Chicken Shawarma with Garlic Sauce Recipe

Name: Chicken Shawarma with Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cloves Garlic; 2 teaspoons Kosher Salt; 2 teaspoons Ground Cardamom; 1/2 teaspoons Ground White Pepper; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Clove; 1/4 teaspoons Nutmeg, Freshly Grated; 1/2 whole Lemon, Juiced; 2 Tablespoons Vinegar; 6 Tablespoons Olive Oil; 4 pounds Bone-in Skinless Chicken Thighs; 2 sticks Cinnamon, 3 Inches Long, Crushed; 4 whole Bay Leaves; 1 whole Star Anise; 8 whole Small Garlic Cloves; 1/4 teaspoons Kosher Salt; 1/2 whole Lemon, Juiced; 4 Tablespoons Olive Oil; 3 Tablespoons Mayonnaise (Or To Taste); 3 Tablespoons Sour Cream, Or To Taste

Servings: persons

10 cloves Garlic
2 teaspoons Kosher Salt
2 teaspoons Ground Cardamom
1/2 teaspoons Ground White Pepper
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Clove
1/4 teaspoons Nutmeg, Freshly Grated
1/2 whole Lemon, Juiced
2 Tablespoons Vinegar
6 Tablespoons Olive Oil
4 pounds Bone-in Skinless Chicken Thighs
2 sticks Cinnamon, 3 Inches Long, Crushed
4 whole Bay Leaves
1 whole Star Anise
8 whole Small Garlic Cloves
1/4 teaspoons Kosher Salt
1/2 whole Lemon, Juiced
4 Tablespoons Olive Oil
3 Tablespoons Mayonnaise (Or To Taste)
3 Tablespoons Sour Cream, Or To Taste

1
For the chicken: Press or mince the garlic cloves and combine with salt.
2
Smash them until they make a paste.
3
In a small bowl combine the ground spices, garlic, lemon juice, vinegar and olive oil.
4
Place the chicken thighs in a gallon size plastic resealable bag and add the crushed cinnamon sticks, bay leaves and star anise.
5
Pour in the marinade liquid, zip and press on the bag to evenly distribute the marinade.
6
Place bag in a bowl and marinade in the fridge for up to 3 days.
7
After marinating, grill on low (200-250 degrees) for about 10 to 12 minutes (if bone in) per side or until a meat thermometer reads at 165-170 degrees.
8
For the garlic sauce: Mince or press 8 garlic cloves and make into a paste with the kosher salt.
9
Add in the lemon juice and while whisking, add the olive oil.
10
Add mayo, sour cream to taste (approximately 2-3 tablespoons each), adding it gradually until it reaches the desired taste and texture.
11
Dip the finished grilled Chicken Shawarma into the garlic sauce!
12
Serve with my Rice Pilaf and Homemade Rustic Pita Bread (see my recipe box).

1692

kcal

Calories

Fat

118

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 10 cloves Garlic, 2 teaspoons Kosher Salt, 2 teaspoons Ground Cardamom, 1/2 teaspoons Ground White Pepper, and more.

Yes, Chicken Shawarma with Garlic Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Shawarma with Garlic Sauce

How did you like this recipe?

Frequently Asked Questions