Description
This easy and delicious Chicken Shawarma recipe with a homemade garlic sauce is a weeknight dinner winner. Tender, flavorful chicken thighs are marinated in aromatic spices and served in warm pita bread with fresh toppings. A simple yet impressive meal for any occasion.
Ingredients
Scale
- For the Chicken Shawarma:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup olive oil
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Garlic Sauce (Toum-inspired):
- 1 cup vegetable oil (or other neutral oil), divided
- 4 cloves garlic, roughly chopped
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 2 tablespoons ice water (very cold)
- For Serving:
- Pita bread or flatbread
- Chopped fresh lettuce
- Diced tomatoes
- Thinly sliced red onion
- Fresh parsley, chopped
- Optional: Pickled turnips, cucumbers, or tahini sauce
Instructions
- 1. For the chicken shawarma, combine olive oil, yogurt, minced garlic, lemon juice, cumin, paprika, coriander, turmeric, cardamom, cayenne (if using), salt, and black pepper in a bowl. Whisk well.
- 2. Add chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- 3. Prepare the garlic sauce: In a small blender or food processor, combine chopped garlic, lemon juice, and salt. Process until finely minced.
- 4. With the processor running on low, slowly drizzle in 1/4 cup of vegetable oil, drop by drop, until the sauce begins to thicken and emulsify.
- 5. Gradually increase the oil to a thin, steady stream, continuing to process until all oil is incorporated and the sauce is thick and creamy. Add ice water by the teaspoon if needed to adjust consistency. Cover and refrigerate.
- 6. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary).
- 7. Cook chicken for 5-7 minutes per side, until browned and cooked through.
- 8. Let chicken rest for a few minutes. Warm pita bread.
- 9. Assemble shawarmas: Spread garlic sauce on pita, top with chicken, then lettuce, tomatoes, red onion, parsley, and any other desired toppings. Fold or roll and serve.
Notes
Store cooked chicken and garlic sauce separately in airtight containers in the refrigerator. Chicken is best within 3-4 days. Garlic sauce can last up to a week. Reheat chicken gently in a skillet over medium-low heat. Garlic sauce is served cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 5g
- Sodium: Approx. 700mg
- Fat: Approx. 25g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 3g
- Protein: Approx. 30g