Chicken Shawarma with Creamy Garlic Sauce (Toum-Style)
Why this recipe works
Real shawarma isn’t just “spiced chicken.” It’s about layered flavor: warm spices, acidity, fat, and time. The marinade penetrates deep, the cooking caramelizes the edges, and the garlic sauce brings everything together with sharp, silky intensity. You’ll get that authentic Middle Eastern street-food vibe without a vertical rotisserie.
Ingredients
For the Chicken Marinade
- 1 kg (about 2.2 lb) boneless chicken thighs (best for juiciness; breasts work but won’t be as tender)
- 4 cloves garlic, finely minced
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- Juice of 1 large lemon
- 1 tbsp white vinegar
- 2 tsp ground cumin
- 2 tsp paprika (smoked if possible)
- 1½ tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cinnamon
- ½ tsp ground cloves or allspice
- 1½ tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp chili powder or cayenne (optional, but recommended)
For the Garlic Sauce (Toum-Style, Easy Version)
- 1 cup neutral oil (sunflower or vegetable)
- 5–6 large garlic cloves
- 2 tbsp lemon juice (fresh only)
- ½ tsp salt
- 2–3 tbsp cold water (as needed)
For Serving
- Warm pita bread or flatbread
- Sliced tomatoes
- Thinly sliced red onion
- Pickled cucumbers or turnips
- Fresh parsley
- Optional: fries (shawarma + fries = elite combo)
Step 1: Marinate the Chicken (Don’t Rush This)
In a large bowl, combine yogurt, olive oil, lemon juice, vinegar, garlic, and all the spices. Whisk until you get a thick, golden, aromatic paste. This marinade should smell warm, citrusy, and slightly sweet from the cinnamon.
Add the chicken thighs and massage the marinade into every piece. Don’t be gentle—get in there. Cover and refrigerate for at least 4 hours, but overnight is ideal. The longer it rests, the deeper the flavor.
Pro tip: If you’re short on time, even 1 hour works—but shawarma rewards patience.
Step 2: Make the Garlic Sauce (Creamy, Sharp, Addictive)
This garlic sauce is inspired by traditional toum, but simplified so it doesn’t break.
In a blender or food processor, add garlic and salt. Blend until finely minced. Add lemon juice and blend again.
Now, with the blender running, slowly drizzle in the oil in a thin stream. Go slow—this is how the sauce emulsifies and turns thick and creamy.
If it gets too thick, add cold water 1 tablespoon at a time until smooth and fluffy. Taste and adjust salt or lemon.
You’re aiming for a sauce that’s:
- Bright and garlicky
- Smooth like mayonnaise
- Strong enough to wake you up (that’s the point)
Cover and refrigerate. It will thicken slightly as it chills.
Step 3: Cook the Chicken (Three Ways)
Option 1: Pan-Seared (Best Home Method)
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil.
Place the marinated chicken in a single layer. Don’t crowd the pan. Cook 5–6 minutes per side until deeply golden with charred edges.
Remove and rest for 5 minutes, then slice thinly.
Option 2: Oven + Broil (Great for Big Batches)
Preheat oven to 220°C (425°F). Arrange chicken on a lined baking tray.
Roast for 25–30 minutes, flipping once. For extra char, broil for 3–5 minutes at the end.
Option 3: Grill (Ultimate Flavor)
Grill over medium-high heat until smoky and charred, about 6 minutes per side.
Step 4: Slice Like a Shawarma Pro
Once the chicken has rested, slice it thinly against the grain. This is crucial. Thin slices = tender bites that soak up sauce.
If you want extra authenticity, toss the sliced chicken back into the pan for 1–2 minutes to crisp the edges.
Step 5: Assemble the Shawarma
Warm your pita bread until soft and pliable.
Spread a generous layer of garlic sauce down the center. Add sliced chicken. Top with tomatoes, onions, pickles, parsley, and—if you’re living your best life—a handful of fries.
Drizzle more garlic sauce on top. Fold, roll, or wrap tightly.
How to Serve It (Platter Style)
For a family-style spread:
- Pile the chicken on a large platter
- Add bowls of garlic sauce, chopped salad, pickles, and bread
- Let everyone build their own
This is perfect for gatherings and feels festive without being complicated.
Storage & Leftovers
- Chicken: Keeps 3–4 days in the fridge. Reheat in a hot pan.
- Garlic sauce: Lasts up to 1 week refrigerated. The flavor actually improves after a day.
- Freezing: Freeze marinated raw chicken or cooked chicken (not the sauce).
Common Mistakes to Avoid
- Using chicken breast only → dry shawarma
- Skipping the resting time → juices lost
- Cooking on low heat → no char, no flavor
- Being shy with garlic sauce → don’t do that
Final Bite
This Chicken Shawarma is bold, juicy, fragrant, and deeply satisfying. It hits every note: spice, acid, fat, crunch, creaminess. Once you make it at home, takeaway shawarma will never hit the same again.