Name: Garlic Chicken Shawarma: The Best Way to Spice Up Your Meal
Prep time: 15 min
Cook time: 25 min
Total time: PT-491939H34M23S
Cuisine: Middle Eastern
Ingredients: 2 lbs (900g) boneless, skinless chicken thighs (or breasts); 4 garlic cloves, minced; 3 tbsp olive oil; 2 tbsp plain yogurt; 2 tbsp lemon juice; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp turmeric; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper (optional); 1 tsp salt; 1/2 tsp black pepper; Warm pita bread, for serving; Garlic sauce or tahini sauce, for serving; Fresh herbs and pickles, for garnish

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Tired of bland, dry chicken that leaves you reaching for the sauce bottle? You’re not alone.

As a home cook who’s traveled through the Middle East and learned authentic shawarma techniques, I’ve cracked the code to creating that perfectly seasoned, juicy chicken shawarma that rivals your favorite restaurant version.

This garlic chicken shawarma recipe transforms ordinary chicken into an aromatic, flavor-packed meal that will have your kitchen smelling like a Mediterranean spice market. The secret lies in a perfectly balanced marinade that infuses every bite with warm spices and bright garlic notes.

At Cooks Foody, Elizabeth and I discovered this recipe during our culinary explorations, testing countless variations until we found the perfect balance of spices that delivers authentic flavor while using ingredients you can find at any grocery store.

We’ve made this recipe accessible for beginners while ensuring it satisfies even the most discerning shawarma enthusiasts.

In this guide, I’ll walk you through selecting the best chicken cuts, crafting the perfect marinade, and mastering the cooking technique that gives chicken shawarma its distinctive texture and flavor. Plus, you’ll find serving suggestions and variations to keep this recipe exciting every time you make it.

Why This Garlic Chicken Shawarma Recipe Works

Uses budget-friendly chicken thighs that stay juicy through the cooking process
Marinade works its magic in as little as 2 hours (though overnight delivers even better results)
Versatile enough for quick weeknight dinners or impressive weekend entertaining
Authentic flavor profile without requiring specialty equipment or ingredients
Meal-prep friendly: makes excellent leftovers for lunch wraps or grain bowls

Choosing the Right Chicken for Shawarma

Best Cuts for Chicken Shawarma

For authentic garlic chicken shawarma, boneless, skinless chicken thighs reign supreme. Their higher fat content prevents them from drying out during cooking and provides the perfect canvas for absorbing the complex spice marinade. The dark meat delivers a richer flavor that stands up beautifully to the bold spices in the marinade.

Buying Tips

When selecting chicken for your shawarma, look for thighs with a pinkish color and avoid any packages with excessive liquid. If possible, choose air-chilled chicken, which typically has better texture and flavor than water-chilled options. For the most sustainable and flavorful results, opt for free-range chicken when your budget allows.

Substitutions

If you’re watching fat content, you can use boneless skinless chicken breasts, but be extra careful not to overcook them. For a vegetarian version, extra-firm tofu or seitan works surprisingly well with the same marinade, though cooking times will vary.

Garlic Chicken Shawarma Ingredients & Prep

"Garlic Chicken Shawarma: The Best Way to Spice Up Your Meal" — “Garlic Chicken Shawarma: The Best Way to Spice Up Your Meal”

Chicken Prep Essentials

Begin by trimming any excess fat from your chicken thighs. For even cooking, slice thicker parts to create uniform thickness. Pat the chicken dry with paper towels before marinating – this helps the marinade adhere better and creates a better sear when cooking.

Shawarma Marinade

6 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust to taste)
1 tablespoon yogurt (helps tenderize)
1½ teaspoons salt
½ teaspoon black pepper

Combine all marinade ingredients in a bowl, then coat chicken thoroughly. Marinate for at least 2 hours, preferably overnight in the refrigerator for maximum flavor development.

Pantry Staples

Keep these items on hand for the best garlic chicken shawarma: good quality olive oil, fresh lemons (much better than bottled juice), and whole spices that you can grind fresh if possible. Fresh garlic is non-negotiable—pre-minced jarred varieties simply won’t deliver the same punchy flavor.

Step-by-Step Chicken Shawarma Cooking Instructions

Pre-Cooking Chicken Shawarma Prep

Remove marinated chicken from refrigerator 30 minutes before cooking to take the chill off.
Preheat your oven to 425°F if using the oven method.
For stovetop cooking, get a cast-iron skillet heating over medium-high heat.

Chicken Shawarma Cooking Method

Oven Method (Recommended):

Line a baking sheet with foil and arrange marinated chicken in a single layer.
Bake at 425°F for 25-30 minutes until edges are slightly charred and internal temperature reaches 165°F.
For extra crispiness, broil for the final 2-3 minutes.

