Introduction
Have you ever wondered why that street side rotisserie chicken smells so irresistible? Is it possible to recreate that deep charred flavor and that signature punchy white sauce in your own kitchen without a vertical broiler? Most people believe authentic tasting shawarma is a restaurant secret that requires professional equipment. But what if I told you that with a simple marinade and the right technique you can achieve those same bold flavors for your family dinner tonight?
Hi there! I am Benjamin Sharif the home chef behind Mister Recipes. My love for cooking started in my grandmother kitchen where I learned that food is the ultimate way to connect people. Today I am sharing my Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe because it represents everything I value: it is approachable big on flavor and guaranteed to bring everyone to the table. This dish has become a staple in our home because it is healthy and exciting at the same time.
Whether you are a busy parent or someone just starting their culinary journey this recipe is for you. We are going to dive into the world of warm spices like cumin and coriander paired with a garlic sauce that is so good you will want to put it on everything. Grab your apron and let us get started!
Why You Will Love This Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe
- Family Friendly Flavor: While the spices are aromatic and deep the heat is mild making it perfect for kids like my Adams and Jana who absolutely devour these wraps.
- Better Than Takeout: You control the quality of the oil and chicken avoiding the greasy feel of some restaurant versions while keeping all the taste.
- Meal Prep Gold: The chicken marinate only gets better with time and the leftovers are fantastic for lunches the next day.
- Versatile Serving Options: You can serve this as a traditional wrap over a bed of rice or even as part of easy greek chicken bowls recipe for a lighter low carb meal.
- Accessible Ingredients: No need for exotic trips to specialty stores; everything you need is likely already in your pantry or at the local supermarket.
Ingredients for Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe
For the Chicken:
- 2 lbs Boneless Skinless Chicken Thighs (thighs stay much juicier than breasts)
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 4 Garlic Cloves minced
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Ground Cinnamon (the secret ingredient!)
- Salt and Black Pepper to taste
For the Garlic Sauce (Toum Style):
- 1 cup Garlic Cloves peeled
- 2 cups Neutral Oil (like Grapeseed or Canola)
- 1/2 cup Lemon Juice
- 1 teaspoon Salt
For Serving:
- Warm Pita Bread or Lavash
- Thinly sliced Red Onions and Parsley
- Sliced Pickles (classic Mediterranean style)
- Fresh Tomatoes and Cucumbers
Substitution Tip: If you are short on time you can use Greek yogurt mixed with garlic powder and lemon as a shortcut sauce similar to the base used in chicken gyro wraps with tzatziki.
How to Make Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe
Step-by-Step Instructions
1. Start by whisking together the olive oil lemon juice and all the spices in a large glass bowl. This marinade is the heart of the Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe. The lemon juice tenderizes the meat while the turmeric gives it that beautiful golden hue.
2. Add the chicken thighs to the bowl and coat them thoroughly. For the best results let this sit in the fridge for at least 2 hours or even overnight. If you are in a rush 30 minutes will do but patience pays off in flavor.
3. While the chicken marinates prepare the garlic sauce. In a food processor pulse the garlic cloves and salt until finely minced. With the motor running very slowly drizzle in the oil in a thin stream alternating with splashes of lemon juice. It should emulsify into a fluffy white spread that looks like clouds.
4. Preheat your outdoor grill or a large cast iron skillet over medium high heat. We want a nice sear to mimic that rotisserie char. You can find more skillet tips in my caramelized onion and mushroom chicken easy skillet dinner guide.
5. Cook the chicken for about 6 to 8 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Do not crowd the pan; cook in batches if necessary to ensure the meat sears rather than steams.
6. Once cooked let the chicken rest for 5 minutes. This is crucial as it allows the juices to redistribute. Slice the thighs into thin strips just like you would see at a shawarma stand.
Pro Tips and Variations
- The Sear is Key: Use a heavy skillet if you are cooking indoors. The browned bits on the edges of the chicken carry the most flavor.
- Don’t Skimp on the Garlic: Authenticity lies in the pungent kick of the sauce. If it is too strong for you let the peeled garlic soak in ice water for 10 minutes before blending.
- Vegetarian Twist: You can use this exact spice rub on chickpeas or thick slices of cauliflower for a delicious plant based alternative.
- Spicy Kick: Stir in a teaspoon of Harissa or red chili flakes into the marinade if you enjoy a little heat.
- Air Fryer Method: You can cook the marinated chicken in an air fryer at 400 degrees for 15 minutes flipping halfway through for a very crispy finish similar to my crispy honey mustard chicken thighs recipe.
Serving Suggestions
To serve create a station so everyone can build their own. Lay out the warm pita and the garlic sauce. Place the sliced chicken in the center of the table. I love to serve this alongside a big marry me tuscan chicken soup in the winter or a light salad in the summer.
For a traditional experience smear a generous amount of garlic sauce on the pita top with chicken onions pickles and a sprinkle of sumac. Roll it up tight and enjoy the explosion of flavors! For more inspiration check out this authentic technique.
Storage and Reheating for Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe
Keep the chicken and the garlic sauce in separate airtight containers in the refrigerator. The chicken will stay fresh for up to 4 days. The garlic sauce can actually last up to two weeks!
To reheat the chicken I recommend using a skillet with a tiny splash of oil. This brings back the crispy edges. Avoid the microwave if possible as it can make the chicken a bit rubbery. For the sauce never heat it; simply keep it cold and spread it on your warm wrap.
FAQ about Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe
Can I use chicken breast instead?
Yes you can but be careful not to overcook them as they dry out faster than thighs. Slice them thinner to help them absorb the marinade more effectively.
How do I make the garlic sauce less bitter?
Bitterness usually comes from the germ inside the garlic. Slice the cloves in half and remove the green sprout in the middle before blending for a smoother sweeter flavor.
Is this recipe gluten free?
The chicken and sauce are naturally gluten free. Simply serve the chicken over rice or in a lettuce wrap instead of using pita bread.
Final Thoughts on Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe
There you have it a delicious and heartwarming Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe that brings the flavors of the Mediterranean right to your kitchen. Cooking is about making people happy and I promise this dish will put a smile on everyone faces. If you loved this recipe please save it to your Pinterest board and leave a comment below telling me how it turned out for you! Do not forget to subscribe to my newsletter at Mister Recipes for more family favorites. Let us get cooking!
Chicken Shawarma with Garlic Sauce Easy Mediterranean Recipe
Ingredients
Equipment
Method
- Whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper in a large glass bowl. This marinade tenderizes the meat and imparts a golden hue.
- Add the chicken thighs to the bowl and coat them thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best flavor. If short on time, marinate for 30 minutes.
- While the chicken marinates, prepare the garlic sauce. In a food processor, pulse the peeled garlic cloves with salt until finely minced. With the motor running, slowly drizzle in the oil in a thin stream, alternating with splashes of lemon juice, until emulsified into a fluffy white sauce.
- Preheat your outdoor grill or a large cast iron skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until internal temperature reaches 165°F. Cook in batches if necessary to avoid crowding.
- Let the chicken rest for 5 minutes, then slice into thin strips.
- Serve with warm pita, garlic sauce, onions, parsley, pickles, tomatoes, and cucumbers. Build wraps by smearing sauce on pita, adding chicken and toppings.
