Chicken Shawarma with Creamy Garlic Sauce

We’ve all been there, stood at our favourite takeaway, mesmerised by the sight of a vertical rotisserie slowly turning, and wondered if we could capture that magic at home. The scent of spiced, sizzling meat and the promise of that sharp, tangy garlic sauce is a combination we adore. Well, we are here to confirm that not only is it achievable, but it’s also remarkably straightforward. We will walk you through each stage of preparing the most delicious chicken shawarma with creamy garlic sauce you have ever had, all from the comfort of your kitchen. Consider this more than a recipe; it’s your new secret weapon for a show-stopping meal that will dazzle everyone.

What Makes a Shawarma Truly Spectacular?

The secret to an exceptional shawarma rests on three fundamental pillars. First up is the marinade. Its purpose is twofold: to impart deep flavour and to tenderise the chicken until it is unbelievably succulent. Next is the cooking process. While we might lack a professional vertical spit, we can certainly replicate that distinctive char and tenderness using a simple pan or oven. Lastly, there’s the sauce. A shawarma feels incomplete without a potent, creamy garlic sauce (traditionally known as Toum) to perfectly complement the rich meat. We have refined each of these elements to offer you an authentic Middle Eastern chicken recipe experience.

Gathering Your Ingredients for the Perfect Shawarma

Before we embark on this delightful culinary adventure, let’s get all our ingredients in order. We have organised them into three sections for clarity: the chicken marinade, the garlic sauce, and the essentials for assembly. Opting for fresh, high-quality produce will elevate the final result significantly.

For the Chicken Shawarma Marinade

This chicken shawarma marinade forms the very soul of the dish. It is a glorious fusion of spices, zesty citrus, and yoghurt that infuses the chicken with incredible depth and complexity.

• 1 kg boneless, skinless chicken thighs, cut into thin strips
• 120ml plain or Greek yoghurt
• 60ml olive oil
• 60ml lemon juice, freshly squeezed
• 6 cloves garlic, minced
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1 tsp salt (or to taste)

For the Irresistible Creamy Garlic Sauce (Toum)

This is far from your average garlic sauce. Toum is an emulsified, wonderfully fluffy, and powerfully garlicky condiment that is genuinely addictive. Our creamy garlic sauce recipe is simple to follow and produces phenomenal results.

• 1 cup (approx. 12-15) fresh garlic cloves, peeled
• 1 tsp salt
• 3 cups neutral oil (like sunflower or rapeseed)
• 1/4 cup fresh lemon juice
• 1/4 cup ice-cold water

For Assembling Your Wraps

This is the stage where you can let your creativity shine! Below are our preferred fillings, but please feel free to experiment with your own favourites.

• Large flatbreads, pitta bread, or tortillas
• Shredded lettuce
• Sliced tomatoes
• Thinly sliced red onion
• Pickled gherkins or cucumbers, sliced
• Fresh parsley or mint (optional)
• Chilli sauce (optional, for an extra kick)

Step-by-Step Guide to Making Chicken Shawarma with Creamy Garlic Sauce

Are you ready to work some kitchen magic? Just follow these steps for an easy shawarma recipe that is guaranteed to make you feel like a culinary expert.

1. The Marinade Magic: In a large mixing bowl, combine all the marinade ingredients: the yoghurt, olive oil, lemon juice, minced garlic, and every one of the spices. Whisk them together until you have a smooth, uniform mixture. Add the strips of chicken and stir well, making sure each piece is generously coated. Cover the bowl and place it in the fridge for a minimum of 4 hours. For the ultimate flavour infusion, we recommend leaving it to marinate overnight.
2. Crafting the Creamy Garlic Sauce: As the chicken is marinating, it’s the perfect time to prepare the Toum. Place the peeled garlic cloves and salt into a food processor and blitz them into a smooth paste. Keep the processor running and begin to drizzle in the oil in a very, *very* slow, thin stream. Alternate the oil with small amounts of the lemon juice and iced water. Patience is key here, as this slow process creates the stable emulsion. You’ll see the mixture thicken and transform into a beautiful, fluffy white sauce. Once all the oil has been incorporated, give it a taste and add more salt if you think it needs it. Pop it into an airtight container and store it in the fridge.
3. Cooking the Chicken to Perfection: Place a large, heavy-bottomed frying pan or skillet over a medium-high heat and add a little oil. To achieve a lovely char, it’s important not to overcrowd the pan, so cook the chicken in several batches. Fry for about 3-4 minutes on each side, until the chicken is a deep golden brown with slightly charred edges and is cooked all the way through. Set the cooked chicken aside and cover it to keep it warm.
4. Assembling Your Masterpiece: Gently warm your flatbreads in a dry pan or for a few seconds in the microwave to make them soft and easy to roll. Now for the best part! Smear a generous amount of the creamy garlic sauce down the middle of a flatbread. Pile on a hearty helping of the cooked chicken, and then add your chosen fillings like lettuce, tomatoes, onions, and pickles. Roll it up snugly, and your delicious homemade chicken shawarma is ready to be enjoyed!

