How long should I marinate the chicken?

Marinate the chicken in the spice blend, lemon juice, yogurt, and tomato paste for at least 2–4 hours, or overnight for deeper flavor.

Can I make the garlic yogurt sauce ahead?

Yes, prepare the toum up to 2 days ahead and store it in an airtight container in the refrigerator.

What's the best way to cook marinated chicken shawarma?

Pan-sear or grill the sliced chicken over medium-high heat until cooked through and lightly charred, about 4–6 minutes.

Is this recipe dairy-free?

No, the toum sauce uses low-fat yogurt. Omit the yogurt sauce or substitute tahini-lemon sauce for a dairy-free version.

Can I use only chicken breast?

Yes, but thighs add moisture and flavor. Using breast alone may result in drier meat; do not overcook.

Chicken Shawarma with Garlic Yogurt Sauce

Name: Chicken Shawarma with Garlic Yogurt Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1/2 lb boneless, skinless chicken breast; 1/2 lb boneless, skinless chicken thighs; 1/2 lemon, juiced; 2 tbsp shawarma spice blend; 1 tbsp low-fat yogurt; 1 tsp tomato paste; 5 cloves garlic; 1/2 cup low-fat yogurt; 1 tbsp water; 1/2 lemon, juiced; salt, to taste; cooking oil spray; 4 pitas; 1/2 cup thinly sliced pickles; 1 tbsp tomato paste (for brushing); 1 tbsp water (for brushing); Pomegranate molasses, for drizzling

CookOSBeta

Chicken Shawarma with Garlic Yogurt Sauce | CookOS

Ingredients

1/2 lb boneless, skinless chicken breast
1/2 lb boneless, skinless chicken thighs
1/2 lemon, juiced
2 tbsp shawarma spice blend
1 tbsp low-fat yogurt
1 tsp tomato paste
5 cloves garlic
1/2 cup low-fat yogurt
1 tbsp water
1/2 lemon, juiced
salt, to taste
cooking oil spray
4 pitas
1/2 cup thinly sliced pickles
1 tbsp tomato paste (for brushing)optional
1 tbsp water (for brushing)optional
Pomegranate molasses, for drizzlingoptional

17 Ingredients

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Instructions

1
Thinly slice the chicken breast and chicken thighs and place them in a large mixing bowl.
2
To the chicken, add the juice of half a lemon, shawarma spice blend, low-fat yogurt, and tomato paste.
3
Mix thoroughly with your hands until the chicken is completely coated in the marinade.
4
Cover and marinate in the refrigerator for at least 30 minutes, or longer for more flavor.
5
While the chicken marinates, prepare the garlic sauce. In a small food processor or blender, combine the garlic cloves, low-fat yogurt, water, juice of half a lemon, and a pinch of salt.
6
Blend until the sauce is smooth and creamy. Set aside.
7
When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking oil spray.
8
Spread the marinated chicken in a single, even layer on the prepared baking sheet.
9
Bake for 10-15 minutes, flipping the chicken halfway through, until it's cooked through and slightly crisped at the edges.
10
To assemble the shawarma, warm a pita and spread a layer of the garlic sauce on top.
11
Add a generous portion of the cooked chicken and top with thinly sliced pickles.
12
Roll the pita tightly into a wrap.
13
Toast the wrap on a hot pan or griddle, starting with the seam-side down to seal it. Toast until golden brown on all sides.
14
Optionally, for extra color and flavor, mix 1 tbsp of tomato paste with 1 tbsp of water and brush it onto the outside of the wrap while toasting.
15
Serve immediately, with an optional drizzle of pomegranate molasses.