Chicken Shawarma With Garlic Sauce Recipe – the mere mention of these words instantly transports me to bustling street food markets, filled with the irresistible aroma of succulent, spice-infused chicken. It’s a dish that has captivated palates worldwide, and for very good reason.
Originating from the vibrant culinary traditions of the Middle East, shawarma has evolved from a beloved regional specialty into an international street food sensation. Its rich history speaks to centuries of flavorful innovation, where simple ingredients are transformed into something truly extraordinary.
Why is this dish so universally adored?
I believe it’s the perfect harmony of contrasting yet complementary elements. Imagine perfectly marinated chicken, cooked to tender, juicy perfection with crispy, charred edges, often shaved directly from a vertical rotisserie. This incredible chicken is then paired with fresh, crisp vegetables, and, crucially, a generous dollop of that iconic, creamy, and zesty garlic sauce – toum. The convenience of this wholesome, flavor-packed meal, combined with its authentic taste and satisfying texture, makes it an undeniable favorite for countless food enthusiasts.
Today, I am absolutely thrilled to share my ultimate Chicken Shawarma With Garlic Sauce Recipe, meticulously crafted to bring the vibrant and authentic flavors of the Middle East straight into your kitchen. Prepare to embark on a culinary adventure that promises to delight your senses and leave you craving more!
Ingredients:
-
For the Chicken Shawarma Marinade:
- 2 lbs (approx. 900g) boneless, skinless chicken thighs, thinly sliced into strips or bite-sized pieces
- ¼ cup fresh lemon juice (from about 1-2 lemons)
- 3 tablespoons olive oil
- 1 tablespoon plain yogurt (full-fat works best for tenderness)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground turmeric (for color and flavor)
- ¼ teaspoon cayenne pepper (optional, for a little kick)
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
-
For the Creamy Garlic Sauce (Toum):
- 1 head garlic (about 10-12 medium cloves), peeled and green germ removed
- ¼ cup fresh lemon juice (from about 1 lemon)
- ½ teaspoon salt
- ½ cup ice water, divided
- 2 cups neutral oil (such as canola, vegetable, or grapeseed oil)
-
For Assembling the Shawarma:
- 6-8 large pita breads or flatbreads
- Sliced tomatoes
- Thinly sliced red onion, often soaked in a little sumac for extra flavor
- Chopped fresh parsley
- Pickles (dill or turnip pickles are traditional)
- Optional: Shredded lettuce, French fries (tucked inside the wrap!), pickled hot peppers
Phase 1: Preparing the Chicken Marinade
The secret to incredibly flavorful chicken shawarma truly lies in a good marinade, and this one, my friends, is packed with all the right spices and ingredients to tenderize the chicken and infuse it with that authentic Middle Eastern taste we all crave. Trust me, the longer you let your chicken soak up these flavors, the more delicious your end result will be!
- First things first, let’s get our chicken ready. Take your boneless, skinless chicken thighs and slice them into thin strips or small, bite-sized pieces. I find that about ¼ to ½ inch thickness works perfectly, as it allows the marinade to penetrate deeply and ensures quick, even cooking. Place these chicken pieces into a large bowl.
- Now, it’s time to build our flavor foundation. To the bowl with the chicken, add the fresh lemon juice, olive oil, and plain yogurt. The lemon juice helps to tenderize the chicken and adds a bright tang, while the yogurt contributes to tenderness and helps the spices cling beautifully.
- Next, let’s bring in the aromatic star: minced garlic. I usually press mine through a garlic press to get it super fine, but finely mincing it with a knife works just as well.
- It’s spice time! Add the ground cumin, ground coriander, smoked paprika, dried oregano, ground turmeric, cayenne pepper (if you’re feeling a little heat!), black pepper, and salt to the bowl. I always give the bowl a good sniff at this point – the combination of these spices is just intoxicating and instantly transports me to my favorite shawarma spot!
- Using your hands (my preferred method, just make sure they’re clean!), thoroughly mix all the ingredients together. Ensure every single piece of chicken is well coated with the marinade. You want that vibrant orange-yellow color from the turmeric and paprika to be distributed evenly throughout.
- Once everything is nicely mixed, cover the bowl with plastic wrap or transfer the chicken to a large zip-top bag. Now comes the waiting game, but it’s totally worth it! Place the marinated chicken in the refrigerator for at least 4 hours. For the best, most profound flavor, I highly recommend marinating it overnight, or for up to 24 hours. The longer it marinates, the more tender and flavorful your chicken will become, making your Chicken Shawarma With Garlic Sauce Recipe truly stand out.
