So, You Want to Make Chicken Shawarma with Garlic Sauce?

Alright, buckle up. I can’t tell you the number of evenings this chicken shawarma with garlic sauce recipe has swooped in to save dinner—not that my family’s ever protested about a repeat. The first time I made it was after a late-night YouTube binge (you know the kind: suddenly it’s 1 a.m. and now you’re convinced you could open a restaurant in Beirut if only you mastered marinade science). It came out… messy. But the taste? It absolutely clobbered any takeout joint in town (my opinion anyway; my brother says it’s a tie—he’s wrong). Ever since, it’s been my go-to when I either want to impress friends or simply can’t face the idea of another plain roast chicken situation.

Why You’ll Love This (or, Why I Keep Making It)

I make this when I want dinner to feel like an event, not a chore (well, sometimes it’s a little bit of both). My family goes crazy for it because it’s juicy and garlicky and smells like you’re standing on a busy street corner in Amman or Montreal. Plus, I can tweak the spices a tad if I’m feeling fancy—sometimes with more paprika, other times a sneaky pile of sumac if I can actually find the stuff in the cupboard. Honestly, the biggest hassle is waiting for the marinade to do its thing. But, it’s entirely worth it, and sometimes I just shuffle the chicken into the fridge after lunch and hope for the best. By the way, I’ve fixed the garlic overload problem—yes, we’ve all been there—so you (probably) won’t accidentally vaporize your taste buds.

Stuff You’ll Need (Plus a Few Sneaky Swaps)

Chicken thighs (about 750g, boneless & skinless) – I sometimes use breasts if that’s all I’ve got, but trust me, thighs are juicier. My cousin once insisted on mixing the two, and it turned out…fine.
5 cloves garlic, minced – Or more. Or less. Or the pre-minced jar if you’re in a pinch (I won’t tell, promise).
3 tablespoons plain yogurt – Greek or regular—honestly, any will do. My grandmother swears by the full-fat stuff.
2 tablespoons olive oil – I sometimes run out and use canola, and the world hasn’t ended yet.
Juice of 1 big lemon – Or two small ones.
1 tablespoon cumin
1 tablespoon paprika (smoked is extra nice)
2 teaspoons ground coriander
1 teaspoon ground turmeric
1½ teaspoons salt
1 teaspoon black pepper
Optional: 1/2 teaspoon chili flakes – Only if you like a little fire.

For the Garlic Sauce (Toum):

4-6 garlic cloves – Go easy at first, you can always add more.
1 egg white (optional, purists omit)
1 cup neutral oil – I actually like sunflower, but vegetabel oil works.
2 tablespoons lemon juice
Pinch of salt

Some folks mix in a tiny boiled potato or use mayo instead of egg white. Try it your way!

Chicken Shawarma with Garlic Sauce Recipe

How I Actually Make It (Real-Life Steps Included)

Marinate the chicken. In a big bowl, toss in all your yogurt, oil, lemon juice, garlic, and spices with the chicken. Coat it like you mean it. Cover and pop it in the fridge for at least 2 hours (overnight is better, but who always plans ahead? Not me). Sometimes I shake the bowl just to pretend I’m on one of those fancy cooking shows.
Make the garlic sauce (Toum). While the chicken’s doing its thing, blitz the garlic with a little salt in a food processor (or a mortal and pestle if you’re feeling historical). Add egg white (if you’re using it). Then, while it’s whirring, slowly drizzle in the oil like it’s olive oil at a fancy Italian tasting. Slooooow, or you’ll break the emulsion and it’ll look like a science experiment gone wrong (ask me how I know). Squeeze in your lemon juice, blend ‘til fluffy. Taste. Adjust. Hide a spoonful for yourself.
Cook the chicken! Preheat a cast-iron pan (or grill, or even a baking sheet under the broiler). Get it screeching hot. Lay the chicken down in batches, don’t crowd it. I do about 6 minutes per side or until it gets those nice crispy edges and isn’t raw in the middle (very scientific, I know). Don’t stress about a bit of charring; that’s part of the fun. Sometimes the first batch looks a bit weird—never seems to matter in the end.
Slice or shred. Let the chicken rest for a few minutes (I almost never wait the full five). Slice thin, pile onto a plate, and resist nibbling every other piece. Not easy.

