Chicken Shawarma with Garlic Sauce
Tender chicken strips marinated in aromatic spices and yogurt, pan-seared until golden, served with a smooth garlic sauce that's both tangy and rich.
Ingredients
Chicken Shawarma Marinade
- 1.5 pounds chicken thighs boneless, skinless, sliced into thin strips
- 3 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice fresh-squeezed
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Garlic Sauce
- 4 garlic cloves
- 0.5 teaspoon kosher salt
- 0.75 cup extra-virgin olive oil
- 0.25 cup vegetable oil
- 2 tablespoons lemon juice fresh-squeezed
- 2 tablespoons ice water
Instructions
Chicken Shawarma Marinade
- In a bowl, whisk yogurt, olive oil, lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper until smooth.
- Add chicken strips, toss to coat, cover, and refrigerate at least 1 hour.
Garlic Sauce
- In a blender, pulse garlic cloves with salt until pasty.
- With motor running, stream in olive oil and vegetable oil until silky.
- Blend in lemon juice and ice water until creamy, then chill.
Cooking & Serving
- Heat a skillet over medium-high and cook chicken strips 6–8 minutes per side until golden and internal temperature reaches 165°F.
- Let chicken rest 5 minutes, then serve with garlic sauce and pita.
Notes
Marinate chicken up to overnight for deeper flavor.
Reheat leftovers on a rack in a 350°F oven for about 8 minutes to bring back crisp edges.
Nutrition
Serving: 200gCalories: 475kcalCarbohydrates: 3g
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