Description
This irresistible chicken shawarma recipe offers a flavorful Middle Eastern-inspired dish featuring juicy marinated chicken thighs cooked to perfection. The homemade garlic sauce (Toum) adds a creamy, zesty complement, making it perfect for wraps, sandwiches, or a delightful main course.
Ingredients
Scale
For the Chicken Marinade:
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 cup (240g) plain Greek yogurt
- 2 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Garlic Sauce (Toum):
- 1 cup garlic cloves (about 3–4 heads, peeled)
- 1½ teaspoons salt
- 1 cup neutral oil (like sunflower or canola)
- 1 tablespoon lemon juice
- 1–2 tablespoons ice water (if needed for texture)
Instructions
- Prepare the Chicken Marinade: In a large bowl, whisk together the yogurt, olive oil, lemon juice, and all the spices until smooth. Add the chicken thighs, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours or preferably overnight. The longer it marinates, the more flavorful it becomes.
- Cook the Chicken (Grill or Skillet Method): Preheat a grill or heavy skillet over medium-high heat. Cook the marinated chicken thighs for about 5–6 minutes per side, or until charred on the edges and cooked through (internal temperature: 165°F/75°C).
- Cook the Chicken (Oven Method): Preheat oven to 425°F (220°C). Line a baking sheet with foil. Place chicken on the tray and roast for 25–30 minutes, turning halfway through. Broil for 2–3 minutes at the end for crispy edges.
- Make the Garlic Sauce (Toum): In a food processor, combine garlic cloves and salt and pulse until finely minced. With the processor running, slowly drizzle in the neutral oil until emulsified and creamy. Add lemon juice and 1–2 tablespoons of ice water as needed to adjust the sauce’s texture and balance the sharpness.
- Serve: Slice the cooked chicken and serve with the garlic sauce in wraps, pita bread, or alongside rice and vegetables for a delicious meal.
Notes
- If you don’t have yogurt, substitute with sour cream or a dairy-free alternative like coconut yogurt.
- No grill available? Use a broiler or a cast iron skillet to achieve crispy edges.
- For a spicier shawarma, add cayenne pepper or chili flakes to the marinade.
