Shawarma Chicken With Garlic Sauce (Printable version)
Spiced shawarma chicken, grilled and paired with creamy garlic toum for pitas, bowls or salads.
# What you need:
→ Chicken and Marinade
01 - 1 1/2 pounds boneless, skinless chicken thighs
02 - 3 tablespoons plain yogurt or non-dairy yogurt
03 - 2 tablespoons olive oil
04 - 2 tablespoons freshly squeezed lemon juice
05 - 4 garlic cloves, minced
06 - 1 1/2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground turmeric
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon ground black pepper
→ Garlic Sauce (Toum)
14 - 5 large garlic cloves
15 - 1/2 teaspoon kosher salt
16 - 1 cup neutral oil, such as canola or sunflower
17 - 2 tablespoons freshly squeezed 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 it:
01 - In a large mixing bowl, blend yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper. Add chicken thighs and toss until evenly coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
02 - Using a food processor or blender, process garlic cloves and salt until finely minced. With the machine running, slowly drizzle in oil in a steady stream, alternating with lemon juice. Blend until a creamy, fluffy emulsion forms, adding ice water as needed for texture. Taste and adjust seasonings if desired.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and let excess drip off. Cook chicken for 5 to 7 minutes per side, or until fully cooked through and lightly charred. Allow to rest for 5 minutes, then slice thinly.
04 - Slice cooked chicken and arrange in warm pita breads with garlic sauce. Top with sliced tomato, cucumber, red onion, and fresh herbs. Serve immediately.
# Expert tips:
01 -
- You get restaurant-style flavors in your own kitchen—and the secret is in the marinade.
- The sauce is so addictive, you’ll find yourself putting it on everything for days.
02 -
- If you rush the emulsion for the garlic sauce, it will split (I’ve learned this by trying to multitask—it’s worth the patience!).
- Baking works in a pinch, but for smoky depth, grilling or a cast-iron skillet truly makes a difference.
03 -
- Letting the chicken rest after grilling is crucial for juiciness—don’t skip this step, even if you’re hungry.
- If your garlic sauce ever breaks, start a new eggless emulsion with a fresh garlic clove and slowly whisk in the split mixture.