Tender Chicken Shawarma with Creamy Garlic Sauce (Print Version)

Discover how to make a flavorful Chicken Shawarma with Garlic Sauce Recipe at home. Juicy chicken, aromatic spices, and a tangy sauce. Simple and satisfying.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Middle Eastern
Dietary: Dairy-Free (with substitution for yogurt)

# Ingredients:

→ For the Chicken Shawarma

01 - 1.5 lbs boneless, skinless chicken thighs, trimmed
02 - 1/2 cup plain full-fat yogurt
03 - 3 tbsp fresh lemon juice
04 - 2 tbsp olive oil
05 - 4-5 cloves garlic, minced
06 - 2 tsp ground cumin
07 - 2 tsp ground coriander
08 - 1 tsp smoked paprika
09 - 1/2 tsp turmeric
10 - 1/2 tsp cinnamon
11 - 1/4 tsp cayenne pepper (optional, for heat)
12 - Salt and black pepper to taste

→ For the Creamy Garlic Sauce (Toum)

13 - 1 whole head garlic (about 10-12 cloves), peeled
14 - 1/4 cup fresh lemon juice
15 - 1/2 tsp salt
16 - 1.5 cups neutral oil (like canola or grapeseed)

→ For Serving

17 - 6-8 pita breads or wraps
18 - Sliced tomatoes
19 - Sliced cucumbers
20 - Sliced red onion
21 - Fresh parsley, chopped
22 - Pickled turnips (optional)

# Instructions:

01 - Grab a big bowl, hon, because we're getting messy! In it, you'll whisk together the yogurt, lemon juice, olive oil, minced garlic, and that glorious shawarma spice blend. Make sure everything's combined really well; you want all those flavors to mingle. Now, add your chicken thighs. Get in there with your hands and massage that marinade into every nook and cranny of the chicken. This is where I sometimes forget to properly coat every piece, leading to a less flavorful bite later, so don't be like me! Cover it up and pop it in the fridge for at least 4 hours, or ideally, overnight. Seriously, the longer, the better for that deep, juicy flavor. I didn't expect how much difference overnight makes!
02 - This is a bit of a magic trick, but so rewarding! In a food processor or a strong blender, combine your fresh garlic cloves and a pinch of salt. Pulse until finely minced. Now, with the motor running, slowly, *slowly* drizzle in about a tablespoon of lemon juice. Then, even more slowly, start adding your neutral oil in a thin, steady stream. You’ll see it start to emulsify and thicken. It’s like watching a cloud form! Keep alternating tiny drizzles of lemon juice with the oil until it’s thick and fluffy, like mayonnaise. Don't rush this part; if you add the oil too fast, it'll break, and you'll have a sad, oily mess. Trust me, I've had many oops moments here. This Chicken Shawarma with Garlic Sauce Recipe needs this sauce!
03 - When you’re ready to cook, pull the chicken out of the fridge about 20 minutes beforehand to let it come to room temp. Heat a large skillet or grill pan over medium-high heat with a little extra olive oil. Once it's shimmering, add your chicken in a single layer, making sure not to overcrowd the pan. You want a good sear! Let it cook for about 5-7 minutes per side, until deeply golden brown and cooked through. It should smell incredible, like a bustling street food market right in your kitchen! Don't poke at it too much; let that crust develop. This is where the shawarma truly starts to shine.
04 - Once the chicken is beautifully cooked, transfer it to a cutting board. This step is crucial for juicy chicken, so don't skip it! Let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender. If you slice it too soon, all those delicious juices will just run out, and we don't want that! After resting, slice the chicken into thin strips, just like you’d get from a shawarma spit. I've definitely sliced it too thick before, and it just wasn't the same. Aim for thin, bite-sized pieces.
05 - While the chicken is resting, warm your pita bread. You can do this in a dry skillet for a minute per side, in the microwave for 15-20 seconds, or even briefly on a grill. You want them soft and pliable, not crispy. Now, get all your fresh toppings ready: slice those tomatoes, cucumbers, and red onions. Chop up some fresh parsley. Arrange everything on a platter; it just makes assembly so much easier and prettier. This is where I usually have little bits of chopped veggies scattered all over the counter, but hey, that's just real kitchen life!
06 - Alright, the moment we've been waiting for! Grab a warm pita, spread a generous spoonful (or two, I'm not judging!) of that creamy garlic sauce all over it. Pile on a good amount of the sliced Chicken Shawarma. Now, add your fresh veggies—tomatoes, cucumbers, red onion, and a sprinkle of fresh parsley. If you have pickled turnips, throw those in too for an extra zing! Fold it up tightly, or just enjoy it open-faced if you're like me and can't wait. It should look vibrant, smell heavenly, and taste like pure joy. Honestly, it's so good, you'll forget all about the kitchen chaos.

# Notes:

01 - Always use full-fat yogurt for the marinade; it makes the chicken incredibly tender.
02 - Store the garlic sauce in an airtight container in the fridge for up to a week; it gets better with time.
03 - If you're short on time, a quick tahini sauce can substitute for the Toum, but it's a different flavor profile.
04 - Serving with fresh pickled turnips adds an authentic tangy crunch that really complements the rich chicken.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - food processor or strong blender
04 - large skillet or grill pan
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 40g

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