Tender Chicken Shawarma with Zesty Garlic Sauce (Print Version)

Whip up authentic Chicken Shawarma with creamy garlic sauce at home. This recipe brings vibrant flavors and a touch of Middle Eastern warmth to your kitchen.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Middle Eastern
Dietary: Dairy-Free, Gluten-Free (if using GF pita)

# Ingredients:

→ Main Ingredients for Chicken Shawarma

01 - 1.5 lbs boneless, skinless chicken thighs, thinly sliced
02 - 1/4 cup fresh lemon juice
03 - 1/4 cup olive oil
04 - 4 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground turmeric
09 - 1/4 tsp ground cinnamon
10 - 1/4 tsp ground cardamom
11 - Pinch of cayenne pepper (optional)
12 - 1 tsp salt
13 - 1/2 tsp black pepper

→ Creamy Garlic Sauce (Toum)

14 - 6-8 cloves garlic, peeled
15 - 1/4 cup fresh lemon juice
16 - 1/2 tsp salt
17 - 1 cup neutral oil (like vegetable or grapeseed oil)

→ Serving & Garnish

18 - 4-6 pita breads
19 - Thinly sliced red onion
20 - Chopped tomatoes
21 - Diced cucumber
22 - Fresh parsley, chopped
23 - Pickled turnips (optional)

# Instructions:

01 - First things first, let's get that chicken soaking up all the good stuff. Slice your boneless, skinless chicken thighs into thin strips – about 1/4 inch thick. In a large bowl, whisk together the lemon juice, olive oil, minced garlic, and all those glorious spices: cumin, coriander, paprika, turmeric, cinnamon, cardamom, and a pinch of cayenne if you like a little kick. Toss the chicken strips in this marinade, making sure every piece is coated. Cover it and pop it in the fridge for at least 4 hours, or honestly, overnight is even better. This is where the magic really starts to happen!
02 - While the chicken is marinating, let's tackle that dreamy garlic sauce. This is my favorite part! You'll need a food processor or a really good blender. Combine peeled garlic cloves, fresh lemon juice, and a pinch of salt. Blend until super smooth, scraping down the sides often. Now, slowly, and I mean *slowly*, drizzle in the vegetable oil (or a neutral oil) while the processor is running. It emulsifies, turning into this thick, creamy, glorious white sauce. If you add the oil too fast, it'll break, and you'll have a sad, oily mess. Trust me, I’ve done it. Just go slow!
03 - When you’re ready to cook, heat a large skillet or cast-iron pan over medium-high heat. A little splash of olive oil, but not too much, as the chicken already has some. Add the marinated chicken in a single layer, working in batches if necessary so you don't overcrowd the pan. We want a nice sear, not steamed chicken! You'll hear that sizzle, and the smell? Oh my goodness, the kitchen will smell incredible. Cook for about 5-7 minutes, flipping occasionally, until it's beautifully browned and cooked through.
04 - While the last batch of chicken is cooking, lightly warm your pita bread. You can do this in a dry skillet for a minute or two per side, in the microwave for 15-20 seconds, or even briefly in the oven. We're just looking for soft, pliable pita that's easy to fold and wrap. Nothing worse than a stiff pita that cracks when you try to fill it. I usually wrap them in a clean kitchen towel to keep them warm and soft while I finish everything else up.
05 - Now for the fun part – assembly! Lay out a warm pita. Spread a generous dollop of that creamy garlic sauce (toum) all over it. This is not the time to be shy! Pile on a good amount of the cooked Chicken Shawarma. Add your favorite toppings – thinly sliced red onion, chopped tomatoes, fresh cucumber, maybe some pickled turnips if you’re feeling fancy. I love the crunch and freshness the veggies add; it balances the richness perfectly. Don't be afraid to make it messy; that's part of the charm.
06 - Fold or roll up your loaded pita, grab a napkin (or three, because it's going to be gloriously messy!), and dig in. The combination of the tender, spiced chicken, the pungent garlic sauce, and the fresh, crisp vegetables is just heavenly. Honestly, it tastes like you're eating at your favorite Middle Eastern spot, but you made it yourself! The smell, the flavors, it's just so comforting and vibrant. Get ready for happy sighs all around.

# Notes:

01 - Don't skimp on the marinating time; it really makes a difference for tender, flavorful Chicken Shawarma.
02 - When making the garlic sauce, stream the oil *super* slowly, or it will break and be unusable.
03 - Don't overcrowd the pan when cooking the chicken; you want a good sear, not steamed meat.
04 - Add a sprinkle of sumac to your finished wraps for an extra tangy, bright note.

# Tools You'll Need:

01 - Food Processor or Blender
02 - Large Skillet or Cast Iron Pan
03 - Large Bowl

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 30-40g

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