Description
This Chicken Shawarma with Garlic Sauce recipe offers a flavorful and aromatic Middle Eastern-inspired dish featuring tender marinated chicken thighs cooked on the stovetop until caramelized and served with a creamy, zesty garlic sauce. Ideal for serving with warm flatbreads, rice, fresh salad, and optional garnishes like cilantro and hot sauce, this dish combines a blend of spices that deliver smoky, tangy, and mildly spicy notes.
Ingredients
Scale
Chicken Shawarma
- 1 large onion, sliced thinly
- 4 garlic cloves, minced
- 1 tablespoon freshly squeezed lemon juice
- ¼ 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
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 10-12 boneless chicken thighs, sliced thinly (approximately 900g / 2 lbs)
Garlic Sauce
- ¼ cup canola or vegetable oil
- 1 teaspoon liquid honey
- ½ teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon ground cayenne pepper (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup plain yogurt
Optional Serving Suggestions
- Flatbread, pita, rice, cilantro, hot sauce and/or salad
Instructions
- Marinate the Chicken: In a large bowl, combine the thinly sliced onions, minced garlic, freshly squeezed lemon juice, ¼ cup olive oil, smoked paprika, chili powder, cumin, coriander, cinnamon, allspice, kosher salt, and freshly ground black pepper. Add the thinly sliced chicken thighs and toss well to coat thoroughly. Cover and refrigerate for several hours or overnight to allow the flavors to meld.
- Prepare the Garlic Sauce: In a small bowl or mason jar, whisk together canola or vegetable oil, liquid honey, grated lemon zest, lemon juice, minced garlic, oregano, cumin, cayenne pepper (if using), kosher salt, black pepper, and plain yogurt until smooth and creamy. Cover and refrigerate until ready to serve.
- Cook the Chicken Shawarma: Heat 2 teaspoons of olive oil in a large 12-inch skillet over medium-high heat. Add half of the marinated chicken and onions and cook, stirring occasionally, for 10 to 12 minutes until the chicken is fully cooked, browned, and caramelized. Remove cooked chicken to a serving bowl. Wipe the skillet clean, then add another 2 teaspoons of olive oil and repeat the process with the remaining chicken.
- Serve: Serve the chicken shawarma hot on warm flatbread or pita, topped with salad and a generous drizzle of garlic sauce. Alternatively, plate with rice, salad, and garlic sauce on the side. Garnish with fresh cilantro and hot sauce if desired.
Notes
- Marinating the chicken overnight maximizes flavor and tenderness.
- If you prefer less heat, omit the chili powder and cayenne pepper or reduce quantity.
- The garlic sauce can be prepared a day in advance and refrigerated.
- Use a cast iron skillet for best caramelization, but any large skillet will work.
- Optional sides like flatbread, pita or rice provide versatile serving options.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 115 mg
