Chicken shawarma garlic sauce has been a game-changer for my weeknight dinners, ever since I discovered how simple it is to recreate that authentic Middle Eastern street food flavor at home. I remember the first time I tried making it myself; the aroma of the spices hitting the hot grill was incredible, filling my kitchen with a promise of something delicious. It reminded me a bit of the excitement I get when making a batch of elote-inspired deviled eggs, those vibrant, flavorful bites that always disappear first at parties. This chicken shawarma, with its tender, marinated thighs and that ridiculously creamy garlic sauce, is now a regular star on my table. Let’s get cooking!
Why You’ll Love This Chicken Shawarma Garlic Sauce
This recipe is more than just a meal; it’s an experience! Here’s why it’s a must-try:
- Authentic Middle Eastern Flavors: Transport your taste buds straight to the streets of the Middle East with every bite.
- Incredibly Tender Chicken: The marinade ensures the chicken thighs are juicy and packed with flavor.
- Creamy Garlic Sauce Perfection: This sauce is addictive and elevates the dish to another level.
- Versatile Serving Options: Enjoy it in pita, over rice, or even as a standalone protein.
- Effortless to Prepare: Perfect for busy weeknights, just like how the Chipotle elote deviled eggs recipe makes a quick appetizer.
- Crowd-Pleaser: It’s a dish that everyone, from kids to adults, will rave about, similar to how popular Chipotle elote deviled eggs are.
- Quick Cooking Time: Get a delicious dinner on the table fast.
Ingredients for Chicken Shawarma Garlic Sauce
Gathering these ingredients is the first step to shawarma bliss. You’ll find that many of these spices are also key players in dishes like Spicy elote deviled eggs with chipotle, bringing that warm, layered flavor profile.
- 2 lbs boneless, skinless chicken thighs – the star of our shawarma, they stay wonderfully moist.
- 3 tablespoons olive oil – helps the marinade cling and ensures juicy chicken.
- 1 teaspoon paprika – for a beautiful color and mild sweetness.
- 1 teaspoon ground cumin – adds that essential earthy, smoky depth.
- 1 teaspoon ground coriander – a fragrant, citrusy note that brightens the marinade.
- 1 teaspoon turmeric – for its vibrant color and subtle peppery flavor.
- 1 teaspoon garlic powder – an easy way to boost that garlicky goodness.
- 1 teaspoon onion powder – complements the garlic and adds savory notes.
- 1 teaspoon salt – essential for flavor enhancement.
- ½ teaspoon black pepper – for a little kick.
- 2 tablespoons fresh lemon juice – tenderizes the chicken and adds brightness.
- 4 cloves garlic, minced – fresh garlic is key for that punchy flavor.
- For the Garlic Sauce:
- 1 cup mayonnaise – the creamy base for our irresistible toum-inspired sauce.
- 1 tablespoon fresh lemon juice – cuts through the richness of the mayo.
- 3 cloves garlic, minced – for that classic, potent garlic flavor in the sauce.
- Salt and pepper to taste – adjust to your preference.
- For Serving:
- Pita bread or rice – the perfect vessel for your shawarma.
- Fresh vegetables (tomatoes, cucumbers, lettuce) – for freshness and crunch.
- Pickles and hot sauce (optional) – add a tangy or spicy finish.
How to Make Chicken Shawarma Garlic Sauce
Let’s get this shawarma party started! Making this dish is surprisingly straightforward, and the results are incredibly rewarding. It’s a process that, in some ways, reminds me of how you approach making those delicious how to make elote deviled eggs chipotle recipes – building layers of flavor step-by-step.
- Step 1: Start by preheating your grill or grill pan to medium-high heat. You want it nice and hot to get a beautiful char on the chicken.
- Step 2: Prepare the marinade. In a big bowl, whisk together the 3 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons fresh lemon juice, and the 4 cloves minced garlic. The aroma of these spices mingling is already amazing!
- Step 3: Add the 2 lbs boneless, skinless chicken thighs to the marinade. Toss them around until every piece is coated in that gorgeous, fragrant mixture. Cover the bowl and let the chicken marinate in the fridge for at least 1 hour, or even better, overnight for maximum flavor.
- Step 4: Once the grill is hot, remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the grill. Cook for about 6-7 minutes per side. You’re looking for that perfect char and a juicy interior. The internal temperature should reach 165°F (75°C). Listen to that sizzle!
- Step 5: Transfer the cooked chicken to a clean plate and let it rest for about 5 minutes. This is a crucial step for keeping the chicken super moist and tender.
