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
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
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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).
- 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.
- 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
