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Chicken Shawarma Garlic Sauce Recipe

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★★★★★

4.7 from 87 reviews

This Chicken Shawarma with Garlic Sauce recipe delivers an authentic Middle Eastern culinary experience by combining tender, spiced chicken thighs marinated in a yogurt-based blend of aromatic spices with a creamy, fluffy garlic toum sauce. Perfectly charred on a hot skillet, the chicken is juicy and flavorful, complemented by the cooling, emulsified garlic sauce, ideal for serving in warm pita wraps or over rice and salads. The dish balances complex spices, rich textures, and vibrant freshness to bring restaurant-quality street food into your home kitchen.

Ingredients

Scale

For the Shawarma Marinade:

  • 2 pounds boneless, skinless chicken thighs
  • 1/2 cup plain Greek yogurt (full-fat)
  • 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 and de-sprouted
  • 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, whisking vigorously until smooth and well emulsified to ensure even flavor distribution.
  2. Add Aromatics and Spices: Add minced garlic, ground cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne pepper, kosher salt, and black pepper to the yogurt mixture. Mix thoroughly until the marinade has a uniform color and aroma.
  3. Marinate the Chicken: Pat dry chicken thighs with paper towels to remove moisture. Cut into bite-sized strips or leave whole as desired. Add chicken to the marinade, coat evenly, cover, and refrigerate for a minimum of 3 hours or preferably overnight to allow flavors to penetrate and meat to tenderize.
  4. Begin the Garlic Sauce: Remove any green sprouts from garlic cloves to reduce bitterness. Place garlic cloves and kosher salt into a food processor. For milder garlic flavor, soak the garlic cloves in ice water for 30 minutes prior to processing. Process until garlic is finely minced and forms a paste-like consistency, about 1-2 minutes.
  5. Create the Emulsion: With the food processor running, very slowly drizzle in one tablespoon of neutral oil at a time, allowing the garlic paste to absorb the oil droplets. Stop to scrape down the bowl sides regularly to ensure even mixing. Alternate adding small amounts of lemon juice and oil to stabilize the emulsion, continuing until the mixture begins to thicken and become creamy.
  6. Complete the Garlic Sauce: Continue alternating oil and lemon juice additions slowly until all oil is incorporated. Add the ice water at the end to thin the sauce to a smooth, spreadable consistency and stabilize the emulsion. If the sauce breaks, restart with fresh garlic paste and slowly incorporate the broken sauce to rescue the emulsion.
  7. Cook the Chicken: Heat a large cast iron skillet or grill pan over high heat until very hot. Remove chicken from marinade, letting excess drip off to avoid steaming. Place chicken pieces in the skillet without overcrowding. Do not move chicken for 3-4 minutes to achieve good caramelization and charred edges.
  8. Achieve Perfect Doneness: Flip chicken and continue cooking until the internal temperature reaches 165°F (74°C) ensuring food safety and juicy texture. Observe for deeply charred edges that enhance smoky flavor. Remove from heat and let rest for 5 minutes to redistribute juices. Slice against the grain if serving in wraps.
  9. Assemble and Serve: Warm pita bread briefly to make pliable. Spread a generous layer of garlic sauce on the bread, add the cooked chicken, and layer with sliced tomatoes, cucumbers, shredded lettuce, pickled turnips, and fresh parsley as desired. Drizzle additional garlic sauce on top before serving.

Notes

  • Use full-fat Greek yogurt for richer marinade and better tenderizing effect.
  • Toast whole spices before grinding for intensified flavor when possible.
  • Marinate chicken at least 3 hours, ideally overnight, for best results.
  • Remove green sprouts from garlic cloves to avoid bitterness in the garlic sauce.
  • Add oil to garlic sauce very slowly to prevent breaking the emulsion.
  • Monitor chicken internal temperature carefully; 165°F ensures safe and juicy meat.
  • Rest cooked chicken before slicing to retain moisture.
  • Store sauce and chicken separately to maintain texture and flavor when refrigerating.
  • Reheat chicken gently in a skillet; avoid microwaving to preserve charred crust.

Keywords: Chicken Shawarma, Garlic Sauce, Toum, Middle Eastern Chicken, Shawarma Marinade, Garlic Emulsion Sauce, Authentic Shawarma, Lebanese Chicken Recipe

Find it online: https://reemcook.com/chicken-shawarma-garlic-sauce-recipe/