Print

Classic Chicken Shawarma Recipe with Creamy Garlic Toum

chicken shawarma recipe - featured image
Print Recipe

A flavorful and easy homemade chicken shawarma recipe paired with a creamy, garlicky toum sauce. Perfect for quick dinners or casual gatherings, this recipe delivers juicy, spiced chicken with a fluffy garlic sauce.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika (smoked paprika recommended)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 1 whole head garlic, cloves peeled
  • 1/2 teaspoon salt
  • 1 cup neutral oil (sunflower or grapeseed oil)
  • 2 tablespoons lemon juice
  • 2 tablespoons ice-cold water
  • Pita bread or flatbreads
  • Fresh chopped parsley or cilantro
  • Sliced cucumbers and tomatoes
  • Pickled vegetables (optional)

Instructions

  1. Prepare the marinade by combining minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), olive oil, lemon juice, salt, and black pepper in a large bowl. Whisk until smooth and fragrant.
  2. Add chicken thighs to the marinade, coat thoroughly, cover, and refrigerate for at least 1 hour or overnight for best flavor.
  3. Make the garlic toum by pulsing peeled garlic cloves and salt in a blender or food processor until broken down.
  4. With the blender running on low, slowly drizzle in neutral oil in a thin, steady stream, alternating with lemon juice and ice-cold water to form a thick, creamy emulsion. This takes about 8-10 minutes.
  5. Heat a cast iron skillet or grill pan over medium-high heat. Cook marinated chicken thighs for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  6. Let the chicken rest for 5 minutes, then slice thinly against the grain.
  7. Warm pita or flatbreads. Spread a generous spoonful of garlic toum, arrange sliced chicken on top, and garnish with parsley, cucumber slices, tomatoes, and pickled vegetables if desired.

Notes

Marinate chicken for at least 1 hour, preferably overnight for best flavor. Add oil slowly when making toum to prevent sauce from breaking. Use chicken thighs for juiciness. Rest chicken before slicing to keep it tender. Serve with fresh vegetables and pickles for balance. Leftovers keep well refrigerated for up to 3 days and freeze well for 2 months.

Nutrition

Keywords: chicken shawarma, garlic toum, homemade shawarma, Middle Eastern chicken, creamy garlic sauce, easy dinner, spiced chicken

Find it online: https://evabake.com/classic-chicken-shawarma-recipe-with-creamy-garlic-toum-easy-homemade-meal/