Summer evenings are made for bright, bold flavors that feel like a vacation. You do not need a vertical rotisserie to enjoy authentic street food at home. This recipe brings those warm, zesty spices right to your kitchen table.
It is the perfect way to shake up your weeknight dinner routine. The smell of the spices roasting will draw everyone to the kitchen. It is fresh, satisfying, and so easy to pull together.
Why You Will Love This Recipe
You will love how simple and stress-free this meal feels. Most of the magic happens while the chicken rests in the fridge. This makes it a huge time-saver for busy families.
The yogurt marinade ensures the chicken stays tender and juicy every time. It is a budget-friendly way to feed a hungry crowd. Your friends and family will think you ordered from a professional kitchen.
Simple Cooking Steps
Making shawarma at home is much easier than you might think. You just whisk the marinade and let the chicken soak up the flavor. The garlic sauce comes together quickly in your food processor.
Searing the chicken in a hot pan gives it those perfect charred edges. Even if you are a beginner, you can master this dish. It is a foolproof way to bring exciting new flavors to your home.
Ingredients You Will Need
This recipe uses simple spices you likely already have in your pantry.
- 2 lbs boneless skinless chicken thighs, sliced into 1-inch strips
- 1/2 cup whole milk Greek yogurt
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- 6 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup garlic cloves, peeled and germ removed (for Toum)
- 2 cups neutral oil, such as grapeseed or sunflower (for Toum)
- 1/4 cup fresh lemon juice (for Toum)
- 1 tsp kosher salt (for Toum)
Step-by-Step Directions
- In a large non-reactive bowl, whisk together yogurt, olive oil, lemon juice, vinegar, minced garlic, and all spices to form a marinade paste.
- Add sliced chicken thighs to the bowl and toss until thoroughly coated; cover and refrigerate for a minimum of 4 hours, ideally 12-24 hours.
- Prepare the Toum: Place 1 cup garlic cloves and 1 tsp salt in a food processor. Pulse until finely minced, scraping down the sides repeatedly.
- With the processor running, very slowly drizzle in 1/2 cup of neutral oil in a thin, steady stream until a paste forms.
- Continue the emulsion by alternating between 1 tablespoon of lemon juice and 1/2 cup of oil, adding slowly until all ingredients are incorporated and the sauce is fluffy and white.
- Preheat a heavy cast-iron skillet over medium-high heat or an oven to 425°F (220°C).
- Add chicken to the skillet in a single layer (cook in batches if necessary) and sear for 8-10 minutes per side until deeply charred and internal temperature reaches 165°F (74°C).
- Rest the chicken for 5 minutes before slicing into thin shavings.
- Serve immediately on warm pita bread with a generous spread of garlic toum, pickled turnips, and fresh vegetables.
Best Ways to Enjoy It
Serve these warm on soft, fluffy pita bread for the best experience. Add a generous dollop of the creamy garlic sauce on top. It provides a wonderful cooling contrast to the spiced chicken.
Pair it with crunchy pickled turnips and fresh, sliced tomatoes. For a lighter option, serve the chicken over a fresh green salad. It is a vibrant meal that feels light yet filling.
Storage and Reheating
You can store leftover chicken in an airtight container for three days. The garlic sauce will stay fresh in the fridge for two weeks. Reheat the chicken in a pan to keep it crispy and delicious.
This recipe is perfect for meal prep lunches throughout the week. You can even freeze the marinated raw chicken for later. Just thaw it in the fridge before you are ready to cook.
Tips for Best Results
- Use chicken thighs instead of breasts for the juiciest results.
- Do not skip the marinating time as it builds deep flavor.
- Scrape the sides of your food processor often when making the sauce.
- Add fresh summer cucumbers for an extra refreshing crunch.
- Always let the chicken rest before slicing to keep the juices inside.
- Slowly drizzle the oil for the sauce to ensure it stays fluffy.
- Double the batch of chicken for easy salads the next day.
Ways to Switch It Up
- Swap the pita for a low-carb lettuce wrap or bowl.
- Use turkey strips if you want a leaner meat option.
- Add a pinch of red pepper flakes for extra heat.
- Stir in fresh dill to the garlic sauce for a herbal twist.
Common Questions
Can I use chicken breast for this?
Yes, you can use chicken breast if you prefer. Just be careful not to overcook it so it stays moist. The marinade will help keep it tender and flavorful.
Is the garlic sauce very strong?
The sauce is bold and garlicky when it is first made. It mellows out slightly after sitting in the fridge for a day. It is the perfect creamy companion to the spiced meat.
Can I grill this chicken outside?
Absolutely, grilling adds a wonderful smoky flavor to the shawarma. It is a fantastic summer option for outdoor entertaining. Just keep an eye on the internal temperature.
I hope this flavorful chicken brings a little sunshine to your dinner table. It is a joy to share these bright, fresh flavors with you. Happy cooking!
— Lidia
Authentic Chicken Shawarma With Garlic Sauce
Ingredients
- 2 lbs boneless skinless chicken thighs, sliced into 1-inch strips
- 1/2 cup whole milk Greek yogurt
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- 6 garlic cloves , minced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup garlic cloves, peeled and germ removed (for Toum)
- 2 cups neutral oil, such as grapeseed or sunflower (for Toum)
- 1/4 cup fresh lemon juice (for Toum)
- 1 tsp kosher salt (for Toum)
Instructions
- In a large non-reactive bowl, whisk together yogurt, olive oil, lemon juice, vinegar, minced garlic, and all spices to form a marinade paste.
- Add sliced chicken thighs to the bowl and toss until thoroughly coated; cover and refrigerate for a minimum of 4 hours, ideally 12-24 hours.
- Prepare the Toum: Place 1 cup garlic cloves and 1 tsp salt in a food processor. Pulse until finely minced, scraping down the sides repeatedly.
- With the processor running, very slowly drizzle in 1/2 cup of neutral oil in a thin, steady stream until a paste forms.
- Continue the emulsion by alternating between 1 tablespoon of lemon juice and 1/2 cup of oil, adding slowly until all ingredients are incorporated and the sauce is fluffy and white.
- Preheat a heavy cast-iron skillet over medium-high heat or an oven to 425°F (220°C).
- Add chicken to the skillet in a single layer (cook in batches if necessary) and sear for 8-10 minutes per side until deeply charred and internal temperature reaches 165°F (74°C).
- Rest the chicken for 5 minutes before slicing into thin shavings.
- Serve immediately on warm pita bread with a generous spread of garlic toum, pickled turnips, and fresh vegetables.
