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Chicken Shawarma with Homemade Garlic Sauce Recipe

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★★★★★

4.5 from 59 reviews

This Chicken Shawarma Garlic Sauce recipe combines tender, spiced grilled chicken thighs with a rich, fluffy toum garlic sauce. The marinade features a blend of Middle Eastern spices balanced by creamy Greek yogurt and lemon juice, while the garlic sauce is an intense, emulsified garlic cream perfect for wrapping in warm pita bread with fresh vegetables and pickles. This dish showcases authentic flavors and cooking techniques that yield juicy, charred chicken and a smooth, stable garlic mayonnaise-like sauce.

Ingredients

Scale

For the Shawarma Marinade:

  • 2 pounds boneless, skinless chicken thighs
  • 1/2 cup plain full-fat Greek yogurt
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 6 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Garlic Sauce (Toum):

  • 1 cup fresh garlic cloves, peeled
  • 1 teaspoon kosher salt
  • 1/4 cup fresh lemon juice
  • 1 cup neutral oil (canola or vegetable)
  • 2 tablespoons ice water

For Serving:

  • Warm pita bread or flatbreads
  • Sliced tomatoes
  • Sliced cucumbers
  • Shredded lettuce
  • Pickled turnips
  • Fresh parsley

Instructions

  1. Prepare the Marinade Base: In a large mixing bowl, combine Greek yogurt, olive oil, and lemon juice. Whisk vigorously until the mixture is smooth and emulsified, ensuring the marinade base is creamy and uniform to evenly coat the chicken.
  2. Add Aromatics and Spices: Stir in minced garlic, ground cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, kosher salt, and black pepper. Mix thoroughly until the marinade has an even color and flavor distribution.
  3. Marinate the Chicken: Pat chicken thighs dry using paper towels. Cut into bite-sized strips or leave whole based on preference. Add chicken to the marinade and toss to coat completely. Cover and refrigerate for at least 3 hours, preferably overnight, to allow flavors to deeply penetrate.
  4. Begin the Garlic Sauce: Remove any green sprouts from garlic cloves to avoid bitterness. Place peeled garlic and kosher salt into a food processor. Process for 1–2 minutes until it forms a fine paste, breaking down garlic cell walls to facilitate emulsification.
  5. Create the Emulsion: With the food processor running, slowly drizzle 1 tablespoon of neutral oil into the garlic paste. Stop frequently to scrape down the sides to ensure even mixing. Alternate adding small amounts of oil and lemon juice gradually to build a stable emulsion without breaking the sauce.
  6. Complete the Garlic Sauce: Continue alternating oil and lemon juice additions in small increments until all oil is incorporated. Add 2 tablespoons of ice water at the end to thin the sauce to a spreadable consistency and help stabilize the emulsion. Aim for a bright white, fluffy sauce that holds stiff peaks.
  7. Cook the Chicken: Heat a large cast iron skillet or grill pan over high heat until very hot. Remove chicken from the marinade, letting excess drip off to prevent steaming. Place chicken pieces in the pan without crowding. Do not move for 3–4 minutes to allow caramelization and char to develop.
  8. Achieve Perfect Doneness: Flip chicken and continue cooking until an internal temperature of 165°F (74°C) is reached and edges are deeply charred. Remove from heat and let rest for 5 minutes before slicing against the grain for tenderness.
  9. Assemble and Serve: Warm pita bread until pliable. Spread a generous layer of garlic sauce on the bread, add cooked chicken, and layer with sliced tomatoes, cucumbers, shredded lettuce, pickled turnips, and fresh parsley. Drizzle additional garlic sauce on top before wrapping and serving.

Notes

  • Use full-fat Greek yogurt for a richer marinade and better tenderization.
  • Toast whole spices before grinding to intensify flavor if possible.
  • Soaking garlic cloves in ice water before making toum mellows harshness.
  • Pat chicken dry before marinating to ensure better adhesion and browning.
  • Cook chicken in batches to avoid overcrowding and steaming.
  • If the garlic sauce breaks, restart with a fresh garlic paste and slowly reincorporate the separated sauce as if it were oil.

Keywords: Chicken Shawarma, Garlic Sauce, Toum, Middle Eastern Chicken, Shawarma Marinade, Grilled Chicken, Garlic Emulsion Sauce, Pita Wrap

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