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Chicken Shawarma with Homemade Toum Garlic Sauce

Close-up of open-faced chicken shawarma on pita bread topped with red onion, tomato, and generous garlic sauce.
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Make authentic, tender Chicken Shawarma at home using a simple oven method, paired with a creamy, traditional Toum white sauce.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, thinly sliced
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Toum Garlic Sauce:
  • 1 cup peeled garlic cloves (about 2 large heads)
  • 1/2 teaspoon salt
  • 1 cup neutral oil (like canola or sunflower)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon ice water (optional, for thinning)
  • For Serving:
  • Pita bread or flatbread
  • Sliced tomatoes
  • Thinly sliced red onion
  • Pickled turnips or cucumbers

Instructions

  1. Combine the chicken slices with olive oil, lemon juice, cumin, coriander, turmeric, paprika, garlic powder, onion powder, oregano, cinnamon, allspice, cayenne (if using), salt, and pepper in a bowl. Mix well to coat.
  2. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to marinate.
  3. Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
  4. Spread the marinated chicken in a single layer on the prepared baking sheet.
  5. Bake for 20 to 25 minutes, turning the chicken halfway through, until the chicken is cooked through and slightly browned at the edges. For extra crispiness, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
  6. While the chicken cooks, prepare the Toum sauce. Place the garlic cloves and salt in a food processor. Process until the garlic is finely minced and forms a thick paste.
  7. With the food processor running, slowly drizzle in the neutral oil, one tablespoon at a time, allowing each addition to incorporate before adding more. This slow addition is key to creating the emulsion.
  8. Once all the oil is added, the mixture should be thick and white. Slowly stream in the lemon juice while the processor runs. The sauce will become very thick.
  9. If the sauce is too thick, add the ice water one teaspoon at a time until you reach a creamy, mayonnaise-like consistency. Taste and adjust salt if needed.
  10. Assemble your shawarma wraps by warming the pita bread. Fill each pita with the cooked chicken, a generous amount of Toum garlic sauce, tomatoes, onion, and pickles.

Notes

  • For a more restaurant-like texture, you can thread the marinated chicken onto skewers and roast them vertically if you have a rotisserie setup, or simply layer the chicken tightly on a baking sheet before baking.
  • If you do not have a food processor for the Toum, you can use an immersion blender, but ensure you start with very cold ingredients for the best emulsion.
  • Leftover Toum sauce keeps well in the refrigerator for up to one week.

Nutrition

Find it online: https://pureplatepath.com/chicken-shawarma-with-garlic-sauce/