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Chicken Shawarma

Irresistible Chicken Shawarma with Creamy Garlic Sauce

Experience a flavor explosion with this Chicken Shawarma, wrapped in a creamy garlic sauce for a delicious dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Marination Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pounds Chicken Thighs Juicy and flavorful; substitute with chicken breasts for a leaner option.
  • 1 cup Plain Yogurt Adds creaminess and tenderizes the chicken.
  • 2 tablespoons Lemon Juice Freshly squeezed enhances the flavor.
  • 2 tablespoons Olive Oil Can be swapped with canola oil.
  • 4 cloves Fresh Garlic Adjust based on your garlic cravings.
  • 1 tablespoon Ground Spices Cumin, coriander, smoked paprika, turmeric, cardamom, cayenne, cinnamon; adjust for spice tolerance.
  • 1 teaspoon Salt Sea salt recommended for better texture.
  • 1 teaspoon Black Pepper
For the Toum Sauce
  • 1 cup Neutral Oil Choose a mild oil.
  • 4 cloves Fresh Garlic The more, the merrier!
  • 2 tablespoons Lemon Juice Fresh is always best.
For Assembly
  • 4 pieces Pita Bread Consider gluten-free options.
  • 2 cups Fresh Vegetables Romaine lettuce, tomatoes, cucumber, red onion, pickled turnips, parsley; mix and match.
  • 2 cups Optional French Fries Crispy fries as an indulgent addition.

Equipment

  • Grill
  • Food Processor
  • skillet
  • Mixing Bowl

Method
 

Marination and Cooking
  1. Begin by trimming and slicing the chicken thighs into smaller pieces. In a large bowl, mix the plain yogurt, lemon juice, olive oil, minced garlic, and ground spices. Coat the chicken pieces with the marinade, cover, and refrigerate for at least 8 hours.
  2. While the chicken marinates, prepare the Toum sauce. In a food processor, blend the garlic, lemon juice, and a pinch of salt. Gradually add the neutral oil while blending until smooth. Adjust thickness with ice water if necessary, then refrigerate for at least 30 minutes.
  3. Shred the romaine lettuce, dice tomatoes, chop cucumbers, slice red onion, and prepare pickled turnips. This should take about 10-15 minutes.
  4. Heat a skillet over medium-high heat, adding oil to prevent sticking. Cook the marinated chicken in batches for about 3-5 minutes per side until golden brown and cooked through. Rest before slicing into strips.
  5. Warm the pita bread, spread the Toum sauce, layer in the chicken and fresh toppings, then fold and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Allowing the chicken to marinate overnight enhances flavor. Adjust spice levels in the marinade to preference.

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