Shawarma Chicken with Garlic Sauce (Print Version)
Spiced, marinated chicken grilled and paired with a fluffy garlic emulsion for pitas, bowls or salads.
# What You'll Need:
→ Chicken and Marinade
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 3 tablespoons plain yogurt (may substitute non-dairy yogurt for dairy-free option)
03 - 2 tablespoons olive oil
04 - 2 tablespoons lemon juice
05 - 4 garlic cloves, finely minced
06 - 1.5 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground turmeric
10 - 0.5 teaspoon ground cinnamon
11 - 0.5 teaspoon cayenne pepper (optional, to taste)
12 - 1 teaspoon salt
13 - 0.5 teaspoon black pepper
→ Garlic Sauce (Toum)
14 - 5 large garlic cloves
15 - 0.5 teaspoon salt
16 - 1 cup neutral oil such as canola or sunflower
17 - 2 tablespoons lemon juice
18 - 1 to 2 tablespoons ice water, as needed
→ To Serve
19 - 4 pita breads or flatbreads
20 - Sliced tomato
21 - Sliced cucumber
22 - Sliced red onion
23 - Fresh parsley or cilantro
# Step-by-Step Guide:
01 - In a large mixing bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour or for optimal flavor, marinate overnight.
02 - Place garlic cloves and salt in a food processor. Pulse until finely minced, then with the machine running, gradually stream in neutral oil, alternating with lemon juice, forming a smooth, fluffy emulsion. Add ice water if needed to adjust creaminess. Taste and correct seasoning as desired.
03 - Preheat a grill, grill pan, or skillet to medium-high. Remove chicken from marinade, letting excess drip off. Cook chicken thighs for 5 to 7 minutes per side until fully cooked and attractively charred. Let rest for 5 minutes, then slice thinly.
04 - Arrange sliced chicken inside warm pita breads or flatbreads. Drizzle generously with garlic sauce and garnish with sliced tomato, cucumber, red onion, and fresh herbs.
# Expert Suggestions:
01 -
- That impossibly smooth garlic sauce is addictive with, well, everything.
- The spices are bold but uncomplicated, and marinating just an hour means dinner doesn’t take all day.
02 -
- I once tried to rush the marinade and regretted every chewy bite—don’t skip the resting time if you want tender meat.
- Trying to shortcut the garlic sauce by dumping in all the oil at once left me with a sad, separated mess—patience is your friend when pouring.
03 -
- Marinating chicken overnight gifts you next-level flavor.
- Slowly streaming in the oil for garlic sauce (toum) keeps it magically fluffy and never greasy.