Name: Chicken Shawarma with Garlic Sauce Recipe: 30 Min Joy
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Middle Eastern
Ingredients: 2 pounds chicken thighs; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon paprika; 0.5 teaspoon turmeric; 0.5 teaspoon cinnamon; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup garlic cloves; 4 cups vegetable oil; 0.5 cup lemon juice

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I have been obsessed with Middle Eastern street food for as long as I can remember. There is just something about that smell of spiced meat cooking that makes me want to drop everything and eat immediately. I spent months trying to figure out the exact spice blend they use in those little shops because I wanted that authentic taste without having to leave my house. I finally nailed it and the best part is that you do not need one of those giant vertical rotisseries to make it happen. You can get those juicy and charred results right in your own kitchen with just a regular pan or your oven. It is all about the marinade and the heat.

Why You Will Love This Chicken Shawarma with Garlic Sauce Recipe

You are going to absolutely love this because it hits every single flavor note you could want. It is smoky and tangy and savory all at the same time. I make this on weeknights when I want something that feels like an indulgent treat but is actually a pretty healthy option. It is way better than any takeout I have ever had and your whole house will smell incredible while it cooks. Plus it is super versatile so you can serve it however you like and it always tastes great.

Ingredients for Your Chicken Shawarma with Garlic Sauce Recipe

I always use chicken thighs for this because they stay so much juicier than breasts when you are trying to get those crispy edges. Here is what you need to gather up.

Two pounds of boneless skinless chicken thighs
One fourth cup of fresh lemon juice
One third cup of olive oil
Six cloves of fresh garlic minced
Two teaspoons of ground cumin
Two teaspoons of ground coriander
One teaspoon of smoked paprika
One half teaspoon of ground turmeric
A pinch of cinnamon
Salt and black pepper to taste
One cup of neutral oil like grapeseed or sunflower oil for the sauce
One fourth cup of fresh lemon juice for the sauce
A large pinch of salt for the sauce

The Secret to the Creamy Garlic Sauce

The sauce is called Toum and it is basically a fluffy garlic cloud that makes everything better. The secret to getting it right is using really fresh garlic and a neutral oil. If you use olive oil for the sauce it might turn out too bitter so stick to something light. It is all about the emulsion which is just a fancy way of saying we are mixing oil and lemon juice until they become thick and creamy. It takes a little bit of patience but the result is so much better than anything you can buy at the store.

Step-by-Step Instructions for Chicken Shawarma with Garlic Sauce Recipe

Start by mixing your olive oil and lemon juice with all those warm spices and the minced garlic in a large bowl. Drop the chicken thighs in there and move them around until every piece is totally covered. Let that sit in the fridge for at least an hour but if you can do it overnight it will be even better.
While the chicken is marinating you can make the garlic sauce. Put your fresh garlic and salt in a food processor and pulse until it is a paste. Now this is the important part. Slowly add your neutral oil in a very thin stream while the processor is running. If you pour the oil too fast the sauce will break and stay liquid instead of getting fluffy. Alternate with little splashes of lemon juice until it looks like thick white frosting.
When you are ready to cook get a large skillet or a cast iron pan really hot over medium high heat. You do not need much oil in the pan because of the marinade.
Place the chicken in the pan and let it sear. Do not move it around too much because you want those dark charred bits to form. Cook it for about five to six minutes on each side until it is cooked through.
If you prefer the oven you can lay the chicken out on a baking sheet and roast it at four hundred degrees for about twenty minutes then broil it for two minutes to get that crunch.
Once the chicken is done take it out and let it rest on a cutting board for a few minutes before you slice it into thin strips.

Expert Tips for the Best Chicken Shawarma with Garlic Sauce Recipe

My biggest tip is to use a cast iron skillet if you have one. It holds heat so well that you get those crispy charred edges that define a great shawarma. Also make sure you do not skip the resting step after the chicken comes out of the pan. If you cut it right away all the juices will run out and you will end up with dry meat. If your garlic sauce does not seem to be thickening just keep going slow with the oil and make sure your ingredients are at room temperature before you start.

Serving Suggestions for Chicken Shawarma with Garlic Sauce Recipe

I love stuffing this chicken into warm pita bread with a massive scoop of the garlic sauce. You can also serve it over a big bed of yellow turmeric rice or even on top of a fresh salad with plenty of cucumbers and tomatoes. I usually put a bowl of the garlic sauce on the table because everyone always wants extra. It is also great with some pickled onions or spicy peppers if you like a little kick.

Frequently Asked Questions

How long can I keep the marinated chicken in the fridge. You can keep it in the marinade for up to twenty four hours. Any longer and the lemon juice might start to change the texture of the meat too much. How do I store the leftover garlic sauce. Put it in an airtight container in the fridge and it will stay fresh for about two weeks. Can I reheat the meat without it getting dry. Yes just heat it up quickly in a pan with a tiny splash of broth or water to keep it moist. Avoid the microwave if you can because it can make the chicken rubbery.

Nutritional Information for Chicken Shawarma with Garlic Sauce Recipe

This recipe makes about six servings. Each serving has approximately 420 calories. You are getting 35 grams of protein which is awesome for keeping you full. There are about 12 grams of carbohydrates and 28 grams of healthy fats mostly from the olive oil and the chicken. If you want to lower the fat content you can use chicken breast instead of thighs but just keep a close eye on it so it does not dry out while you are searing it.