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Flame-Kissed Chicken Shawarma with Whipped Garlic Cream
A celebration of Middle Eastern flavour—succulent chicken, deeply marinated in aromatic spices, fresh citrus, and bold garlic, then cooked until beautifully charred, irresistibly tender, and quite literally melt-in-the-mouth.
Create the Marinade - In a large bowl, whisk together the yogurt, olive oil, freshly squeezed lemon juice, minced garlic, cumin, coriander, paprika, turmeric, sea salt, and freshly cracked black pepper until smooth, fragrant, and beautifully golden.
Add the chicken and turn until every piece is generously coated in the marinade. Cover and refrigerate for at least 1 hour, though an overnight rest will reward you with deeper flavour, greater tenderness, and truly restaurant-worthy results.
Cook Until Beautifully Charred - Preheat your grill, griddle pan, or heavy skillet over medium-high heat until properly hot.
Lift the chicken from the marinade, allowing any excess to drip away, then cook for 6–8 minutes per side until beautifully caramelised, lightly charred around the edges, and cooked through.
For perfect results, the thickest part of the chicken should reach 165°F (74°C).
Let It Rest - Transfer the cooked chicken to a board and allow it to rest for 5 minutes.
This simple step keeps every slice juicy, tender, and full of flavour. Once rested, slice thinly into classic shawarma-style strips.
Whip the Garlic Sauce - In a small bowl, whisk together Tahini, a spoonful of yogurt, fresh lemon juice, and a touch of garlic until silky, smooth, and spoonable.
If needed, add a splash of cold water to loosen the sauce until it reaches that perfect velvety consistency.
Build and Serve - Warm your pita or wraps, then layer with crisp lettuce, ripe tomatoes, cool cucumber, and generous piles of sliced shawarma.
Finish with a lavish drizzle of garlic sauce and a scattering of freshly chopped Parsley.
Serve immediately—warm, fragrant, and made for sharing.
A few details make all the difference
01
Marinate Overnight
For the juiciest, most flavourful chicken, leave it in the yogurt marinade overnight. The yogurt gently tenderises the meat while the spices penetrate deeply.
02
Remove Excess Marinade
Let excess marinade drip off before cooking. This helps the chicken caramelise and char beautifully instead of steaming in the pan.
03
Cook in Batches
Avoid overcrowding the grill or skillet. Giving each piece enough space maintains high heat, creates crisp, charred edges, and ensures even cooking.
Why this recipe works
Bold, Layered Flavour - A deeply aromatic blend of garlic, citrus, warming spices, and herbs creates a marinade that penetrates every bite, delivering rich, unforgettable flavour from edge to centre. Beautifully Charred, Incredibly Tender - Marinated until succulent, then cooked over high heat for those irresistible caramelised edges and juicy, melt-in-the-mouth texture. The Garlic Sauce Dreams Are Made Of Whipped garlic toum adds a silky, luxurious finish—sharp, creamy, and utterly addictive.
Cook’s notes
Master the Skillet
If you’re cooking indoors, a heavy cast-iron skillet is your best friend. Let it heat properly before the chicken touches the pan—high heat creates those beautifully caramelised edges shawarma is known for. Once the chicken is seared, add a small splash of water or stock and loosely cover for the final minute or two. The quick burst of steam keeps the meat beautifully juicy while preserving that golden char.
Grill with Confidence
Cooking over an outdoor grill adds an incredible smoky depth, but shawarma’s yogurt-based marinade can caramelise quickly. Keep the heat at medium-high, turn only when the chicken naturally releases, and watch closely during those final moments—those charred edges are flavour, not fire.
Perfect the Garlic Sauce
A great garlic sauce should be silky, spoonable, and luxurious. Too thick? Add a splash of cold water, fresh lemon juice, or a little extra yogurt. Too loose? Whisk in an extra spoonful of Tahini or yogurt until it reaches that cloud-like, velvety finish.
Create the Marinade - In a large bowl, whisk together the yogurt, olive oil, freshly squeezed lemon juice, minced garlic, cumin, coriander, paprika, turmeric, sea salt, and freshly cracked black pepper until smooth, fragrant, and beautifully golden.
