Chicken Shawarma with Garlic Sauce Recipe: One Bold, Juicy Street-Food Favorite Made Easy
Juicy, spiced chicken thighs marinated in classic shawarma spices, seared or roasted to perfection, and served with a bold, creamy garlic sauce. Ideal in wraps, bowls, or as a flavorful main dish.
Ingredients
For the Chicken:
1½–2 lbs boneless, skinless chicken thighs
¼ cup olive oil
Juice of 1 lemon
4 garlic cloves, minced
2 tsp cumin
2 tsp paprika
1 tsp turmeric
1 tsp coriander
½ tsp cinnamon
½ tsp allspice
1½ tsp salt
½ tsp black pepper
For the Garlic Sauce (Toum):
1 cup garlic cloves, peeled
1 tsp salt
Juice of 1 lemon
1½ cups neutral oil (canola or sunflower)
Ice water, as needed
For Serving:
Pita or flatbread
Toppings: cucumber, tomato, pickled onions, parsley, lettuce, hummus, etc.
Instructions
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Mix all marinade ingredients in a bowl. Add chicken and coat evenly. Marinate for at least 1 hour or overnight.
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Blend garlic, salt, and lemon juice until minced. Slowly drizzle in oil, alternating with ice water, to create a thick sauce.
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Cook chicken on a skillet (4–6 min per side), bake at 425°F (25–30 min), or grill (5–6 min per side) until fully cooked. Rest 5 minutes, then slice.
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Warm flatbread. Spread garlic sauce, add sliced chicken, and top with veggies or herbs.
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Roll and serve warm.
Notes
Use chicken breasts for a leaner version. Sauce keeps up to 2 weeks refrigerated. Marinate chicken overnight for best flavor.