Notes: Things I’ve Learned the Hard Way

If your garlic sauce breaks (looks all split and sad), just add a spoonful of ice water and blitz again. Not a magic fix, but it’s rescued mine a few times.
I used to skimp on marinating, thinking it didn’t matter much—actually, the chicken really does get more epic if you let it sit for a good long soak.
The chicken can look kind of yellow and odd before cooking. Don’t freak out—it browns up beautifully, I promise.

Variations I’ve Tried (and Some I Wouldn’t Repeat)

I once used turkey breast instead of chicken. Not going to lie, it tasted okay but felt a bit dry (wouldn’t rush to do that again).
Brushed the chicken with pomegranate molasses one time. Made a sticky-sweet upgrade, if you like tangy.
Tried baking everything on a sheet pan together for easier cleanup. Honestly, the flavor was fine but you loose those tempting charred bits from the pan—so I’ll stick to stovetop unless I’m feeling lazy.

What If You Don’t Have All the Equipment?

Look, if you don’t have a food processor for the garlic sauce, mash the garlic by hand and whip the oil in gradually with a fork (builds character, or at least a bit of a bicep). No grill? Cast iron is your friend. Or just bake the chicken at a high heat and finish under the broiler. I’ve even used my tiny camping stove on the balcony before—neighbours were impressed, or maybe just confused.

How to Store (Though Honestly, Good Luck!)

Chicken shawarma keeps pretty well in the fridge for up to three days, covered (if it lasts that long—honestly, in my house, it vanishes after dinner). Garlic sauce tends to separate a bit in the fridge, so whisk it up before serving again. Actually, I think the chicken tastes even better the next day, but there are rarely leftovers to test that theory.

How to Serve: What Works for Me

I’m all about piling slices into fluffy pita bread, loading on pickles and lettuce, then drenching everything in garlic sauce until it threatens structural integrity. Tabouli or a tomato-cucumber salad on the side is classic, but I’ve also been known to serve sweet potato fries with it (don’t judge). Sometimes, we eat it platter-style with heaps of rice and extra lemon wedges. There’s no wrong way. If you’re looking for inspiration, Serious Eats has a fun spread idea.

The Hard-Won Tips and Tricksy Bits

I once tried to cut marinating time to 20 minutes when I was starving. Regretted it. It tasted okay but lacked zip—patience isn’t my strong suit, but here it’s worth it.
Don’t skip the resting stage. Slicing the chicken hot just lets all those good juices escape all over the cutting board (and not on your plate, where they belong).
Go easy on the garlic in the sauce the first time. You can always add more, but you can’t unsmash it—voice of experience here.

You Asked, I Answer

Can I make the garlic sauce without raw egg white?: Certainly! Just skip it (most traditional recipes don’t bother). Or if you’re wary of raw egg, try a little bread instead—there’s a neat guide here I’ve used once or twice. To be honest, the egg white just helps with emulsifying but isn’t a must.
Can I freeze the chicken?: Of course—either cooked or raw in the marinade. For the raw version, just mush out as much air as possible from the bag before tossing it in the freezer.
What if I don’t have every spice?: Don’t stress—skip what you don’t have, or double a favorite. It’s forgiving, just maybe not exactly like the shawarma from your favorite spot.
Seriously, is it as good as shop-bought?: Look, it’s different. Fresher, juicier, and you can make it your own. But sometimes I miss the mystery condiments—oh well, best excuse to make extra garlic sauce.

And if you’ve made it this far—congrats. Honestly, the biggest lesson with shawarma is not to sweat the details; if you’re having fun and getting messy, you’re doing it right (plus, garlic sauce hides a multitude of sins). If you want to see a video, YouTube’s stuffed with options—just don’t blame me if you wind up watching bread making videos until sunrise. Anyway, let me know if you try something wild (I’m still pondering a tofu version, for science).

Chicken Shawarma with Garlic Sauce Recipe