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Chicken Shawarma with Garlic Sauce

Chicken shawarma with garlic sauce featuring deeply golden, pan-seared chicken thigh slices and a creamy toum-style garlic sauce. Marinated in classic Middle Eastern spices, then piled into warm pita with fresh 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 thighs
  • 1.5 lb chicken thighs, boneless and skinless Use thighs for juicier, deeply browned slices.
Olive oil
  • 3 tbsp olive oil Used in both marinade and helps browning in the skillet.
Shawarma spice marinade
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.5 tsp cayenne Adjust upward or downward for heat preference.
  • 3 cloves garlic cloves, minced Minced into the marinade for fragrance and flavor.
  • 2 tbsp lemon juice Adds brightness to balance the spices.
  • 0.25 salt and black pepper to taste Season to your preference; start conservatively for better control.
Garlic sauce
  • 0.5 cup mayonnaise or Greek yogurt Mayonnaise yields richer sauce; Greek yogurt makes it tangier and lighter.
  • 3 cloves garlic cloves, minced Freshly minced for a pungent, garlicky hit.
  • 2 tbsp lemon juice Adjust to taste for acidity level.
  • 0.25 salt to taste
Serving
  • warm pita Warm just before serving so it chars slightly and stays pliable.
  • tomato Sliced for freshness and juiciness.
  • cucumber For cool crunch alongside the spiced chicken.
  • pickled onions Adds tangy contrast to the garlic sauce.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Mix cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, minced garlic, lemon juice, salt, and black pepper with olive oil until well combined, then coat the chicken thighs thoroughly.
  2. Cover and marinate the chicken for at least 2 hours or overnight so the spices soak in.
Cook and slice
  1. Heat a cast iron skillet over medium-high heat until hot, then add the marinated chicken thighs and cook 6–7 minutes per side until deeply golden and cooked through.
  2. Transfer the chicken to a plate, rest for 5 minutes to keep juices in, then slice thinly.
Make the garlic sauce and assemble
  1. Stir mayonnaise (or Greek yogurt), minced garlic, lemon juice, and salt until smooth, then adjust seasoning to taste.
  2. Serve the sliced shawarma chicken in warm pitas with garlic sauce, tomato, cucumber, and pickled onions.

Notes

Pro tip: For the best browning, let the marinated chicken sit at room temperature for 10 minutes before it hits the skillet, and keep the heat medium-high so you get that deep golden crust. Refrigerate leftovers in a sealed container for up to 3 days; rewarm chicken gently in a skillet or microwave until just hot. Freeze cooked chicken (without pita and toppings) up to 2 months for best texture. If you want a lighter sauce, swap mayonnaise for Greek yogurt without changing the seasoning balance.