Chicken Shawarma with Garlic White Sauce

A blue and white enamel Staub baking dish filled with charred chicken thighs and a small dish round of white sauce.

5 from 10 votes

Chicken Shawarma with Garlic White Sauce

Slathered in a deceptively simple shawarma spice marinade then cooked – in one of three methods; grilled, seared, or oven-roasted – the flavor and aroma of this juicy chicken is unbeatable! Served with a cool and creamy garlic yogurt sauce this flavorful chicken is ready to be wrapped up into warm pita, scattered over salads or served alongside other Middle-Eastern

Prep Time30

Cook Time30

Marinating Time3

Course: Main Course

Cuisine: Middle Eastern

Servings:

Calories: 362kcal

Author: Leigh Anderson

Ingredients

Chicken Shawarma

2 lbs boneless skinless chicken thighs
1/4 cup olive oil
6 large cloves garlic grated
1 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp ground black pepper
2 tsp paprika
1 tsp cinnamon
1 tsp ground cardamom
2 tsp kosher salt

Garlic White Sauce

3/4 cup yogurt
1/4 cup mayo
4 cloves garlic grated
1 tbsp za'atar spice
2 tsp lemon juice
1 tsp kosher salt

Instructions

Chicken Shawarma

Place the chicken thighs along with the rest of the shawarma ingredient into a Zip Lock bag or large bowl and then toss to coat. Cover and marinate in the refrigerator for at least 3-hrs or up to 24-hrs.
Take the chicken out of the fridge to temper 20 minutes before you intend to cook it.
Shawarma Cooking Methods:
Grill: Preheat a gas or charcoal grill to medium-high heat. Place the chicken on the grill, and cook for 6-8 minutes or until the underside is caramelized and the chicken releases from the grill, then flip and cook for an additional 8-10 minutes. Check for doneness with a meat thermometer, the internal temperature should reach at least 160F.
Cast Iron Pan: Preheat a cast iron pan over medium-high heat. Place the chicken into the pan in a single even layer – you may need to do this in batches, depending on the size of you pan. Cook for 8-10 minutes (depending on the thickness of the chicken) or until the underside is caramelized and the chicken releases from the pan, then flip and cook for an additional 5-7 minutes. Check for doneness with a meat thermometer, the internal temperature should reach at least 160F.
Oven-Roasted: Preheat your oven to 425 F. Arrange the marinated chicken on a sheet tray in a single even layer. Bake for 25 minutes, turning halfway through. After 25 minutes turn the oven to broil and broil for five minutes or until the chicken is caramelized and slightly charred.
Arrange the cooked chicken on a large plate or platter. Serve with Garlic White Sauce on the side.

Garlic White Sauce

Add all of the ingredients to a small mixing bowl – whisk until thoroughly combined.

Notes

Ingredient Notes and Substitutions:

- Chicken: Boneless, skinless chicken thighs are preferable but, you can use this marinade on chicken breasts or any cut of bone-in chicken if that’s what you have on hand or prefer.

- Shawarma Spices: Many spice companies make pre-mixed shawarma spice blends. While making your own blend is preferable, a spice mix can be a good, economical substitute if you don't already have spices on hand.

Storing and Reheating Leftovers:

- Leftover chicken shawarma can be stored, covered, in the refrigerator for up to 5 days. To reheat: bake for 3-5 minutes in a preheated 350F oven.

Nutrition