Chicken Shawarma With Garlic Sauce (Printable)
Spiced tender chicken with zesty garlic cream sauce, perfect for wraps or pita bread
# What You'll Need:
→ For the Chicken Shawarma
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tbsp olive oil
03 - 3 tbsp plain Greek yogurt
04 - 2 tbsp fresh lemon juice
05 - 4 garlic cloves, minced
06 - 1 tbsp ground cumin
07 - 2 tsp ground coriander
08 - 2 tsp smoked paprika
09 - 1 tsp ground turmeric
10 - 1 tsp ground cinnamon
11 - 1 tsp ground allspice
12 - 1 tsp cayenne pepper
13 - 1.5 tsp kosher salt
14 - 1 tsp black pepper
→ For the Garlic Sauce
15 - 6 large garlic cloves
16 - 1/2 tsp kosher salt
17 - 1 cup neutral oil
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp ice water
→ For Serving
20 - 4 pita or flatbreads
21 - 1 cup shredded lettuce
22 - 1 large tomato, sliced
23 - 1/2 small red onion, thinly sliced
24 - Fresh parsley, chopped
# How-To Steps:
01 - In a large bowl, whisk together olive oil, yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, salt, and pepper until well combined.
02 - Add chicken thighs to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably up to 6 hours for maximum flavor absorption.
03 - In a food processor, combine garlic cloves and salt. Pulse until finely minced. With the motor running, very slowly drizzle in oil, alternating with lemon juice and ice water, until a thick, creamy emulsion forms. Taste and adjust seasoning as needed.
04 - Preheat grill, grill pan, or skillet over medium-high heat. Remove excess marinade from chicken and grill for 5-6 minutes per side, or until cooked through and charred in spots. Let rest for 5 minutes before slicing thinly.
05 - Warm pitas. Spread each with garlic sauce, top with sliced chicken, lettuce, tomato, onion, and parsley. Roll or fold and serve immediately.
# Expert Advice:
01 -
- The spice blend creates layers of warmth and depth that store-bought seasoning just cant match
- Homemade garlic sauce transforms everything it touches, from sandwiches to roasted vegetables
- Leftovers make incredible lunches and the flavors actually get better overnight
02 -
- The garlic sauce can break if you rush the oil drizzle, so take your time and trust the process
- Room temperature chicken grills more evenly than cold straight from the fridge
- Letting the meat rest before slicing keeps all those juices inside where they belong
03 -
- Chicken thighs with bones and skin removed still have enough fat to stay moist during high-heat grilling
- Double the garlic sauce and keep it in your fridge for everything from roasted potatoes to sandwich spreads