Let’s Talk About Chicken Shawarma (And Garlic Sauce, Naturally)

Alright, so here’s the thing. I always thought making chicken shawarma at home would end in disaster (my friend Jenny once set off her smoke alarm and we ended up eating cereal), but honestly, it’s way easier than I gave it credit for! Nowadays, every time I whip up these wraps—especially with that punchy, creamy garlic sauce—I’m transported to this little street stall I found years ago, tucked away somewhere between downtown chaos and a whole lot of honking. I’ll spare you my full travel diary… but suffice to say, it’s worth the effort. And yes, there’s always garlic breath, but it’s 100% worth it.

Why This Shawarma Makes My Family Grin

I break out this chicken shawarma when it’s been a wild week and we need a fakeaway treat (my teenagers call it better-than-takeout, and that’s high praise). My family honestly fights over the last piece (even the one who claims not to like chicken?). Plus, the leftovers—assuming there are any—might actually taste better the next day. Oh, and if you like saucy things, just slather on extra toum garlic sauce—I promise, the more, the merrier.

Ingredients (Don’t Panic, It’s Mostly Stuff You’ve Got Already)

For the Chicken:

1kg (about 2 lbs) boneless chicken thighs (I use breast if that’s all I have—it’s a tiny bit drier but still delicious)
4 cloves garlic, minced (or that pre-minced jar stuff if you can’t be bothered—my uncle swears by it)
2 tbsp plain yogurt (Greek works, but I also sometimes grab whatever’s in the fridge)
Juice from 1 fat lemon (bottled is ok, but fresh is mood-lifting)
2 tbsp olive oil (I know, some folks say vegetable oil, but the flavor difference, trust me)
2 tsp ground cumin
2 tsp smoked paprika (sweet or hot, depending on your mood)
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp cinnamon (it seems odd, but it’s essential!)
1 tsp salt, or more to taste
1/2 tsp black pepper

For the Garlic Sauce (Toum):

1 big head garlic (yep, a whole head; don’t even worry)—peeled
1 tsp salt
2-3 cups neutral oil (sunflower actually works better than olive oil for once, strange but true)
Juice of half a lemon (or a splash from the bottle if you’re short)

Serving Add-Ons (Optional, But Recommended):

Flatbreads or pitas (store-bought is fine—my attempts at homemade sometimes resemble frisbees)
Sliced cucumber, tomato, pickles
Fresh parsley or mint, if you have some hanging about
Chili sauce (optional, but I’m addicted)

Chicken Shawarma with Garlic Sauce – Authentic & Flavor-Packed

How To Make It: My Not-So-Precise Directions

Marinate the Chicken – Whisk yogurt, garlic, lemon juice, oil, and all the spices together in a bowl (this is where it smells amazing but also might stain your sleeves, so watch out). Toss in the chicken, coat it real good. Cover and fridge it for at least an hour (overnight is gold, but who plans that far ahead? I usually forget). Actually, I think it works best after two hours, but sometimes I just can’t wait…
Make the Garlic Sauce (Toum) – Okay, so this one took me a while to master. Throw the garlic and salt in a food processor, blitz till you can’t tell garlic from salt. Start drizzling in the oil—slowly! Like, snail’s pace. You want an emulsion, not weird greasy soup. Add lemon juice partway through. It’s finicky; mine split a couple of times but it comes back together if you’re patient. Maybe. (If not, serve it anyway—it still tastes amazing.)
Cook the Chicken – Either fire up a grill (I use my battered cast iron skillet when it’s raining cats and dogs) on medium-high. Add a splash of oil. Shove the chicken pieces in and cook about 5-7 minutes per side. You want charred edges; don’t fuss if it looks a bit uneven, that’s flavor. This is where I steal a little bite “just to check.”
Rest and Slice – Let your chicken rest a few mins. Not negotiable (okay, sometimes I rush, but you shouldn’t). Slice thinly. Or not so thinly; I’m not judging your knife skills.
Build Your Shawarma – Warm the flatbreads. Smear a generous blob of garlic sauce, pile on chicken, add crunchy veg, maybe some chili. Roll up, attempt not to spill all over yourself. Good luck.