Add the chicken and turn until every piece is generously coated in the marinade. Cover and refrigerate for at least 1 hour, though an overnight rest will reward you with deeper flavour, greater tenderness, and truly restaurant-worthy results.
Cook Until Beautifully Charred - Preheat your grill, griddle pan, or heavy skillet over medium-high heat until properly hot.
Lift the chicken from the marinade, allowing any excess to drip away, then cook for 6–8 minutes per side until beautifully caramelised, lightly charred around the edges, and cooked through.
For perfect results, the thickest part of the chicken should reach 165°F (74°C).
Let It Rest - Transfer the cooked chicken to a board and allow it to rest for 5 minutes.
This simple step keeps every slice juicy, tender, and full of flavour. Once rested, slice thinly into classic shawarma-style strips.
Whip the Garlic Sauce - In a small bowl, whisk together Tahini, a spoonful of yogurt, fresh lemon juice, and a touch of garlic until silky, smooth, and spoonable.
If needed, add a splash of cold water to loosen the sauce until it reaches that perfect velvety consistency.
Build and Serve - Warm your pita or wraps, then layer with crisp lettuce, ripe tomatoes, cool cucumber, and generous piles of sliced shawarma.
Finish with a lavish drizzle of garlic sauce and a scattering of freshly chopped Parsley.
Serve immediately—warm, fragrant, and made for sharing.
Cook’s notes
Master the Skillet: If you’re cooking indoors, a heavy cast-iron skillet is your best friend. Let it heat properly before the chicken touches the pan—high heat creates those beautifully caramelised edges shawarma is known for. Once the chicken is seared, add a small splash of water or stock and loosely cover for the final minute or two. The quick burst of steam keeps the meat beautifully juicy while preserving that golden char.
Grill with Confidence: Cooking over an outdoor grill adds an incredible smoky depth, but shawarma’s yogurt-based marinade can caramelise quickly. Keep the heat at medium-high, turn only when the chicken naturally releases, and watch closely during those final moments—those charred edges are flavour, not fire.
Perfect the Garlic Sauce: A great garlic sauce should be silky, spoonable, and luxurious. Too thick? Add a splash of cold water, fresh lemon juice, or a little extra yogurt. Too loose? Whisk in an extra spoonful of Tahini or yogurt until it reaches that cloud-like, velvety finish.
Cooking mode
Flame-Kissed Chicken Shawarma with Whipped Garlic Cream
Create the Marinade - In a large bowl, whisk together the yogurt, olive oil, freshly squeezed lemon juice, minced garlic, cumin, coriander, paprika, turmeric, sea salt, and freshly cracked black pepper until smooth, fragrant, and beautifully golden.
Add the chicken and turn until every piece is generously coated in the marinade. Cover and refrigerate for at least 1 hour, though an overnight rest will reward you with deeper flavour, greater tenderness, and truly restaurant-worthy results.
Cook Until Beautifully Charred - Preheat your grill, griddle pan, or heavy skillet over medium-high heat until properly hot.
Lift the chicken from the marinade, allowing any excess to drip away, then cook for 6–8 minutes per side until beautifully caramelised, lightly charred around the edges, and cooked through.
For perfect results, the thickest part of the chicken should reach 165°F (74°C).
Let It Rest - Transfer the cooked chicken to a board and allow it to rest for 5 minutes.
This simple step keeps every slice juicy, tender, and full of flavour. Once rested, slice thinly into classic shawarma-style strips.
Whip the Garlic Sauce - In a small bowl, whisk together Tahini, a spoonful of yogurt, fresh lemon juice, and a touch of garlic until silky, smooth, and spoonable.
If needed, add a splash of cold water to loosen the sauce until it reaches that perfect velvety consistency.
Build and Serve - Warm your pita or wraps, then layer with crisp lettuce, ripe tomatoes, cool cucumber, and generous piles of sliced shawarma.
Finish with a lavish drizzle of garlic sauce and a scattering of freshly chopped Parsley.
Serve immediately—warm, fragrant, and made for sharing.
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