Chicken Shawarma with Creamy Garlic Sauce Recipe

Introduction

Chicken Shawarma is a beloved Middle Eastern dish known for its tender, spiced meat and vibrant garlic sauce. This recipe walks you through creating the perfect marinade and authentic toum garlic sauce to elevate your shawarma experience at home.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

• For the Garlic Sauce (Toum):
• 1 cup fresh garlic cloves, peeled
• 1 teaspoon kosher salt
• 1/4 cup fresh lemon juice
• 1 cup neutral oil (canola or vegetable)
• 2 tablespoons ice water

• For Serving:
• Warm pita bread or flatbreads
• Sliced tomatoes
• Sliced cucumbers
• Shredded lettuce
• Pickled turnips
• Fresh parsley

Instructions

1. Step 1: In a large mixing bowl, combine Greek yogurt, olive oil, and lemon juice. Whisk until smooth and emulsified, ensuring an even flavor base.
2. Step 2: Add minced garlic, cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper to the mixture. Stir until the marinade is uniform in color.
3. Step 3: Pat chicken thighs dry and cut into bite-sized strips or leave whole as preferred. Coat fully with marinade and refrigerate for at least 3 hours, preferably overnight.
4. Step 4: Prepare the garlic sauce by removing any green sprouts from garlic cloves. In a food processor, combine garlic and kosher salt, processing until finely minced.
5. Step 5: With the processor running, slowly drizzle in one tablespoon of oil at a time, scraping the sides between additions. Alternate adding small amounts of oil and lemon juice gradually to create an emulsion.
6. Step 6: Continue adding oil and lemon juice until all the oil is fully incorporated. Finish by blending in ice water to thin the sauce to a spreadable consistency.
7. Step 7: Heat a cast iron skillet or grill pan over high heat. Remove chicken from marinade, letting excess drip off. Sear chicken without moving for 3-4 minutes to develop a caramelized crust.
8. Step 8: Flip chicken and cook until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing against the grain.
9. Step 9: Warm pita bread, spread with garlic sauce, and layer chicken with sliced tomatoes, cucumbers, lettuce, pickled turnips, and parsley. Drizzle extra garlic sauce on top before serving.

Tips & Variations

• Use full-fat Greek yogurt for a richer marinade and more tender chicken.
• Toast whole spices before grinding for intensified flavor when possible.
• Soak garlic cloves in ice water for 30 minutes before making toum to mellow harshness.
• Cook chicken in batches to avoid overcrowding and achieve perfect sear.
• Substitute chicken breasts if preferred, but thighs stay juicier and hold spices better.

Storage

Store leftover chicken and garlic sauce separately in airtight containers in the refrigerator. The chicken will keep well for up to 3 days, while the garlic sauce can last up to a week. Reheat the chicken gently in a skillet or oven to maintain juiciness. Garlic sauce is best served cold or at room temperature and should not be heated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the garlic sauce without a food processor?

While a food processor is ideal for creating the smooth, emulsified texture of toum, you can use a mortar and pestle to crush the garlic and slowly incorporate oil and lemon juice. However, this method requires more time and effort to achieve the same consistency.

What can I use instead of pickled turnips for serving?

If pickled turnips are unavailable, try substituting with pickled radishes, cucumbers, or even pickled onions to add a similar tangy crunch to your shawarma wrap.

Chicken Shawarma with Creamy Garlic Sauce Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

This Chicken Shawarma Garlic Sauce recipe delivers tender, juicy chicken thighs marinated in a flavorful blend of yogurt and Middle Eastern spices, perfectly paired with a creamy, fluffy toum garlic sauce. The combination of spice-infused meat and rich garlic emulsion creates an authentic, vibrant Middle Eastern experience ideal for pita wraps with fresh vegetables.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 30 minutes (including marinating time)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup plain full-fat Greek yogurt
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Garlic Sauce (Toum)

• 1 cup fresh garlic cloves, peeled
• 1 teaspoon kosher salt
• 1/4 cup fresh lemon juice
• 1 cup neutral oil (canola or vegetable)
• 2 tablespoons ice water

For Serving

• Warm pita bread or flatbreads
• Sliced tomatoes
• Sliced cucumbers
• Shredded lettuce
• Pickled turnips
• Fresh parsley

Instructions

1. Prepare the Marinade Base: In a large mixing bowl, combine plain Greek yogurt, olive oil, and fresh lemon juice. Whisk vigorously until smooth and emulsified, ensuring even distribution of flavors.
2. Add Aromatics and Spices: Mix in minced garlic, ground cumin, ground coriander, ground cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, kosher salt, and black pepper. Stir until the marinade is uniform in color and spices are evenly distributed.
3. Marinate the Chicken: Pat chicken thighs dry with paper towels and either cut into bite-sized strips or leave whole. Submerge the chicken into the marinade, coating completely. Cover and refrigerate for at least 3 hours, preferably overnight for best flavor and tenderness.
4. Begin the Garlic Sauce: Remove any green sprouts from garlic cloves. Place peeled garlic and kosher salt into a food processor and process for 1-2 minutes until finely minced to create a garlic paste.
5. Create the Emulsion: With the food processor running, slowly drizzle in 1 tablespoon of oil at a time, allowing the garlic to absorb the oil gradually. Alternate small additions of lemon juice and oil, stopping periodically to scrape down the sides for even emulsification. Continue until the mixture transforms from a paste to a thick, creamy white sauce.
6. Complete the Garlic Sauce: Continue alternating oil and lemon juice slowly until all oil is incorporated. Add ice water at the end to thin the sauce to a spreadable consistency and stabilize the emulsion. The finished sauce will be bright white, fluffy, and able to hold stiff peaks.
7. Cook the Chicken: Heat a large cast iron skillet or grill pan over high heat. Remove the chicken from the marinade, letting excess drip off. Place the chicken on the hot pan, cooking undisturbed for 3-4 minutes to develop a charred crust.
8. Achieve Perfect Doneness: Flip the chicken pieces and continue cooking until the internal temperature reaches 165°F (74°C). Look for deeply charred edges. Remove from heat and let rest for 5 minutes before slicing.
9. Assemble and Serve: Warm pita bread or flatbreads. Spread a generous amount of garlic sauce on the bread, add the sliced chicken, then layer with sliced tomatoes, cucumbers, shredded lettuce, pickled turnips, and fresh parsley. Drizzle extra garlic sauce on top before wrapping and serving.

Notes

• Use full-fat Greek yogurt for richer flavor and better tenderizing.
• Toast and grind whole spices if possible for increased aromatic intensity.
• Soaking garlic cloves in ice water for 30 minutes before making the sauce mellows harsh flavors.
• Slowly add oil to garlic sauce to prevent breaking the emulsion.
• Cook chicken in batches to avoid overcrowding the pan, which prevents proper caramelization.
• Let cooked chicken rest before slicing to retain juices and ensure tenderness.
• Slicing chicken against the grain results in tender, easier-to-eat pieces for wraps.

Keywords: chicken shawarma, garlic sauce, toum, Middle Eastern chicken, marinade, grilled chicken, pita sandwich