Homemade Chicken Shawarma with Creamy Shawarma Sauce

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Homemade Chicken Shawarma with Creamy Shawarma Sauce

This is one of my go-to recipes when I’m craving something flavorful, satisfying, and easy to put together. The star here is the shawarma sauce—tangy, creamy, and packed with flavor. Paired with a spiced chicken filling and wrapped in soft khuboos (pita bread), it’s a meal you’ll want to make again and again!

Shawarma Sauce Recipe

Ingredients:

  • 2 garlic pods (grilled with skin on, then peeled and crushed)
    Tip: Grilling reduces sharpness and mellows the flavor. You can use raw garlic if you prefer a stronger punch, but it might cause heartburn for some.

  • 2–3 tbsp tahini paste

  • 1–2 tbsp water (adjust for desired consistency)

  • Juice of ½ lime (or to taste)

  • Salt and pepper, to taste

  • Ground cumin, to taste

  • 1–2 tbsp yogurt

  • 1–2 tbsp mayonnaise

Instructions:

  1. In a mixing bowl, combine tahini, salt, pepper, cumin, and lime juice.

  2. Gradually add water while stirring. The tahini will lighten in color and form a smooth, thick paste.

  3. Add the yogurt, mayonnaise, and crushed garlic. Mix until well combined.

  4. The sauce should be thick and creamy to prevent the shawarma from getting soggy.

Flavor Tips:

  • Want a twist? Add a little ketchup, hot sauce, or a pinch of sumac to suit your taste.

  • I personally prefer more tahini for beef shawarmas and more mayonnaise for chicken.

  • Always taste and adjust! Lime, garlic, and salt can be balanced to your preference.

Chicken Shawarma Filling

Ingredients & Method:

  1. Marinate the Chicken:

    • Take boneless chicken breast and marinate with:

      • Salt

      • Black pepper

      • Cumin

      • Fennel

      • Turmeric

      • Paprika or chilli powder

      • Garam masala

      • Ginger garlic paste

      • Yogurt

    • Let it rest in the refrigerator for at least 30 minutes.

  2. Cook the Chicken:

    • Shallow fry the marinated chicken in olive oil until fully cooked.

    • Remove, cut into small pieces, and set aside.

  3. Prepare the Filling:

    • In the same pan, sauté finely chopped onions until soft.

    • Add finely chopped tomatoes and cook for a few minutes.

    • Add the chopped chicken and sauté everything together on high flame for a few minutes.

    • Turn off the flame and let it cool slightly.

    • Mix in some finely chopped fresh parsley—I love the burst of fresh flavor it adds!

To Assemble Your Shawarma

  1. Take a shawarma bread or khuboos (pita bread).

  2. Make a slit along the side and open it up like a pocket.

  3. Spread a generous layer of shawarma sauce inside.

  4. Add the prepared chicken filling and another drizzle of the sauce.

  5. Top with your choice of pickles, french fries, chips, or lettuce for extra crunch and flavor.



That’s it! A delicious homemade chicken shawarma wrapped in soft bread with creamy sauce and juicy filling. Perfect for lunch, dinner, or even a quick snack. If you try this recipe, I’d love to hear how it turned out—feel free to share your twist!


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