Phase 2: Crafting the Creamy Garlic Sauce (Toum)
Ah, Toum! This legendary Lebanese garlic sauce is absolutely essential for any authentic shawarma experience. It’s shockingly simple in ingredients but requires a bit of technique and patience to achieve that incredible, fluffy, mayonnaise-like texture. This isn’t just a garlic sauce; it’s a garlic cloud of deliciousness that will elevate your Chicken Shawarma With Garlic Sauce Recipe to professional levels. Don’t be intimidated; I’ll walk you through it!
- Start by preparing your garlic. Peel your garlic cloves and, this is important, make sure to remove any green germ you see in the center of the cloves. This germ can give the sauce a bitter taste, which we definitely want to avoid for our perfectly creamy Toum.
- Place the peeled, de-germed garlic cloves, ¼ cup of fresh lemon juice, ½ teaspoon of salt, and ¼ cup of the ice water into the bowl of a food processor fitted with a steel blade. It’s crucial that your food processor is powerful and sturdy, as we’ll be blending for a while.
- Pulse the mixture a few times until the garlic is very finely minced. Then, process continuously for about 1-2 minutes until it forms a smooth, white paste. Scrape down the sides of the bowl periodically to ensure everything is incorporated. You really want to break down those garlic cells to release their flavor and create a smooth base for our emulsion.
- Now for the magic: creating the emulsion. With the food processor running on low speed, begin to slowly, and I mean very slowly, drizzle in the neutral oil through the feed tube. This step requires patience and a steady hand. Think of it like a thin, continuous stream, almost a drip. Adding the oil too quickly will cause the sauce to break and not emulsify properly, turning into an oily mess instead of a fluffy cream.
- As you continue to add the oil, you’ll notice the mixture in the food processor starting to thicken and lighten in color. It will transform from a watery garlic paste into a thick, glossy, white sauce. This is the emulsification happening – the oil and water-based ingredients are binding together to form a stable, creamy mixture.
- Alternate drizzling the remaining oil with the remaining ¼ cup of ice water. So, drizzle some oil, then a tiny bit of ice water, then more oil. The ice water helps to keep the emulsion stable and prevents the sauce from getting too thick too quickly, giving it that characteristic light and airy texture. Continue this alternating process until all the oil and water have been incorporated. This entire process can take anywhere from 10 to 15 minutes, sometimes even longer, depending on your food processor and the steadiness of your drizzle.
- You’ll know your Toum is ready when it is incredibly thick, bright white, and has a consistency similar to a very stiff mayonnaise or whipped butter. It should hold its shape when you scoop it. Taste it and adjust salt if necessary. Remember, it’s meant to be quite garlicky!
- Transfer the finished garlic sauce to an airtight container and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld and the sauce to firm up even more. It will keep beautifully in the refrigerator for up to two weeks.
- A quick troubleshoot: If your Toum breaks (it separates into oil and a watery garlic paste), don’t despair! You can often save it. In a clean food processor, add one fresh garlic clove and 1 tablespoon of ice water. Blend until smooth, then very slowly, teaspoon by teaspoon, add your broken sauce back into the running food processor. It often re-emulsifies, bringing it back to life!
Phase 3: Cooking the Chicken Shawarma
Now that our chicken is beautifully marinated and our garlic sauce is chilling to perfection, it’s time for the main event: cooking that delicious chicken! We want to achieve a lovely sear and crispy edges, mimicking the traditional spit-roasted chicken as best as we can at home. This step is where all those amazing marinade flavors truly come alive, making your homemade Chicken Shawarma With Garlic Sauce Recipe incredibly fragrant and tempting.
- Remove the marinated chicken from the refrigerator about 20-30 minutes before you plan to cook it. This allows it to come closer to room temperature, promoting more even cooking.
- Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. You want the pan to be nice and hot before you add the chicken to achieve that crucial sear. A little smoke is okay, but not too much!
- Add a tablespoon of olive oil to the hot pan. Once the oil shimmers, add the chicken in a single layer. Do not overcrowd the pan! Overcrowding will steam the chicken instead of searing it, preventing those delicious crispy bits from forming. You’ll likely need to cook the chicken in two or three batches, depending on the size of your pan. Patience here is key for superior texture.
