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A close-up shot of a delicious Shawarma Chicken Sandwich filled with spiced chicken, fresh vegetables, and white sauce, served on a wooden board.
Maryam

Classic Shawarma Chicken Sandwich with Creamy Garlic Sauce

This recipe brings the vibrant flavors of the Middle East to your kitchen with tender, spiced chicken, creamy garlic sauce, and fresh toppings, all wrapped in a warm pita for a satisfying meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: Middle Eastern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Shawarma Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into 1/2-inch strips
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper optional, for heat
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Creamy Garlic Sauce (Toum-inspired)
  • 1/2 cup mayonnaise good quality
  • 2 cloves garlic minced very fine or grated
  • 1 tbsp fresh lemon juice
  • 2 tbsp water
  • Pinch salt to taste
For Assembling the Sandwich
  • 4 large pita breads or flatbreads warmed
  • 1/2 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley optional
  • 1/2 cup pickles dill or Persian style, sliced, for serving

Equipment

  • Large Mixing Bowl
  • Sharp knife
  • Cutting board
  • Skillet or Grill Pan
  • Small mixing bowl
  • Whisk
  • Tongs

Method
 

Marinate the Chicken
  1. In a large bowl, combine the chicken strips with olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, turmeric, cayenne pepper (if using), salt, and black pepper.
  2. Toss well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for best flavor.
Prepare the Garlic Sauce
  1. While the chicken marinates, prepare the garlic sauce. In a small bowl, whisk together mayonnaise, finely minced garlic, lemon juice, water, and a pinch of salt until smooth and creamy.
  2. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
Cook the Shawarma Chicken
  1. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
  2. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through, nicely browned, and slightly charred at the edges.
  3. Remove chicken from the pan and set aside.
Assemble the Sandwiches
  1. Warm the pita breads according to package instructions (microwave, oven, or pan).
  2. Lay a warm pita bread flat. Spread a generous amount of creamy garlic sauce down the center. Layer with a portion of the cooked shawarma chicken, shredded lettuce, diced tomatoes, thinly sliced red onion, and chopped parsley (if using). Add sliced pickles as desired.
  3. Roll up the pita tightly to form a sandwich. Serve immediately, with any extra garlic sauce on the side.

Notes

For an even more authentic flavor, you can add a pinch of ground cardamom to the chicken marinade. If you don't have chicken thighs, chicken breast can be used, but cook it for a shorter time to prevent drying out. The creamy garlic sauce can be made a day ahead and stored in the refrigerator; its flavor often deepens over time. To warm pita bread, you can briefly heat it in a dry skillet for 30 seconds per side, or microwave for 10-15 seconds until soft and pliable.