homemade chicken shawarma wraps

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. That love for bold seasonings led me to perfect Chicken Shawarma with Garlic Sauce. This dish layers warm, spiced chicken with a creamy, garlicky white sauce.

People search for Chicken Shawarma with Garlic Sauce when they want a fast, flavorful dinner, a hearty sandwich, or a restaurant-style wrap at home. In this article I will explain what Chicken Shawarma with Garlic Sauce is, how to marinate and cook the chicken, and how to finish it with the best garlic sauce. If you like easy weeknight meals, you will find tips and tricks here that turn simple ingredients into a standout meal. For another quick chicken wrap idea, try this cheesy garlic chicken wrap for inspiration.

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Chicken Shawarma with Garlic Sauce

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• Author: issam-blogger
• Total Time: 76 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

Juicy spiced chicken with creamy garlic white sauce. Simple, bold, and family-friendly.

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Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 4 cloves garlic, minced
• 2 tablespoons ground cumin
• 2 tablespoons ground paprika
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper, to taste
• Pita bread or flatbreads, for serving
• Fresh toppings (e.g., lettuce, tomatoes, cucumbers, pickles)
• Garlic sauce (store-bought or homemade)

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Instructions

1. In a large bowl, combine minced garlic, cumin, paprika, turmeric, coriander, cayenne, olive oil, lemon juice, salt, and pepper.
2. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat your grill or stovetop grill pan over medium-high heat.
4. Cook the marinated chicken for about 6-8 minutes on each side, or until cooked through and nicely charred.
5. Remove from heat and let the chicken rest for a few minutes.
6. Slice the chicken into strips.
7. Serve in pita bread or flatbreads with garlic sauce and fresh toppings.

Notes

Marinate overnight for best results and let the chicken rest after cooking to keep juices inside. Serve with a squeeze of lemon for extra brightness.

• Prep Time: 60 minutes
• Cook Time: 16 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

why make this recipe

Chicken Shawarma with Garlic Sauce tastes bold and fresh. The spices create warmth. The garlic sauce adds cooling creaminess. You get tender, juicy chicken and crunchy vegetables in one bite. This recipe uses pantry spices and basic ingredients. You can assemble it fast when you pre-marinate the night before. It works for family dinners, meal prep, lunch boxes, and parties. If you want variety, you can grill, pan-sear, or roast the chicken to suit your gear and schedule.

Many people worry about dry chicken or too-mild flavor. The right marinade fixes both problems. Acid from lemon juice and oil from olive oil help the meat stay moist. Spices like cumin, paprika, and turmeric give shawarma its familiar taste. If you want to compare a different regional roast, check a bold roast recipe like this Peruvian chicken and rice with green sauce for a different spice profile.

how to make Chicken Shawarma with Garlic Sauce

Start with well-trimmed, boneless, skinless chicken thighs. Thighs stay juicier than breasts. Mix the marinade until the spices dissolve. Coat each piece and press the marinade into the meat. Refrigerate for at least one hour. Overnight gives deeper flavor.

When you cook, preheat the grill or a stovetop grill pan to medium-high. High heat builds a quick char. That char adds smoky flavor and contrast to the garlic sauce. Cook the marinated chicken 6–8 minutes per side. Use an instant-read thermometer. The internal temp should reach 165°F. Let the chicken rest before slicing. Resting keeps juices inside the meat. Slice thin against the grain for tender strips.

Key techniques: press the marinade into the chicken so the spices cling. Avoid overcooking; check temperature early. If you use a pan, add a splash of oil only if the pan looks dry. Avoid crowding the pan. Cook in batches to keep a steady sear. A common mistake is skimping on salt. Salt helps the spices bloom and enhances juiciness. For ideas on other garlicky chicken meals, you might like this chicken in Boursin sauce with garlic and fine herbs.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 4 cloves garlic, minced
• 2 tablespoons ground cumin
• 2 tablespoons ground paprika
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper, to taste
• Pita bread or flatbreads, for serving
• Fresh toppings (e.g., lettuce, tomatoes, cucumbers, pickles)
• Garlic sauce (store-bought or homemade)

Each ingredient plays a clear role. Chicken thighs provide fat and moisture. Garlic and lemon brighten the marinade. Cumin and coriander add earthiness. Paprika and turmeric add color and mild heat. Olive oil transfers flavor and helps even cooking. Use fresh lemon juice for the best brightness. If you prefer milder heat, cut cayenne to 1/4 teaspoon. For a lighter version, swap thighs for boneless skinless breasts but reduce cooking time and watch for dryness. Quality tips: use fresh spices for stronger aroma. If you want pure garlic creaminess, make a homemade toum or choose a good store-bought garlic sauce.