- Allow the chicken to cook undisturbed for 3-4 minutes on one side until it develops a beautiful golden-brown crust. Resist the urge to poke or stir it immediately! That crust is where a lot of the shawarma flavor and texture comes from.
- Flip the chicken pieces and continue to cook for another 3-4 minutes, or until cooked through and nicely browned on all sides. The total cooking time for each batch will be around 6-8 minutes, depending on the thickness of your chicken strips. Once cooked, the chicken should be opaque throughout and have internal temperature of 165°F (74°C).
- As each batch finishes cooking, transfer it to a plate. If there’s any residual oil or browned bits in the pan, you can often leave them for the next batch as they add more flavor. Repeat the process with the remaining chicken until all of it is cooked.
- Once all the chicken is cooked, you can optionally return it all to the pan for a quick final toss together to ensure all the pieces are warm and infused with any remaining pan juices. At this point, the aroma filling your kitchen will be absolutely incredible – a sure sign that your Chicken Shawarma With Garlic Sauce Recipe is on its way to being a huge success!
Phase 4: Assembling Your Perfect Chicken Shawarma
The moment of truth has arrived! All your hard work in marinating, crafting the Toum, and cooking the chicken culminates in this delightful assembly phase. This is where we bring everything together to create that irresistible, handheld masterpiece. Get ready to experience the full glory of your homemade Chicken Shawarma With Garlic Sauce Recipe!
- Gently warm your pita breads or flatbreads. You can do this in a dry skillet over medium heat for about 30 seconds per side until they’re soft and pliable, or pop them in a microwave for 15-20 seconds, or even warm them briefly in a preheated oven (around 350°F or 175°C) for a couple of minutes until they’re warm and easy to roll. Warm pita is much less likely to tear when you’re building your wrap.
- Lay a warm pita bread flat on a clean surface or a piece of parchment paper (which helps with wrapping).
- Now for the star of the show, the garlic sauce! Generously spread a good layer of your creamy Toum across the center of the pita. Don’t be shy here; this is what makes a shawarma truly special and adds that fantastic zing and moisture. I usually go for about 1-2 tablespoons, but honestly, you do you!
- Pile a generous portion of the freshly cooked chicken shawarma meat over the garlic sauce. I love to ensure there’s a good amount of chicken in every bite.
- Next, it’s time for the fresh toppings. Add a few slices of fresh tomato, a sprinkle of the thinly sliced red onion (especially if you’ve soaked it in sumac for that extra pop!), and a scattering of fresh chopped parsley.
- Don’t forget the pickles! A few pieces of dill or turnip pickles are a non-negotiable for me in a shawarma. Their tangy crunch provides a wonderful contrast to the rich chicken and creamy garlic sauce. If you’re feeling adventurous, this is also where you’d add shredded lettuce or even a few French fries, which are surprisingly common in some regions!
- To wrap your shawarma, fold one side of the pita over the filling, then fold the other side over, creating a snug packet. Alternatively, if you’re using a larger, more flexible flatbread, you can fold in both short ends first, then roll tightly from one long end to the other, creating a sealed cylindrical wrap. The goal is to make it tight enough so the contents don’t spill out while you’re eating, but not so tight that the bread tears.
- Repeat the process with the remaining pita breads and fillings. Serve your spectacular homemade chicken shawarma immediately, perhaps with any extra garlic sauce on the side for dipping, and possibly some extra pickles or a simple salad. Each bite is a symphony of flavors and textures, proving that making a delicious Chicken Shawarma With Garlic Sauce Recipe at home is incredibly rewarding and utterly delicious! Enjoy every single mouthwatering moment!
Tips for Success and Customization:
Making homemade chicken shawarma is an incredibly rewarding culinary adventure, and with a few extra tips, you can ensure your Chicken Shawarma With Garlic Sauce Recipe turns out perfectly every time and even customize it to your heart’s content!
-
Marination Time is Your Friend:
While 4 hours is the minimum, I cannot stress enough how much better the chicken tastes when marinated overnight, or for a full 24 hours. The yogurt, lemon, and spices work their magic, leading to incredibly tender and flavorful meat. Plan ahead for maximum flavor impact!
