Authentic Chicken Shawarma with Garlic Sauce and Pita – Street Food at Its Best
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Authentic Chicken Shawarma with Garlic Sauce and Pita – Street Food at Its Best
There’s something undeniably magical about the bold flavors of chicken shawarma. The aroma of Middle Eastern spices sizzling on the grill, the creamy tang of garlic sauce, the warm comfort of soft pita — it’s a meal that delivers on all fronts. Whether you’ve enjoyed shawarma on the streets of Beirut or from a corner shop in NYC, this homemade version brings all that flavor home.
Shawarma is traditionally cooked on a vertical rotisserie, but you can achieve those same juicy, charred results right in your kitchen. This recipe is marinated to the max with spices like cumin, paprika, and turmeric, then seared to caramelized perfection. Wrap it in fluffy pita with fresh veggies and garlic toum, and you’ve got yourself the ultimate meal.
Ingredients
For the Chicken Marinade:
- 2 lbs boneless chicken thighs
- 3 tablespoons plain yogurt
- 3 tablespoons olive oil
- Juice of 1 lemon
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Garlic Sauce (Toum):
- 1 cup neutral oil (grapeseed or canola)
- ¼ cup fresh lemon juice
- 6 garlic cloves
- 1 teaspoon salt
- 1–2 tablespoons ice water
To Serve:
- 6 pita breads
- Sliced tomatoes
- Chopped lettuce
- Sliced red onions
- Pickles (optional)
Authentic Chicken Shawarma with Garlic Sauce and Pita – Street Food at Its Best
In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices. Add chicken and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
Prep: 15 min | Cook: 20 min | Total: 35 min
Servings: 6
Ingredients
- For the Chicken Marinade:
- 2 lbs boneless chicken thighs
- 3 tablespoons plain yogurt
- 3 tablespoons olive oil
- Juice of 1 lemon
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Garlic Sauce (Toum):
- 1 cup neutral oil (grapeseed or canola)
- ¼ cup fresh lemon juice
- 6 garlic cloves
- 1–2 tablespoons ice water
- To Serve:
- 6 pita breads
- Sliced tomatoes
- Chopped lettuce
- Sliced red onions
- Pickles (optional)
Instructions
- Marinate the Chicken:: In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices. Add chicken and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
- Make the Garlic Sauce:: In a food processor, blend garlic and salt until finely minced. While blending, slowly drizzle in oil, alternating with lemon juice and a bit of ice water to emulsify. Process until fluffy and white. Set aside.
- Cook the Chicken:: Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6–7 minutes per side, or until charred and cooked through. Let rest for 5 minutes, then slice thinly.
- Assemble the Shawarma Wraps:: Warm pita bread. Spread garlic sauce on each pita, top with sliced chicken, lettuce, tomato, onions, and pickles if using. Roll into a wrap or serve open-faced.
Nutrition
- Calories: 480 kcal
- Fat:
- Carbs:
- Protein:
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Instructions
Marinate the Chicken:
- In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices. Add chicken and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
Make the Garlic Sauce:
- In a food processor, blend garlic and salt until finely minced. While blending, slowly drizzle in oil, alternating with lemon juice and a bit of ice water to emulsify. Process until fluffy and white. Set aside.
Cook the Chicken:
- Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6–7 minutes per side, or until charred and cooked through. Let rest for 5 minutes, then slice thinly.
Assemble the Shawarma Wraps:
- Warm pita bread. Spread garlic sauce on each pita, top with sliced chicken, lettuce, tomato, onions, and pickles if using. Roll into a wrap or serve open-faced.
Pro Tips & Variations
- Use thighs, not breasts: Thighs are juicier and more flavorful, especially for high-heat cooking.
- Rest your meat: Allow cooked chicken to rest before slicing to keep juices in.
- Make it spicy: Add a teaspoon of cayenne or hot chili paste to the marinade for heat.
- Veggie version: Use tofu or roasted cauliflower instead of chicken and follow the same marinade process.
FAQs
Can I bake the chicken instead?
Yes, bake in a 425°F oven for 25–30 minutes until fully cooked and slightly crisp on the edges.
What’s the difference between shawarma and gyro?
Shawarma uses Middle Eastern spices and often features chicken or lamb, while gyro is Greek and typically made with pork or lamb with Mediterranean flavors.
How long does garlic sauce last?
Stored in a sealed container in the fridge, toum lasts up to 3 weeks.
