Name: Chicken Shawarma with Garlic White Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless skinless chicken thighs; 1/4 cup olive oil; 6 large cloves garlic, grated; 1 tbsp ground turmeric; 1 tbsp ground cumin; 1 tbsp ground black pepper; 2 tsp paprika; 1 tsp cinnamon; 1 tsp ground cardamom; 2 tsp kosher salt; 3/4 cup yogurt; 1/4 cup mayonnaise; 4 cloves garlic, grated; 1 tbsp za’atar spice; 2 tsp lemon juice; 1 tsp kosher salt

Jump to Recipe

If you’ve ever wanted to bring the vibrant street flavors of the Middle East right into your own kitchen, then this Chicken Shawarma with Garlic White Sauce is going to become your new go-to recipe. Juicy, perfectly spiced chicken thighs marinated in a fragrant blend of turmeric, cumin, and cardamom are cooked to tender, smoky perfection and served with a creamy, garlicky white sauce that adds a luscious tangy kick. It’s a dish bursting with layers of flavor and warmth that invites you to savor every bite like you’re sitting at a bustling shawarma stand along a vibrant city street.

Chicken Shawarma with Garlic White Sauce Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential, each bringing its own magic to the recipe. From aromatic spices to fresh garlic and creamy yogurt, every component plays a starring role in delivering the authentic taste, perfect texture, and beautiful color characteristic of Chicken Shawarma with Garlic White Sauce.

2 lbs boneless skinless chicken thighs: Tender and juicy, ideal for absorbing the marinade’s flavors deeply.
1/4 cup olive oil: Adds richness and helps the spices meld into the chicken evenly.
6 large cloves garlic (grated): Infuses the chicken with an irresistible savory aroma during marination.
1 tbsp ground turmeric: Provides a warm, earthy flavor and that iconic golden hue.
1 tbsp ground cumin: Offers smoky, nutty notes that are integral to shawarma seasoning.
1 tbsp ground black pepper: Adds a mild heat and depth without overpowering.
2 tsp paprika: Enhances color and a hint of sweetness.
1 tsp cinnamon: Introduces a delicate warmth that rounds out the spices beautifully.
1 tsp ground cardamom: Gives a subtle floral and citrus undertone unique to this dish.
2 tsp kosher salt: Balances flavors and draws moisture for juicier chicken.
3/4 cup yogurt: Tenderizes the meat while adding tanginess to the marinade.
1/4 cup mayo: Creates richness and a creamy base for the garlic white sauce.
4 cloves garlic (grated): Powers the garlic white sauce with pungent, fresh flavor.
1 tbsp za’atar spice: Contributes an herby, slightly nutty edge to the sauce.
2 tsp lemon juice: Brightens the sauce with fresh acidity.
1 tsp kosher salt: Ensures the sauce is perfectly seasoned.

How to Make Chicken Shawarma with Garlic White Sauce

Step 1: Marinate the Chicken

Start by combining the olive oil, grated garlic, turmeric, cumin, black pepper, paprika, cinnamon, cardamom, kosher salt, and yogurt in a large bowl or Zip Lock bag. Toss the chicken thighs in this aromatic mixture to coat every piece thoroughly. Marinating for at least 3 hours—or even better, overnight—allows the spices and yogurt to deeply penetrate the chicken, guaranteeing juicy pieces packed with complex shawarma flavors.

Step 2: Temper the Chicken

About 20 minutes before cooking, take the chicken out of the refrigerator to come to room temperature. This simple step helps ensure even cooking and prevents the meat from becoming tough.

Step 3: Cook the Chicken

You have several great options depending on your kitchen setup. For grilling, preheat your grill to medium-high heat and cook the thighs for about 6-8 minutes on one side until caramelized, then flip and finish for another 8-10 minutes, checking for an internal temperature of 160°F. In a cast iron pan, cook in batches to avoid overcrowding, about 8-10 minutes per side for the same doneness. Or, oven roast at 425°F for 25 minutes, turning once, then broil for 5 minutes for that signature caramelized char. Each method creates beautiful color and flavors that make this Chicken Shawarma with Garlic White Sauce so irresistible.

Step 4: Prepare the Garlic White Sauce

While the chicken cooks, whisk together the mayo, grated garlic, za’atar, lemon juice, and kosher salt in a small bowl until smooth and creamy. This sauce brings the perfect balance of tangy, garlicky creaminess that complements the spiced chicken flawlessly—making it truly the heart and soul of the dish.

Step 5: Serve

Arrange your cooked chicken shawarma on a platter and serve alongside generous dollops of the garlic white sauce. The sauce’s silky texture contrasts beautifully with the smoky, tender chicken for a dish that feels both comforting and exciting.

How to Serve Chicken Shawarma with Garlic White Sauce

Garnishes

Fresh herbs like parsley or cilantro sprinkled over the top add inviting pops of color and freshness. Thinly sliced red onions and a few lemon wedges on the side provide sharp flavor contrasts that awaken the palate with each bite.

Side Dishes

Classic accompaniments like warm pita bread or fluffy basmati rice create a satisfying base. For a lighter option, a crisp cucumber and tomato salad or pickled turnips perfectly balance the richness and spice of the chicken shawarma.

