Asian Beef and Pepper Stir-Fry | The Kitchen Fairy. Thickened up nicely and has an absolutely delicious flavour. Cover and refrigerate until needed. Add another 2 teaspoons of olive oil to the skillet and repeat the process with the remaining chicken. Tahini first or garlic sauce first or vice-versa. Drizzle over roasted vegetables such as sweet potatoes or brussels sprouts. Place the warm bread on a sheet of aluminum foil; layer it with the lettuce leaves, tomatoes, onion, sumac, cornichons, olives, and coriander, and then place the grilled chicken on top. These warm Chicken Shawarma Sandwiches with Garlic Sauce were inspired by my favorite Lebanese restaurant, are easy to make, and have authentic flavor. The chicken needs time to marinate (a few hours or overnight) so plan ahead! Toum is an emulsified garlic sauce similar in appearance to mayonnaise. Cover and set aside in the fridge until ready to eat. I like to use up leftover chicken shawarma the next day for lunch by tossing the chicken in a green salad. I shopped there regularly for at least 15 years before leaving in 2000. Cover and refrigerate for a few hours or overnight to marinate. The onions cook to a golden caramelized texture and almost disintegrate to a point you won’t even know they’re there but give lots of flavour. After about thirty minutes of perusing the aisles (the aisles are only about 30 feet long and I think there are only 3) I made it to the sandwich shop where I ordered my first of many shawarmas. Required fields are marked *. The chicken is browned in a skillet until golden and caramelized and served with an easy to make garlic sauce … Straight ahead was an impressive stack of Middle Eastern flatbread, one of my favorite discoveries. Today, the recipe for making shawarma, garlic mayo sauce, and pita bread are yours to make for your pleasure! With those words uttered in our tiny hospital office, my path to Middle Eastern cuisine began. This flatbread is soft and pliable which makes it perfect to wrap shawarma in. Notify me of follow-up comments by email. Garlic Sauce for Chicken Shawarma. Originally made with olive oil, the newer versions use a light flavored oil such as grapeseed, sunflower or canola. I absolutely love garlic sauce (especially on shawarma). Thank you so much for this recipe–and reminding me of one of my favorite Austin places. Phoenicia Bakery, where have you been all of my life? In a mason jar or small bowl, whisk together the garlic sauce ingredients; oil, honey, lemon zest, lemon juice, garlic, oregano, cumin, cayenne pepper, salt, pepper, and yogurt until smooth and creamy. Using a light flavored oil allows more garlic-ness to shine through. Thanks for making this, it was delicious. Today it is still my favorite salami. Adding more oil diminished the strong garlic taste. How to make homemade shawarma sauce: For the garlic sauce: Combining yogurt with garlic gives a tangy creaminess with a hint of heat from the garlic. In between each 1/2 cup of oil, add 1 Tbs of lemon juice. Oil, salt and lemon juice are added to the pulverized garlic and a creamy emulsion forms. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Your email address will not be published. Wipe out the skillet. Chicken shawarma with garlic sauce will take you to the delicious journey to the Arab world with a mesmerizing flavour of chicken and finger-licking garlic sauce. Really! Sign up to my email list, and I'll send you my new recipes each month! Chicken Shawarma with Garlic Sauce. In a large bowl, combine onions, garlic, lemon juice, ¼ cup olive oil, smoked paprika, cumin, coriander, cinnamon, allspice, salt and pepper. Cook for 10 – 12 minutes, stirring occasionally until the chicken and onions become browned and caramelized. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.