Shawarma Chicken With Garlic Sauce (Printer-Friendly)
Tender spiced chicken, charred and sliced, paired with a creamy garlic emulsion and fresh veggies for wraps or bowls.
# 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
# How-To Steps:
01 - In a large mixing bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper. Add chicken thighs and coat thoroughly in marinade. Cover and refrigerate for at least 1 hour, or up to overnight for enhanced flavor.
02 - In a food processor, blend garlic cloves and salt until finely chopped. With the processor running, slowly drizzle in neutral oil, alternating with lemon juice, until a smooth, creamy emulsion forms. If needed, incorporate ice water for desired texture. Adjust seasoning to taste.
03 - Preheat grill, grill pan, or skillet over medium-high heat. Allow excess marinade to drip from chicken. Grill or sear chicken for 5 to 7 minutes per side, until fully cooked and slightly charred. Let rest 5 minutes before slicing.
04 - Slice chicken and place in warmed pita with garlic sauce. Finish with sliced tomato, cucumber, red onion, and fresh herbs. Serve immediately.
# Expert Advice:
01 -
- The creamy garlic sauce is so irresistible, you'll find yourself dipping everything in it.
- Marinating overnight transforms tender chicken into something magical and deeply flavorful.
02 -
- Rushing the marinade shortchanges the flavor—at least an hour is non-negotiable.
- Adding oil too quickly to the garlic sauce makes it split—patience is a true virtue here.
03 -
- Slicing chicken against the grain gives the most tender bites.
- Lining your grill pan with foil makes for easy cleanup and less stuck-on marinade.