Description
This Chicken Shawarma with Garlic White Sauce recipe features tender, marinated chicken thighs infused with a blend of Middle Eastern spices, cooked to perfection on the grill, cast iron pan, or oven. The dish is served with a creamy, tangy garlic white sauce that complements the bold flavors of the shawarma, making it a perfect main course for any meal.
Ingredients
Scale
Chicken Shawarma Marinade
- 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
- 3/4 cup yogurt
Garlic White Sauce
- 1/4 cup mayonnaise
- 4 cloves garlic, grated
- 1 tbsp za’atar spice
- 2 tsp lemon juice
- 1 tsp kosher salt
Instructions
- Marinate the Chicken: Place the chicken thighs along with olive oil, grated garlic, ground turmeric, cumin, black pepper, paprika, cinnamon, cardamom, kosher salt, and yogurt into a Zip Lock bag or large bowl. Toss thoroughly to coat all pieces. Cover and refrigerate for at least 3 hours or up to 24 hours to allow the flavors to penetrate the meat.
- Temper the Chicken: Remove the marinated chicken from the refrigerator about 20 minutes before cooking to bring it closer to room temperature. This ensures even cooking.
- Cook the Chicken: Choose your cooking method:
– Grill: Preheat a gas or charcoal grill to medium-high heat. Place chicken on the grill and cook for 6-8 minutes until the underside is caramelized and releases easily, then flip and cook an additional 8-10 minutes. Use a meat thermometer to check that the internal temperature reaches at least 160°F.
– Cast Iron Pan: Preheat a cast iron pan over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook 8-10 minutes until caramelized and easy to flip, then cook 5-7 minutes more. Ensure internal temperature is 160°F.
– Oven-Roasted: Preheat oven to 425°F. Arrange chicken in a single layer on a sheet tray. Bake 25 minutes, turning halfway through, then broil for 5 minutes until caramelized and slightly charred. - Prepare Garlic White Sauce: In a small mixing bowl, combine mayonnaise, grated garlic, za’atar spice, lemon juice, and kosher salt. Whisk until smooth and thoroughly combined.
- Serve: Arrange cooked chicken on a large plate or platter. Serve immediately with the garlic white sauce on the side for dipping or drizzling.
Notes
- For best flavor, marinate chicken for at least 3 hours but preferably overnight.
- Use a meat thermometer to ensure the chicken is cooked through to a safe internal temperature of 160°F.
- Za’atar spice can be substituted with a mix of dried thyme, sesame seeds, and sumac if unavailable.
- The garlic white sauce pairs well not only with chicken shawarma but also as a dressing for salads or drizzle for roasted vegetables.
- Adjust garlic quantity in the white sauce according to your preference for stronger or milder garlic flavor.
- Serve with warm pita bread, rice, or fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Marinating, Grilling, Pan-Frying, Oven-Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with 2 tbsp sauce)
- Calories: 350
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: chicken shawarma, garlic white sauce, Middle Eastern chicken, grilled chicken thighs, shawarma marinade
