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Chicken shawarma stuffed into warm pita with a cloud of creamy garlic sauce has become my answer for busy weeknights or whenever my family wants something bold and comforting. The richly marinated, charred chicken pairs perfectly with crisp veggies and that unforgettable garlicky toum. This homemade version gives you all the flavor of street food shawarma right at home and feels extra special with just a bit of planning ahead.
When I made this for a birthday dinner, the kitchen smelled so good everyone kept sneaking tastes off the cutting board. That creamy garlic sauce really brings everyone to the table.
Ingredients
- Boneless skinless chicken thighs: tender and flavorful especially when marinated overnight look for thighs with a little marbling for juiciness
- Plain Greek yogurt: essential for tenderizing the chicken and creating a tangy base whole milk or low fat both work well
- Olive oil: gives richness to the marinade use fresh high quality extra virgin for best taste
- Fresh lemon juice: brightens the marinade and garlic sauce a juicy lemon makes all the difference
- Minced garlic: infuses rich aroma and kick into the whole dish choose firm cloves without sprouts
- Ground cumin and ground coriander: classic earthiness find spices with a fragrant smell for best flavor
- Ground cardamom and ground cinnamon: subtle warmth and floral notes add authentic depth use freshly ground if possible
- Smoked paprika: delivers a gentle smoky undertone opt for Spanish smoked paprika for intensity
- Ground turmeric: adds golden color and an earthy note bright vibrant turmeric gives the best color
- Cayenne pepper: brings low heat adjust to taste
- Kosher salt: brings out all the flavors use flake salt for seasoning after cooking
- Black pepper: a touch of bite freshly cracked is best
- For the garlic sauce toum: lots of garlic cloves for true punch lemon juice for tang neutral oil keeps the texture airy and mild
- Ice water: ensures the sauce emulsifies light and fluffy
- For assembly: warm pita plush and fresh slices of tomato and cucumber tender shredded lettuce pickled turnips and fragrant fresh parsley round everything out choose crisp veggies and soft pillowy flatbread
Instructions
- Marinate the Chicken:
- Mix Greek yogurt olive oil fresh lemon juice minced garlic cumin coriander cardamom smoked paprika turmeric cinnamon cayenne salt and pepper in a large bowl until fully combined. Add chicken thighs coating every piece well with marinade. Cover tightly and refrigerate for at least three hours or overnight the longer the marination the deeper the flavor and tenderness.
- Prepare the Garlic Sauce Toum:
- In a food processor blend garlic cloves and kosher salt until the garlic is completely minced and paste like. With the motor running drizzle in a small amount of neutral oil. Pause to add a bit of fresh lemon juice. Continue alternating small additions of oil and lemon juice while blending making sure the mixture thickens slowly and stays smooth. Once all oil and lemon are incorporated pour in ice water and process until the sauce looks fluffy and creamy. If too strong rest in fridge for one hour.
- Grill or Sear the Chicken:
- Heat a heavy skillet or grill pan until very hot. Remove chicken from marinade and lightly wipe off any excess, but do not rinse. Lay chicken in hot pan making sure not to crowd. Cook chicken undisturbed until deeply golden and edges char starting to caramelize. Flip and cook until the second side is charred and the inside reaches 165 F at the thickest point. Rest for five minutes before slicing. The resting helps keep the chicken juicy.
- Warm the Pita and Prep Fillings:
- Wrap pita bread in foil and warm in a low oven until soft and pliable. Slice tomatoes and cucumbers thinly. Shred iceberg or romaine into ribbons. Slice pickled turnips and roughly chop parsley leaves. Lay everything out for easy assembly.
- Assemble and Serve:
- Pile sliced chicken into warm pita layering with lettuce, tomato, cucumber, pickled turnip, and a shower of chopped parsley. Spoon on a thick swirl of garlic sauce. Serve with extra garlic sauce on the side for dipping every bite.
Every time I blend up the garlic toum, my whole kitchen smells like my grandmother’s kitchen in Beirut. It is always the star of the spread, and the kids love to dip fries in it when we have a little leftover the next day.
Storage Tips
Leftover chicken and sauce keep well refrigerated for up to three days in airtight containers. Warm chicken gently in a pan or microwave before serving. Garlic sauce keeps its flavor even on day three and can be used as a dip for vegetables or grilled meats.
Ingredient Substitutions
You can swap chicken breasts for thighs if you prefer a leaner option, though marinating time is even more important to avoid dryness. If you do not have pickled turnips, try pickled red onions or sliced dill pickles for crunch and tang. Full-fat plain yogurt works best for marinating but in a pinch, sour cream brings similar tenderness.
Serving Suggestions
For a family style meal lay out all fillings on a large platter and let everyone build their own shawarma wraps. Add fries or roasted potato wedges for a true street food twist. Put out extra toppings like feta, olives, or thinly sliced hot peppers for flavor variety.
Cultural and Historical Context
Shawarma is a classic street food with deep roots in the Levant and Middle East. Traditionally cooked on a rotating spit, home cooks recreate the char using a skillet or grill. Fresh salad and pickles alongside meat and the robust garlic sauce are trademarks of the dish found in bustling city corners and family gatherings alike.
Seasonal Adaptations
Add grilled zucchini or eggplant slices for summer versions Swap in baby spinach or kale for the lettuce in colder months Warm flatbread on the grill during outdoor gatherings
Success Stories
Last Ramadan I made a big batch for iftar and my siblings both snagged seconds before the platter was half empty. Even picky eaters go for seconds when they smell the garlic and spices roasting together.
Freezer Meal Conversion
Marinate the chicken, then freeze in freezer bags flat for up to two months. Thaw overnight in the fridge and cook as needed for quick meals. Garlic sauce can be made fresh or frozen if well sealed, though fresh usually tastes best.
Homemade shawarma is easier than you think and delivers wow flavor every time. Make extra sauce—you'll want it on everything.
Recipe FAQs
- → How do I get tender chicken for shawarma?
Marinate chicken thighs in yogurt, lemon juice, and spices for at least 3 hours or overnight to ensure juicy, tender results.
- → What is toum and how is it made?
Toum is a light, fluffy garlic sauce made by slowly emulsifying garlic, lemon juice, salt, and oil using a food processor.
- → Can I use chicken breast instead of thighs?
Chicken thighs are preferred for juiciness and flavor, but chicken breast may be used if cooked carefully to avoid dryness.
- → How do I serve shawarma with garlic sauce?
Fill warm pita with sliced chicken, veggies, and fresh herbs. Generously drizzle toum over the filling before serving.
- → What vegetables pair well in shawarma wraps?
Crisp lettuce, cucumbers, tomatoes, pickled turnips, and parsley add freshness and crunch to each wrap.
- → Can the garlic sauce be prepared ahead of time?
Yes, keep the sauce refrigerated in an airtight container for up to a week. Stir before using for best texture.