Directions

1. In a large bowl, combine minced garlic, cumin, paprika, turmeric, coriander, cayenne, olive oil, lemon juice, salt, and pepper.
2. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat your grill or stovetop grill pan over medium-high heat.
4. Cook the marinated chicken for about 6-8 minutes on each side, or until cooked through and nicely charred.
5. Remove from heat and let the chicken rest for a few minutes.
6. Slice the chicken into strips.
7. Serve in pita bread or flatbreads with garlic sauce and fresh toppings.

For perfect results, do not rush the marinating step. Resting the chicken after cooking is not optional. Cut the chicken thinly for the best wrap texture. If you grill, allow flare-ups but move pieces if flames get too high. If you use a pan, let the chicken form a crust before flipping. This crust locks juices and gives you texture that pairs well with a silky garlic sauce.

how to serve Chicken Shawarma with Garlic Sauce

Serve warm slices in pita or flatbread. Add crisp lettuce, diced tomatoes, sliced cucumbers, and crunchy pickles. Drizzle garlic sauce across the filling. Add a squeeze of lemon to brighten the whole wrap. For a balance of texture, include a crunchy element like fried onions or toasted pine nuts.

Good side dishes include a simple tabbouleh, warm rice pilaf, or roasted vegetables. If you want a classic street-style meal, plate the chicken over rice and spoon garlic sauce on top. For a lighter plate, serve with a green salad and a side of hummus. The creamy garlic sauce balances the charred, spiced meat. The fresh vegetables add crunch and acidity that cut through the richness.

how to store Chicken Shawarma with Garlic Sauce

Refrigerate leftover chicken in an airtight container for up to 4 days. Store garlic sauce separately for best texture. If you assemble wraps for lunch, wrap them tightly in foil to keep ingredients together.

To freeze, place cooked sliced chicken in a freezer-safe bag. Remove excess air and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat gently in a skillet over medium heat or in a 350°F oven until warmed through. Avoid microwaving on high, which can dry the meat and clump the sauce. When reheating from frozen, add a splash of water or oil to keep the meat moist.

tips to make Chicken Shawarma with Garlic Sauce

Trim excess fat from chicken thighs for even cooking. Use a fork to pierce the meat slightly before marinating so the flavors penetrate. Marinate overnight when possible. Pat the chicken dry right before cooking to encourage browning. If you want extra smoky flavor, finish on a high-heat grill for one minute per side. Slice thin to get tender bites in every wrap. If you plan to meal prep, keep sauce and toppings separate until serving to avoid soggy bread.

variation (if any)

• Grilled shawarma bowls: Serve sliced chicken over warm rice or couscous. Add chopped parsley, pickles, and a dollop of garlic sauce for a bowl version.
• Shawarma salad: Top mixed greens with warm chicken, cherry tomatoes, cucumbers, and a light vinaigrette, then drizzle garlic sauce.
• Spicy shawarma: Increase cayenne to 1-2 teaspoons and add crushed red pepper flakes to the vegetables for an extra kick.
• Yogurt-based sauce: Swap garlic sauce for a garlicky yogurt sauce mixed with cucumber and dill for a tangy twist.
• Oven-roasted: Roast the marinated chicken at 425°F on a sheet pan for 20–25 minutes, flipping once, to avoid the grill step.

These variations let you adapt Chicken Shawarma with Garlic Sauce for different diets, heat preferences, and cooking equipment.

FAQs

Conclusion

Chicken Shawarma with Garlic Sauce brings bold spices and bright garlic together for a reliable, crowd-pleasing meal. For a step-by-step alternative version, see the detailed Chicken Shawarma with Garlic Sauce – Lite Cravings guide. If you want a classic Lebanese garlic sauce recipe to pair with your chicken, try this Garlic Sauce {Homemade Lebanese Toum} – Feel Good Foodie. For a creamy white sauce twist, check the Chicken Shawarma with Garlic White Sauce – Craving California rendition.