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Chicken Shawarma with Garlic Sauce Recipe

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★★★★★

4.7 from 507 reviews

This Chicken Shawarma with Garlic Sauce recipe delivers a flavorful Middle Eastern classic made with tender marinated chicken thighs roasted or skillet-cooked to perfection. Accompanied by a creamy homemade garlic sauce (toum) and fresh veggies, it’s a versatile dish perfect for pita wraps or salads. With a quick 15-minute prep, 30-minute marinade, and 45-minute cooking time, this recipe offers authentic taste that’s healthier and faster than traditional versions.

Ingredients

Scale

For the Chicken Shawarma:

  • 2 lbs boneless chicken thighs (or chicken breast for a leaner option)
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons low-sodium chicken broth

For the Garlic Sauce (Toum):

  • 1 cup peeled garlic cloves (about 4–5 heads)
  • 1 teaspoon salt
  • ¼ cup fresh lemon juice
  • ½ cup neutral oil (canola or vegetable)
  • 2 tablespoons ice water

For Serving:

  • 6–8 pita breads or flatbreads
  • 2 cups shredded lettuce
  • 1 large cucumber, diced
  • 2 tomatoes, diced
  • ½ red onion, thinly sliced
  • Fresh parsley for garnish

Instructions

  1. Prepare the Spice Marinade: In a large bowl, whisk together ground cumin, paprika, coriander, turmeric, garlic powder, onion powder, cinnamon, cayenne, salt, and black pepper until fragrant. Add olive oil, lemon juice, and chicken broth to form a paste-like marinade. Mix well to ensure even distribution of spices.
  2. Marinate the Chicken: Slice chicken thighs into uniform 1-inch wide strips. Massage the spice marinade thoroughly into each piece, making sure all are evenly coated. Place the chicken into a sealed container or zip-lock bag and refrigerate for at least 30 minutes; for best flavor and tenderness, marinate 2-4 hours.
  3. Create the Garlic Sauce: In a food processor, pulse peeled garlic cloves with salt until finely minced. With the processor running, slowly drizzle in lemon juice, then gradually add neutral oil in a thin, steady stream to emulsify. Add ice water as needed to reach a creamy, smooth consistency. Refrigerate until ready to serve.
  4. Cook the Chicken: Choose your cooking method: For oven roasting, preheat to 425°F, spread marinated chicken evenly on a lined baking sheet, and roast for 25-30 minutes until edges are crispy and internal temperature reaches 165°F. For stovetop, heat a large skillet over medium-high heat and cook chicken strips in batches for 6-8 minutes per side until golden and cooked through.
  5. Rest and Slice: Remove cooked chicken from heat and let it rest for 5 minutes to redistribute juices. Then slice into bite-sized pieces, ensuring tender and flavorful results.

Notes

  • Marinate chicken for at least 30 minutes; 2-4 hours or overnight delivers optimal flavor and tenderness.
  • Avoid overcrowding the pan during cooking to ensure crispy edges rather than steaming.
  • When making garlic sauce, add oil slowly to prevent separation and achieve perfect emulsion.
  • Rest cooked chicken before slicing to keep meat juicy and tender.
  • For a leaner option, substitute chicken thighs with chicken breasts but reduce cooking time accordingly.

Keywords: chicken shawarma, garlic sauce, toum, Middle Eastern chicken, marinated chicken, roasted chicken, pita wrap, homemade shawarma, garlic dip

Find it online: https://cheframi.com/chicken-shawarma-with-garlic-sauce-recipe/