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Chicken Shawarma with Garlic Sauce Recipe

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★★★★★

4.6 from 95 reviews

This Chicken Shawarma Garlic Sauce recipe features tender marinated chicken thighs cooked to perfection with a flavorful yogurt and spice blend, complemented by an authentic homemade toum garlic sauce. The creamy garlic sauce is emulsified to fluffy perfection and pairs beautifully with spiced chicken for a classic Middle Eastern wrap experience.

Ingredients

Scale

For the Shawarma Marinade:

  • 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

For the Garlic Sauce (Toum):

  • 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

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 Greek yogurt, olive oil, and fresh lemon juice. Whisk vigorously until the mixture is smooth and emulsified to ensure even flavor distribution throughout the chicken.
  2. Add Aromatics and Spices: Stir in minced garlic, ground cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, kosher salt, and black pepper. Mix thoroughly until the marinade appears uniform in color to avoid flavor pockets.
  3. Marinate the Chicken: Pat the chicken thighs dry with paper towels. Cut into bite-sized strips or leave whole, then add to the marinade. Cover and refrigerate for at least 3 hours, preferably overnight, allowing the flavors and acids to tenderize the meat.
  4. Begin the Garlic Sauce: Remove any green sprouts from peeled garlic. Add garlic cloves and kosher salt to a food processor. Optionally soak garlic in ice water for 30 minutes beforehand to mellow harsh flavors. Process for 1-2 minutes until a finely minced garlic paste forms.
  5. Create the Emulsion: With the food processor running, slowly drizzle in one tablespoon of neutral oil at a time. Stop periodically to scrape down the sides to ensure even emulsification. Alternate adding small amounts of oil and lemon juice to stabilize the mixture and prevent it from becoming too thick.
  6. Complete the Garlic Sauce: Continue the slow alternation of oil and lemon juice until all oil is fully incorporated. Add the ice water at the end to thin the sauce to a spreadable consistency and to stabilize the emulsion. If the sauce breaks, restart with fresh garlic paste and slowly fold in the broken sauce as if it were oil.
  7. Cook the Chicken: Heat a large cast iron skillet or grill pan over high heat to ensure intense heat for proper searing. Remove chicken from marinade, letting excess drip off, and arrange in a single layer without overcrowding.
  8. Achieve Perfect Doneness: Cook chicken undisturbed for 3-4 minutes to form a caramelized crust, then flip pieces and continue cooking until the internal temperature reaches 165°F (74°C), ensuring safety while maintaining juiciness. Rest the chicken for 5 minutes before slicing against the grain if desired.
  9. Assemble and Serve: Warm pita breads briefly to soften. Spread a generous amount of garlic sauce on the bread, layer with the cooked chicken and desired toppings such as tomatoes, cucumbers, lettuce, pickled turnips, and parsley. Drizzle extra garlic sauce over top before wrapping or serving.

Notes

  • Use full-fat Greek yogurt for richer flavor and better tenderizing effect.
  • Patting the chicken dry before marinating improves marinade adhesion and caramelization.
  • Marinate the chicken at least 3 hours, overnight is best for maximum flavor.
  • Remove garlic green sprouts to avoid bitterness in the sauce.
  • Slowly add oil and lemon juice during toum sauce preparation for proper emulsification.
  • Use a cast iron skillet or grill pan preheated to high for authentic char.
  • Rest chicken after cooking to keep it juicy and tender when sliced.
  • Warm pita very briefly so it remains pliable without drying out.
  • Toast whole spices before grinding if possible to enhance aroma.

Keywords: Chicken Shawarma, Garlic Sauce, Toum, Middle Eastern Chicken, Shawarma Recipe, Homemade Garlic Sauce, Cast Iron Chicken

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