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Easy Chicken Shawarma with Authentic Garlic Sauce (Toum)

A mound of sliced, grilled chicken shawarma generously topped with creamy garlic sauce on a white plate.
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Make restaurant-style chicken shawarma wraps at home using this straightforward recipe for marinated, oven-baked chicken and a simple, flavorful garlic dipping sauce.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs, thinly sliced
  • 1/4 cup olive oil
  • 2 tablespoons 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 salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • For the Garlic Sauce (Toum): 1 cup neutral oil (like canola or sunflower)
  • 1/2 cup garlic cloves, peeled
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1 egg white (optional, for stability)
  • For Serving: Pita bread or flatbreads
  • Shredded lettuce
  • Sliced tomatoes
  • Pickled turnips or cucumbers

Instructions

  1. Combine the chicken slices with olive oil, lemon juice, cumin, coriander, turmeric, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a bowl. Mix well to coat every piece.
  2. Cover the bowl and refrigerate the marinated chicken for at least 4 hours, or preferably overnight for the best flavor.
  3. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  4. Spread the marinated chicken in a single layer on the prepared baking sheet. Do not overcrowd the pan; work in batches if necessary.
  5. Bake for 20 to 25 minutes, flipping the chicken halfway through, until cooked through and slightly browned at the edges. Alternatively, you can grill the chicken over medium-high heat until done.
  6. While the chicken cooks, prepare the garlic sauce. Combine the garlic cloves and salt in a food processor. Process until finely minced.
  7. With the food processor running, slowly drizzle in the lemon juice. Process until combined.
  8. With the motor running, slowly drizzle in the neutral oil, drop by drop at first, then in a thin, steady stream until the mixture emulsifies into a thick, white sauce resembling mayonnaise. If using, add the egg white during the oil addition for extra stability.
  9. Serve the hot chicken shawarma wrapped in warm pita bread, topped with lettuce, tomatoes, and pickles, with a generous amount of the homemade garlic sauce.

Notes

  • For a more authentic texture, thread the marinated chicken onto skewers before baking and place them vertically in a roasting pan, mimicking a rotisserie.
  • If your toum sauce separates, add a teaspoon of cold water or lemon juice and blend rapidly to bring it back together.
  • Use high-quality spices; they make a significant difference in the final flavor profile of this middle eastern chicken recipe.

Nutrition

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