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Chicken Shawarma with Garlic Sauce Recipe

Chicken shawarma with garlic sauce made with quick skillet char and a creamy toum-style smear. Marinate for tender, deeply spiced chicken, then roll it into warm flatbread with tomatoes and red onion.
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Prep Time 2 hours 15 minutes
Cook Time 15 minutes
marinating 2 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Shawarma
  • 2 lb boneless chicken thighs Use skinless thighs for the best texture.
  • 3 tbsp olive oil For marinating and browning.
  • 2 tbsp lemon juice Provides brightness to balance the spices.
  • 4 garlic, minced Fresh minced garlic for the marinade.
  • 2 tsp cumin Ground cumin for the signature warm spice.
  • 2 tsp paprika Adds color and mild sweetness.
  • 1 tsp turmeric Helps create that golden tone.
  • 0.5 tsp cinnamon A small amount rounds out the flavor.
  • 0.5 tsp cayenne Adds gentle to moderate heat.
  • 1 flatbread for serving Warm and pliable for rolling.
  • 1 cup toum garlic sauce Creamy garlic sauce for spreading.
  • 1 tomato and red onion Slice or chop for layering.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, mix olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, and cayenne, then coat the boneless chicken thighs thoroughly until evenly colored (visual cue: spices cling and look sandy-wet).
  2. Cover and refrigerate to marinate at least 2 hours (visual cue: chicken looks slightly darker and more opaque).
Char in a hot skillet
  1. Heat a cast iron skillet until very hot, then add the marinated chicken in a single layer (visual cue: immediate sizzling at contact).
  2. Cook for 6-7 minutes per side until deeply charred, turning once midway through (visual cue: browned edges with dark char spots).
  3. Remove the chicken to rest for a few minutes, then slice thinly against the grain (visual cue: steam subsides and slices look juicy).
Assemble shawarma rolls
  1. Warm flatbread briefly just until soft and flexible (visual cue: it becomes pliable and steams lightly).
  2. Spread toum garlic sauce over the flatbread in a generous layer (visual cue: glossy white smear across the surface).
  3. Layer the sliced chicken with tomato and red onion, then roll tightly to form a wrap (visual cue: layers compress and the seam tucks under).

Notes

Pro tip: chicken thighs stay juicier than breasts, so use them for the best char-to-tender ratio. Refrigerate leftovers in a sealed container up to 3 days; rewarm chicken in a skillet to keep some char. Freezing: freeze cooked sliced chicken only for up to 2 months, then thaw and re-sear. Dietary swap: for a lower-fat option, use chicken breast, but marinate overnight to help retain moisture.