Creative Ways to Present

Try serving the chicken shawarma as a wrap with roasted veggies and plenty of garlic white sauce drizzled inside, or build a colorful shawarma bowl topped with tahini drizzle, chopped olives, and sumac. The versatility of this dish allows you to get creative while keeping the comforting essence front and center.

Make Ahead and Storage

Storing Leftovers

Place any leftover cooked chicken and garlic white sauce in airtight containers and store in the refrigerator. The chicken will stay juicy and flavorful for up to 3 days, while the sauce maintains its creamy tang.

Freezing

This chicken shawarma freezes beautifully. Separate the chicken and sauce before freezing in individual freezer-safe containers or bags. The chicken can be frozen for up to 2 months without sacrificing texture or flavor. Defrost overnight in the refrigerator before reheating.

Reheating

Reheat the chicken gently in a skillet over medium heat or in the oven at 350°F until warmed through, to keep it from drying out. The garlic white sauce is best served chilled or at room temperature, so add it fresh after reheating.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs offer more juiciness and flavor, chicken breasts can work if you prefer leaner meat. Just be careful not to overcook them as they dry out faster.

Is the garlic white sauce very strong in garlic flavor?

The sauce definitely packs a garlic punch, but it’s balanced with creamy mayo, fresh lemon juice, and aromatic za’atar, so it enhances rather than overwhelms the dish.

Can I make this recipe without yogurt?

The yogurt tenderizes the chicken and adds tanginess, but if you need a substitute, sour cream or buttermilk can work in a pinch to keep the marinade flavorful and effective.

What’s the best way to get that authentic shawarma char?

Using a grill or broiler is ideal because the high heat caramelizes the spices and gives that signature smoky char. A cast iron pan works well too for its ability to get very hot and sear the meat beautifully.

How spicy is the Chicken Shawarma with Garlic White Sauce?

This recipe leans more toward warm, fragrant spices than heat, so it’s mildly spiced but full of flavor. You can always add a pinch of cayenne or chili flakes if you want an extra kick.

Final Thoughts

Making Chicken Shawarma with Garlic White Sauce at home is like inviting a burst of Middle Eastern sunshine to your dinner table. It’s a dish that’s as fun to prepare as it is to devour, offering comforting spices, juicy chicken, and a luscious, creamy sauce you’ll want to ladle on everything. Give this recipe a try—you might just find yourself dreaming about it long after the last bite.

Chicken Shawarma with Garlic White Sauce Recipe

★★★★★

5.2 from 18 reviews

Author: lilan
Total Time: 3 hours 40 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

This Chicken Shawarma with Garlic White Sauce recipe features tender, marinated chicken thighs infused with a blend of Middle Eastern spices, cooked to perfection on the grill, cast iron pan, or oven. The dish is served with a creamy, tangy garlic white sauce that complements the bold flavors of the shawarma, making it a perfect main course for any meal.

Instructions

Marinate the Chicken: Place the chicken thighs along with olive oil, grated garlic, ground turmeric, cumin, black pepper, paprika, cinnamon, cardamom, kosher salt, and yogurt into a Zip Lock bag or large bowl. Toss thoroughly to coat all pieces. Cover and refrigerate for at least 3 hours or up to 24 hours to allow the flavors to penetrate the meat.
Temper the Chicken: Remove the marinated chicken from the refrigerator about 20 minutes before cooking to bring it closer to room temperature. This ensures even cooking.
Cook the Chicken: Choose your cooking method:
– Grill: Preheat a gas or charcoal grill to medium-high heat. Place chicken on the grill and cook for 6-8 minutes until the underside is caramelized and releases easily, then flip and cook an additional 8-10 minutes. Use a meat thermometer to check that the internal temperature reaches at least 160°F.
– Cast Iron Pan: Preheat a cast iron pan over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook 8-10 minutes until caramelized and easy to flip, then cook 5-7 minutes more. Ensure internal temperature is 160°F.
– Oven-Roasted: Preheat oven to 425°F. Arrange chicken in a single layer on a sheet tray. Bake 25 minutes, turning halfway through, then broil for 5 minutes until caramelized and slightly charred.
Prepare Garlic White Sauce: In a small mixing bowl, combine mayonnaise, grated garlic, za’atar spice, lemon juice, and kosher salt. Whisk until smooth and thoroughly combined.
Serve: Arrange cooked chicken on a large plate or platter. Serve immediately with the garlic white sauce on the side for dipping or drizzling.

Notes

For best flavor, marinate chicken for at least 3 hours but preferably overnight.
Use a meat thermometer to ensure the chicken is cooked through to a safe internal temperature of 160°F.
Za’atar spice can be substituted with a mix of dried thyme, sesame seeds, and sumac if unavailable.
The garlic white sauce pairs well not only with chicken shawarma but also as a dressing for salads or drizzle for roasted vegetables.
Adjust garlic quantity in the white sauce according to your preference for stronger or milder garlic flavor.
Serve with warm pita bread, rice, or fresh salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Marinating, Grilling, Pan-Frying, Oven-Roasting
Cuisine: Middle Eastern