Description
This Chicken Shawarma with Garlic Sauce recipe offers a flavorful Middle Eastern-inspired dish featuring marinated and pan-cooked chicken thighs infused with aromatic spices, accompanied by a creamy, tangy garlic sauce. Perfect for serving in warm flatbreads, pita, or with rice and salad, this recipe brings the rich, smoky, and spiced taste of traditional shawarma to your home kitchen.
Ingredients
Scale
Chicken Shawarma
- 1 large onion, sliced thinly
- 4 garlic cloves, minced
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup olive oil, plus 1 tablespoon more for cooking
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder (to taste)
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 10–12 boneless chicken thighs, sliced thinly (approximately 900g / 2 lbs)
Garlic Sauce
- ¼ cup canola or vegetable oil
- 1 teaspoon liquid honey
- ½ teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon ground cayenne pepper (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup plain yogurt
Optional Serving Suggestions
- Flatbread, pita, rice
- Cilantro
- Hot sauce
- Salad
Instructions
- Marinate the Chicken: In a large bowl, combine sliced onion, minced garlic, lemon juice, ¼ cup olive oil, smoked paprika, chili powder, cumin, coriander, cinnamon, allspice, kosher salt, and black pepper. Add the thinly sliced chicken thighs to the bowl and stir thoroughly to coat all pieces evenly. Cover and refrigerate the mixture for a few hours or preferably overnight to allow the flavors to deeply infuse the chicken.
- Prepare the Garlic Sauce: While the chicken marinates, prepare the garlic sauce by whisking together canola or vegetable oil, liquid honey, grated lemon zest, freshly squeezed lemon juice, minced garlic, oregano, cumin, cayenne pepper (if using), kosher salt, black pepper, and plain yogurt in a mason jar or small bowl until smooth and creamy. Cover and refrigerate until ready to serve to let the flavors meld.
- Cook the Chicken: Heat approximately 2 teaspoons of olive oil in a large 12-inch skillet, preferably cast iron, over medium-high heat. Add half of the marinated chicken along with onions to the skillet. Cook for 10 to 12 minutes, stirring occasionally, until the chicken pieces are browned, caramelized, and cooked through. Remove the cooked chicken to a serving bowl and wipe out the skillet.
- Repeat Cooking for Remaining Chicken: Add another 2 teaspoons of olive oil to the skillet and repeat the cooking process with the remaining chicken and onions until browned and cooked through. Transfer cooked chicken to the serving bowl.
- Serve: Serve the chicken shawarma hot on warm flatbread or pita bread topped with fresh salad and a generous drizzle of garlic sauce. Alternatively, plate the chicken shawarma with salad and rice alongside the garlic sauce. Garnish with fresh cilantro and hot sauce as desired for additional flavor and heat.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- You can adjust chili powder and cayenne pepper amounts based on your spice preference.
- Use a cast iron skillet for best caramelization and even cooking.
- The garlic sauce can be made a day ahead and kept refrigerated, allowing the flavors to intensify.
- For a gluten-free option, serve with rice or gluten-free flatbreads.
