Chicken Shawarma With Garlic Sauce (Printable Version)
Spiced grilled chicken with zesty garlic cream, perfect for wraps or bowls
# What You Need:
→ For the Chicken Shawarma
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tbsp olive oil
03 - 3 tbsp plain Greek yogurt
04 - 2 tbsp fresh lemon juice
05 - 4 garlic cloves, minced
06 - 1 tbsp ground cumin
07 - 2 tsp ground coriander
08 - 2 tsp smoked paprika
09 - 1 tsp ground turmeric
10 - 1 tsp ground cinnamon
11 - 1 tsp ground allspice
12 - 1 tsp cayenne pepper
13 - 1.5 tsp kosher salt
14 - 1 tsp black pepper
→ For the Garlic Sauce (Toum)
15 - 6 large garlic cloves
16 - 1/2 tsp kosher salt
17 - 1 cup neutral oil
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp ice water
→ For Serving
20 - 4 pita or flatbreads
21 - 1 cup shredded lettuce
22 - 1 large tomato, sliced
23 - 1/2 small red onion, thinly sliced
24 - Fresh parsley, chopped
# Directions:
01 - Whisk together olive oil, Greek yogurt, lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cayenne pepper, kosher salt, and black pepper in a large bowl until thoroughly combined.
02 - Add chicken thighs to the marinade, toss to coat completely. Cover bowl and refrigerate for minimum 1 hour, up to 6 hours for optimal flavor penetration.
03 - Process garlic cloves and salt in food processor until finely minced. With motor running, slowly drizzle oil alternating with lemon juice and ice water until thick, creamy emulsion forms. Adjust seasoning as needed.
04 - Preheat grill, grill pan, or skillet over medium-high heat. Shake excess marinade from chicken. Grill chicken 5 to 6 minutes per side until cooked through with charred marks. Rest 5 minutes before slicing thinly.
05 - Warm pitas. Spread garlic sauce on each bread, layer with sliced chicken, shredded lettuce, tomato slices, red onion, and fresh parsley. Roll or fold and serve immediately.
# Expert Advice:
01 -
- The spices create this incredible warmth that feels like a hug from the inside out
- Leftovers make the most amazing lunch youll actually look forward to
- That garlic sauce is honestly worth making by itself for everything else
02 -
- Room temperature chicken cooks more evenly and develops better char than cold from the fridge
- The garlic sauce can break if you rush the oil, so take it slow and steady
- Letting cooked meat rest before slicing keeps all those juices inside where they belong
03 -
- Charcoal grilling adds something special that even the best indoor setup cant replicate
- The garlic sauce keeps for a week and only gets better with time