This homemade Chicken Shawarma with Garlic Sauce is packed with bold spices and creamy toum. Juicy, oven-roasted chicken thighs make it ideal for wraps, bowls, or platters.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
For the Chicken Marinade:
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2 lbs boneless skinless chicken thighs
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1 cup plain Greek yogurt
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3 tbsp olive oil
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Juice of 1 lemon
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4 garlic cloves, minced
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2 tsp ground cumin
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2 tsp paprika
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1 tsp ground coriander
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1 tsp ground turmeric
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½ tsp cinnamon
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¼ tsp cayenne pepper
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1½ tsp salt
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½ tsp black pepper
For the Garlic Sauce (Toum):
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1 head garlic (about 10 cloves)
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1½ cups neutral oil
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¼ cup lemon juice
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1 tsp salt
Instructions
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Mix all marinade ingredients in a bowl. Add chicken and coat well. Marinate for 4 hours or overnight.
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Preheat oven to 425°F (220°C). Roast chicken on a rack-lined tray for 30–35 minutes or until browned and cooked through. Broil 2 minutes for crisp edges.
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For garlic sauce, blend garlic and salt. Slowly drizzle in oil and lemon juice while blending until thick and creamy.
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Slice chicken and serve in pita or on a platter with garlic sauce, fresh veggies, and optional toppings.