Chicken Shawarma with Garlic Sauce is your ticket to an authentic, flavorful Middle Eastern feast right in your own kitchen, offering a delicious and satisfying meal that’s surprisingly simple to prepare. This recipe breaks down the complex flavors into manageable steps, making it an ideal choice for a weeknight dinner or an impressive meal to share with friends.
Key Ingredients for Chicken Shawarma with Garlic Sauce
For the Chicken Marinade:
- 1.5 pounds boneless, skinless chicken thighs (or breasts, though thighs are more traditional and tender)
- 1/4 cup olive oil
- 1/4 cup plain yogurt (full-fat recommended for creaminess)
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Garlic Sauce (Toum-inspired):
- 1/2 cup vegetable oil (or other neutral oil like canola)
- 2 tablespoons olive oil
- 4 cloves garlic, minced very finely or pressed
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1-2 tablespoons cold water (as needed for consistency)
For Serving (Optional but Recommended):
- Pita bread or flatbreads
- Sliced tomatoes
- Thinly sliced red onion
- Chopped fresh parsley
- Pickled cucumbers or turnips
- Lettuce (optional)
How to Make Chicken Shawarma with Garlic Sauce
This Chicken Shawarma with Garlic Sauce recipe is blissfully easy to whip up, promising a culinary adventure without the fuss. The tender, marinated chicken infused with aromatic spices, paired with a luscious, tangy garlic sauce, creates a truly satisfying experience. With a preparation and marinating time of about 20 minutes plus marinating time and a quick cooking time, you’ll be enjoying restaurant-quality shawarma in no time.
Step-by-Step Instructions:
- Prepare the Chicken Marinade: In a medium bowl, combine the olive oil, plain yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Whisk everything together until well combined and the spices are evenly distributed.
- Marinate the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Add the chicken pieces to the marinade and toss gently to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours (or even overnight) for the deepest flavor. The longer it marinates, the more tender and flavorful the chicken will be.
- Make the Garlic Sauce: While the chicken is marinating, prepare the garlic sauce. In a small bowl, combine the very finely minced or pressed garlic, lemon juice, and salt. Slowly, and we mean very slowly, begin to drizzle in the vegetable oil, whisking continuously. For the most successful emulsion, add the oil drop by drop initially, then in a very thin, steady stream as the sauce begins to thicken. If the sauce starts to look like it’s breaking or separating, stop adding oil and whisk vigorously. You can add a tiny bit of cold water (a teaspoon at a time) to help bring it back together. Continue until all the oil is incorporated and you have a thick, creamy, and potent garlic sauce. The consistency should be similar to mayonnaise. You can use an immersion blender or a small food processor for an even easier and more consistent result, processing the garlic, lemon juice, and salt, then slowly drizzling in the oils.
- Cook the Chicken: Once the chicken is marinated, heat 1-2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary to ensure proper browning). Cook for 5-7 minutes per side, or until the chicken is cooked through, golden brown, and slightly crispy in places. If you have a grill pan, you can achieve beautiful grill marks.
- Warm the Pita Bread: While the chicken is cooking, gently warm your pita bread or flatbreads. You can do this by briefly toasting them in a dry pan, warming them in the oven, or the microwave for a few seconds until they are soft and pliable.
- Assemble the Shawarma: To assemble, spread a generous amount of the garlic sauce onto a warm pita bread. Layer the cooked chicken shawarma over the sauce. Add your desired toppings: sliced tomatoes, thinly sliced red onion, chopped fresh parsley, and pickled cucumbers or turnips. You can also add some lettuce if you like.
- Serve: Fold the pita bread in half or roll it up to create your shawarma wrap. Serve immediately and enjoy the incredible flavors!
Why You’ll Love This Chicken Shawarma with Garlic Sauce
You will absolutely adore this homemade Chicken Shawarma with Garlic Sauce for so many reasons, but primarily for its incredibly tender, spice-infused chicken and the luxuriously creamy, garlicky sauce that’s truly the star. Making shawarma at home not only allows you to control the quality of ingredients but also proves to be significantly more budget-friendly than heading out to your favorite Middle Eastern restaurant, saving you money without compromising on taste or authenticity. The vibrant combination of savory chicken, zesty lemon in the marinade, and the pungent kick from the garlic sauce, complemented by fresh, crisp toppings, creates a symphony of flavors and textures that will transport your taste buds straight to the bustling streets of the Middle East.
