Shawarma Chicken with Garlic Sauce (Print version)
Spiced, juicy chicken marinated in lemon and warm spices, grilled and paired with a whipped garlic sauce.
# What goes in:
→ 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
# Cooking steps:
01 - In a large mixing bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper until combined. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for optimal flavor.
02 - In a food processor, blend garlic cloves and salt until finely minced. With the machine running, slowly drizzle in neutral oil in a thin stream, alternating with lemon juice, until a smooth, fluffy emulsion forms. Add ice water as needed for creaminess, then season to taste.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill or sear chicken for 5 to 7 minutes per side until deeply charred and fully cooked through. Allow to rest 5 minutes; then slice into strips.
04 - Arrange warm pita or flatbread on plates. Pile sliced chicken over bread, top with generous garlic sauce, sliced tomato, cucumber, red onion, and a sprinkle of fresh herbs. Serve immediately.
# Tips from flavorandfeast:
01 -
- The garlic sauce is so velvety and bold you’ll want to slather it on everything, not just the chicken.
- This recipe turns any weeknight dinner into something that feels like a celebration with a fraction of the effort.
02 -
- Once, I added all the oil to the garlic sauce at once and wondered why it split—drizzle slowly, patience makes it perfect.
- I used to grill the chicken straight from the fridge, but setting it out for 20 minutes helped it cook evenly and get juicier.
03 -
- Coating the chicken thoroughly in marinade, really massaging it in, is the secret to deep flavor.
- If your garlic sauce breaks, add a teaspoon of cold water and keep blending—it’ll come back together like magic.