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Sliced golden brown chicken shawarma on pita bread with white garlic sauce and fresh vegetables

Authentic Chicken Shawarma With Garlic Sauce

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 5 hours
Servings 6 servings
Calories 680 kcal

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.