Shawarma Chicken with Garlic Sauce (Printable)
Tender spiced shawarma chicken with a creamy, tangy garlic emulsion, ideal for pitas, rice 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 (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 oil)
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
# Steps:
01 - In a large mixing bowl, combine yogurt, olive oil, lemon juice, minced garlic, and all spices. Add chicken thighs and coat evenly. Cover and refrigerate for at least 1 hour or overnight to maximize flavor.
02 - Place garlic cloves and salt in a food processor or blender and process until finely minced. With the machine running, slowly drizzle in oil in a thin stream, alternating with lemon juice, until a smooth, fluffy emulsion forms. Add ice water, one tablespoon at a time, if necessary to achieve desired consistency. Taste and adjust seasonings as needed.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and let excess drip away. Grill or pan-sear chicken thighs for 5 to 7 minutes per side until cooked through and lightly charred. Allow chicken to rest for 5 minutes, then slice thinly.
04 - Warm pita or flatbreads. Arrange sliced chicken inside breads, drizzle generously with garlic sauce, and top with sliced tomato, cucumber, red onion, and fresh herbs.
# Expert Advice:
01 -
- You can prep most of it in advance and let the marinade do the heavy lifting for flavor.
- The garlic sauce is velvety, punchy, and makes even plain veggies exciting—total kitchen magic.
02 -
- Once, I didn’t let the chicken marinate long enough, and it tasted oddly flat—give it time for the spices to work their magic.
- Don’t rush the garlic sauce or pour the oil too quickly—it can break and turn greasy instead of smooth.
03 -
- Grill or pan-sear the chicken in batches if needed so you actually get that golden sear, not sad steamed pieces.
- Let your garlic sauce come to room temperature just before serving for the smoothest, boldest flavor.