Shawarma Chicken with Garlic Sauce (Print version)
Marinated shawarma chicken with a fluffy garlic emulsion, ideal for pita, rice, or salads with fresh herbs and veggies.
# What you'll need:
→ Chicken and Marinade
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tablespoons plain yogurt (or non-dairy yogurt for dairy-free option)
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 (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
# Method:
01 - In a large mixing bowl, combine 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 overnight for optimal flavor development.
02 - Place garlic cloves and salt in a food processor and blend until finely minced. With the motor running, slowly stream in neutral oil, alternating with lemon juice, until a smooth, fluffy emulsion forms. If needed, blend in ice water to adjust consistency. Season to taste.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and let excess drip off. Grill or sear for 5 to 7 minutes per side, ensuring thorough cooking and charring. Rest the cooked chicken for 5 minutes, then slice thinly.
04 - Fill warmed pita breads with sliced chicken, garlic sauce, fresh vegetables, and herbs. Serve promptly.
# Expert advice:
01 -
- This shawarma chicken turns out deliciously juicy and bursting with flavor, even if you haven’t marinated it overnight.
- The homemade garlic sauce takes five minutes and truly transforms wraps or salads—far better than anything store-bought.
02 -
- Once I tried rushing the marinade and ended up with bland chicken; patience with marinating pays off every single time.
- The garlic sauce can split if the oil goes in too fast—slow and steady makes it perfectly creamy.
03 -
- Always rest the cooked chicken for a few minutes before slicing—it keeps the juices in and the meat supple.
- A dash of smoked paprika in the sauce gives the whole dish an unexpected lift.