-
Don’t Skimp on the Garlic Sauce:
The Toum is truly a game-changer here. While it might seem like a lot of garlic, the emulsification process mellows its intensity, leaving you with a potent yet balanced creamy sauce. If you’re nervous about making it from scratch, there are good quality store-bought options, but nothing compares to homemade!
-
Achieving the Perfect Sear:
A hot pan is crucial for that authentic shawarma texture. If your pan isn’t hot enough, the chicken will steam rather than sear, resulting in less flavor and a softer texture. Don’t be afraid of a little smoke! Also, ensure you’re cooking in batches; overcrowding the pan is the enemy of a good sear.
-
Toppings Galore:
While I’ve listed classic toppings, feel free to customize your shawarma. Some people love a sprinkle of sumac on their onions for an extra tangy note. Other popular additions include pickled turnip (pink ones!), a drizzle of hot sauce for those who like extra heat, or even a handful of crunchy romaine lettuce for freshness. Sometimes, I even tuck in a few crispy French fries right into the wrap for an extra indulgent experience – it’s a popular street food style!
-
Make Ahead & Storage:
- Chicken: The cooked chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well in a skillet or microwave.
- Garlic Sauce (Toum): Toum keeps beautifully in the refrigerator for up to 2 weeks. Just give it a good stir before using if any slight separation occurs (which is rare if made correctly).
- Prepping Ahead: You can chop all your vegetables (tomatoes, onions, parsley) ahead of time and store them separately in the fridge, making assembly a breeze on the day you want to serve.
-
Serving Options Beyond the Wrap:
If you’re looking for a lighter option or just want to switch things up, consider serving your chicken shawarma in a bowl! Layer a bed of rice or a fresh salad (like tabouli or a simple cucumber-tomato salad) with the cooked chicken, a generous dollop of garlic sauce, and all your favorite toppings. It’s just as delicious and equally satisfying. This versatile dish is perfect for meal prep too!
-
Experiment with Spices:
While the recipe provides a fantastic base, don’t hesitate to slightly adjust the spice ratios to your preference. Love more cumin? Go for it! Want more heat? Add a touch more cayenne. This is your kitchen, and you’re the chef!
Conclusion:
Well, friends, we’ve journeyed through the steps of creating something truly spectacular right in your own kitchen. At this point, I hope you’re as excited as I am about the prospect of bringing these incredible flavors to your dinner table. This isn’t just another meal; it’s an experience, a culinary adventure that promises to delight your senses and transport you straight to the bustling street food markets of the Middle East. Why is this particular recipe a must-try? Because it perfectly balances the tender, spice-infused chicken with the vibrant freshness of crisp vegetables and, of course, the unparalleled creamy, tangy kick of homemade garlic sauce. There’s a profound satisfaction that comes from assembling such a complex and flavorful dish from scratch, knowing every ingredient is fresh and made with love. It’s the kind of meal that makes you feel like a seasoned chef, even if you’re just starting your culinary journey. The aroma alone, as the marinated chicken sizzles, is enough to get anyone’s stomach rumbling!
The beauty of this dish lies not just in its incredible taste, but also in its remarkable versatility. While the traditional serving style is undeniably delicious, nestled in warm pita bread with a medley of fresh tomatoes, cucumbers, pickles, and perhaps a sprinkle of parsley, I strongly encourage you to experiment and make it your own. Consider serving your succulent chicken shawarma over a bed of fluffy basmati rice for a more substantial meal, perfect for a cozy family dinner. For those looking for a lighter, healthier option, it transforms beautifully into a vibrant salad bowl. Simply pile the chicken high on a generous bed of mixed greens, adding all your favorite fresh toppings, and drizzle generously with extra garlic sauce – perhaps even a squeeze of fresh lemon juice to brighten things up. You could also turn it into delightful wraps using large lettuce leaves, making for an excellent low-carb alternative that still delivers all the sensational flavors. Think outside the box: try adding a dollop of hummus or a swirl of tahini sauce alongside the garlic sauce for an extra layer of creaminess and nutty depth. For a bit of heat, a drizzle of your favorite hot sauce can really elevate the experience. Don’t be afraid to experiment with different types of pickled vegetables either – pickled turnips or radishes can add a wonderful crunch and tang that complements the richness of the chicken. This recipe is incredibly forgiving and truly invites your personal touch.
Your Culinary Adventure Awaits!
