Shawarma Chicken With Garlic Sauce (Printable Version)
Tender spiced chicken with fluffy garlic emulsion, ideal for wraps, rice, or salads.
# What You 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 - 1–2 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 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. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor.
02 - In a food processor, blend garlic cloves and salt until finely minced. With the processor running, slowly pour in the oil in a thin stream, alternating occasionally with lemon juice, until a smooth, fluffy emulsion forms. Add ice water as needed to adjust consistency. Taste sauce and adjust with additional salt or lemon juice if desired.
03 - Preheat grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill or sear chicken thighs for 5 to 7 minutes per side until fully cooked and lightly charred. Let rest 5 minutes before slicing thinly.
04 - Warm pita breads or flatbreads gently. Fill each with sliced chicken, generous spoonfuls of garlic sauce, sliced tomato, cucumber, red onion, and fresh herbs. Serve immediately.
# Expert Tricks:
01 -
- The garlic sauce alone is worth the effort and makes every bite unforgettable.
- This is the go-to recipe when quick comfort and bold flavor are both non-negotiable.
02 -
- Skipping the marinade shortcut makes the biggest flavor difference—I once did and the chicken tasted flat compared to a long soak.
- Blending the garlic sauce too fast ruined the texture for me, so add the oil patiently in a thin stream.
03 -
- Char marks mean flavor—don’t be afraid to cook the chicken until you see dark edges.
- Using non-dairy yogurt lets everyone enjoy this, and you’ll barely notice the swap.