Description
This Chicken Shawarma with Garlic Sauce recipe delivers the bold, aromatic flavors of the Middle East right in your kitchen. Tender, marinated chicken thighs are cooked to caramelized perfection in a skillet and served with a creamy, tangy garlic sauce that complements the spices beautifully. Ideal for a satisfying weeknight dinner or entertaining guests, this dish pairs wonderfully with warm flatbread, rice, and fresh salad.
Ingredients
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Chicken Shawarma
- 1 large onion, sliced thinly
- 4 garlic cloves, minced
- 1 tablespoon freshly squeezed lemon juice
- 1/4 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
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10–12 boneless chicken thighs, sliced thinly (approximately 900g / 2 lbs)
Garlic Sauce
- 1/4 cup canola or vegetable oil
- 1 teaspoon liquid honey
- 1/2 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cayenne pepper (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup plain yogurt
Optional Serving Suggestions
- Flatbread or pita bread
- Rice
- Cilantro
- Hot sauce
- Salad
Instructions
- Marinate the Chicken: In a large bowl, combine sliced onions, 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 and stir well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for a few hours or preferably overnight to let the flavors deeply infuse the meat.
- Prepare the Garlic Sauce: In a mason jar or small mixing bowl, whisk together canola or vegetable oil, honey, grated lemon zest, lemon juice, minced garlic, oregano, cumin, cayenne pepper if using, kosher salt, black pepper, and plain yogurt until the sauce becomes smooth and creamy. Cover and refrigerate until ready to serve.
- Cook the Chicken: Heat 2 teaspoons of olive oil in a large 12-inch skillet, ideally cast iron, over medium-high heat. Add half of the marinated chicken and onions to the skillet. Cook for 10 to 12 minutes, stirring occasionally, until the chicken is browned and the onions are caramelized. Remove the cooked chicken from the skillet and place it in a serving bowl. Wipe out the skillet.
- Cook Remaining Chicken: Add another 2 teaspoons of olive oil to the cleaned skillet and repeat the cooking process with the remaining chicken and onions. Cook until browned and caramelized.
- Serve: Serve the chicken shawarma hot on warm flatbread or pita bread, topping with salad and garlic sauce. Alternatively, plate the chicken with rice, a fresh salad, and garlic sauce. Garnish with fresh cilantro and hot sauce to taste for added brightness and heat.
Notes
- Marinating the chicken overnight enhances the depth of flavor but marinating for at least 2 hours will still yield tasty results.
- You can adjust the chili powder or cayenne pepper to your preferred spice level or omit entirely for milder taste.
- Use boneless, skinless chicken thighs for the best tenderness and flavor absorption.
- The garlic sauce can be made ahead and stored in the refrigerator for up to 3 days.
- If you prefer, grill the marinated chicken instead of pan-cooking for a smoky flavor.
- Pair this dish with a simple cucumber and tomato salad for a refreshing accompaniment.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg
