Shawarma Chicken with Garlic Sauce (Print version)

Spiced, grilled chicken with a whipped garlic emulsion, bright lemon, and fresh herbs for pitas or bowls.

# What you 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 oil
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
21 - Sliced cucumber
22 - Sliced red onion
23 - Fresh parsley or cilantro

# Directions:

01 - In a large mixing bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Add chicken thighs and ensure each piece is coated thoroughly. Cover and refrigerate for at least one hour or up to overnight for optimal flavor infusion.
02 - In a food processor, pulse garlic cloves and salt until finely minced. With the machine running, slowly drizzle in the oil in a thin, steady stream, alternating with lemon juice, until a smooth, fluffy emulsion forms. If necessary, add ice water one tablespoon at a time for a creamy texture. Adjust seasoning with additional salt or lemon juice to taste.
03 - Preheat grill, grill pan, or skillet over medium-high heat. Remove marinated chicken, allowing excess mixture to drip off. Grill or sear chicken for five to seven minutes per side, achieving full doneness and slight charring. Allow chicken to rest for five minutes before slicing thinly against the grain.
04 - Warm pita bread or flatbreads. Arrange sliced chicken inside, spoon over garlic sauce, and garnish with sliced tomato, cucumber, red onion, and fresh herbs as desired.

# Expert advice:

01 -
  • If you love discovering irresistible sauce pairings, the toum is a revelation you’ll want on everything.
  • The hands-on marination and grilling process always feels rewarding, and everyone gets excited assembling their own wraps.
02 -
  • I once rushed the marinating, and the flavor just didn’t sink in—let the chicken rest, good things take time.
  • The first time I made the garlic sauce I added oil too quickly; patience is key for a fluffy emulsion that never breaks.
03 -
  • Always grill a test piece of chicken first to adjust for heat and char—you’ll avoid dry or underdone results.
  • If your garlic sauce splits, give it a few long pulses with a spoonful of ice water to bring it back together.

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