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Chicken Shawarma with Garlic Sauce

Chicken Shawarma with Garlic Sauce

Juicy marinated chicken, warm pita, and a bold, creamy garlic sauce come together for this easy homemade Chicken Shawarma with Garlic Sauce that tastes just like your favorite street-food spot.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 lbs boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 4 garlic cloves minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1.5 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
Garlic Sauce (Toum)
  • 1 cup neutral oil such as sunflower or canola
  • 6 large garlic cloves
  • 1/4 cup ice water
  • 2 tbsp lemon juice
  • 1/2 tsp salt
For Serving
  • 6 pita breads warmed
  • shredded lettuce
  • tomatoes sliced
  • red onion thinly sliced
  • pickles

Equipment

  • Skillet
  • Blender

Method
 

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, salt, and pepper.
  2. Add chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
  3. To make the garlic sauce, blend garlic, lemon juice, salt, and ice water. Slowly drizzle in the oil until thick and creamy.
  4. Heat a large skillet over medium-high heat and cook chicken for 5–6 minutes per side until charred and fully cooked.
  5. Let chicken rest for 5 minutes, then slice thinly.
  6. Assemble the shawarma by spreading garlic sauce on warm pita and filling with chicken, lettuce, tomatoes, onions, and pickles. Roll tightly and serve.

Notes

For the juiciest shawarma, use chicken thighs and marinate overnight. The garlic sauce stores well for up to two weeks.