Ingredients

  • Chicken Marinade - 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • Two tablespoons of olive oil
  • 1/4 cup white vinegar
  • One lemon, juiced
  • Two tablespoons of tomato paste
  • Shawarma Spice Blend - 2 teaspoons garlic powder
  • One teaspoon turmeric
  • One teaspoon cumin
  • One teaspoon coriander
  • One teaspoon allspice
  • Two teaspoons of smoked paprika
  • One teaspoon of onion powder
  • One teaspoon cardamom
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon cayenne pepper (optional; adjust for spice preference)
  • 1/2 teaspoon MSG (optional)
  • One tablespoon sugar
  • 1.5 teaspoons salt
  • Toum Sauce:10-12 garlic cloves
  • 1 cup neutral oil, divided into two parts
  • Four tablespoons of lemon juice
  • Pinch of salt

This recipe recreates the delicious flavors of chicken shawarma at home, with marinated chicken cooked to tender perfection and a creamy toum sauce for dipping.

Cooking Steps

  • 1
    Make the shawarma spice blend - In a small bowl, combine all the shawarma spice blend ingredients: garlic powder, turmeric, cumin, coriander, allspice, smoked paprika, onion powder, cardamom, ground clove, cayenne pepper (optional), MSG (optional), sugar, and salt. Mix well and set aside.
  • 2
    Marinate the chicken - In a large bowl, combine the chicken pieces, olive oil, white vinegar, lemon juice, and tomato paste. Add the prepared shawarma spice blend and toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
  • 3
    Cook the chicken (choose one method) Pan-frying - Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil and cook the chicken pieces in batches for about 3-4 minutes per side or until browned and cooked through. Be careful not to overcrowd the pan, as this will steam the chicken instead of searing it.
  • 4
    Baking: Preheat your oven to 400°F (200°C). Spread the marinated chicken pieces on a baking sheet and bake for 20-25 minutes or until cooked through and golden brown. You can also broil the chicken for the last few minutes for extra browning.
  • 5
    Make the toum sauce - Peel and mince the garlic cloves. In a blender or food processor, combine the minced garlic and half of the neutral oil. Blend until smooth. Slowly drizzle in the remaining oil while blending continuously until the sauce emulsifies and thickens. This may take a few minutes. Add the lemon juice and salt, and mix again to combine. Taste and adjust seasonings as desired.
  • 6
    Serve - Serve the cooked chicken shawarma warm with your desired accompaniments, such as pita bread, chopped vegetables, hummus, and tahini sauce. Drizzle with toum sauce for added creaminess and garlicky flavor.

Tips

Use boneless, skinless chicken thighs for the best results. They stay juicy and flavorful during cooking. Marinating the chicken for a longer time allows the flavors to develop more deeply. If you're pan-frying the chicken, make sure your pan is hot enough to sear it quickly. Don't overcrowd the pan, or the chicken will steam instead of brown. Adjust the amount of cayenne pepper in the shawarma spice blend to your desired level of spiciness. Toum sauce can be stored in an airtight container in the refrigerator for up to 3 days.

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