Shawarma Chicken Garlic (Print Version)
# Ingredients:
→ Chicken Shawarma
01 -
2 teaspoons kosher salt
02 -
1 teaspoon cinnamon
03 -
1/4 cup olive oil
04 -
1 tablespoon ground black pepper
05 -
1 tablespoon ground turmeric
06 -
1 teaspoon ground cardamom
07 -
6 large cloves garlic, grated
08 -
2 teaspoons paprika
09 -
1 tablespoon ground cumin
10 -
2 lbs boneless skinless chicken thighs
→ Garlic White Sauce
11 -
4 cloves garlic, grated
12 -
1 teaspoon kosher salt
13 -
1 tablespoon za'atar spice
14 -
3/4 cup plain yogurt
15 -
2 teaspoons fresh lemon juice
16 -
1/4 cup mayo
# Instructions:
01 -
Combine thawed chicken thighs with the shawarma spices in a big bowl or zip-top bag. Toss to coat, cover up, and chill in the fridge for at least 3 hours—overnight's even better.
02 -
Bring the chicken out of the fridge about 20 minutes early so it loses the chill before you cook it.
03 -
Set your grill to medium-high heat. Place chicken on the grill and cook for 6-8 minutes until it starts caramelizing and lifts off easily. Flip it and let the other side grill for another 8-10 minutes until its temperature is 160°F.
04 -
Warm up a cast iron skillet over medium-high heat. Sear chicken for 8-10 minutes until golden, flip, and cook for 5-7 minutes more. Internal temp should read 160°F. If making a lot, cook in batches.
05 -
Roast in the oven at 425°F for 25 minutes, flipping it over halfway through. Finish things off under the broiler for 5 minutes until caramelized and a bit charred.
06 -
Mix the garlic white sauce ingredients in a bowl. Keep whisking until the mixture is smooth and creamy.
07 -
Slice the cooked chicken and arrange it nicely on a serving dish. Set the sauce on the side for dipping!
# Notes:
01 -
Store-bought shawarma seasoning works as a substitute.
02 -
Leftover chicken stays fresh in the fridge for up to 5 days. Reheat at 350°F for just a few minutes.
03 -
This works great with other chicken cuts, but thighs are the juiciest option.