Chicken Shawarma With Garlic Sauce (Printable)
Marinated spiced chicken grilled and served with creamy garlic toum sauce.
# What You Need:
→ For the Chicken Shawarma
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tbsp olive oil
03 - 3 tbsp plain Greek yogurt (optional, for extra tenderness)
04 - 2 tbsp fresh lemon juice
05 - 4 garlic cloves, minced
06 - 1 tbsp ground cumin
07 - 2 tsp ground coriander
08 - 2 tsp smoked paprika
09 - 1 tsp ground turmeric
10 - 1 tsp ground cinnamon
11 - 1 tsp ground allspice
12 - 1 tsp cayenne pepper (adjust to taste)
13 - 1.5 tsp kosher salt
14 - 1 tsp black pepper
→ For the Garlic Sauce (Toum)
15 - 6 large garlic cloves
16 - 1/2 tsp kosher salt
17 - 1 cup neutral oil (sunflower or canola)
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp ice water
→ For Serving
20 - 4 pita or flatbreads
21 - 1 cup shredded lettuce
22 - 1 large tomato, sliced
23 - 1/2 small red onion, thinly sliced
24 - Fresh parsley, chopped
# How-To Steps:
01 - In a large bowl, whisk together olive oil, yogurt (if using), lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, salt, and pepper until well combined.
02 - Add chicken thighs to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably up to 6 hours for maximum flavor penetration.
03 - In a food processor, combine garlic cloves and salt. Pulse until finely minced. With motor running, very slowly drizzle in oil, alternating with lemon juice and ice water, until thick, creamy emulsion forms. Adjust salt or lemon as needed.
04 - Preheat grill, grill pan, or skillet over medium-high heat. Remove excess marinade from chicken and grill for 5-6 minutes per side, until cooked through and charred in spots. Let rest 5 minutes, then slice thinly against the grain.
05 - Warm pitas. Spread each with garlic sauce, top with sliced chicken, lettuce, tomato, onion, and parsley. Roll or fold and serve immediately.
# Expert Tips:
01 -
- The homemade garlic sauce is better than any restaurant version and keeps in the fridge for weeks
- Marinating the chicken thighs overnight makes them impossibly tender and infused with flavor
02 -
- The garlic sauce can separate if you add the oil too quickly, so take your time and trust the process
- Letting the chicken rest before slicing keeps all the juices inside instead of running out onto your cutting board
03 -
- Charcoal grilling adds a smoky depth that you just cant get indoors
- Slice the chicken against the grain for the most tender bites