Chicken Shawarma With Garlic Sauce (Printable)
Juicy spiced chicken with creamy garlic toum, wrapped in warm pita with fresh vegetables
# What You'll Need:
→ Chicken Marinade
01 - 1.5 lbs boneless skinless chicken thighs
02 - 3 tbsp olive oil
03 - 3 tbsp plain Greek yogurt (optional)
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
13 - 1.5 tsp kosher salt
14 - 1 tsp black pepper
→ Garlic Toum Sauce
15 - 6 large garlic cloves
16 - 1/2 tsp kosher salt
17 - 1 cup neutral oil (sunflower or canola)
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp ice water
→ Serving Components
20 - 4 pita breads 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 - Whisk together olive oil, Greek yogurt (if using), lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cayenne pepper, kosher salt, and black pepper in a large bowl until thoroughly combined.
02 - Add chicken thighs to the marinade, tossing to coat completely. Cover bowl and refrigerate for minimum 1 hour, optimally up to 6 hours for maximum flavor penetration.
03 - Process garlic cloves and salt in food processor until finely minced. With motor running, slowly drizzle in oil alternating with lemon juice and ice water until thick creamy emulsion forms. Adjust seasoning to taste.
04 - Preheat grill, grill pan, or skillet over medium-high heat. Remove excess marinade from chicken. Grill chicken 5-6 minutes per side until fully cooked with charred exterior. Rest 5 minutes before slicing thinly against grain.
05 - Warm pita breads. Spread garlic sauce over each pita. Layer with sliced chicken, shredded lettuce, tomato slices, red onion, and fresh parsley. Roll or fold and serve immediately while warm.
# Expert Advice:
01 -
- The marinade hits all the right notes, warming spices balanced by bright lemon and a kick of heat that makes your whole kitchen feel like a bustling Middle Eastern kitchen.
- That garlic sauce is absolutely worth the effort it creates the most velvety, punchy condiment that elevates everything from grilled meats to roasted vegetables.
- Leftovers, if you somehow have any, make incredible next-day lunches wrapped in warm pita with whatever crisp vegetables you have in the fridge.
02 -
- When making the toum, patience is absolutely key, adding the oil too quickly will cause the emulsion to break and you will end up with a separated, oily mess instead of that fluffy white sauce.
- High heat is your friend when cooking the chicken, you want those charred spots that mimic the vertical spit texture, so do not be afraid of a little smoke and sizzle.
- The toum tastes intense right after making it, give it at least 30 minutes in the refrigerator for the harsh garlic bite to mellow into something creamy and complex.
03 -
- For the most authentic experience, grill your chicken over charcoal if you can, the smoke adds an incredible layer of flavor you just cannot get from a gas grill or stovetop pan.
- Pickled turnips are the classic accompaniment and their bright pink color and tart crunch perfectly balance the rich, spiced meat.