Description
Experience the vibrant flavors of the Middle East with this simple yet incredibly authentic homemade chicken shawarma. Tender, spice-marinated chicken is perfectly seared and served with a creamy, pungent garlic sauce (toum).
Ingredients
- For the Chicken Shawarma:
- 1.5 lbs boneless, skinless chicken thighs, thinly sliced
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- For the Garlic Sauce (Toum):
- 1 whole head garlic (about 10–12 cloves), peeled
- 1/4 tsp salt
- 2 tbsp fresh lemon juice, divided
- 1/2 cup ice water, divided
- 1 cup neutral oil (canola, vegetable, or grapeseed)
- For Serving:
- Pita bread or wraps
- Shredded lettuce
- Diced tomatoes
- Diced cucumbers
- Thinly sliced red onion
- Pickled turnips or cucumbers (optional)
Instructions
- 1. Marinate the Chicken: In a large bowl, combine sliced chicken thighs with olive oil, lemon juice, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cinnamon, cardamom, black pepper, cayenne (if using), and salt. Mix well to coat. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 2. Prepare the Garlic Sauce (Toum): In a food processor, combine peeled garlic cloves, 1/4 tsp salt, and 1 tbsp lemon juice. Process until the garlic is very finely minced and paste-like. With the processor running, slowly drizzle in about 1/4 cup of the neutral oil, followed by 1 tbsp of ice water. Continue alternating small drizzles of oil and ice water (1-2 tbsp at a time) until the mixture emulsifies into a thick, creamy white sauce. This can take 5-10 minutes. Taste and adjust salt and lemon juice as needed.
- 3. Cook the Chicken: Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp olive oil. Working in batches to avoid overcrowding, add the marinated chicken in a single layer. Cook for 4-6 minutes per side, until deeply golden brown, slightly charred, and cooked through. Remove from pan and let rest for a few minutes before thinly slicing or chopping.
- 4. Assemble Shawarma: Warm pita bread or wraps. Spread a generous layer of toum onto the bread. Pile with cooked chicken, shredded lettuce, diced tomatoes, cucumbers, and red onion. Add pickled vegetables if desired. Roll up tightly and serve immediately.
- Prep Time: 20 mins (plus 2+ hours marination)
- Cook Time: 20 mins