, onion, and your garlic sauce. Optional additions such as shredded cheese or hot sauce can enhance flavor.
To make a wrap, smear the flatbread with garlic sauce, add a handful of lettuce and tomato, then top with sliced chicken. Roll tightly and enjoy a flavorful, satisfying lunch.
Tips for Perfect Chicken Shawarma with Garlic Sauce
- Chicken choice: Thighs are ideal for juiciness and flavor, but breast meat can also be used. If using breast, slice thinly to ensure tenderness.
- Adjust spice levels: Reduce cayenne pepper for a milder version. The other spices provide rich flavor without heat.
- Marinate ahead: The chicken can be prepared days in advance. Freeze in the marinade for quick future meals.
- Serving variations: Serve plated with rice, salad, or roasted vegetables for a complete lunch.
- Fresh herbs: Garnish with parsley or cilantro for extra brightness.
Suggested Side Dishes for Lunch
Chicken shawarma pairs beautifully with a variety of sides that complement its spices and textures:
- Mejadra: Middle Eastern spiced lentil and rice dish.
- Chickpea Salad: Light, refreshing salad with lemon and herbs.
- Roasted Vegetables: Seasonal vegetables drizzled with olive oil and spices.
- Rice Pilaf: With nuts or dried fruit for added flavor and texture.
- Greek Salad: Juicy cucumber, tomato, and feta for contrast.
These side dishes elevate your chicken shawarma lunch into a well-rounded, memorable meal.
Make-Ahead and Storage Tips
- Marinate and freeze: Chicken can be frozen in the marinade and cooked later without losing flavor.
- Store cooked chicken: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Gently reheat in a skillet or oven to maintain juiciness.
- Prepare sauce in advance: Garlic sauce keeps for 3 days in the fridge, making lunch assembly quick and convenient.
Nutrition Information (Per Serving, Chicken Only)
- Calories: 275 kcal
- Protein: 33 g
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 1 g
- Sodium: 918 mg
Chicken shawarma with garlic sauce is more than a lunch—it’s an experience. The combination of aromatic spices, juicy chicken, and creamy garlic sauce transforms a simple meal into something vibrant and satisfying. Whether served in wraps or as a plated lunch with sides, this recipe brings the flavors of the Middle East to your table with minimal effort.
This lunch recipe is versatile, make-ahead friendly, and perfect for gatherings or a satisfying meal at home. Once you try it, you’ll find that this combination of spiced chicken and garlic sauce is hard to resist, creating a dish that’s both comforting and exciting.