Pro Tips for Restaurant-Quality Shawarma at Home

Keen to elevate your shawarma from great to absolutely incredible? Here are a few invaluable tips we’ve learned over time:

• Choose Chicken Thighs: While chicken breast will certainly work, thighs are far more forgiving. They contain more fat, which translates to juicier, more flavourful meat that is less prone to drying out.
• Don’t Rush the Marinade: We cannot overstate this. Marinating the chicken overnight truly transforms the dish. The acidity from the lemon juice and yoghurt works wonders to tenderise the meat.
• Get Your Pan Hot: A high heat is essential for creating those delightful crispy, charred edges on the chicken, which mimics the effect of a traditional shawarma rotisserie.
• Make the Sauce Ahead: Believe it or not, the garlic sauce improves after a day in the fridge. This allows the flavours to meld and the intensity of the garlic to mellow slightly.
• Warm Your Wraps: Never overlook the importance of a warm, soft flatbread. It makes the wrap more pleasant to eat and much easier to roll without any tearing. If you enjoy discovering new chicken dishes, you might also like our Tasty Bang Bang Chicken Skewers Delicious Easy.

Serving and Pairing Suggestions

Although a chicken shawarma wrap is a wonderfully complete meal in itself, it can easily be expanded into a magnificent feast. We love to serve our wraps with a side of crispy skin-on chips, a fresh and zesty tabbouleh salad, or some simple pilaf rice. For additional toppings, you could add some pickled red cabbage for a pop of colour and crunch, or perhaps a drizzle of tahini sauce for a lovely nutty contrast. This recipe is ideal for a weekend family meal or a laid-back gathering with friends. For another brilliant wrap idea that’s perfect for a speedy meal, take a look at The Ultimate Easy Creamy Chicken Tortilla Wraps.

Frequently Asked Questions (FAQ)

Can I prepare the chicken shawarma in advance?

Of course! The chicken can be left to marinate in the fridge for up to 24 hours. You can also cook the chicken ahead of time and keep it in an airtight container for up to 3 days; just reheat it in a pan before you serve it. The garlic sauce will keep well for up to a week in advance.

My garlic sauce is too strong. How can I fix it?

If you find the garlic a bit too overpowering for your liking, you can easily mellow it by stirring in a little more lemon juice or a tablespoon of plain yoghurt. When making it next time, you could try blanching the garlic cloves in boiling water for 30 seconds before processing them to lessen their raw intensity.

What’s the best type of chicken to use for shawarma?

We wholeheartedly recommend using boneless, skinless chicken thighs. Their higher fat content ensures the meat stays incredibly moist and packed with flavour during the cooking process. You can use chicken breast, but take care not to overcook it, as it has a tendency to become dry.

How can I make this recipe in an oven or air fryer?

Yes, you can! For the oven method, spread the marinated chicken in a single layer on a baking tray and cook at 200°C (400°F) for 20-25 minutes, until cooked through and lightly charred. In an air fryer, cook the chicken at 190°C (375°F) for 15-18 minutes, giving the basket a shake halfway through the cooking time.

Is there a substitute for Greek yoghurt in the marinade?

If you don’t have any Greek yoghurt, plain natural yoghurt will work just as well. In a pinch, buttermilk or even a small amount of soured cream could be used, as they provide the necessary acidity to help tenderise the chicken.

A Taste of History and Tradition

Shawarma boasts a rich heritage, thought to have originated within the Ottoman Empire during the 19th century. The name itself is derived from the Turkish word *çevirme*, meaning “turning,” which is a direct nod to the famous vertical rotisserie. This cooking technique allows the meat to baste in its own juices, resulting in an unparalleled tenderness. While our home-cooked version forgoes the giant spit, we pay homage to this tradition by concentrating on a powerful marinade and high-heat cooking to achieve that authentic flavour. To delve deeper into its story, you can explore the history of shawarma and its cultural importance.

Your Kitchen, Your Shawarma Masterpiece

So there you have it—everything you need to craft an unforgettable chicken shawarma with creamy garlic sauce from scratch. We’ve demonstrated that you don’t need any special equipment or years of experience to master this cherished dish. With a brilliant marinade, a fantastic garlic sauce, and a dash of enthusiasm, you can bring the authentic taste of your favourite takeaway straight to your own dinner table.

Now, it’s over to you! We hope you feel inspired to try this recipe and discover the pure joy of making truly phenomenal shawarma at home. Please do share your results with us, or leave a comment below with any questions or your own creative twists. Happy cooking!