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 mayo; 4 cloves garlic (grated); 1 tbsp za’atar spice; 2 tsp lemon juice; 1 tsp kosher salt; 1/2 cup Greek yogurt; 1/4 cup mayonnaise; 2 cloves garlic (minced); 1 tbsp lemon juice; 1/2 tsp salt

Jump to Recipe

If you’ve been daydreaming about street food flavors that pack a punch, Chicken Shawarma with Garlic White Sauce is about to become your new obsession. Imagine juicy, spice-marinated chicken enveloped in warm, pillowy flatbread, with an irresistible slather of creamy, garlicky white sauce cascading over every bite. This dish is a mini kitchen adventure—no spinning rotisserie required! Gather just a handful of classic Middle Eastern spices and tangy condiments, and you’re set. Whether you’re feeding a hungry crowd or just your own cravings, this recipe transforms humble chicken thighs into pure magic. You’re in for a flavor ride, and I can’t wait to walk you through every delicious step!

Ingredients You’ll Need

Chicken Shawarma with Garlic White Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Shawarma with Garlic White Sauce is how a few everyday ingredients bloom into an extraordinary meal. Each one brings something unique: bold color from spices, tenderness from yogurt, richness from olive oil, and, of course, that aromatic hit of fresh garlic.

Chicken thighs: Opt for boneless, skinless thighs—their juiciness makes them the best cut for shawarma.
Olive oil: Essential for keeping things moist and encouraging that gorgeous caramelization on the chicken.
Garlic (for both marinade and sauce): Fresh and grated, it’s the backbone of that addictive Mediterranean flavor.
Ground turmeric: Delivers sunny color and earthy depth to the marinade.
Ground cumin: Adds a warm, nutty undertone that screams ‘shawarma!’
Black pepper: Brings gentle heat and complexity.
Paprika: Smoky and sweet, it balances out the other spices beautifully.
Cinnamon: Just a whisper, for subtle warmth and intrigue.
Ground cardamom: Floral and slightly citrusy, cardamom lifts the entire dish.
Kosher salt: Used in both components—don’t skimp on this, it enhances every other flavor.
Yogurt: Makes the chicken tender and tangy, and lends body to the sauce.
Mayonnaise: Adds creamy richness to the white sauce.
Za’atar spice: A finishing touch that brings brightness and herbal flair to the sauce.
Lemon juice: Sharpens all the flavors with a little acidity.

How to Make Chicken Shawarma with Garlic White Sauce

Step 1: Marinate the Chicken

Start by adding the chicken thighs, olive oil, grated garlic, turmeric, cumin, pepper, paprika, cinnamon, cardamom, kosher salt, and yogurt to a large bowl or a Zip Lock bag. Everything goes in together—no fuss. Toss well, making sure every piece is coated. It’s the marinating time that does the heavy lifting here, soaking the chicken in all those incredible spices and ensuring it stays juicy as it cooks.

Step 2: Let It Rest (Marinate!)

Now comes the hardest part—waiting! Cover the bowl or seal up the bag and let the chicken chill in the refrigerator. The minimum is three hours, but for mind-blowing flavor, aim for a full 24 hours. This gives every bite that signature shawarma taste that’s bold and unforgettable.

Step 3: Temper the Chicken

Don’t skip this step. Take your marinated chicken out of the fridge about 20 minutes before cooking. Letting it come to room temperature helps the pieces cook evenly, preventing dry edges and ensuring a tender, succulent result.

Step 4: Cook to Caramelized Perfection

You’ve got options for cooking your Chicken Shawarma with Garlic White Sauce. For classic grill marks and a touch of smokiness, fire up a grill to medium-high, lay the chicken on, and cook until charred and just cooked through—about 6–8 minutes per side depending on thickness. If you’re a stovetop champion, sear the chicken in a hot cast iron pan for irresistible caramelization, flipping once the underside is golden and fragrant. Or, give yourself a break and roast in the oven at 425 F for 25 minutes, finishing with a quick broil for that signature shawarma char. Always check the internal temp hits 160 F for total peace of mind.

