Name: Chicken Shawarma with Garlic Sauce Recipe
Prep time: 15 min
Cook time: 20 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 preferred); 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; 1 teaspoon kosher salt; 1/4 cup fresh lemon juice; 1 cup neutral oil (canola or vegetable oil); 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 paired with its signature garlic sauce is a Middle Eastern classic that delights with bold spices and creamy, fluffy toum. This recipe guides you through marinating tender chicken thighs and mastering the perfect garlic sauce to create an authentic and flavorful dish perfect for wraps or platters.

A close-up view of a pita wrap showing several visible layers: the outer layer is a warm, slightly toasted pita bread that is light brown with darker spots, wrapped into a cone shape to hold the ingredients inside; inside the pita, there is a mix of green leafy lettuce and chopped parsley, giving a fresh and crisp texture; on top of the greens, there are thick pieces of grilled chicken with a golden-brown, slightly charred surface and juicy, tender white meat inside; creamy white sauce with green herbs is being poured over the chicken, dripping down the sides of the pita wrap; the wrap is placed on a wooden board with a blurred white marbled texture background; 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: Combine Greek yogurt, olive oil, and lemon juice in a large bowl; whisk vigorously until smooth to create the marinade base.
Step 2: Add minced garlic, cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper to the marinade; mix thoroughly until evenly combined.
Step 3: Pat chicken thighs dry and cut into strips or leave whole; add to the marinade, coating evenly. Marinate for at least 3 hours or overnight in the refrigerator.
Step 4: For the garlic sauce, remove any green sprouts from peeled garlic cloves and add to a food processor with salt; process until finely minced into a paste.
Step 5: With the processor running, slowly drizzle in one tablespoon of oil at a time, scraping down the sides as needed, to begin emulsifying the garlic paste.
Step 6: Alternate adding small amounts of oil and lemon juice gradually until all oil is incorporated and the sauce becomes thick and fluffy; stir in ice water at the end for consistency.
Step 7: Heat a cast iron skillet or grill pan over high heat. Remove chicken from marinade, letting excess drip off, and cook without moving for 3 to 4 minutes to develop char.
Step 8: Flip chicken and cook until the internal temperature reaches 165°F. Let rest 5 minutes before slicing, cutting against the grain if desired.
Step 9: Warm pita bread, spread with garlic sauce, layer chicken and fresh vegetables, drizzle extra sauce on top, then serve immediately.

Tips & Variations

Use full-fat Greek yogurt for richer flavor and a tenderizing effect.
Toast whole spices before grinding to enhance aroma and depth of flavor.
Soak garlic cloves in ice water before making the sauce to mellow harshness.
Alternate oil and lemon juice additions slowly to prevent the garlic sauce from breaking.
Substitute coconut yogurt for a dairy-free marinade alternative.
Add harissa or extra cayenne for a spicy kick.
Try the marinade with lamb, beef, or roasted cauliflower for variation.
Mix garlic sauce with Greek yogurt for a creamier, milder version.

Storage

Store cooked chicken and garlic sauce separately in airtight containers. The garlic sauce keeps refrigerated for up to one month thanks to its acidity. Cooked chicken is best used within 4 days. Reheat chicken gently in a skillet over medium heat to preserve crispness; avoid microwaving to maintain texture.

How to Serve

A close-up of a pita wrap held by a woman’s hand, filled with layers starting from the base of a warm light brown pita bread, followed by fresh green lettuce and chopped parsley mixed with diced red tomatoes. On top, there are thick, uneven pieces of grilled chicken with a golden brown, slightly charred crust and juicy inside. A creamy white sauce with green herbs is being poured over the chicken, dripping slightly onto the white marbled texture surface beneath. The wrap looks fresh, juicy, and full of textures that contrast each other. 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 breasts, thighs are preferred for shawarma due to their higher fat content, which keeps the meat juicy and flavorful during high-heat cooking.

Why did my garlic sauce break or separate?

The most common reason is adding the oil too quickly. To fix this, start again with fresh garlic paste and slowly incorporate the broken sauce as if it were oil to re-emulsify it.