Shawarma Chicken With Garlic Sauce (Printable)
Spiced shawarma chicken paired with fluffy garlic sauce, ideal for pitas, bowls, or salads.
# What You'll Need:
→ 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
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
→ To Serve
19 - 4 pita breads or flatbreads
20 - Sliced tomato
21 - Sliced cucumber
22 - Sliced red onion
23 - Fresh parsley or cilantro
# How-To Steps:
01 - In a large mixing bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper. Add chicken thighs, ensuring all pieces are thoroughly coated. Cover and refrigerate for a minimum of 1 hour, or up to overnight for enhanced flavor.
02 - In a food processor, blend garlic cloves and salt until finely minced. With the processor running, slowly drizzle in neutral oil in a thin stream, alternating with lemon juice. Continue until a smooth, fluffy emulsion forms. Add ice water, one tablespoon at a time, as needed for desired consistency. Adjust salt or lemon juice to taste.
03 - Preheat grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill or sear chicken thighs for 5 to 7 minutes per side until fully cooked through and lightly charred. Rest chicken for 5 minutes before slicing.
04 - Slice rested chicken. Serve in warmed pita bread with garlic sauce and top with sliced tomato, cucumber, red onion, and fresh herbs.
# Expert Advice:
01 -
- The garlic sauce comes together like a happy kitchen science experiment and everyone wants the recipe.
- The chicken soaks up enough flavor that leftovers (if you have any) taste just as good tomorrow.
02 -
- Once I rushed and skipped the marinade time, and the flavor was flat—patience is essential here.
- If your garlic sauce looks thin or starts to split, a tablespoon of ice water can magically bring it back together.
03 -
- Dry your chicken thighs well before marinating to get a crispier sear.
- Process the garlic sauce slowly and have patience—it’s worth every minute for that signature texture.