Shawarma Chicken with Garlic Sauce (Printable)
Spiced shawarma chicken, charred and juicy, paired with a fluffy garlic emulsion. Serve in pita or over rice.
# 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 fresh 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 fresh 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 - In a large bowl, mix yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper. Add chicken thighs and coat evenly. Cover and refrigerate for at least 1 hour or preferably overnight for enhanced flavor.
02 - In a food processor, blend garlic cloves and salt until finely minced. With the motor running, slowly drizzle in oil in a thin stream, alternating with lemon juice, blending until a smooth, fluffy emulsion forms. Add ice water by the tablespoon as needed for creaminess. Adjust salt or lemon juice to taste.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill or sear chicken for 5 to 7 minutes per side until thoroughly cooked and lightly charred. Rest for 5 minutes before slicing.
04 - Slice the cooked chicken. Serve in warm pita bread with garlic sauce, assorted sliced vegetables, and fresh herbs.
# Expert Tips:
01 -
- The creamy, bold garlic sauce is the type of secret you'll want to drizzle on everything—just wait till you try it on fries.
- Quick to prep, forgiving on timing, and makes every bite taste like it took hours more than it really did.
02 -
- I once rushed the emulsion for the garlic sauce and ended up with a sad, separated pool—patience and a slow pour make all the difference.
- Letting the grilled chicken rest before slicing keeps those precious juices in the meat, not on your cutting board.
03 -
- Marinate your chicken overnight if you can—it’s worth it for deeply infused flavor.
- Sneak in a touch of smoked paprika to add an irresistible, subtle charred aroma even if you’re using a skillet instead of a grill.