Shawarma Chicken with Garlic Sauce (Print Version)
Spiced grilled chicken thighs with a silky garlic emulsion, served in pitas or over rice with fresh vegetables.
# What You’ll Need:
→ Chicken and Marinade
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 3 tablespoons plain yogurt or non-dairy yogurt
03 - 2 tablespoons olive oil
04 - 2 tablespoons lemon juice
05 - 4 garlic cloves, 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)
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, cucumber, red onion
21 - Fresh parsley or cilantro
# Steps:
01 - In a mixing bowl, blend yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Add chicken thighs and mix until thoroughly coated. Cover and refrigerate for at least 1 hour, or chill overnight for enhanced flavor.
02 - In a food processor, process garlic cloves with salt until finely minced. With the processor running, gradually add neutral oil in a thin stream alternating with lemon juice, blending until a smooth, fluffy consistency forms. Add ice water if needed for creaminess. Adjust seasoning as desired.
03 - Preheat a grill, skillet, or grill pan to medium-high. Remove the chicken from marinade, allowing excess to drip off. Grill or sear chicken for 5 to 7 minutes on each side until fully cooked and slightly charred. Let rest 5 minutes before slicing.
04 - Slice cooked chicken and serve in warm pita with garlic sauce. Top with sliced tomato, cucumber, red onion, and fresh parsley or cilantro as desired.
# Expert Tips:
01 -
- This chicken stays juicy and packed with flavor thanks to the yogurt marinade — a trick I guard closely.
- The versatile garlic sauce makes everything on your plate taste a little more special, even if you just use it to dip fries.
02 -
- Skipping the marinade or rushing the timing makes the chicken less flavorful — trust me, an hour minimum is everything.
- If your garlic sauce ever splits or turns oily, adding a teaspoon of ice water and blending again can rescue it miraculously.
03 -
- Let the grilled chicken rest before slicing to keep all those flavorful juices inside.
- Adding oil slowly to the garlic sauce makes all the difference for that dreamy, whipped texture.