Now, it’s your turn. I’ve guided you through the process, shared my tips, and hopefully ignited your passion for this amazing dish. There’s no better feeling than successfully recreating a beloved restaurant classic in the comfort of your home, and I promise you, this recipe delivers on that promise. The aroma, the texture, the explosion of flavors – it all comes together to create an unforgettable dining experience. Imagine the smiles on the faces of your family and friends as they bite into their first homemade shawarma, crafted with your own hands. This isn’t just about following instructions; it’s about connecting with food, sharing joy, and creating lasting memories around the table. So, gather your ingredients, put on your apron, and prepare to embark on a truly rewarding cooking adventure. Once you’ve mastered the art of making this incredible Chicken Shawarma With Garlic Sauce Recipe, you’ll find yourself wondering why you ever ordered takeout. It’s truly that good, offering a superior flavor profile and the undeniable satisfaction of a homemade meal. I am genuinely excited for you to experience the magic of this dish firsthand.
Share Your Masterpiece!
But the journey doesn’t end when the last bite is taken! I absolutely love seeing your creations and hearing about your cooking adventures. Once you’ve whipped up your batch of this delightful shawarma, please don’t hesitate to share your experience with me and our community. Did you try a unique serving suggestion? Did you add a special ingredient to your garlic sauce? Perhaps you discovered a new favorite side dish that pairs perfectly? Snap a photo, leave a comment below, or share your culinary triumph on social media. Your insights, modifications, and success stories not only inspire me but also help countless other home cooks who are looking for new and exciting meal ideas. Let’s build a vibrant community of food lovers who aren’t afraid to get their hands dirty in the kitchen and share the delicious results. I’m eager to hear how this recipe brightens your day and becomes a regular fixture in your meal rotation. Happy cooking, and bon appétit!
Chicken Shawarma With Garlic Sauce Recipe
Experience the vibrant, authentic flavors of the Middle East with this homemade Chicken Shawarma, perfectly seasoned and served with a creamy, zesty Toum garlic sauce. This recipe brings the popular street food sensation right into your kitchen with tender, juicy chicken and a legendary homemade garlic cloud of deliciousness.
Ingredients
-
1.5 lbs boneless chicken thighs or breasts, cut into strips
-
¼ cup fresh lemon juice (for marinade)
-
3 tablespoons olive oil (for marinade)
-
1 tablespoon plain yogurt
-
4 cloves garlic, minced (for marinade)
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
½ teaspoon smoked paprika
-
½ teaspoon dried oregano
-
¼ teaspoon ground turmeric
-
¼ teaspoon cayenne pepper (optional)
-
½ teaspoon black pepper
-
1 teaspoon salt (for marinade)
-
1 head garlic (about 10-12 medium cloves), peeled and de-germed (for Toum)
-
¼ cup fresh lemon juice (for Toum)
-
½ teaspoon salt (for Toum)
-
½ cup ice water, divided (for Toum)
-
2 cups neutral oil (such as canola, vegetable, or grapeseed oil) (for Toum)
-
6-8 large pita breads or flatbreads
-
Sliced tomatoes
-
Thinly sliced red onion
-
Chopped fresh parsley
-
Pickles (dill or turnip)
Instructions
-
Step 1
Slice chicken into strips. In a large bowl, combine chicken with ¼ cup lemon juice, 3 tbsp olive oil, 1 tbsp plain yogurt, 4 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, ½ tsp smoked paprika, ½ tsp dried oregano, ¼ tsp turmeric, ¼ tsp cayenne pepper (optional), ½ tsp black pepper, and 1 tsp salt. Mix thoroughly. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). -
Step 2
Peel and de-germ garlic cloves. In a food processor, combine garlic, ¼ cup lemon juice, ½ tsp salt, and ¼ cup ice water. Process 1-2 minutes until a smooth paste forms. With processor running on low, slowly drizzle in 2 cups neutral oil, alternating with the remaining ¼ cup ice water. Continue for 10-15 minutes until very thick, white, and stiff. Transfer to an airtight container and refrigerate for at least 30 minutes. -
Step 3
Remove marinated chicken from the refrigerator 20-30 minutes before cooking. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken in batches in a single layer for 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a plate and repeat for remaining batches. -
Step 4
Warm pita breads. Spread Toum generously onto each pita. Pile cooked chicken, sliced tomatoes, red onion, chopped parsley, and pickles onto the sauce. Fold or roll the pita tightly to form a wrap. Serve immediately.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