- Step 6: While the chicken is resting, whip up the garlic sauce. In a separate bowl, combine 1 cup mayonnaise, 1 tablespoon fresh lemon juice, 3 cloves minced garlic, and a pinch of salt and pepper. Whisk it all together until it’s smooth and creamy. This sauce is so good, it could be served alongside some tangy elote deviled eggs with a chipotle kick!
- Step 7: After resting, slice the chicken into thin strips against the grain.
- Step 8: If you’re using pita bread, warm it up on the grill for about a minute per side until it’s soft and pliable.
- Step 9: Assemble your shawarma wraps or bowls! Lay out your warm pita or fluffy rice, top with the sliced chicken, and then drizzle generously with that incredible garlic sauce. Add your favorite fresh veggies like tomatoes, cucumbers, and lettuce, plus any pickles or hot sauce you fancy.
Pro Tips for the Best Chicken Shawarma Garlic Sauce
Want to take your shawarma game to the next level? I’ve learned a few tricks over the years that make all the difference:
- Use chicken thighs: They are much more forgiving and stay juicier than chicken breast for shawarma.
- Don’t skip the marinating time: At least an hour is good, but overnight is even better for deep flavor.
- Get your grill hot: A screaming hot grill gives you that perfect char and prevents sticking.
- Rest the chicken: This simple step is crucial for tender, moist meat.
- Fresh garlic is key: Both in the marinade and especially in the sauce – it makes a huge difference.
What’s the secret to perfect Chicken Shawarma Garlic Sauce?
The secret is in the marinade and the sauce. For the chicken, it’s all about letting those spices and lemon juice tenderize and infuse deeply. For the sauce, using fresh garlic and good quality mayonnaise creates that signature tangy, garlicky punch, much like the flavor profile you’d find in elote deviled eggs with a chipotle kick.
Can I make Chicken Shawarma Garlic Sauce ahead of time?
Absolutely! You can marinate the chicken up to 24 hours in advance. The garlic sauce can also be made a day ahead and stored in an airtight container in the refrigerator. Just give it a good whisk before serving.
How do I avoid common mistakes with Chicken Shawarma Garlic Sauce?
The biggest pitfall is overcooking the chicken, which leads to dryness. Make sure your grill is properly preheated so it cooks quickly. Also, don’t overcrowd the grill; cook in batches if necessary to ensure even cooking and good searing.
Best Ways to Serve Chicken Shawarma Garlic Sauce
This flavorful chicken shawarma garlic sauce is incredibly versatile. My favorite way to enjoy it is classic street-style: piled high in warm pita bread with crisp lettuce, juicy tomatoes, and tangy pickles. The creamy garlic sauce just ties everything together perfectly. It’s also fantastic served over fluffy basmati rice for a more substantial meal. For a fun party spread, I love pairing it with other flavorful appetizers, like a platter of Best elote deviled eggs chipotle. They offer a creamy, spicy contrast that complements the savory chicken beautifully!
Nutrition Facts for Chicken Shawarma Garlic Sauce
This recipe offers a delicious balance of flavors and nutrients. Here’s a breakdown of what you can expect per serving, keeping in mind that these are approximate values.
- Calories: 400 kcal
- Fat: 20g
- Saturated Fat: N/A
- Protein: 35g
- Carbohydrates: N/A
- Fiber: N/A
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used, especially for the garlic sauce components and serving size choices.
How to Store and Reheat Chicken Shawarma Garlic Sauce
Properly storing your delicious chicken shawarma garlic sauce leftovers is key to enjoying them later. Once the chicken and sauce have cooled completely, transfer them to airtight containers. You can store the cooked chicken in the refrigerator for about 3 to 4 days. The garlic sauce will also keep well in the fridge for the same amount of time. For longer storage, both the chicken and the sauce can be frozen for up to 3 months. Think of it like how you might store your Easy elote deviled eggs chipotle for a future party – keeping them fresh is important!
Reheating is simple! For the chicken, you can gently warm it in a skillet over medium-low heat, in the oven at 350°F (175°C) for about 10 minutes, or even in the microwave. If reheating from frozen, thaw it in the refrigerator overnight first. The garlic sauce can be gently warmed in a small saucepan or microwave, stirring frequently. Be careful not to overheat the sauce, as it can separate.
Frequently Asked Questions About Chicken Shawarma Garlic Sauce
Got questions about making this amazing chicken shawarma? I’ve got answers!
Can I use chicken breast instead of thighs?
