Chicken Shawarma with Garlic Sauce Recipe

Introduction

Imagine the captivating aroma of chicken shawarma garlic sauce filling your kitchen with exotic Middle Eastern spices mingling with creamy garlic. This legendary recipe transforms simple chicken into restaurant-quality street food that transports your taste buds straight to bustling Lebanese markets. The aromatic marinade tenderizes the meat while the silky garlic sauce provides a cooling contrast that makes every bite unforgettable.

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

1. Step 1: Combine Greek yogurt, olive oil, and lemon juice in a large mixing bowl. Whisk vigorously until smooth and emulsified to ensure even flavor distribution.
2. Step 2: Add minced garlic, cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper to the yogurt mixture. Mix thoroughly until uniform in color.
3. Step 3: Pat chicken thighs dry and cut into bite-sized strips or leave whole. Add to the marinade, stirring to coat completely. Cover and marinate for at least 3 hours, preferably overnight.
4. Step 4: For the garlic sauce, remove any green sprouts from garlic cloves. Combine peeled garlic and salt in a food processor and process for 1-2 minutes until finely minced.
5. Step 5: With the food processor running, slowly drizzle in one tablespoon of oil. Stop and scrape down the sides after each addition to ensure proper emulsification.
6. Step 6: Alternate adding small amounts of oil and lemon juice gradually until all the oil is incorporated. Add ice water to thin the sauce to a spreadable consistency and stabilize the emulsion.
7. Step 7: Heat a large cast iron skillet or grill pan over high heat. Remove chicken from marinade and let excess drip off. Cook chicken without moving for 3-4 minutes to achieve caramelization, then flip and cook until internal temperature reaches 165°F.
8. Step 8: Let the chicken rest for 5 minutes after cooking, then slice against the grain if desired.
9. Step 9: Warm pita bread and spread a generous amount of garlic sauce. Layer chicken, vegetables, and pickles. Drizzle extra garlic sauce on top before serving.

Tips & Variations

• Use full-fat Greek yogurt for richer flavor and better tenderizing effect.
• Toast whole spices briefly before grinding to intensify aroma and flavor.
• Substitute coconut yogurt in the marinade to make this dish dairy-free.
• Add harissa paste or extra cayenne for a spicier version.
• Try this marinade with lamb, beef, or cauliflower for vegetarian versions.
• Mix some Greek yogurt into the garlic sauce for a creamier, milder sauce.

Storage

Store cooked chicken and garlic sauce separately in airtight containers in the refrigerator. Garlic sauce can keep up to one month due to its acidity, while cooked chicken is best consumed within 4 days. Reheat chicken gently in a skillet over medium heat to maintain crispness; avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Chicken breasts can be used but may dry out due to lower fat content. Thighs stay juicier and carry spices better, especially with high-heat cooking.

What if my garlic sauce breaks and separates?

If the emulsion breaks, start with fresh garlic paste and slowly incorporate the broken sauce as if it were oil. This usually helps restore the creamy texture.

Chicken Shawarma with Garlic Sauce Recipe

---

★★★★★

4.8 from 89 reviews

• Author: Harper
• Total Time: 3 hours 35 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Chicken Shawarma Garlic Sauce recipe combines tender, spice-infused chicken thighs with a creamy, fluffy garlic toum sauce, delivering authentic Middle Eastern street food flavors. Marinated in yogurt and a blend of aromatic spices, the chicken achieves a perfect charred exterior and juicy interior. Paired with a traditional garlicky white sauce, warm pita bread, and fresh vegetables, this dish offers a harmonious blend of textures and flavors that can be served in wraps, rice bowls, or salads.

---

Ingredients

Scale 1x2x3x

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 and trimmed of green sprouts
• 1 teaspoon kosher salt
• 1/4 cup fresh lemon juice
• 1 cup neutral oil (canola or vegetable oil)
• 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, whisk together Greek yogurt, olive oil, and fresh lemon juice until the mixture is smooth and emulsified, ensuring even flavor distribution.
2. Add Aromatics and Spices: Stir minced garlic, cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, kosher salt, and black pepper into the yogurt mixture until fully combined and uniform in color.
3. Marinate the Chicken: Pat the chicken thighs dry with paper towels. Cut into bite-sized strips or leave whole as preferred. Coat the chicken thoroughly with the marinade. Cover and refrigerate for at least 3 hours, preferably overnight, to allow deep flavor penetration and tenderization.
4. Begin the Garlic Sauce: Remove green sprouts from the garlic cloves. Place peeled cloves and kosher salt into a food processor. Process for 1-2 minutes until a fine, paste-like consistency forms. (Optional: soak garlic in ice water for 30 minutes beforehand to mellow harshness.)
5. Create the Emulsion: With the food processor running, slowly drizzle in one tablespoon of oil at a time, scraping down the sides as needed to incorporate all garlic. Alternate adding small amounts of lemon juice with the oil to help stabilize the emulsion and prevent it from becoming too thick.
6. Complete the Garlic Sauce: Continue alternating oil and lemon juice in gradual increments until all the oil is incorporated and the mixture transforms from a paste to a thick, fluffy, bright white cream. Stir in ice water to thin to a spreadable consistency and further stabilize the sauce.
7. Cook the Chicken: Heat a large cast iron skillet or grill pan over high heat until very hot. Remove chicken from marinade, letting excess drip off. Add chicken in batches to avoid overcrowding. Cook undisturbed for 3-4 minutes to develop caramelized charred edges, then flip and cook until internal temperature reaches 165°F (74°C).
8. Achieve Perfect Doneness: Continue cooking until chicken is fully cooked through with deeply charred edges. Remove from heat and let rest for 5 minutes to redistribute juices. Slice against the grain if serving in wraps for tenderness.
9. Assemble and Serve: Warm pita bread briefly until soft and pliable. Spread a generous amount of garlic sauce on the bread, add the sliced chicken, and layer with vegetables such as sliced tomatoes, cucumbers, shredded lettuce, pickled turnips, and fresh parsley. Drizzle additional garlic sauce over the top before wrapping or serving.

Notes

• Use full-fat Greek yogurt for richer flavor and better tenderization.
• Toast whole spices briefly before grinding to intensify aromas when possible.
• Remove green sprouts from garlic cloves to avoid bitterness in the garlic sauce.
• Slowly add oil to the garlic sauce to maintain a stable emulsion; rushing oil addition breaks the sauce.
• Marinate chicken at least 3 hours but preferably overnight for best flavor and tenderness.
• Use an instant-read thermometer to ensure chicken reaches a safe internal temperature of 165°F.
• Cook chicken in batches to avoid steaming and ensure proper browning.
• Store cooked chicken and garlic sauce separately to maintain texture and flavor.
• Refrigerate garlic sauce up to one month in an airtight container; chicken up to 4 days.
• Reheat chicken gently in a skillet rather than microwave to preserve the crispy exterior.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: chicken shawarma, garlic sauce, toum, Middle Eastern chicken, yogurt marinated chicken, shawarma marinade, Middle Eastern garlic sauce, street food chicken, pita wraps, shawarma seasoning