Shawarma Chicken with Garlic Sauce (Printable version)
Tender spiced shawarma chicken with a fluffy garlic emulsion, perfect in pita, over rice, or atop salads.
# Ingredient list:
→ Chicken and Marinade
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 3 tablespoons plain yogurt or non-dairy yogurt
03 - 2 tablespoons olive oil
04 - 2 tablespoons lemon juice
05 - 4 garlic cloves, minced
06 - 1.5 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground turmeric
10 - 0.5 teaspoon ground cinnamon
11 - 0.5 teaspoon cayenne pepper (optional)
12 - 1 teaspoon salt
13 - 0.5 teaspoon black pepper
→ Garlic Sauce (Toum)
14 - 5 large garlic cloves
15 - 0.5 teaspoon salt
16 - 1 cup neutral oil, such as canola or sunflower
17 - 2 tablespoons lemon juice
18 - 1 to 2 tablespoons ice water, as needed
→ To Serve
19 - 4 pita breads or flatbreads
20 - Sliced tomato
21 - Sliced cucumber
22 - Sliced red onion
23 - Fresh parsley or cilantro
# Directions:
01 - Combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper in a large bowl. Add chicken thighs and ensure full coverage in marinade. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - Process garlic cloves and salt in a food processor until finely minced. With the machine running, slowly drizzle in neutral oil in a thin stream, alternating with lemon juice, to form a fluffy emulsion. Add ice water as needed to achieve a creamy consistency. Adjust lemon or salt to taste.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill or cook each piece for 5 to 7 minutes per side until cooked through and slightly charred. Let rest for 5 minutes before slicing.
04 - Slice chicken and layer inside warm pita or flatbread. Top with garlic sauce, sliced tomatoes, cucumbers, red onion, and fresh herbs.
# Expert Tips:
01 -
- The creamy garlic sauce will make you rethink store-bought condiments forever.
- This chicken turns even a regular Wednesday into something you want to talk about at lunch the next day.
02 -
- Using too much olive oil in the garlic sauce once turned it bitter beyond rescue—stick with neutral oil.
- Marinating longer than an hour transforms the texture and depth of the chicken, don’t rush unless you absolutely have to.
03 -
- Marinate overnight whenever possible for ridiculously flavorful results.
- A squeeze of extra lemon just before serving brightens every single bite.