Shawarma Chicken With Garlic Sauce (Printable)
Spiced shawarma chicken, grilled and paired with a whipped garlic toum, served with flatbread and fresh vegetables.
# 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 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
# Directions:
01 - In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken thighs and coat evenly. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
02 - In a food processor, blend garlic cloves and salt until finely minced. With the motor running, slowly drizzle in oil in a steady stream, alternating with lemon juice, until a thick, fluffy emulsion forms. Blend in ice water as needed for a creamy texture. Adjust salt and lemon juice to taste.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and let the excess drip off. Grill or sear chicken for 5 to 7 minutes per side until fully cooked and charred in places. Transfer to a board and rest for 5 minutes before slicing.
04 - Slice the rested chicken and serve in warm pita with garlic sauce. Top with sliced tomato, cucumber, red onion, and fresh parsley or cilantro.
# Expert Advice:
01 -
- The chicken turns deeply flavorful and stays juicy thanks to the yogurt marinade—no dry bites here.
- Leftover garlic sauce becomes your secret upgrade for sandwiches, fries, or even roasted veggies.
02 -
- If you rush the emulsion for toum, you end up with garlicky soup instead of fluffy sauce.
- Charred bits on the chicken aren’t burnt—they’re pure flavor, so trust your heat.
03 -
- Let the chicken rest after cooking so every slice stays juicy when you assemble wraps.
- Use a towel or piece of bread under your food processor lid to stop any garlic spray during blending—mess averted.