Print

Chicken Shawarma with Garlic Toum Sauce Recipe

Print Recipe

★★★★★

5 from 101 reviews

This Chicken Shawarma recipe features tender, juicy chicken thighs marinated in a flavorful blend of yogurt, spices, and lemon juice, paired perfectly with a creamy and garlicky toum (garlic sauce). Cooked in a hot cast-iron skillet for a beautifully caramelized finish, this dish is ideal for wrapping in warm pita bread with fresh vegetables and pickles for an authentic Middle Eastern street food experience at home.

Ingredients

Scale

For the Shawarma Marinade:

  • 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

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 mixing bowl, combine the Greek yogurt, olive oil, and fresh lemon juice. Whisk thoroughly until the mixture is smooth and emulsified to form a creamy base that will coat the chicken evenly.
  2. Add Aromatics and Spices: Stir in minced garlic, ground cumin, ground coriander, ground cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, kosher salt, and black pepper. Mix until all spices are evenly incorporated to ensure a uniform marinade. Toasting whole spices beforehand intensifies flavor, and cardamom is critical for authentic shawarma taste.
  3. Marinate the Chicken: Pat dry the chicken thighs and decide whether to cut them or leave whole, depending on preference. Coat the chicken thoroughly with the marinade. Let the chicken marinate in the refrigerator for at least 3 hours, preferably overnight, to maximize flavor and tenderness.
  4. Begin the Garlic Sauce: Remove any green sprouts from the peeled garlic cloves to reduce bitterness. In a food processor, combine the garlic cloves with kosher salt and process until a fine paste forms. Soak garlic cloves in ice water prior to processing to soften their harshness while keeping the garlic flavor strong.
  5. Create the Emulsion: With the food processor running, very slowly drizzle in the neutral oil while scraping down the sides as needed. Alternate slowly pouring the oil and lemon juice to help stabilize the emulsion. This gradual incorporation of oil and acid thickens the mixture into a creamy white paste characteristic of toum.
  6. Complete the Garlic Sauce: Continue alternating additions of oil and lemon juice until the entire quantity of oil is incorporated. Add ice water at the end to adjust the sauce’s thickness to desired consistency. If the sauce breaks or separates, restart with a fresh garlic paste and gradually blend it back into the broken mixture to recover texture.
  7. Cook the Chicken: Preheat a cast-iron skillet on very high heat. Shake off any excess marinade from the chicken to avoid steaming. Place chicken thighs in the hot skillet without moving them during the first few minutes to develop rich caramelization. Cook in batches if necessary to avoid overcrowding the pan, which prevents proper searing.
  8. Achieve Perfect Doneness: Flip the chicken thighs to cook the other side. Continue cooking until the internal temperature reaches 165°F (74°C) and pieces have nicely charred edges for flavor. Remove chicken and let rest for 5 minutes before slicing against the grain into tender, juicy bites.
  9. Assemble and Serve: Warm pita or flatbreads and spread a generous layer of garlic sauce. Add the cooked sliced chicken and fresh vegetables such as sliced tomatoes, cucumbers, shredded lettuce, pickled turnips, and fresh parsley. Place heavier ingredients at the bottom to prevent the bread from becoming soggy. Add extra garlic sauce on top for maximum flavor and enjoy immediately.

Notes

  • Marinating the chicken overnight greatly enhances flavor and tenderness.
  • For authentic flavor, use boneless, skinless chicken thighs instead of breasts.
  • Remove the green sprout inside garlic cloves before making toum to reduce bitterness.
  • Use a neutral oil like canola or vegetable oil for a clean flavor in garlic sauce.
  • Do not rush the oil addition while making toum to prevent sauce from breaking.
  • Cook chicken in batches if necessary to ensure a good sear and avoid steaming.
  • Let cooked chicken rest before slicing to retain juices.
  • Serve shawarma in warmed pita bread with fresh veggies and pickles for an authentic experience.

Keywords: chicken shawarma, garlic sauce, toum, Middle Eastern chicken, shawarma marinade, pita sandwich, garlic sauce recipe, cast iron chicken

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