Chicken Shawarma with Garlic Sauce (Print Version)
# Ingredients:
→ Chicken Shawarma
01 -
2 lbs boneless skinless chicken thighs
02 -
1/4 cup olive oil
03 -
6 large cloves garlic, grated
04 -
1 tablespoon ground turmeric
05 -
1 tablespoon ground cumin
06 -
1 tablespoon ground black pepper
07 -
2 teaspoons paprika
08 -
1 teaspoon cinnamon
09 -
1 teaspoon ground cardamom
10 -
2 teaspoons kosher salt
→ Garlic White Sauce
11 -
3/4 cup plain yogurt
12 -
1/4 cup mayo
13 -
4 cloves garlic, grated
14 -
1 tablespoon za'atar spice
15 -
2 teaspoons fresh lemon juice
16 -
1 teaspoon kosher salt
# Instructions:
01 -
Mix chicken thighs with all shawarma ingredients in a Zip Lock bag or large bowl. Cover and let it marinate in the fridge for at least 3 hours, or up to 24 hours for best flavor.
02 -
Take the marinated chicken out of the fridge 20 minutes before cooking to let it come to room temperature.
03 -
Heat grill to medium-high. Grill chicken 6-8 minutes until caramelized and it releases easily. Flip and cook 8-10 minutes more until internal temp reaches 160°F.
04 -
Heat cast iron pan over medium-high. Cook chicken 8-10 minutes until caramelized, flip and cook 5-7 minutes more until internal temp hits 160°F. Work in batches if needed.
05 -
Bake at 425°F for 25 minutes, turning halfway. Finish under broiler for 5 minutes until caramelized and slightly charred.
06 -
Whisk together all garlic white sauce ingredients in a small bowl until well combined.
07 -
Arrange the cooked chicken on a platter and serve with the garlic white sauce alongside.
# Notes:
01 -
Can use pre-mixed shawarma spice blend if preferred
02 -
Chicken can be stored in the fridge for up to 5 days. Reheat at 350°F for 3-5 minutes
03 -
Works with chicken breasts or bone-in pieces too, though thighs are recommended