Forget spending extra on takeout when you can recreate this sensational Chicken Shawarma with Garlic Sauce in your own kitchen for a fraction of the cost. It’s a healthier, more customizable option that’s perfect for a quick weeknight dinner or an impressive spread for guests, offering that authentic shawarma experience that’s both deeply satisfying and delightfully easy. Don’t hesitate to experiment with your favorite toppings – from tangy pickled vegetables to fresh herbs – customizing each bite to your perfect preference. So, gather your ingredients and get ready to embark on a delicious culinary journey; we promise you won’t be disappointed with this flavorful and fulfilling dish!
Storing and Reheating Tips
Properly storing your delicious Chicken Shawarma with Garlic Sauce will ensure you can enjoy its vibrant flavors even after the initial meal.
Storing Leftovers:
- Cooked Chicken: Once the chicken has cooled completely, transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Garlic Sauce: The garlic sauce, being a dairy-free emulsion, also stores well in an airtight container in the refrigerator for up to 5-7 days. Just ensure it’s kept well-sealed to maintain its freshness and prevent it from absorbing other odors.
- Assembled Shawarma: It’s generally best to store the components separately if you plan on saving leftovers. Assembled shawarmas can become soggy if stored for too long.
Reheating:
- Chicken: To reheat the chicken, you can gently warm it in a skillet with a touch of oil over medium heat until heated through. Alternatively, you can reheat it in the microwave, but be mindful it might lose some of its crispiness. For best results, aim for a gentle warming to avoid drying out the chicken.
- Garlic Sauce: The garlic sauce does not typically need reheating. It is best served cold or at room temperature.
- Pita Bread: Reheat pita bread briefly in a dry skillet, toaster, or microwave for a few seconds until soft and pliable.
Freezing:
- Chicken: Cooked chicken can be frozen for future use. Cool it completely, then place it in a freezer-safe bag or container. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Garlic Sauce: Freezing the garlic sauce is not recommended as the emulsion may break and it can alter the texture significantly. It’s best to make smaller batches or plan to use it within the refrigerator storage timeframe.
Final Thoughts
This Chicken Shawarma with Garlic Sauce recipe is a true delight, bringing the irresistible flavors of authentic shawarma right to your kitchen with ease. We encourage you to seize the opportunity to create this wonderfully satisfying meal at home – you’ll be amazed at how delicious and rewarding it is!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Shawarma with Garlic Sauce
Ingredients
Equipment
Method
- In a medium bowl, combine the olive oil, plain yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Whisk everything together until well combined and the spices are evenly distributed.1/4 cup olive oil, 1/4 cup plain yogurt, 2 tablespoons lemon juice, 4 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
- Cut the boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Add the chicken pieces to the marinade and toss gently to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours (or even overnight) for the deepest flavor. The longer it marinates, the more tender and flavorful the chicken will be.1.5 pounds boneless, skinless chicken thighs
- While the chicken is marinating, prepare the garlic sauce. In a small bowl, combine the very finely minced or pressed garlic, lemon juice, and salt. Slowly, and we mean very slowly, begin to drizzle in the vegetable oil, whisking continuously. For the most successful emulsion, add the oil drop by drop initially, then in a very thin, steady stream as the sauce begins to thicken. If the sauce starts to look like it’s breaking or separating, stop adding oil and whisk vigorously. You can add a tiny bit of cold water (a teaspoon at a time) to help bring it back together. Continue until all the oil is incorporated and you have a thick, creamy, and potent garlic sauce. The consistency should be similar to mayonnaise. You can use an immersion blender or a small food processor for an even easier and more consistent result, processing the garlic, lemon juice, and salt, then slowly drizzling in the oils.4 cloves garlic, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/2 cup vegetable oil, 2 tablespoons olive oil, 1-2 tablespoons cold water
- Once the chicken is marinated, heat 1-2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary to ensure proper browning). Cook for 5-7 minutes per side, or until the chicken is cooked through, golden brown, and slightly crispy in places. If you have a grill pan, you can achieve beautiful grill marks.1/4 cup olive oil
- While the chicken is cooking, gently warm your pita bread or flatbreads. You can do this by briefly toasting them in a dry pan, warming them in the oven, or the microwave for a few seconds until they are soft and pliable.Pita bread or flatbreads
- To assemble, spread a generous amount of the garlic sauce onto a warm pita bread. Layer the cooked chicken shawarma over the sauce. Add your desired toppings: sliced tomatoes, thinly sliced red onion, chopped fresh parsley, and pickled cucumbers or turnips. You can also add some lettuce if you like.Pita bread or flatbreads, Sliced tomatoes, Thinly sliced red onion, Chopped fresh parsley, Pickled cucumbers or turnips, Lettuce
- Fold the pita bread in half or roll it up to create your shawarma wrap. Serve immediately and enjoy the incredible flavors!