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Chicken Shawarma with Garlic Sauce in Flatbread

Chicken Shawarma with Garlic Sauce

Thinly sliced boneless chicken thighs and onions marinated in authentic shawarma flavours. The chicken is browned in a skillet until golden and caramelized and served with an easy to make garlic sauce and optional yogurt flatbread.

Servings 6 people

Ingredients

Chicken shawarma

  • 1 large onion, sliced thinly
  • 4 garlic cloves, minced
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup olive oil, plus 1 tablespoon more for cooking
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder (to taste)
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon allspice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 10-12 boneless chicken thighs, sliced thinly (approximately 900g / 2 lbs)

Garlic sauce

  • ¼ cup canola or vegetable oil
  • 1 teaspoon liquid honey
  • ½ teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ½ teaspoon ground cayenne pepper (optional)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup plain yogurt

Optional serving suggestions

  • Flatbread, pita, rice, cilantro, hot sauce and/or salad

Instructions

  1. In a large bowl, combine onions, garlic, lemon juice, ¼ cup olive oil, smoked paprika, cumin, coriander, cinnamon, allspice, salt and pepper. Add the sliced chicken to the bowl and stir to combine well. Cover and refrigerate for a few hours or overnight to marinate.

  2. Meanwhile, prepare the garlic sauce. In a mason jar or small bowl, whisk together the garlic sauce ingredients; oil, honey, lemon zest, lemon juice, garlic, oregano, cumin, cayenne pepper, salt, pepper, and yogurt until smooth and creamy. Cover and refrigerate until needed.

  3. To cook the chicken, heat 2 teaspoons of oil in a large 12” skillet, preferably cast iron, over medium-high heat. Add half the chicken to the skillet. Cook for 10 – 12 minutes, stirring occasionally until the chicken and onions become browned and caramelized. Remove chicken to a serving bowl. Wipe out the skillet. Add another 2 teaspoons of olive oil to the skillet and repeat the process with the remaining chicken. 

  4. Serve chicken shawarma on a warm flatbread or pita bread topped with salad and garlic sauce or plated with salad, rice and garlic sauce. Garnish with cilantro and hot sauce as desired.