Chicken Shawarma Recipe With Garlic Sauce (No Rotisserie Needed)

Last updated: 27 September 2026.

Chicken shawarma wrapped with garlic sauce is one of the most loved street foods in the Gulf, and AlBaik has its own version on its menu. Restaurants cook shawarma on a tall rotating spit, but you can get very close at home with a strong marinade and a hot pan, oven or grill. The result is juicy, slightly charred chicken with warm spices, rolled with garlic sauce, pickles and fries.

Prep	Cook	Serves	Difficulty
20 min + 4 h marinade	20 min	4 wraps	Easy

Gulf-style vs Pakistani shawarma

Shawarma in Pakistan is often served with a sweet, mayo-heavy sauce and lots of cabbage. Gulf-style chicken shawarma, the kind people in Saudi Arabia know, is usually simpler: spiced chicken, a strong garlic sauce, pickles and sometimes fries, rolled tightly in thin bread and toasted. This recipe follows the Gulf style, but you can add cabbage and chilli sauce for the Pakistani version.

Ingredients

For the chicken

• 700 g boneless chicken thighs (or breast), sliced into thin strips
• 3 tbsp plain yoghurt
• 2 tbsp lemon juice
• 2 tbsp oil
• 4 garlic cloves, grated
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1 tsp salt

To assemble

• 4 large thin flatbreads, pita or Arabic bread
• Garlic sauce
• Sliced pickled cucumbers
• Sliced tomatoes and lettuce (optional)
• A handful of fries (optional, Gulf style)

Method

1. Mix the yoghurt, lemon, oil, garlic and all the spices. Add the chicken and coat well.
2. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
3. Heat a large heavy pan or tawa until very hot. Add a little oil.
4. Cook the chicken in batches in a single layer, without stirring for 2 to 3 minutes, until charred underneath. Turn and cook 2 to 3 minutes more until cooked through.
5. Rest the chicken for 5 minutes, then chop it into smaller pieces.
6. Warm the bread. Spread generously with garlic sauce.
7. Add chicken, pickles and fries or salad.
8. Roll tightly, then toast seam-side down in the dry pan for 1 minute until crisp.

Why this recipe works

• Yoghurt and lemon tenderise the chicken.
• Warm spices like cinnamon and cardamom give the classic shawarma aroma.
• High heat and cooking in batches gives charred edges, like meat shaved from a spit.
• Toasting the roll seals it and adds crunch.

Tips for the best result

• Thighs stay juicier than breast.
• Don’t overcrowd the pan, or the chicken steams instead of browning.
• Slice the chicken thinly before cooking for the most spit-like texture.
• Use plenty of garlic sauce; it is the heart of the wrap.

Variations

• Oven: spread the chicken on a tray and roast at 220°C for 20 to 25 minutes, then grill for 3 minutes to char.
• Pakistani style: add shredded cabbage, carrot and a spicy red sauce.
• Shawarma plate: serve the chicken on rice with salad, hummus and garlic sauce.
• Beef: use thinly sliced beef with the same marinade.

Troubleshooting

Problem	Likely cause	Fix
Chicken is dry	Breast overcooked	Use thighs, or cook breast briefly
No charred bits	Pan not hot enough or crowded	Heat the pan well and cook in batches
Wrap falls apart	Bread too thick or not warmed	Use thin, warm bread and roll tightly

Storage and reheating

Keep cooked chicken in the fridge for up to 3 days. Reheat in a hot pan until piping hot, then assemble fresh wraps. Marinated raw chicken can be frozen for up to 2 months.

What to serve it with

Fries, hummus, pickles and a cold drink or mint lemonade.

Shawarma spice blend to keep in a jar

Mix 2 tbsp cumin, 2 tbsp paprika, 1 tbsp black pepper, 1 tbsp turmeric, 2 tsp cinnamon, 2 tsp cardamom and 1 tsp ground cloves. Use 1 heaped tablespoon of the blend for every 500 g of chicken, along with yoghurt, lemon, garlic and salt.

Bread options in Pakistan

Bread	Where to find it	Notes
Arabic bread / pita	Big supermarkets and bakeries	Closest to Gulf shawarma
Tortilla wraps	Supermarkets	Easy to roll, slightly thicker
Paratha	Everywhere	Richer, more filling, Pakistani style
Homemade chapati	Home	Works if rolled thin

Making shawarma for a party

1. Marinate a large batch of chicken the night before.
2. Roast it on trays in the oven and char under the grill.
3. Set out warm bread, garlic sauce, pickles, fries and salad.
4. Let guests roll their own, or roll and toast them in batches and cut in half for serving.

Healthier shawarma

Use chicken breast, skip the fries inside, add lots of salad, and use a yoghurt-based garlic sauce. It becomes a balanced, high-protein meal.

Why shawarma is so popular

Shawarma comes from the Levant and spread across the Middle East, where it is sold from street stalls at almost every corner. In Saudi Arabia and the rest of the Gulf, a chicken shawarma with garlic sauce is a cheap, quick meal for workers, students and families, and many Pakistanis who have lived in the Gulf miss it as much as AlBaik. In Pakistan, shawarma became hugely popular over the last two decades, with its own local style.

Rolling like a pro

• Warm the bread so it is flexible and doesn’t crack.
• Spread sauce all over, not just in the middle.
• Place the filling in a line near one edge, leaving space at the ends.
• Fold in the sides, then roll tightly away from you.
• Wrap in foil or baking paper to hold its shape.

Frequently asked questions

Can I make shawarma without a rotisserie?

Yes. A very hot pan, oven or grill gives excellent results.

How long should I marinate shawarma chicken?

At least 4 hours; overnight is best.

What sauce goes in chicken shawarma?

Garlic sauce is classic in the Gulf; tahini and chilli sauce are also popular.

Is shawarma healthy?

It can be. Use lean chicken, lots of salad and go easy on sauces and fries.