Description
Juicy, spice-marinated chicken thighs served with creamy homemade garlic sauce and fresh toppings—perfect for wraps, bowls, or platters.
Ingredients
For the Chicken Shawarma:
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Garlic Sauce (Toum):
- 1 cup fresh garlic cloves, peeled
- 1 teaspoon kosher salt
- 1/4 cup fresh lemon juice
- 1 cup neutral oil (canola or vegetable)
- 2 tablespoons ice water
For Serving:
- Warm pita bread or flatbreads
- Sliced tomatoes
- Sliced cucumbers
- Shredded lettuce
- Pickled turnips
- Fresh parsley
Instructions
- Combine yogurt, lemon juice, olive oil, garlic, and spices in a bowl. Add chicken thighs, toss to coat, and marinate at least 1 hour (overnight preferred).
- Roast at 425°F (220°C) for 25–30 minutes or grill over medium-high heat until cooked through. Slice before serving.
- To make toum, blend garlic and salt, add lemon juice, then slowly drizzle in oil while blending until emulsified. Add ice water to finish.
- Assemble shawarma with chicken, garlic sauce, and toppings in pita or bowls. Serve warm.
Notes
- Broil chicken for a few minutes for crispy edges.
- Add yogurt to toum for a milder, creamier version.
- Use leftover chicken in salads or grain bowls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes