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Chicken Shawarma with Garlic Sauce

Chicken shawarma with garlic sauce featuring deeply golden, spiced chicken thigh slices and a creamy lemon-garlic toum-style sauce. Pan-seared for charred edges and juicy slices, served in warm pita with tomato, cucumber, and pickled onions.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken shawarma
  • 1.5 lb chicken thighs boneless and skinless
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.5 tsp cayenne
  • 3 garlic cloves minced
  • 2 tbsp lemon juice
  • salt and black pepper to taste
Garlic sauce and serving
  • 0.5 cup mayonnaise or Greek yogurt
  • 3 garlic cloves minced for sauce
  • 2 tbsp lemon juice for sauce
  • salt to taste
  • warm pita
  • tomato
  • cucumber
  • pickled onions

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Mix cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, minced garlic cloves, lemon juice, salt and black pepper with olive oil until evenly blended, then coat the chicken thighs thoroughly.
  2. Cover and marinate for at least 2 hours or overnight, until the surface is fragrant and speckled with spices.
Sear and slice
  1. Heat a cast iron skillet over medium-high heat until hot, then add the marinated chicken in a single layer.
  2. Cook chicken for 6–7 minutes, turning once, until deeply golden on the first side.
  3. Flip and cook another 6–7 minutes, pressing lightly, until deeply golden and cooked through.
  4. Rest the chicken for 5 minutes, then slice thinly so the pieces stay tender.
Make garlic sauce and assemble
  1. Mix mayonnaise or Greek yogurt with minced garlic cloves, lemon juice, and salt until smooth, adjusting to taste.
  2. Serve the sliced shawarma chicken in warm pitas with garlic sauce, tomato, cucumber, and pickled onions.

Notes

For the most even browning, let the marinated chicken sit at room temperature for 15 minutes before searing. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked chicken (without pita and toppings) for up to 2 months. For a lighter option, use Greek yogurt instead of mayonnaise for the garlic sauce.