Go Back
A close-up of delicious chicken shawarma drizzled with creamy garlic sauce.

Homemade Chicken Shawarma with Creamy Garlic Sauce

This recipe guides you through making delicious homemade chicken shawarma with a creamy garlic sauce, perfect for a flavorful meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • large bowl
  • food processor
  • large skillet or cast-iron pan

Ingredients
  

For the Chicken Shawarma:

  • 2 lbs boneless, skinless chicken thighs cut into 1/2-inch strips
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp white vinegar
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne pepper optional, for heat
  • 1/2 tsp black pepper
  • 1/2 tsp salt

For the Creamy Garlic Sauce (Toum-style):

  • 1 head whole head garlic peeled (about 10-12 cloves)
  • 1/2 tsp salt
  • 1/4 cup fresh lemon juice from about 1-2 lemons
  • 1/2 cup ice water
  • 1.5 cups neutral oil (like canola or vegetable oil), chilled

For Serving (Optional):

  • Pita bread or warmed tortillas
  • Diced tomatoes
  • Diced cucumbers
  • Shredded lettuce
  • Pickled turnips or red onions
  • Fresh parsley chopped

Instructions
 

Marinate the Chicken:

  • Combine olive oil, lemon juice, white vinegar, minced garlic, and all spices in a bowl.
  • Add chicken strips, toss to coat, then cover and refrigerate for at least 2 hours or overnight.

Prepare the Creamy Garlic Sauce:

  • Ensure all ingredients for the sauce, especially the oil, are cold.
  • In a food processor, mince peeled garlic cloves with salt until it forms a fine paste, scraping down the sides.
  • With the processor running, slowly drizzle in 1 tablespoon of lemon juice and then 1/4 cup of ice water.
  • Continue processing on low speed, slowly adding chilled neutral oil in a thin stream until the sauce thickens.
  • Alternate adding tablespoon amounts of lemon juice and ice water with the oil until all oil is incorporated and the sauce is thick and fluffy.
  • Adjust salt or lemon juice to taste and refrigerate in an airtight container.

Cook the Chicken Shawarma:

  • Heat a large skillet over medium-high heat, adding olive oil if needed.
  • Add marinated chicken in a single layer, avoiding overcrowding, and cook undisturbed for 3-4 minutes to brown and char.
  • Flip the chicken and cook for another 3-4 minutes until cooked through and nicely browned.
  • Remove cooked chicken from the pan and set aside.

Assemble Your Shawarma:

  • Warm pita bread or tortillas then load them with the cooked chicken shawarma.
  • Drizzle a generous amount of creamy garlic sauce over the chicken and add desired fresh toppings.
  • Roll up the shawarma and enjoy.

Notes

For best flavor, marinate the chicken overnight. Make sure all your garlic sauce ingredients are very cold, especially the oil, for the best emulsification. When cooking the chicken, avoid overcrowding the pan to ensure proper browning.