Chicken Shawarma with Garlic Sauce

My tiny apartment kitchen became an accidental shawarma shop one rainy Tuesday when I couldn't stop thinking about the wraps from that hole in the wall downtown. The spices were already scattered across my counter, chicken defrosting in the sink, and I thought, how hard could this really be? Three hours later, I was sitting on my living room floor surrounded by half empty yogurt containers and a stack of pitas that actually worked.

I made these for my sister when she was going through a breakup and needed something that felt like a hug but also had some serious flavor. She took one bite and actually stopped talking for a full minute, which I think is the highest compliment she has ever given my cooking. Now she requests them every time she visits, claiming they are better than anything she has had at any restaurant.

Ingredients

• Chicken thighs: I have tried making this with breasts and it just does not give you that juicy tender shawarma texture you really want
• Garlic: Do not be shy with the garlic here because it mellows beautifully in both the marinade and sauce
• Cumin and coriander: These two spices are the backbone of that authentic shawarma flavor profile you recognize immediately
• Greek yogurt: Full fat yogurt makes a creamier sauce that really clings to everything in your wrap
• Tahini: This adds that nutty richness that makes the sauce taste like it came from a professional kitchen
• Pickles: Middle Eastern pickles or even good dill pickles cut that rich sauce perfectly

Instructions

Marinate the chicken:

Mix all those beautiful spices with garlic, olive oil, and lemon juice until it becomes this fragrant paste that makes your whole kitchen smell amazing. Coat the chicken thighs thoroughly and let them hang out in the fridge for at least an hour but honestly overnight is when the magic really happens.

Whisk up the garlic sauce:

Combine yogurt with minced garlic, fresh lemon juice, tahini, and a pinch of salt until it is silky smooth. Let it chill in the fridge because the flavors need time to become friends and it tastes way better cold anyway.

Get your grill or skillet hot:

Crank up the heat to medium high because you want those gorgeous char marks that give shawarma its signature look and smoky flavor depth. Listen for that satisfying sizzle when the chicken hits the surface.

Cook until perfectly charred:

Let the chicken cook for about seven minutes on each side until it is cooked through with those dark crispy edges that are honestly the best part of the whole experience.

Rest before slicing:

Give the chicken five minutes to relax on a cutting board so all those juices do not run out onto your counter instead of staying inside where they belong.

Build your perfect wrap:

Pile that warm sliced chicken into a pita and go absolutely crazy with tomatoes, crisp cucumbers, shredded lettuce, and those tangy pickles. Drizzle generously with your garlic sauce and roll it up tight.

Save

These wraps have become my go to for feeding a crowd because everyone gets to build theirs exactly how they like it. There is something so satisfying about watching friends customize their shawarma and then take that first bite with that look of pure happiness on their faces.

Making It Your Own

I have started playing around with adding different vegetables depending on what is in my crisper drawer. Sliced red onions add this beautiful crunch and sharpness that cuts through all the rich elements perfectly.

Marinating Magic

The difference between a one hour marinade and an overnight one is honestly shocking. Those spices really need time to work their way deep into the chicken fibers so every bite is flavorful throughout.

Sauce Secrets

You can make this sauce up to three days ahead and it actually gets better with time. The garlic mellows out and everything melds together into this perfect creamy condiment.

• Make extra sauce because it is incredible on roasted vegetables or as a dip
• Try adding a tiny bit of sumac to the sauce for a lemony twist
• Double the sauce recipe and thank me later

Save

There is something about biting into a freshly made shawarma that just makes everything feel right with the world.

Recipe Q&A

→ How long should I marinate the chicken?

Marinate for at least 1 hour, but overnight marinating yields the most flavorful and tender results.

→ Can I bake the chicken instead of grilling?

Yes, bake at 425°F (220°C) for 20–25 minutes until fully cooked and slightly charred at edges.

→ What makes the garlic sauce creamy?

Greek yogurt and tahini blend together to create the signature smooth, tangy creaminess.

→ Can I use chicken breast instead?

Chicken breasts work well, though thighs remain juicier during high-heat grilling.

→ What toppings work best?

Sliced tomatoes, cucumbers, shredded lettuce, and Middle Eastern pickles complement the spiced chicken beautifully.