Chicken Shawarma With Garlic Sauce (Printer-friendly)

Tender spiced chicken with creamy garlic sauce, perfect for Middle Eastern wraps or bowls

# What You Need:

→ For the Chicken Shawarma

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 3 tbsp olive oil
03 - 3 tbsp plain Greek yogurt
04 - 2 tbsp fresh lemon juice
05 - 4 garlic cloves, minced
06 - 1 tbsp ground cumin
07 - 2 tsp ground coriander
08 - 2 tsp smoked paprika
09 - 1 tsp ground turmeric
10 - 1 tsp ground cinnamon
11 - 1 tsp ground allspice
12 - 1 tsp cayenne pepper
13 - 1.5 tsp kosher salt
14 - 1 tsp black pepper

→ For the Garlic Sauce

15 - 6 large garlic cloves
16 - 1/2 tsp kosher salt
17 - 1 cup neutral oil
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp ice water

→ For Serving

20 - 4 pita or flatbreads
21 - 1 cup shredded lettuce
22 - 1 large tomato, sliced
23 - 1/2 small red onion, thinly sliced
24 - Fresh parsley, chopped

# How to Make It:

01 - In a large bowl, whisk together olive oil, yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, salt, and pepper until thoroughly combined.
02 - Add chicken thighs to the marinade, tossing to coat completely. Cover and refrigerate for at least 1 hour, preferably up to 6 hours for optimal flavor penetration.
03 - In a food processor, combine garlic cloves and salt. Pulse until finely minced. With the motor running, very slowly drizzle in oil, alternating with lemon juice and ice water, until a thick, creamy emulsion forms. Adjust seasoning as needed.
04 - Preheat grill, grill pan, or skillet over medium-high heat. Remove excess marinade from chicken and grill for 5 to 6 minutes per side, or until cooked through and charred in spots. Let rest for 5 minutes, then slice thinly against the grain.
05 - Warm pitas. Spread each with garlic sauce, top with sliced chicken, lettuce, tomato, onion, and parsley. Roll or fold and serve immediately.

# Expert Tips:

01 -
  • The spice blend hits every warm, earthy note without being overwhelming
  • Leftovers actually taste better the next day, if they last that long
  • You get street cart quality without any special equipment
02 -
  • The garlic sauce can break if you rush the oil, so take your time and drizzle painfully slowly
  • Patting excess marinade off the chicken before cooking prevents steaming and helps get better char
  • Letting the chicken rest before slicing keeps all those juices inside where they belong
03 -
  • Toast your spices in a dry pan for 2 minutes before grinding for maximum flavor
  • Use a meat thermometer to avoid overcooking, thighs are done at 165°F

Return