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Prep Time
15 minutes
Cook Time
20 minutes
Marinate Time
1 hour
Total Time
1 hour 35 minutes
Ingredients
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Chicken Shawarma:
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2 lbs boneless, skinless chicken thighs
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3 tablespoons olive oil
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3 tablespoons lemon juice
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4 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon paprika
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1 teaspoon turmeric
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½ teaspoon cinnamon
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½ teaspoon allspice
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1 teaspoon salt
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½ teaspoon black pepper
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Garlic Sauce (Touma):
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1 cup garlic cloves, peeled
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2 cups neutral oil (canola or sunflower)
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¼ cup lemon juice
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1 teaspoon salt
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For Serving (Optional):
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Pita or flatbread
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Tomatoes, cucumbers, pickles
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Shredded lettuce
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Parsley
Instructions
Marinate the Chicken
- In a large bowl, whisk olive oil, lemon juice, garlic, spices, salt, and pepper.
- Add chicken and toss to coat well. Cover and refrigerate for at least 1 hour (up to 8 hours).
Cook the Chicken
- Preheat oven to 425°F (220°C) or heat a grill/skillet over medium-high heat.
- Cook chicken 6–8 minutes per side until deeply browned and internal temperature reaches 165°F (74°C).
- Rest 5 minutes, then slice thinly.
Make the Garlic Sauce
- In a food processor, blend garlic and salt until finely minced.
- With the processor running, slowly drizzle in oil until thick and fluffy.
- Add lemon juice gradually until smooth and creamy.
Assemble
- Serve sliced chicken in pita with garlic sauce and desired toppings.
Notes
- Chicken thighs stay juicier than breasts.
- For easier garlic sauce, substitute with Greek yogurt + garlic + lemon.
- Excellent for wraps, bowls, or plates with rice.
- Leftover chicken reheats well in a skillet.
This Chicken Shawarma with Garlic Sauce is bold, aromatic, and packed with authentic flavor. Juicy, spice-marinated chicken is cooked until perfectly tender and slightly charred, then paired with a creamy, garlicky sauce that ties everything together.
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Perfect for wraps, bowls, or plates with rice and veggies, this dish is both versatile and satisfying. It’s a restaurant-style favorite you can easily recreate at home with big flavor in every bite.
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