Chicken Kawarma with Lemon Herb Sauce, Garlic & Shallots

Absolutely! Here’s a detailed recipe for Chicken Shawarma (Kawarma) with Lemon Herb Sauce, Garlic & Shallots. I’ll break it down into sections: marinade, cooking, sauce, and assembly.

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Ingredients

For the Chicken Shawarma Marinade:

• 1.5 lbs (700g) boneless, skinless chicken thighs (or breasts)

• 3 cloves garlic, minced

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tbsp ground paprika

• 1 tsp turmeric

• 1 tsp ground cinnamon

• ½ tsp ground allspice

• ½ tsp cayenne pepper (optional, for heat)

• 1 tsp salt

• ½ tsp black pepper

• 3 tbsp plain yogurt

• 2 tbsp olive oil

• Juice of 1 lemon

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For the Lemon Herb Sauce:

• ½ cup plain Greek yogurt or labneh

• 2 tbsp mayonnaise (optional, for creaminess)

• Juice of 1 lemon

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp chopped fresh parsley

• 1 tbsp chopped fresh cilantro

• 1 tsp dried oregano

• Salt and black pepper, to taste

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For Garlic & Shallots Topping:

• 2 tbsp olive oil

• 2 medium shallots, thinly sliced

• 2 cloves garlic, minced

• Salt, to taste

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Optional Garnishes & Serving:

• Pita bread or flatbread

• Sliced cucumbers, tomatoes, and onions

• Pickles

• Fresh parsley or cilantro

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Instructions

1. Marinate the Chicken

1. In a large bowl, combine garlic, spices (cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne), salt, black pepper, yogurt, olive oil, and lemon juice.

2. Add chicken thighs and coat thoroughly.

3. Cover and refrigerate for at least 1–2 hours, ideally overnight for maximum flavor.

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2. Prepare the Lemon Herb Sauce

1. In a small bowl, whisk together yogurt, mayonnaise (if using), lemon juice, olive oil, garlic, parsley, cilantro, and oregano.

2. Season with salt and pepper to taste.

3. Cover and refrigerate until serving.

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3. Cook the Chicken

Option A: Oven Method

1. Preheat oven to 425°F (220°C).

2. Place marinated chicken on a baking sheet lined with parchment paper or foil.

3. Bake for 20–25 minutes, flipping halfway, until chicken is cooked through (internal temp 165°F / 74°C) and slightly charred at edges.

Option B: Stovetop Method

1. Heat 1–2 tbsp olive oil in a large skillet over medium-high heat.

2. Cook chicken 5–7 minutes per side until fully cooked and golden brown.

Option C: Grill Method

1. Preheat grill to medium-high.

2. Grill chicken 5–7 minutes per side until cooked and slightly charred.

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4. Prepare Garlic & Shallots

1. Heat 2 tbsp olive oil in a skillet over medium heat.

2. Add sliced shallots and cook for 3–4 minutes until softened.

3. Add minced garlic and cook another 1–2 minutes until fragrant.

4. Season lightly with salt. Remove from heat.

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5. Assemble the Dish

1. Slice cooked chicken thinly.

2. Drizzle with lemon herb sauce.

3. Top with garlic & shallots mixture.

4. Serve with warm pita or flatbread, fresh vegetables, and optional pickles.

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Tips:

• Marinating overnight gives the best flavor and tender texture.

• For extra char, broil chicken for 2–3 minutes at the end.

• Leftovers work great in wraps or salads.