Step 5: Make That Dreamy Garlic White Sauce

While the chicken is cooking, bring your sauce game! Whisk together yogurt, mayo, grated garlic, za’atar, lemon juice, and salt. Stir until it’s super smooth and the za’atar speckles the sauce. It’s fragrant, sharp, and creamy—a sauce you’ll start thinking about slathering on everything.

Step 6: Serve It Up

Lay out your cooked chicken on a big platter and bring the Garlic White Sauce front and center. Pile everything onto warm flatbread or over a bed of rice, and don’t be stingy with that sauce. This last flourish really ties the whole Chicken Shawarma with Garlic White Sauce experience together!

How to Serve Chicken Shawarma with Garlic White Sauce

Garnishes

A shower of fresh cilantro or parsley brings a pop of green to Chicken Shawarma with Garlic White Sauce, while thinly sliced red onion adds crunch and zing. Sprinkle with extra za’atar or paprika for color, and tuck in some pickled turnips or cucumbers for a bright, tangy bite that balances the rich flavors.

Side Dishes

Keep the Middle Eastern spirit alive by serving this shawarma with fluffy basmati rice, tabbouleh, or classic hummus. Warm pita rounds are perfect for scooping up every last bit of chicken and sauce. Even a simple Israeli salad brings cool freshness to your plate.

Creative Ways to Present

Try Chicken Shawarma with Garlic White Sauce as a DIY wrap station—pile chicken, veggies, and sauce onto platters and let everyone build their own. Or, layer everything into meal-prep bowls for a week’s worth of tempting lunches. For party vibes, make mini shawarma sliders with soft dinner rolls and a drizzle of sauce!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Shawarma with Garlic White Sauce can be a meal-prepper’s dream. Simply transfer cooled chicken and sauce to separate airtight containers. The chicken stays tasty and moist for up to 4 days in the fridge, while the sauce holds up for about a week.

Freezing

If you’re making a double batch, the chicken freezes beautifully. Slice or shred the cooked chicken, spread it out on a sheet tray to cool, and then pack into freezer bags. It’ll keep for up to 3 months! The white sauce doesn’t freeze as well, so mix up a fresh batch when you’re ready to serve.

Reheating

When you’re ready for round two, gently reheat the chicken in a skillet over medium heat or pop it in the oven at 350 F until warmed through. Add a splash of broth if it feels a little dry. Always bring the Garlic White Sauce up to room temp before serving for best flavor and consistency!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works, though it’s a little leaner and can be less juicy than thighs. Just watch the cook time closely, and consider marinating a bit longer to lock in that moisture and soak up all the flavors.

What’s the best way to get that charred shawarma flavor at home?

A grill or cast iron skillet delivers the most authentic caramelization, but if you’re using an oven, finishing under the broiler for a few minutes really brings home those irresistible crispy bits everyone loves.

Is there a dairy-free substitution for the yogurt in this recipe?

Yes! Unsweetened coconut yogurt or a thick cashew-based yogurt makes an excellent swap for both the marinade and the Garlic White Sauce, so you can enjoy Chicken Shawarma with Garlic White Sauce even on a dairy-free diet.

What else can I use the Garlic White Sauce for?

This sauce is deliciously versatile! Spoon it over roasted vegetables, use it as a dip for fries or crudités, or drizzle it on grilled meats and sandwiches. Once you taste it, you’ll start inventing excuses to use it everywhere.

Can I marinate the chicken longer than 24 hours?

It’s best to keep the chicken in the marinade for up to 24 hours maximum. Beyond that, the acidity can start to break down the protein too much, which could affect the texture of your shawarma.

Final Thoughts

Now you have everything you need for a homemade Chicken Shawarma with Garlic White Sauce feast that tastes like you picked it up from your favorite food truck. Gather your ingredients, let those spices do their magic, and enjoy every saucy, satisfying bite. If you give this recipe a whirl, I know it will win a spot in your regular dinner rotation!