Name: Chicken Shawarma with Garlic Toum Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 35 min
Cuisine: Middle Eastern
Ingredients: 2 pounds boneless, skinless chicken thighs; 1/2 cup plain 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; 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; Warm pita bread or flatbreads; Sliced tomatoes; Sliced cucumbers; Shredded lettuce; Pickled turnips; Fresh parsley

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Introduction

Chicken Shawarma with Garlic Sauce is a flavorful Middle Eastern dish that combines tender, spiced chicken thighs with a creamy, garlicky toum sauce. Perfect for wraps or served alongside fresh vegetables, this recipe brings bold and authentic flavors to your kitchen.

The image shows a pita wrap filled with several layers. The first layer inside the pita is fresh green lettuce with a texture of soft leaves. On top of that, there are chunks of grilled chicken, browned and slightly charred with a grilled texture, showing crispy edges and tender, juicy inside. The top layer is creamy white sauce with green herbs, being poured over the chicken from above. The wrap is placed on a wooden surface with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless, skinless chicken thighs
1/2 cup plain 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
1 cup fresh garlic cloves, peeled (for garlic sauce)
1 teaspoon kosher salt (for garlic sauce)
1/4 cup fresh lemon juice (for garlic sauce)
1 cup neutral oil (canola or vegetable, for garlic sauce)
2 tablespoons ice water (for garlic sauce)
Warm pita bread or flatbreads (for serving)
Sliced tomatoes (for serving)
Sliced cucumbers (for serving)
Shredded lettuce (for serving)
Pickled turnips (for serving)
Fresh parsley (for serving)

Instructions

Step 1: Prepare the Marinade Base by mixing Greek yogurt, olive oil, and lemon juice until smooth and emulsified. This creamy base helps coat the chicken evenly.
Step 2: Add garlic, cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper. Stir until the marinade is uniform.
Step 3: Pat chicken thighs dry, then coat them fully with the marinade. Marinate for at least 3 hours or overnight to enhance flavor and juiciness.
Step 4: To make the garlic sauce (toum), remove any sprouts from garlic cloves. Process garlic with salt until a fine paste forms. Soaking cloves in ice water beforehand can soften sharpness.
Step 5: With the processor running, very slowly drizzle in the neutral oil while scraping down the sides as needed. Alternate adding oil and lemon juice to stabilize the emulsion, creating a thick, creamy white sauce.
Step 6: Continue until all oil is incorporated, then mix in ice water to adjust the sauce’s thickness. If the sauce breaks, restart the emulsion with a fresh garlic paste and gradually add the broken mixture back in.
Step 7: Heat a cast-iron skillet over high heat. Shake off excess marinade from the chicken and sear without moving it for a few minutes to develop caramelization. Cook in batches to avoid overcrowding.
Step 8: Flip the chicken and cook until the internal temperature reaches 165°F and edges are slightly charred. Rest for 5 minutes before slicing against the grain.
Step 9: To serve, warm pita bread and spread a generous layer of garlic sauce. Add sliced chicken and fresh vegetables, layering heavier ingredients on the bottom to prevent sogginess. Top with extra garlic sauce for a burst of flavor.

Tips & Variations

For juicier chicken, use thighs rather than breasts as they retain moisture better during cooking.
Toast whole spices before grinding to intensify their flavor if you prefer freshly ground spices.
The garlic sauce can be made ahead and refrigerated for up to 3 days to develop even more flavor.
For a milder garlic sauce, remove the green sprout from garlic cloves before processing to reduce bitterness.
Serve with pickled vegetables or add a drizzle of tahini to vary the sauce profile.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep garlic sauce refrigerated separately in a sealed jar for up to 3 days as well. Reheat the chicken gently in a skillet or microwave to avoid drying it out. Garlic sauce is best served cold or at room temperature.

How to Serve

The image shows a white pita wrap filled with four layers: the bottom layer is bright red and green chopped vegetables, above that there is a layer of fresh green leafy herbs and lettuce; on top of that are chunks of grilled, browned chicken with crispy edges; finally, a creamy white sauce with green specks is being poured over the chicken from a spoon, some sauce dripping down the side. The pita wrap holds the layers tightly, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs remain juicier and more flavorful after cooking. If using breasts, be careful not to overcook to keep them tender.

How do I fix the garlic sauce if it breaks?

If the garlic sauce separates or breaks, start a new batch of garlic paste and slowly whisk the broken sauce into it little by little until it emulsifies again.