Best Chicken Shawarma Platter with Garlic Toum You’ll Crave

Caroline

Sharing simple, flavorful recipes made with love and care.

There’s something undeniably magical about the moment when fragrant spices meet tender chicken sizzling on the grill. The aroma of a perfectly spiced Chicken Shawarma Platter with creamy, garlicky toum takes me straight to bustling Middle Eastern markets, yet it’s so simple to recreate at home. After experimenting with countless marinades and sauces, I finally nailed a recipe that’s bursting with bold flavors, easy enough for any weeknight, but impressive enough to serve when friends come over. Whether you’re tired of the usual takeout or craving a vibrant, homemade meal that satisfies every craving, this shawarma platter promises to deliver layers of smoky, tangy, and garlicky goodness—served with fresh veggies and fluffy pita for a meal that’s as versatile as it is unforgettable.

Why choose Chicken Shawarma Platter with Garlic Toum?

Bold Flavors: This platter combines smoky, tangy, and garlicky notes that awaken your taste buds. Effortless Preparation: Simple marinade and quick grilling make it weeknight-friendly. Versatile Serving: Perfect with fresh veggies, fluffy pita, or as a hearty salad topper. Crowd-Pleaser: Impress family and friends with a Middle Eastern feast that feels both exotic and comforting. Homemade Goodness: Skip fast food—enjoy a vibrant, healthy meal made from scratch.

Chicken Shawarma Platter with Garlic Toum Ingredients

For the Chicken Marinade

Boneless chicken thighs – Choose thighs for juicy, tender meat that soaks up the spices perfectly.
Greek yogurt – Acts as a tenderizer and adds creaminess to the marinade.
Garlic cloves – Fresh garlic brings authentic pungency essential for shawarma.
Ground cumin – Adds warm earthiness that defines the iconic shawarma flavor.
Ground coriander – Gives subtle citrus notes balancing the spices.
Paprika – Smoky or sweet paprika amplifies the bold flavor and color.
Ground turmeric – Contributes golden hue and gentle bitterness.
Ground cinnamon – Just a pinch to add a hint of warmth and complexity.
Lemon juice – Brightens the marinade with tang and helps tenderize the chicken.
Olive oil – Ensures moist grilling and carries the spices well.
Salt and black pepper – Essential seasoning to enhance all flavors.

For the Garlic Toum Sauce

Garlic cloves – The star of toum, providing that intense, creamy garlic punch.
Vegetable oil – Neutral oil emulsifies the sauce into a fluffy, mayo-like texture.
Lemon juice – Balances the raw garlic’s sharpness with acidity.
Salt – Seasoning to elevate the sauce’s flavor depth.

For Serving

Fluffy pita bread – Soft and warm to scoop up every delicious bite.
Fresh cucumber and tomato slices – Add refreshing crunch and color.
Pickled vegetables – Introduce tangy contrast that cuts through richness.
Chopped parsley or mint – Herbal brightness that finishes the platter perfectly.

This ingredient list brings together everything you need to craft a vibrant Chicken Shawarma Platter with Garlic Toum that will fill your kitchen with the irresistible aroma of home-cooked goodness!

How to Make Chicken Shawarma Platter with Garlic Toum

Mix Marinade: In a large bowl, whisk Greek yogurt, garlic, cumin, coriander, paprika, turmeric, cinnamon, lemon juice, olive oil, salt, and pepper until smooth and fragrant.
Marinate Chicken: Trim and pat dry 2 pounds boneless chicken thighs; coat evenly in the marinade, cover, and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Preheat Grill: Heat a grill or grill pan over medium-high heat (around 400°F) for 5 minutes, brushing grates with oil to prevent sticking.
Grill Chicken: Place thighs on the hot grill; cook 5–7 minutes per side until charred at the edges and internal temperature reaches 165°F.
Rest & Slice: Transfer chicken to a cutting board, tent with foil, rest 5 minutes to seal juices, then slice into thin strips.
For the Garlic Toum: Combine garlic cloves, salt, lemon juice, and neutral oil in a food processor; pulse and stream for 2–3 minutes until fluffy and creamy.
Assemble Platter: Layer sliced chicken, pita, cucumber, tomatoes, pickles, and herbs on a serving board; dollop garlic toum alongside for dipping.

Optional: Sprinkle chopped parsley for fresh color.
Exact quantities are listed in the recipe card below.

What to Serve with Chicken Shawarma Platter with Garlic Toum?

What could be better than a vibrant, flavor-packed platter that turns any meal into a celebration?

Fluffy Pita Bread: Soft, warm pita is perfect for scooping up chicken and sauces, adding a delightful chewy texture.
Fresh Tabbouleh Salad: A refreshing mix of parsley, tomatoes, and mint brightens the palate, making every bite feel crisp and lively.
Whipped Hummus: Creamy, garlicky hummus complements the shawarma beautifully, offering a rich, smooth contrast to the vibrant spices.
Pickled Vegetables: Tangy, crunchy pickles elevate the dish, cutting through the richness of the garlic toum while adding zingy flavor notes.
Grilled Vegetables: Smoky eggplant, bell peppers, and zucchini not only add color but also a charred sweetness that pairs perfectly with the chicken.
Cucumber Yogurt Sauce: Cool and creamy, this sauce balances the heat and enhances the overall freshness of the platter.

