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Chicken Shawarma with Garlic Sauce (Easy & Delicious) - k-popkitchen

This easy K-Pop Kitchen inspired chicken shawarma recipe brings the vibrant flavors of the Middle East right to your home! Juicy, marinated chicken served with a creamy, zesty garlic sauce, perfect for a quick and satisfying meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Shawarma
  • 1.5 lbs boneless, skinless chicken thighs cut into 1/2-inch strips
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp cayenne pepper optional, for a kick
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Creamy Garlic Sauce (Toum-style inspired)
  • 1/2 cup mayonnaise full-fat recommended
  • 2 cloves garlic minced very finely or grated
  • 1 tbsp lemon juice
  • 1 tbsp cold water
  • 1/4 tsp salt
For Serving
  • 4 pita breads or flatbreads warmed
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomatoes
  • 1/4 cup sliced red onion thinly sliced
  • Optional pickles (cucumber or turnip)
  • Optional fresh parsley

Equipment

  • Mixing bowls
  • Whisk
  • Large Skillet or Grill Pan
  • Cutting Board
  • Sharp Knife
  • Food Processor (optional, for garlic sauce)

Method
 

Marinate the Chicken
  1. In a medium bowl, combine the chicken strips with olive oil, lemon juice, cumin, smoked paprika, coriander, garlic powder, turmeric, cayenne pepper (if using), salt, and black pepper.
  2. Toss well to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
Prepare the Creamy Garlic Sauce
  1. While the chicken marinates, prepare the garlic sauce. In a small bowl or food processor, combine mayonnaise, minced garlic, lemon juice, cold water, and salt.
  2. Whisk vigorously or pulse until completely smooth and creamy. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
Cook the Chicken Shawarma
  1. Heat a large skillet or grill pan over medium-high heat. Add a tiny splash of olive oil if needed, though the chicken already has some.
  2. Once hot, add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan.
  3. Cook for 5-7 minutes per side, stirring occasionally, until the chicken is cooked through, lightly charred, and caramelized.
  4. Remove cooked chicken from the pan and set aside.
Assemble Your Shawarma
  1. Warm the pita breads according to package instructions.
  2. Spread a generous amount of the creamy garlic sauce on each warm pita.
  3. Layer with shredded lettuce, chopped tomatoes, and thinly sliced red onion.
  4. Pile a hearty portion of the cooked chicken shawarma on top.
  5. Add any optional toppings like pickles or fresh parsley.
  6. Roll or fold the pita tightly to create a delicious wrap.

Notes

For an extra crispy texture, you can finish the cooked chicken under a broiler for 1-2 minutes until slightly charred. Leftover garlic sauce can be stored in an airtight container in the refrigerator for up to 3 days.