Let Me Tell You About This Chicken Shawarma

So there’s this one time, years back, when I tried shawarma from a little food joint tucked away behind the bus station downtown—best accidental discovery ever. I mean, my hands smelled like garlic for ages, but I’ve never minded that. Since then, I’ve tried to nail down a chicken shawarma with garlic sauce that feels like something you could grab off the street (in a good way), but turns out, making it at home? Way more doable than I thought. Fair warning, I still make a bit of a mess, but isn’t that half the fun?

Why I Keep Making This (Even When I’m Tired)

I make this when my family looks at me with those hopeful is-it-a-special-dinner-night? eyes (they’re not always that subtle). My kids beg for the garlic sauce—they literally fight to see who gets to lick the spoon, and sometimes I cave and just double it. And if you ever get home late and think, No way I have the energy for spices and such—honestly, ignore that monster. The marinade basically does the heavy lifting for you. Trust me, it’s worth it (even if you forget to buy yogurt, which I’ve done… repeatedly—I just use sour cream and hope the food gods forgive me).

Here’s What You’ll Need (Or, What I Scrounged Up)

1 kg chicken thighs (sometimes I use breasts if I’m feeling health-conscious but, honestly, thighs win for juiciness—sorry, abs)
3 tbsp plain yogurt (swap for Greek, or even a splash of cream in a pinch)
Juice of 1 big lemon (bottled stuff will do if you’re, y’know, out of lemons. Been there.)
2 tbsp olive oil—you could use rapeseed or even sunflower, I guess, but olive’s got that vibe
4 garlic cloves, minced (when I’m lazy? Garlic paste, shhhh)
2 tsp ground cumin (I’ve forgotten this once—still tasted alright, but something was missing)
2 tsp smoked paprika (regular’s fine—my aunt swears it makes no difference)
1 tsp ground coriander
1 tsp ground turmeric (leaves yellow stains, which my kids say is magic—sort of…)
1 tsp ground cinnamon (secret weapon—just a teensy bit goes a long way!)
1 tsp ground black pepper
Salt, to taste (so, a smallish handful for me)

For the garlic sauce:

3/4 cup mayonnaise (I’ve made my own once—total disaster. Store-bought is just fine!)
1/4 cup Greek yogurt (plain yogurt, sour cream, I’ve even used labneh)
4 garlic cloves, grated or smashed (I go heavy-handed—life’s too short for mild garlic)
Juice of 1/2 lemon
Pinch of salt, and if you like, a wee dash of white pepper

Let’s Get Cooking (No Stress, Just Shawarma)

Marinade the chicken: Throw your chicken in a bowl or zip bag, dump in the yogurt, lemon juice, olive oil, garlic, and all the spices. Just mix it up—hands work best (messy, but worth it). Cover or seal and shove it in the fridge for at least an hour. Overnight if you have the time—or if you forget about it, no harm done; it actually gets better (just… don’t leave it for, like, *days*)!
Prep the garlic sauce: In a small bowl, combine all sauce ingredients. Taste it—seriously. Adjust for salt, more garlic, more lemon, whatever. Pop it in the fridge so flavors can hang out together. (This is where I usually sneak a spoonful and debate making extra.)
Cook the chicken: You’ve got options. If you’ve got a grill (lucky!), go for it at medium-high heat. If not, use a big skillet or even broil it in the oven (I sometimes roast at 220°C for 18 minutes, then hit ’em with the broiler for crispy edges). The smells at this point? Wild. Slice into strips when you can handle the heat. If it’s not a little charred, I feel like it’s missing something, but hey, up to you!
Build your masterpiece: Warm some pita or flatbreads (store-bought, let’s be real), add chicken strips, and pile on garlic sauce. Top with whatever salads or pickles you dig—lettuce, tomato, red onion, even some chopped cucumber if you want crunch.

And that’s it. Maybe don’t wear your fanciest shirt—turmeric stains are like little reminders of a good meal, but not everyone agrees apparently.

Kitchen Notes (aka Things I Learned the Hard Way)

Don’t marinate the chicken too long—once I left it for two days and it turned a bit mushy. Lesson learned.
This garlic sauce doubles as a killer veggie dip. Don’t be surprised if you catch yourself eating it straight from the bowl. Not that I ever do that, obviously…
If you’re out of yogurt, crème fraîche works (had to check the fridge halfway through and improvise once, surprisingly good!)

How I’ve Mixed Things Up (For Better or Worse)

Swapped chicken for tofu (marinate longer and make sure it’s extra firm)—works, but needs a sharper garlicky kick.
I tried using red onion instead of garlic in the sauce once—don’t. Let’s just say, it wasn’t my finest hour.
Sometimes I tuck in crispy fries with the chicken (learned it form a Lebanese friend—seriously, why isn’t that standard everywhere?)

What Equipment Do You Really Need?

Look, a grill pan brings some street food magic, but I’ve made this plenty in a regular frying pan. No whisk? I just use a fork for sauces. And if you don’t have zip-lock bags for marinating—just use an old mixing bowl with a plate on top. Grandma would approve.

Chicken Shawarma with Garlic Sauce Recipe

Storing Leftovers (Good Luck With That)

If you do have leftovers, toss them in a lidded container—fridge for up to three days, but honestly, it usually vanishes within hours here. The garlic sauce, though, somehow multiplies overnight in the fridge, and I think it tastes even better the next day (maybe that’s just wishful thinking).

How We Like To Serve It

This is one of those lay-everything-on-the-table-and-let-everyone-build-their-own situations. Sometimes I just skip the bread and pile everything onto a big salad (less washing up), or serve with loads of pickled chillies because my uncle swears it “clears the sinuses.” Oh, and a bowl of fries—because why not?

What I Wish I’d Known (Pro Tips From My Flops)

Don’t skimp on marinating time—I tried cooking the chicken after 15 minutes once because I was starving; bland city. Wait the full hour (or some version of patience).
If your garlic sauce looks too runny, just stir in a little more yogurt. Actually, I find it works better if you start with less lemon juice and add more at the end.
Slicing the chicken too soon? It dries out. Let it rest for a few before chopping—hard to wait, but worth it.

Quick Q&A (Based on Actual Family Questions)

Can I use store bought rotisserie chicken? Yeah, sure! Just warm it up a tad, sprinkle with some of the seasoning mix if you’ve got extra, and go wild with sauce.
What’s the best bread for this? Any soft flatbread does the trick, but I’ve even used hot dog buns in a pinch. Not traditional, but no one complained. For real-deal pita, here’s a recipe I use when I’m feeling fancy.
Can you make this ahead? Yep—marinate the chicken the night before. The sauce, too. Just assemble fresh. But leftover garlic sauce? Hide it at the back of the fridge if you want it to last!
How spicy is it? Not really spicy, more fragrant. Toss in chilli flakes if you want a kick. Kids might protest, mine do sometimes.
Any tips for garlic breath? Chew some parsley, or do what I do and just own it. (Garlic fans unite!)

While we’re on a tangent, here’s a cool take on shawarma if you’re nerdy about food history like I am.

Well, if you actually made it this far, you probably know more about my family’s shawarma habits than you ever wanted—but that just means you’re ready to make this! Enjoy the mess, laugh at the stains, and don’t forget: double the garlic sauce.