Garlic Sauce

2 heads garlic peeled
1 1/2 cups vegetable, corn, or olive oil (Consistency of garlic spread/sauce depends on type of oil used (Extra Virgin Olive Oil makes mayonnaise type)
2 Tbs. fresh or reconstituted lemon juice

Put garlic and oil in blender, set on mince for 6 to 7 minutes. Then add lemon juice and blend for 2 more minutes. Mixture will look like mayonnaise if you use extra virgin olive oil. If you use any other type of oil, you will probably end up with a garlic/oil mixture that resembles salad dressing.

Spice Mix

1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. cayenne pepper
1 tsp. cardamom

Mix spices together. Store any that is leftover in a closed container.


Boneless thighs work the best.


"Freshly squeezed" lemon or orange juice.

Other Ingredients


Pita bread 6-7 inches in diameter and thin
Fresh Parsley
Fresh Tomatoes, diced into small pieces
Hamburger Pickles (Greek Pickles or "Cucumbers in Brine" are better, but harder to find)

Cooking Instruction

Place the chicken in a shallow pan or glass baking dish. Squeeze lemon or orange joice over the chickenpieces and sprinkle on a light coating of the spice mix. Turn the pieces over and do the same to the other side.

Optional - Marinate 1 to 2 hours in the refrigerator.

Bake at 400 until the top is light brown. Turn over once until the other side is light brown. (Approximately 15 minutes on each side.)

Microwave Directions

Microwave in microwave safe glass baking dish until done. Time will vary depending on your microwave.

Remove from oven or microwave, cut chicken into thin small pieces, return to pan with drippings and mix well.

Spread oil/garlic mixture over pita bread. Top with chicken, diced tomatoes, fresh parsley, and hamburger pickles (or Greek pickles, if available). You can also add French fries. Roll up in pita and eat. Enjoy!

Schwarma Salad

Take salad greens and put meat moistened with pan drippings, diced tomatoes, parsley, and minced pickles over top. Use garlic/oil mixture as salad dressing.


I usually make both kinds of garlic sauce. One I make with extra virgin olive oil (mayonnaise type for Schwarmas), and the other with regular olive oil for the Schwarma Salad.

If you only want to make one type, use vegetable, corn, or regular olive oil, as the resulting garlic/oil mixture can be used for both Schwarmas and the Schwarma Salad.