Shawarma Chicken With Garlic Sauce (Print)
Spiced, marinated shawarma chicken with a creamy, tangy garlic toum—perfect in pita, over rice, or with salad.
# What You 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
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
# How to Make:
01 - In a large mixing bowl, combine yogurt, olive oil, lemon juice, minced garlic, and spices. Add chicken thighs and ensure thorough coating. Cover and refrigerate for at least 1 hour or up to overnight for optimal flavor infusion.
02 - Using a food processor or blender, process the garlic cloves with salt until finely minced. While the processor runs, gradually drizzle in oil in a thin, steady stream, alternating with lemon juice, until a smooth, fluffy emulsion forms. If needed for consistency, add ice water one tablespoon at a time. Taste and adjust seasoning as necessary.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and allow excess to drip away. Grill or sear each thigh for 5 to 7 minutes per side, turning once, until cooked through and lightly charred. Allow the chicken to rest for 5 minutes before slicing.
04 - Slice the rested chicken and serve inside warmed pita breads. Drizzle generously with garlic sauce and top with sliced tomato, cucumber, red onion, and fresh herbs as desired.
# Expert Advice:
01 -
- You can make bold, juicy shawarma at home that tastes as if it came from your favorite takeout spot.
- The creamy garlic sauce is so addictive, you’ll be looking for new things to dip in it the next day.
02 -
- If you rush the oil in the garlic sauce, it will separate and never become fluffy—patience is everything.
- Letting the chicken rest before slicing keeps all the tasty juices inside, making every bite irresistibly moist.
03 -
- Start the garlic sauce with your blades and bowl completely dry to help it emulsify.
- For maximum flavor, cut shallow slashes in the chicken to let the marinade seep all the way through.