Name: Chicken Shawarma with Garlic Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: Middle Eastern
Ingredients: 2 pounds boneless, skinless chicken thighs; 1/2 cup plain Greek yogurt (full-fat recommended); 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; 1 cup fresh garlic cloves, peeled (remove green sprouts); 1 teaspoon kosher salt; 1/4 cup fresh lemon juice; 1 cup neutral oil (canola or vegetable); 2 tablespoons ice water; Warm pita bread or flatbreads; Sliced tomatoes; Sliced cucumbers; Shredded lettuce; Pickled turnips; Fresh parsley

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Introduction

Chicken shawarma is a beloved Middle Eastern dish known for its tender, spiced meat and flavorful garlic sauce. This recipe guides you through making perfectly marinated chicken and a creamy, fluffy garlic sauce that will elevate your shawarma experience at home.

A pita sandwich is filled with several layers, starting with a bottom layer of diced red tomatoes and green lettuce, topped with a generous amount of chopped, grilled chicken with a dark, crispy brown outside and juicy inside. Fresh parsley is scattered throughout for a touch of green, and creamy white sauce with green herbs is being poured over the top, dripping down the sides of the pita. The pita bread is warm and light brown with a slightly toasted texture on the edges. The sandwich is held above a white marbled surface on a wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Shawarma Marinade:

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

Step 1: In a large bowl, combine Greek yogurt, olive oil, and lemon juice. Whisk vigorously until smooth and emulsified to create the base of the marinade.
Step 2: Add minced garlic, cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper to the yogurt mixture. Stir until evenly mixed and uniform in color.
Step 3: Pat chicken thighs dry with paper towels. Cut into bite-sized strips or leave whole. Add to the marinade, coat evenly, cover, and refrigerate for at least 3 hours or preferably overnight.
Step 4: For the garlic sauce, remove any green sprouts from garlic cloves. Place peeled garlic and salt in a food processor and process for 1–2 minutes until a paste forms.
Step 5: With the processor running, slowly drizzle in one tablespoon of oil at a time, scraping down the sides as needed. Alternate adding small amounts of lemon juice and oil to build a thick, creamy emulsion.
Step 6: Continue until all the oil and lemon juice are incorporated. Add ice water to thin the sauce to a spreadable consistency. The finished sauce should be bright white and fluffy.
Step 7: Heat a cast iron skillet or grill pan over high heat. Remove chicken from marinade, letting excess drip off, and cook in batches to avoid overcrowding. Cook undisturbed for 3–4 minutes for good caramelization.
Step 8: Flip chicken and cook until the internal temperature reaches 165°F and edges are charred. Let rest for 5 minutes before slicing against the grain if desired.
Step 9: Warm pita bread, spread a generous amount of garlic sauce, add chicken, and top with sliced tomatoes, cucumbers, lettuce, pickled turnips, and fresh parsley. Drizzle extra garlic sauce over the top before serving.

Tips & Variations

Use full-fat Greek yogurt for a richer marinade and better tenderizing effect.
Toast whole spices before grinding to intensify the shawarma flavor if you have the time.
Soak garlic cloves in ice water for 30 minutes before making the sauce to mellow harsh flavors.
If your garlic sauce breaks, try starting fresh with a new garlic paste and slowly whisk in the broken sauce as if it were oil to rescue the emulsion.
Swap the neutral oil for extra virgin olive oil for a more robust garlic sauce flavor, but note the taste difference.

Storage

Store leftover chicken and garlic sauce separately in airtight containers in the refrigerator. The cooked chicken will keep for up to 3 days, and the garlic sauce remains fresh for about 1 week. Reheat chicken gently in a skillet or oven to maintain moisture. Garlic sauce is best served cold or at room temperature and should not be heated.

How to Serve

A large rolled wrap filled with three visible layers: the innermost layer is green leafy lettuce, above it is a mix of browned cooked meat with small red onion pieces, and the top layer is melted white cheese covering the meat, all wrapped tightly in a light beige tortilla. The wrap is placed on a wooden cutting board with a small white bowl of sauce blurred in the background on a white marbled surface. A woman's hand is holding the wrap from the back, with a dark blurry background behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

While you can substitute chicken breasts, thighs are preferred because their higher fat content keeps the meat juicy and flavorful during cooking.

What should I do if my garlic sauce doesn’t emulsify?

Emulsification can be tricky. If it separates, start fresh by making a new garlic paste and slowly incorporate the broken sauce as if it were oil. Adding the oil very slowly and alternating with lemon juice can help stabilize the mixture.