Notes I Wish I Had Known (Or: Things I Messed Up So You Don’t Have To)

Chicken thighs stay juicier, but breasts are fine if that’s all you’ve got. I did this once with tofu for my cousin who’s vegan… it was, ehh, not my best work.
If your garlic sauce splits, don’t bin it! Just keep blending, add a splash of ice water. Or serve it rustic—nobody complained at my kitchen table.
Stain warning: turmeric is like glitter, it’s everywhere. Don’t wear your favorite white t-shirt. (Not that I’m speaking from experience or anything…)

If You Want To Mix It Up (Experiments From My Kitchen)

Tried using turkey once for a “festive twist”—it tasted like regal leftovers. Not bad, actually, but stick with chicken if you want classic flavor.
Spicy style: Toss in chili flakes to the marinade. I did half-and-half mustard one time by accident—no one noticed but me.
Sometimes I make a yogurt-cucumber sauce instead of toum. Refreshing, but it’s just not the same magic.

Don’t Panic If You’re Missing Something (Equipment Stuff)

No food processor for toum? Hand blender works. Or a mortar and pestle—just takes biceps. I did it once with a sturdy bowl and the end of a rolling pin. Not elegant, still tasty.
If you don’t have a grill, stovetop is fine. Even the oven broiler in a pinch (watch for smoke!).

Keeping Leftovers (Or: Yeah, Right)

Store any leftover chicken and sauce in separate airtight containers in the fridge; they’ll last about 3 days. But, honestly, in my house, leftovers have the life span of an ice cream cone in August. The flavor does deepen, so I like sneaking cold shawarma wraps the next day.

How I Like To Serve This (But Do Your Own Thing)

Classic wrap style is how we roll (literally), but spreading everything on a big platter so folks can build their own is (a) less work for me and (b) more fun anyway. Oh, and if I’ve got homemade hummus going spare, that’s always welcome.

Pro Tips Learned The Hard Way

I rushed the marinating once and the flavor barely made a dent, so now I set a reminder and let the chicken sit. Patience actually makes a difference here.
If you dump all the oil into the toum at once, it’s going to split. Pour slow, do a little dance, keep the faith.
If you overcrowd the pan, you end up with steamed pale chicken—just batch it out. Your patience will be rewarded.

The Shawarma Hotline (FAQ, Based on Real-Life Texts From Friends)

Can I make this gluten-free? – Yep, just grab your fave GF flatbread or serve over salad. Basically, the chicken’s the star anyway.
How garlicky is the sauce? – I mean, it’s called garlic sauce for a reason, but you can dial it back a bit if you’re heading to a meeting later (I never do).
I don’t have cumin, will it ruin the whole thing? – Not ruin, but it’ll taste less shawarma-ish. Use a bit of curry powder as a backup, it’s not the same but better than nothing.
Why does my garlic sauce taste bitter? – Old garlic is the usual culprit. Next time get fresh; also, keep cool while blending.
Can I freeze leftover chicken? – You can, technically, but it’s not as tender when it comes back. Fridge it instead, if possible.
I hate cleaning up. Is this super messy? – Kinda, a bit. But so worth it; grease comes off, memories don’t! (Put the kids on the washing up if you can.)

And look, if you’re putting on a shawarma night, I say let the whole gang get stuck in, make a bit of a mess—just don’t wear your best clothes. Oh, and if you need a taste of what inspired me, check out this spot I dream about: London’s shawarma trail.

Go on, try it—you’ll be making shawarma converts out of your lot in no time. (Or at least impressing yourself, which is half the fun, right?)

Chicken Shawarma with Garlic Sauce – Authentic & Flavor-Packed