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Authentic Chicken Shawarma with Creamy Garlic Sauce (Toum)

A close-up of a freshly made chicken shawarma with garlic sauce, stuffed in a pita bread with lettuce.
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Make restaurant-quality chicken shawarma at home using a flavorful marinade and a traditional, intensely garlicky sauce.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup garlic cloves (for Toum)
  • 1/2 cup neutral oil (like canola or sunflower, for Toum)
  • 1/4 cup ice water (for Toum)
  • 1 tablespoon lemon juice (for Toum)
  • Pinch of salt (for Toum)
  • Pita bread or flatbreads, for serving
  • Sliced tomatoes, lettuce, and dill pickles, for serving

Instructions

  1. Combine the chicken slices with olive oil, lemon juice, cumin, coriander, turmeric, paprika, allspice, cayenne (if using), salt, and pepper in a bowl. Mix well to coat. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
  2. Prepare the Toum (Garlic Sauce): Place the garlic cloves, 1 tablespoon of lemon juice, and a pinch of salt into a food processor. Process until finely minced.
  3. With the food processor running, slowly drizzle in the neutral oil, one tablespoon at a time, until the mixture emulsifies and thickens into a white paste.
  4. Slowly drizzle in the ice water while continuing to process until the sauce reaches a light, fluffy, mayonnaise-like consistency. Set aside.
  5. Cook the Chicken: Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Arrange the marinated chicken in a single layer on a baking sheet lined with parchment paper.
  6. Bake for 20 to 25 minutes, or until the chicken is cooked through and the edges are slightly crispy. Alternatively, you can pan-fry the chicken in batches over medium-high heat until browned and cooked.
  7. Slice the cooked chicken thinly against the grain to mimic the texture of traditional shawarma.
  8. Assemble the Wraps: Warm the pita bread. Spread a generous layer of the homemade garlic sauce on the bread.
  9. Layer with the sliced chicken shawarma, tomatoes, lettuce, and pickles. Roll tightly and serve immediately.

Notes

  • For a more intense flavor, you can thread the marinated chicken onto skewers before baking or grilling to simulate the vertical spit cooking method.
  • If you prefer a milder garlic sauce, reduce the amount of garlic in the Toum recipe to 3 or 4 cloves.
  • Make ahead: The chicken marinade can be prepared up to 24 hours in advance for deeper flavor penetration.

Nutrition

Find it online: https://juliameal.com/chicken-shawarma-with-garlic-sauce-recipe/