Shawarma Chicken with Garlic Sauce (Printer-friendly)
Spiced grilled chicken with a light, fluffy garlic toum, ideal for pitas, rice bowls, or salads.
# 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 freshly squeezed 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 kosher salt
13 - 0.5 teaspoon black pepper
→ Garlic Sauce (Toum)
14 - 5 large garlic cloves
15 - 0.5 teaspoon kosher salt
16 - 1 cup neutral oil, such as canola or sunflower
17 - 2 tablespoons freshly squeezed 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
# How To Make It:
01 - In a large mixing bowl, thoroughly combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper if desired, salt, and black pepper. Add the chicken thighs and coat evenly. Cover and refrigerate for at least 1 hour or up to overnight for optimal flavor.
02 - In a food processor, blend garlic cloves and salt until finely minced. While processing, slowly drizzle in the oil in a thin, steady stream, alternating with lemon juice, until a smooth, fluffy emulsion forms. Add ice water as needed for creaminess. Taste and adjust seasoning if required.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade, allowing any excess to drip off. Grill or sear chicken thighs for 5 to 7 minutes per side, until fully cooked and slightly charred. Allow chicken to rest for 5 minutes before slicing.
04 - Slice the cooked chicken. Fill warm pita breads or flatbreads with chicken, generous spoonfuls of garlic sauce, sliced vegetables, and fresh herbs. Serve immediately.
# Expert Hints:
01 -
- The garlic sauce is so addictive you'll want to put it on everything—and nobody needs to know how effortlessly it comes together.
- The chicken is incredibly juicy from the marinade, and each bite catches just the right hint of char.
02 -
- If you rush the marinade, the chicken just won't be as succulent—a full hour should be sacred time.
- Pouring the oil too fast into the garlic sauce used to ruin the emulsion for me; patience is vital for that signature fluffiness.
03 -
- Let cooked chicken rest before slicing to keep all the juices where they belong.
- Layer veggies under the chicken in the wrap to catch every last drop of flavor.