Chicken Shawarma with Garlic White Sauce

Slathered in a deceptively simple shawarma spice marinade then cooked – in one of three methods; grilled, seared, or oven-roasted – the flavor and aroma of this juicy chicken is unbeatable! Served with a cool and creamy garlic yogurt sauce this flavorful chicken is ready to be wrapped up into warm pita, scattered over salads or served alongside other Middle-Eastern inspired dishes like; Hummus and Roasted Eggplant.  

A blue and white enamel Staub baking dish filled with charred chicken thighs and a small dish round of white sauce.

I’ve been making this chicken shawarma a lot lately. It really is a perfect food in my mind. Tangy, spicy chicken, warm and glistening served with garlicky yogurt sauce for dipping. It’s divine! The marinade does a lot of the heaving lifting. It’s made with an abundance of aromatic spices, most of which you likely have on hand already if your pantry is decently stocked.

As far as cooking methods, you have a few options. You can oven-roast, grill/BBQ or pan sear. Each method has its benefits but no matter which you choose you will want get some good color and caramelization to most closely replicate the flavor of traditional shawarma cooked on a vertical rotisserie. Of course that’s easy enough if you’re using a grill or searing the chicken in cast iron. If you’re planning on oven-roasting be sure to finish the chicken, just at the end, under a broiler to really get some good color and caramelization on it.

You can serve this chicken so many different ways – wrapped up in pita bread, lavash or flour tortillas, on top of a large salad with crumbled feta, cucumber, pickled shallots and romaine lettuce, or alongside other Middle-Eastern dishes like; rice pilaf, Jerusalem salad, zhoug, hummus and pickles.

Ingredients You’ll Need:

*Scroll to the bottom of the recipe card for ingredient notes and substitutions.*

How to Make Chicken Shawarma

Step 1. Make the Shawarma Marinade

Combine all of the shawarma marinade ingredients in a large bowl or ziplock bag. Add the chicken thighs and toss to coat. Let the chicken marinated in the garlic and spices for at least 1 hour but ideally, for the best flavor, 3 hours or overnight.

Left: a large mixing bowl of spices. Right: a bowl of raw, marinated chicken.

Step 2. Cook the Chicken

Assuming you don’t have a traditional vertical rotisserie in your kitchen, you can cook the shawarma a few different ways. On a grill (gas or charcoal), in a cast iron pan or oven-roasted. No matter which cooking method you choose, be sure to cook the shawarma until it is cooked through. The internal temperature of the shawarma should reach 160 F after resting.

Left: a tray of grilled chicken thighs. Right: a bowl of garlic white sauce with a silver spoon.

Step 3. Garlic White Sauce

While the chicken is cooking whisk together the garlicky white sauce.

A blue and white platter filled with spiced, charred chicken thighs and a small dish of white sauce.

Step 4. Serve

Arrange the cooked chicken on a platter – serve warm with garlic white sauce on the side.

A blue and white enamel plate with sliced, grilled chicken and white sauce.

FAQs and Expert Tips

What is Shawarma?

Shawarma is a popular Middle Eastern dish that originated in the Ottoman Empire. It is made with thin slices of meat, typically lamb, chicken, or beef, that are stacked on a vertical rotisserie and roasted slowly over an open flame. As the meat cooks, it is shaved off the spit and served in a pita bread with vegetables and a sauce. Shawarma is a popular street food in many Middle Eastern countries, and it can also be found in many restaurants around the world.

How long does Chicken Shawarma need to marinate?

Allow the chicken to marinate in the garlic and spices for at least 1 hour but ideally, for the best flavor, more like 3 hours or overnight. Don’t marinate for any longer than 24 hours otherwise the meat will start to break down, becoming mushy and losing its texture. 

More recipes you’re sure to love:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

A blue and white enamel Staub baking dish filled with charred chicken thighs and a small dish round of white sauce.

Chicken Shawarma with Garlic White Sauce

Slathered in a deceptively simple shawarma spice marinade then cooked – in one of three methods; grilled, seared, or oven-roasted – the flavor and aroma of this juicy chicken is unbeatable! Served with a cool and creamy garlic yogurt sauce this flavorful chicken is ready to be wrapped up into warm pita, scattered over salads or served alongside other Middle-Eastern
5 from 9 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Marinating Time: 3 hours
Servings: 6
Calories: 362kcal

Ingredients
 

Chicken Shawarma

  • 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

Garlic White Sauce

  • 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

Instructions

Chicken Shawarma

  • Place the chicken thighs along with the rest of the shawarma ingredient into a Zip Lock bag or large bowl and then toss to coat. Cover and marinate in the refrigerator for at least 3-hrs or up to 24-hrs.
  • Take the chicken out of the fridge to temper 20 minutes before you intend to cook it.
  • Shawarma Cooking Methods:
    Grill: Preheat a gas or charcoal grill to medium-high heat. Place the chicken on the grill, and cook for 6-8 minutes or until the underside is caramelized and the chicken releases from the grill, then flip and cook for an additional 8-10 minutes. Check for doneness with a meat thermometer, the internal temperature should reach at least 160F.
    Cast Iron Pan: Preheat a cast iron pan over medium-high heat. Place the chicken into the pan in a single even layer – you may need to do this in batches, depending on the size of you pan. Cook for 8-10 minutes (depending on the thickness of the chicken) or until the underside is caramelized and the chicken releases from the pan, then flip and cook for an additional 5-7 minutes. Check for doneness with a meat thermometer, the internal temperature should reach at least 160F.
    Oven-Roasted: Preheat your oven to 425 F. Arrange the marinated chicken on a sheet tray in a single even layer. Bake for 25 minutes, turning halfway through. After 25 minutes turn the oven to broil and broil for five minutes or until the chicken is caramelized and slightly charred.
  • Arrange the cooked chicken on a large plate or platter. Serve with Garlic White Sauce on the side.

Garlic White Sauce

  • Add all of the ingredients to a small mixing bowl – whisk until thoroughly combined.

Notes

 
Ingredient Notes and Substitutions:
    • Chicken: Boneless, skinless chicken thighs are preferable but, you can use this marinade on chicken breasts or any cut of bone-in chicken if that’s what you have on hand or prefer. 
    • Shawarma Spices: Many spice companies make pre-mixed shawarma spice blends. While making your own blend is preferable, a spice mix can be a good, economical substitute if you don’t already have spices on hand.
 
Storing and Reheating Leftovers:
    • Leftover chicken shawarma can be stored, covered, in the refrigerator for up to 5 days. To reheat: bake for 3-5 minutes in a preheated 350F oven. 

Nutrition

Calories: 362kcal | Carbohydrates: 6g | Protein: 31g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 152mg | Sodium: 1374mg | Potassium: 512mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 3mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

Similar Posts

5 from 9 votes (8 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments