Chicken Shawarma Garlic Sauce

If you’ve ever fallen in love with a shawarma wrap and then tried to recreate it at home only to end up with dry chicken and a sad, watery sauce, this recipe is your redemption arc — minus the drama but full of garlic. You don’t need a spit or a culinary degree, just a skillet, a blender (or stubborn arm), and a willingness to embrace raw garlic properly.

Why This Recipe Is Awesome

This version strikes the balance between bold flavor and zero black-magic technique. The marinade is salty, tangy, and spiced so the chicken tastes like it spent a month rotating on a spit, while the garlic sauce (toum) is whipped to fluffy, bright perfection without separating like a jealous ex. It’s fast enough for weeknights and charismatic enough to impress when friends pop over unexpectedly.

Ingredients You’ll Need

• 1.5–2 lb boneless skinless chicken thighs (thighs = forgiveness; they stay juicy)
• 3 tbsp plain yogurt (helps tenderize; not optional if you like moist meat)
• 2 tbsp olive oil or neutral oil (for the marinade)
• 3 tbsp lemon juice (fresh is worth the squeeze)
• 4 cloves garlic, minced (for the marinade)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika (regular paprika works too)
• ½ tsp turmeric (for color and subtle warmth)
• 1 tsp kosher salt + black pepper to taste
• Pinch of ground cinnamon or allspice (tiny but transformative)
• For the garlic sauce (toum): 1 cup peeled garlic cloves (about 3–4 large heads if you’re brave)
• 1 tsp kosher salt (helps break down the garlic)
• 2 cups neutral oil (sunflower, grapeseed, or light olive oil — do not use extra virgin or it will dominate)
• 3–4 tbsp lemon juice (to taste)
• 2–4 tbsp ice cold water (to adjust texture)
• Optional: 1 egg white or 1 tbsp Greek yogurt (makes emulsifying easier if you’re nervous)
• To serve: warm pita or flatbreads, sliced tomato, red onion, pickles, chopped parsley, and a drizzle of extra garlic sauce

Step-by-Step Instructions

1. Step 1

   Mix the marinade: yogurt, oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, pepper, and a pinch of cinnamon. Toss the chicken in the mixture, cover, and refrigerate at least 1 hour—overnight if you want your future self to be very happy. When ready, cook the thighs in a hot skillet (or under a broiler) in batches until well browned and juicy, about 5–7 minutes per side depending on thickness; let them rest for a few minutes before slicing thinly across the grain.

2. Step 2

   Make the garlic sauce: in a food processor or sturdy blender, pulse the garlic and salt until it’s a rough paste, then slowly drizzle in the oil while the machine runs, alternating tiny streams of oil with teaspoons of lemon juice and occasional splashes of ice water to keep the emulsion stable. If the sauce looks like it’s splitting, stop, add a tablespoon of cold water or an egg white, and whisk/whip until it comes back together; the goal is creamy, cloud-like thickness. Taste and adjust lemon and salt, then chill briefly before serving so it firms up nicely.

Common Mistakes to Avoid

Dumping the oil in too quickly is the classic sabotage move — your sauce will separate faster than you can say “repair.” Also, using extra-virgin olive oil for the emulsion makes the flavor bitter and heavy; save it for salads. Don’t under-season the chicken or expect the yogurt alone to do the job—marinade every piece. Overcooking the thighs turns them gummy; a quick high-heat sear and a little rest preserve juiciness. Lastly, if you throw raw garlic into the blender without salt or lemon, you’ll get harsh, acrid edges instead of the silky garlic hit you actually want.

Alternatives & Substitutions

Short on garlic courage? Mix equal parts mayonnaise and Greek yogurt, add lots of lemon and minced garlic (or roasted garlic for mellow sweetness) and call it a tasty shortcut that still plays nicely with shawarma. If you don’t have neutral oil for toum, use light olive oil but expect a greener, more pronounced olive flavor. Chicken breasts work if you pound them thin and watch the time closely. Prefer plant-based? Jackfruit or seitan marinated the same way makes a decent shawarma-ish fill. No pita? Fold the sliced chicken into a salad or rice bowl and drizzle scandalously with toum.

FAQ

Question 1?

Can I make the garlic sauce ahead of time? Yes — toum holds well in the fridge for up to a week in an airtight container. It gets slightly firmer when chilled, so bring it back to room temperature or whisk in a teaspoon of water before serving if it’s too thick.

Question 2?

Do I need a food processor? A good one speeds things up and keeps your arm from going numb, but a sturdy blender will do. If you only have a mortar and pestle, go for it — it’s slower but yields a lovely texture and lets you control the garlic intensity. Just be patient.

Question 3?

Is raw garlic safe to eat? Absolutely. Raw garlic is perfectly safe for most people and is essential to authentic toum texture and punch. If raw garlic upsets your stomach, roast it first or dial the amount down and supplement with garlic powder for muted flavor.

Final Thoughts

Make the garlic sauce as boldly as you feel, and let the chicken do the rest. This combo is ridiculously adaptable: pile it into pitas, spoon it over rice, or use the leftovers as a sandwich sauce. If you mess up, it’s probably because you rushed the emulsion or loved the oil too fast — both fixable, and both part of learning to be dangerously good at home-made shawarma. Invite people over, impress them with minimal drama, and keep the extra toum in the fridge for your next culinary victory.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.