Best Chicken Shawarma with Garlic Sauce Recipe (5 Steps)

In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cardamom, cayenne pepper, salt, and black pepper until well combined.

Cut chicken thighs into bite-sized strips or chunks, approximately 1-inch wide. Add chicken and sliced onion to the marinade, tossing until every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably 4-8 hours, or overnight.

In a medium bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, tahini (if using), salt, and white pepper. Gradually add cold water, one tablespoon at a time, until you achieve a smooth, pourable consistency. Refrigerate until ready to use.

Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken and onions in a single layer, working in batches if necessary. Cook for 6-8 minutes without stirring, then flip and cook for an additional 5-7 minutes until the chicken is cooked through (internal temperature of 165°F) and the edges are crispy.

Allow the cooked chicken to rest for 5 minutes, then slice or chop into smaller pieces if desired.

Warm pita breads in the oven or on a dry skillet. Spread a generous amount of garlic sauce on each pita, add the cooked chicken, and top with lettuce, tomatoes, cucumber, red onion, and fresh parsley. Drizzle with additional garlic sauce and roll tightly into a wrap.