You can, but chicken thighs are highly recommended for shawarma because they stay incredibly moist and tender, even with grilling. If you use chicken breast, be very careful not to overcook it, as it can dry out quickly. You might want to reduce the grilling time slightly.
What if I don’t have a grill?
No grill, no problem! You can achieve fantastic results using a grill pan on your stovetop. Just make sure it’s well-oiled and preheated over medium-high heat. Alternatively, you can bake the marinated chicken in an oven at 400°F (200°C) for about 20-25 minutes, or until cooked through. It won’t have the same char, but the flavor will still be fantastic, much like how the flavor of Mexican street corn deviled eggs chipotle shines through regardless of the cooking method.
How long does the garlic sauce last?
The creamy garlic sauce is best when fresh, but it can be stored in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving, as it might separate slightly. This is similar to how you’d store leftovers of something like elote deviled eggs with smoky chipotle; refrigeration is key for freshness.
Can I make this ahead for meal prep?
Yes! The chicken can be marinated up to 24 hours in advance, which actually deepens the flavor. You can also prepare the garlic sauce a day ahead. Cooked chicken can be stored in the fridge for 3-4 days. This makes it super convenient for quick lunches or dinners throughout the week, just like how you might prep components for What are chipotle elote deviled eggs ahead of a party.
Variations of Chicken Shawarma Garlic Sauce You Can Try
While this classic recipe is fantastic on its own, don’t be afraid to get creative! Here are a few ideas to switch things up, offering different flavor profiles and catering to various needs, much like how you might adapt a recipe for elote deviled eggs with smoky chipotle.
- Spicy Kick: For those who love a bit of heat, add a pinch of cayenne pepper or a teaspoon of chili powder directly into the chicken marinade. You could also add finely chopped jalapeños to the sauce for an extra layer of spice.
- Vegetarian/Vegan Option: Swap the chicken thighs for firm tofu or cauliflower florets. Press the tofu well and cut into bite-sized pieces, or toss cauliflower with the marinade. For a vegan garlic sauce, use a vegan mayonnaise base. This is a delightful alternative, similar to how vegan versions of elote deviled eggs with smoky chipotle can be made.
- Oven-Baked Method: If grilling isn’t an option, spread the marinated chicken on a baking sheet and bake at 400°F (200°C) for about 20-25 minutes, or until cooked through and slightly browned. It’s a convenient way to get that shawarma flavor indoors.
- Herb-Infused Sauce: Stir fresh chopped parsley, cilantro, or mint into the garlic sauce for an added burst of freshness and color. This can really elevate the sauce, making it as vibrant as a colorful plate of elote deviled eggs with smoky chipotle.
Chicken Shawarma Garlic Sauce: Best Flavor Attack
- Total Time: 35 minutes (plus 1 hour marinating)
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Chicken Shawarma with Garlic Sauce is a Middle Eastern street food dish featuring marinated chicken served with creamy garlic sauce, perfect for wrapping in pita or serving with rice.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- For the Garlic Sauce:
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- Salt and pepper to taste
- For Serving:
- Pita bread or rice
- Fresh vegetables (tomatoes, cucumbers, lettuce)
- Pickles and hot sauce (optional)
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, paprika, cumin, coriander, turmeric, garlic powder, onion powder, salt, black pepper, lemon juice, and minced garlic.
- Marinate the Chicken: Place the chicken thighs in the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the Grill: Heat your grill or a grill pan over medium-high heat.
- Cook the Chicken: Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for about 5 minutes.
- Make the Garlic Sauce: While the chicken is resting, whisk together the mayonnaise, lemon juice, minced garlic, salt, and pepper in a bowl until combined and creamy.
- Slice the Chicken: After resting, slice the grilled chicken into thin strips.
- Prepare for Serving: Warm the pita bread on the grill for a minute or two, if desired.
- Assemble: Lay the sliced chicken on the pita bread or over rice. Drizzle generously with garlic sauce and add fresh vegetables and pickles if using.
- Enjoy: Serve immediately for a delicious meal!
Notes
- Use fresh spices for enhanced flavor.
- Adding lemon juice at the end of marinating helps keep the chicken juicy.
- Ensure the grill is preheated for a good char and to prevent sticking.
- Serve with chopped parsley or mint for freshness.
- Add cayenne pepper or chili powder to the marinade for a spicy kick.
- For a gluten-free option, use gluten-free pita or serve with quinoa or cauliflower rice.
- Garlic sauce can be made a day in advance.
- If you don’t have a grill, use a grill pan or bake the chicken at 400°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 400 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 35g
- Cholesterol: N/A