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Chicken Shawarma with Creamy Garlic Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/chicken-shawarma-with-creamy-garlic-sauce-recipe/