Each of these sides harmonizes with the Chicken Shawarma Platter, creating a well-rounded meal that’s sure to impress!

Expert Tips for Chicken Shawarma Platter with Garlic Toum

Marinate Thoroughly: Allow the chicken to marinate at least 1 hour, preferably overnight, to let the spices deeply infuse and tenderize the meat for bold flavor.
Don’t Overcrowd the Grill: Cook chicken pieces in batches if needed to ensure even heat and those beautiful grill marks without steaming the meat.
Perfect Toum Texture: Use room temperature ingredients and add oil slowly while processing to achieve the creamy, fluffy consistency every time.
Rest Before Slicing: Let grilled chicken rest 5 minutes to lock in juices; slicing too soon leads to dry, less flavorful meat.
Balance Acidity: Adjust lemon juice in both marinade and toum to suit your taste—too much can overpower the spices.
Serve Fresh: Pairing your platter with crisp veggies and warm pita elevates the overall texture and makes every bite irresistible.

Make Ahead Options

These Chicken Shawarma Platter with Garlic Toum components are perfect for meal prep enthusiasts! You can marinate the boneless chicken thighs up to 24 hours in advance, allowing the spices to deeply infuse the meat for maximum flavor. Additionally, the garlic toum can be prepared up to 3 days ahead; just store it in an airtight container in the refrigerator to keep it fresh and creamy. When it’s time to serve, simply grill the marinated chicken and assemble the platter with fresh veggies and pita. This way, you’ll enjoy restaurant-quality results with minimal effort on busy weeknights!

How to Store and Freeze Chicken Shawarma Platter with Garlic Toum

Fridge: Store any leftover Chicken Shawarma for up to 3 days in an airtight container. Keep the garlic toum separate to maintain its creamy texture.

Freezer: The grilled chicken can be frozen for up to 3 months. Seal in freezer-safe bags, removing excess air to prevent freezer burn.

Reheating: Defrost chicken overnight in the fridge and reheat gently in a skillet over medium heat until warmed through. Serve with fresh pita and your homemade garlic toum for the best experience.

Storage Tips: Keep parsley and fresh veggies in separate containers to preserve their freshness until serving.

Variations & Substitutions for Chicken Shawarma Platter with Garlic Toum

Feel free to get creative and make this dish yours—there’s no wrong way to celebrate these vibrant flavors!

Spice Levels: Adjust the heat by adding cayenne pepper to the marinade for a spicy kick. Just a dash can elevate your shawarma experience without overwhelming the other flavors.
Herb Swap: Use fresh dill or cilantro instead of parsley for a different herbal note that complements your platter beautifully. Fresh herbs add a lovely burst of color and flavor.
Yogurt-Free: Swap Greek yogurt for coconut yogurt for a dairy-free version that keeps the marinade tender and creamy. This variation is perfect for those with dietary restrictions without sacrificing flavor.
Chicken Cut: Try using boneless chicken breasts for a leaner option—just remember they may require less marinating time. They’ll still soak up the flavors quite well, ensuring a delightful bite!
Pita Alternatives: Serve the shawarma with warm, fluffy naan or even rice for a satisfying twist. Texture and flavor can change significantly, offering a completely new experience.
Veggie Boost: Add roasted or grilled vegetables like bell peppers and zucchini to the platter for extra color and nutrition. The smokiness from grilling pairs wonderfully with the chicken and toum.
Nutty Dip: Swap the garlic toum for a tahini sauce for a nutty flavor profile—it brings a whole new dimension to your platter and pairs perfectly with chicken.
Vegan Delight: Substitute grilled jackfruit or marinated tofu for chicken to create a plant-based version. The marinade works wonders here, giving the alternative proteins that irresistible shawarma flair.

Experimenting with these variations not only adds unique twists but also ensures your Chicken Shawarma Platter with Garlic Toum reflects your personal taste!

Chicken Shawarma Platter with Garlic Toum Recipe FAQs

How do I know if my chicken thighs are the best choice for this recipe?
Choose boneless chicken thighs that are pink with slight marbling and no dark spots. Thighs offer juicier, more tender meat ideal for soaking in the bold shawarma marinade.

What’s the best way to store leftover chicken shawarma and toum sauce?
Store leftover grilled chicken in an airtight container in the fridge for up to 3 to 4 days. Keep the garlic toum sauce separately in a sealed jar to prevent it from absorbing other flavors and to maintain its creamy texture.

Can I freeze the grilled chicken for later use?
Absolutely! Freeze cooked chicken shawarma in freezer-safe bags, squeezing out excess air to avoid freezer burn. It will keep well for up to 3 months. When ready to eat, thaw in the fridge overnight and gently reheat in a skillet over medium heat to preserve tenderness.

My toum sauce sometimes turns out oily or split—how can I fix this?
To get that perfect fluffy toum, make sure all ingredients are at room temperature before starting. Add the vegetable oil very slowly in a thin stream while blending to encourage proper emulsification. If it splits, stop adding oil for a moment and keep blending; you can also whisk in a teaspoon of warm water to help bring it back together.

Is this Chicken Shawarma Platter safe for pets or people with garlic allergies?
This recipe contains raw garlic in toum and marinade, which is not safe for dogs or cats and can cause allergic reactions in sensitive individuals. If allergies are a concern, omit the garlic and replace toum with a simple yogurt sauce flavored with herbs like dill or mint. Always inform guests about the ingredients used.