Chicken Shawarma With Garlic Sauce (Printable)
Spiced grilled chicken thighs with a creamy, zesty garlic emulsion, served in warm pita with fresh vegetables.
# What You'll Need:
→ For the Chicken Shawarma
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tbsp olive oil
03 - 3 tbsp plain Greek yogurt
04 - 2 tbsp fresh lemon juice
05 - 4 garlic cloves, minced
06 - 1 tbsp ground cumin
07 - 2 tsp ground coror
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
→ For the Garlic Sauce (Toum)
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
→ 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
# Directions:
01 - Whisk together olive oil, Greek yogurt, lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cayenne pepper, kosher salt, and black pepper in a large bowl until well combined.
02 - Add chicken thighs to the marinade, toss thoroughly to coat. Cover and refrigerate for at least 1 hour, up to 6 hours for maximum flavor absorption.
03 - Process garlic cloves and salt in a food processor until finely minced. With motor running, drizzle oil extremely slowly, alternating with lemon juice and ice water, until thick and creamy. Adjust seasoning.
04 - Preheat grill, grill pan, or skillet over medium-high heat. Shake excess marinade from chicken. Grill 5-6 minutes per side until cooked through with charred spots. Rest 5 minutes, then slice thinly against the grain.
05 - Warm pitas. Spread each with garlic sauce. Layer with sliced chicken, shredded lettuce, tomato slices, red onion, and chopped parsley. Roll or fold and serve immediately.
# Expert Hints:
01 -
- The marinade transforms ordinary chicken into something that tastes like it came from a professional kitchen
- That garlic sauce creates an instant addiction I once ate it with a spoon straight from the food processor
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- Pat the chicken dry before grilling to get those gorgeous charred spots instead of steaming
- The garlic sauce can break if you add the oil too quickly, take your time and draze drop by drop
- Letting the chicken rest before slicing is absolutely crucial for keeping it juicy
03 -
- If your garlic sauce breaks, start with a fresh egg yolk and very slowly drizzle in the broken sauce while whisking constantly
- Charcoal grilling adds an irreplaceable smoky depth that makes this taste truly authentic