Chicken Shawarma With Garlic Sauce (Printable)
Spiced grilled chicken thighs with creamy garlic sauce, perfect for Middle Eastern wraps and bowls.
# 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 (e.g., 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 Make It:
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 the motor running, very slowly drizzle in oil, alternating with lemon juice and ice water, until a thick, creamy emulsion forms. Taste and adjust salt or lemon as needed. Set aside.
04 - Preheat grill, grill pan, or skillet over medium-high heat. Remove excess marinade from chicken and grill for 5–6 minutes per side, or 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 Suggestions:
01 -
- The marinade transforms ordinary chicken into something extraordinary with spices you probably already have
- That garlic sauce is dangerously addictive and keeps in the fridge for weeks
- Its incredibly forgiving whether you grill, pan sear, or roast the chicken
02 -
- Patting chicken dry before grilling helps achieve those beautiful charred spots we all want
- The garlic sauce might break at first, keep drizzling slowly and it will come together
- Marinating longer than 6 hours can make the texture mushy, time it right
03 -
- Charcoal grilling adds an irreplaceable smoky depth to the final dish
- Letting the chicken rest before slicing is non negotiable for juicy results