Stovetop Method:

Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat.
Cook chicken in batches (don’t overcrowd) for 5-7 minutes per side until cooked through.

Doneness Check for Chicken Shawarma

Chicken shawarma is done when it reaches an internal temperature of 165°F. The outside should have some charred edges while maintaining moisture inside. If using breasts instead of thighs, be extra vigilant as they can dry out quickly.

Resting Your Chicken Shawarma

Allow the cooked chicken to rest for 5-10 minutes before slicing. This redistributes the juices throughout the meat, ensuring every bite is moist and flavorful. Slice against the grain into thin strips for the most authentic shawarma texture.

Looking for something sweet to follow your savory shawarma? Try our Candy Cane Brownie Bombs for a delicious contrast!

Pro Tips for Perfect Chicken Shawarma

Avoiding Dry Chicken Shawarma

Don’t trim all the fat—it keeps the chicken moist during cooking
Use the yogurt in the marinade—the lactic acid tenderizes the meat
Slice only after resting to keep juices inside
If reheating leftovers, add a splash of water or broth to prevent drying

Tool Recommendations

A meat thermometer is essential for perfectly cooked chicken shawarma. A cast-iron skillet provides the ideal searing surface if cooking on the stovetop. For oven preparation, a heavy-duty baking sheet with a rack allows air circulation for more even cooking.

Storage & Reheating Chicken Shawarma

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 4 days. For best results when reheating, warm gently in a skillet with a tablespoon of water, covered, over medium-low heat. Microwaving is convenient but may toughen the chicken.

Garlic Chicken Shawarma Flavor Variations

Spicy Chicken Shawarma Twist

For heat lovers, double the cayenne pepper in the base recipe and add 1-2 finely chopped hot peppers to the marinade. A tablespoon of harissa paste can also be incorporated for a North African-inspired spicy variation.

Low-Carb Shawarma

Serve your garlic chicken shawarma over a bed of cauliflower rice or wrapped in lettuce leaves instead of traditional pita bread. Pair with a side of cucumber-yogurt salad for a refreshing, keto-friendly meal.

Global Chicken Shawarma Flavors

Try these international twists on traditional shawarma:

Variation	Key Additional Ingredients	Serving Suggestion
Moroccan	Add 1 tsp ras el hanout	Serve with preserved lemon and olives
Greek	Add oregano and extra lemon	Serve with tzatziki sauce
Indian	Add garam masala and ginger	Serve with raita
Lebanese	Add sumac and za’atar	Serve with toum (garlic sauce)

Want another delicious bread option to serve with your shawarma? Check out our Cheddar and Herb Soda Bread recipe!

Garlic Chicken Shawarma Serving Suggestions

Create a complete shawarma feast with these complementary sides and sauces:

Warm pita bread or flatbread for wrapping
Tahini sauce drizzled over the top
Fresh tabbouleh salad for brightness
Pickled vegetables for acidity and crunch
Cucumber-yogurt sauce for cooling contrast
Hummus as a spread or side
Basmati rice with vermicelli for a filling base
Simple green salad with lemon dressing

For a traditional Middle Eastern spread, serve family-style with all components available for guests to build their own perfect shawarma wrap or plate.

Discover more delicious recipes and cooking tips on our Pinterest follow us for weekly inspiration to elevate your home cooking!

Garlic Chicken Shawarma FAQs

Can I make chicken shawarma without a vertical rotisserie?
Absolutely! While traditional shawarma is cooked on a vertical rotisserie, our oven and stovetop methods deliver authentic flavor without specialized equipment.

How long should I really marinate the chicken?
Minimum 2 hours, but overnight (8-24 hours) provides dramatically better flavor penetration and tenderness. If you’re short on time, even 30 minutes will impart some flavor.

Can I freeze marinated chicken shawarma for later?
Yes! Place the chicken and marinade in a freezer bag, remove excess air, and freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.

What’s the best way to slice chicken shawarma?
After resting, slice the chicken against the grain into thin strips (about ¼-inch thick) to mimic traditional shawarma texture and ensure tenderness.

How can I make this recipe more family-friendly?
For younger palates, reduce or omit the cayenne pepper and serve the chicken with mild sides like rice, hummus, and cucumber slices.

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Conclusion

Garlic chicken shawarma brings the vibrant flavors of Middle Eastern street food right to your kitchen with minimal effort and maximum reward. The aromatic spice blend and juicy chicken create a memorable meal that will quickly become a part of your regular rotation.

Garlic Chicken Shawarma: The Best Way to Spice Up Your Meal