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Chicken Shawarma with Garlic Sauce Recipe

Chicken shawarma with garlic sauce: marinated chicken cooked in a hot skillet until charred, then tucked into warm flatbread with fresh tomato and red onion. Spiced cumin, turmeric, and paprika create golden edges that contrast with cool, creamy toum.
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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 Boneless and skinless works best for even charring.
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 garlic, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.5 tsp cayenne
Garlic sauce & serving
  • 1 cup toum garlic sauce Use store-bought or homemade toum.
  • flatbread for serving
  • 1 tomato and red onion Chopped or thinly sliced for easy rolling.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Combine olive oil, lemon juice, minced garlic, and all spices, then toss with boneless chicken thighs to coat evenly.
  2. Cover and marinate at least 2 hours (up to overnight) until the chicken looks fragrant and glossy.
Sear and slice
  1. Heat a hot cast iron skillet until very hot, then add the marinated chicken in a single layer.
  2. Cook for 6-7 minutes per side until deeply charred with browned, spice-speckled edges.
  3. Rest the chicken for 5 minutes, then slice thinly against the grain.
Assemble the shawarma rolls
  1. Warm the flatbread until pliable.
  2. Spread toum garlic sauce over the warm flatbread.
  3. Layer sliced chicken, tomato, and red onion, then roll tightly to enclose the filling.

Notes

Pro tip: for stronger char and better flavor, let the marinated chicken sit at room temperature for 15 minutes before searing. Refrigerate cooked shawarma (chicken and sauce) up to 3 days in sealed containers; rewarm chicken in a skillet over medium heat. Freezing: freeze cooked chicken only up to 2 months, then thaw and reheat. Dietary swap: for a dairy-free option, toum is naturally dairy-free—double-check any store-bought flatbread for dairy ingredients.