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Authentic Chicken Shawarma with Lebanese Garlic Toum Sauce
A step‑by‑step guide to making restaurant‑style chicken shawarma at home using a baharat spice blend, a juicy yogurt‑based marinade, and a creamy Lebanese garlic toum sauce. Served with fresh parsley, pickled onions, lettuce, tomatoes, red cabbage, olives and warm flatbread.
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Cost Breakdown
Critical Success Points
- • Toasting and grinding the whole spices for baharat
- • Marinating the chicken for at least 2 hours
- • Creating a stable emulsion for the garlic toum
- • Cooking the chicken to an internal temperature of 75 °C (165 °F)
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • The air fryer becomes extremely hot; use oven mitts when inserting or removing the skewer.
- • When making toum, add oil slowly to prevent the emulsion from breaking and to avoid splattering hot oil.
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