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Chicken Shawarma with Garlic White Sauce

Chicken Shawarma with Garlic White Sauce

This Chicken Shawarma with Garlic White Sauce is slathered in a simple spice marinade and is unbeatable in flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 3 hours
Total Time 4 hours
Course Main Course
Cuisine Middle-Eastern
Servings 6 servings
Calories 362 kcal

Equipment

  • Grill
  • cast iron pan
  • oven
  • Mixing bowl

Ingredients
  

Chicken Shawarma

  • 2 lbs boneless skinless chicken thighs
  • ¼ cup olive oil
  • 6 large cloves garlic grated
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 2 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • 2 teaspoon kosher salt

Garlic White Sauce

  • ¾ cup yogurt
  • ¼ cup mayo
  • 4 cloves garlic grated
  • 1 tablespoon za'atar spice
  • 2 teaspoon lemon juice
  • 1 teaspoon kosher salt

Instructions
 

Chicken Shawarma Preparation

  • 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 your pan. Cook for 8-10 minutes 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 Preparation

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

Notes

Boneless, skinless chicken thighs are preferable but, you can use this marinade on chicken breasts or any cut of bone-in chicken. Many spice companies make pre-mixed shawarma spice blends. 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

Serving: 1servingCalories: 362kcalCarbohydrates: 6gProtein: 31gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 152mgSodium: 1374mgPotassium: 512mgFiber: 1gSugar: 2gVitamin A: 144IUVitamin C: 5mgCalcium: 83mgIron: 3mg
Keyword Chicken Shawarma, Garlic Sauce, Garlic White Sauce, Middle Eastern chicken, Pita wraps, shawarma
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