Authentic Jordanian Chicken Shawarma Recipe with Toumeya (Garlic Sauce)

Jordanian shawarma is distinguished by its strong flavor, slightly different from traditional Levantine shawarma, with emphasis on rich marinade and is typically served with creamy garlic sauce (Toum / Mutawameh) and bread brushed with shawarma drippings (the rendered fat/oil from cooking the chicken).

First: Shawarma Marinade (The Distinctive Jordanian Marinade)

Quantity: For 1 kg of chicken breasts and thighs (cut into thin, long strips).

Jordanian Shawarma Marinade is the secret behind the distinctive flavor that characterizes shawarma in Jordanian restaurants. The marinade relies on a balanced mixture of yogurt and deep spices like cardamom and cloves, with the addition of pomegranate molasses that gives a slight acidity and rich color. The marinade also contains vinegar and lemon juice to tenderize the meat, and crushed garlic to add the basic flavor. Chicken should be marinated in this mixture for at least 6 hours for best results.

• Chicken: - 1 kilogram (mixture of chicken breasts and thighs cut into thin strips, thighs provide better tenderness.)
• Olive oil: - Half cup (essential for adding rich flavor and maintaining chicken tenderness.)
• Plain Yogurt: - 4 tablespoons (excellently helps tenderize the chicken.)
• Crushed garlic: - 5 cloves (or 1 tablespoon) (key ingredient to enhance shawarma flavor.)
• Mixed spices/shawarma spices: - 1 tablespoon (preferably a mixture including: cardamom, cloves, cinnamon, nutmeg (light sprinkle), and ginger.)
• Sweet paprika: - 1 teaspoon (to add color and distinctive flavor.)
• Salt: - 1 teaspoon (or to taste)
• Ground White/Black Pepper: - 1 teaspoon
• White vinegar: - 2 tablespoons (to enhance flavor and help cook the chicken.)
• Lemon juice: - 2 tablespoons
• Pomegranate molasses: - 1 tablespoon (common additional ingredient in Jordan, adds light acidity and dark color).
• Tomato paste: - 1 tablespoon (to give light color and deep flavor.)
• Ground cumin: - Half teaspoon
• Ground coriander: - Half teaspoon
• Turmeric: - Quarter teaspoon (to impart distinctive light color.)

Marinating Method:

1. Mix all marinade ingredients well in a large bowl until homogeneous.

2. Add chicken strips and rub well with the mixture to ensure every piece is coated.

3. Cover the bowl and refrigerate for a minimum of 6 hours, preferably overnight for optimal flavor and tenderness.

Second: Garlic Sauce (Toum / Mutawameh) - The Essential Serving Component

Garlic sauce (or Toum) is the most important accompaniment to Jordanian shawarma, essentially a homemade garlic mayonnaise.

Garlic Sauce (Toum) is the essential sauce that accompanies Jordanian shawarma, giving it a creamy and sharp flavor at the same time. Homemade Toum is prepared from cooked starch mixture with fresh garlic and vegetable oil, where starch works as a natural emulsifier. The secret to successful Toum is adding the oil very slowly while mixing to ensure perfect emulsification of ingredients. A large quantity of Toum can be prepared and stored in the refrigerator for up to two weeks.

• Base: Starch Mixture
  • Water - 1 cup.
  • Corn starch - 3 tablespoons (mix starch and water cold, then cook until thickened and let cool completely before using in blender.)
• For remaining ingredients:
  • Garlic - 4 - 6 cloves (amount used depends on preferred garlic flavor strength.)
  • Vegetable oil (Corn or Sunflower) - 3/4 cup (or slightly more) (added very slowly in a thin stream while blending to ensure proper emulsification.)
  • Lemon juice - 2 tablespoons (to add necessary acidity and emulsify the mixture.)
  • Salt - Half teaspoon (or to taste)

Preparation Method (Toum):

1. Prepare starch mixture: Mix water and starch in a small pot cold. Place over medium heat and stir constantly until thickened and turns into a transparent, gel-like mixture (should boil for several seconds). Let cool completely.

2. In a food processor or blender, place garlic, salt, lemon juice, and cold starch mixture. Mix well.

3. Add vegetable oil very slowly as a thin stream while continuing to operate the blender. This step is crucial for emulsifying ingredients and transforming them into a thick white sauce resembling mayonnaise.

4. Refrigerate to become thicker and more cohesive.

Third: Shawarma Cooking Method and Sandwich Preparation

1. Cooking:

Cooking Shawarma in Pan is the ideal home method for preparing shawarma when traditional rotating spit is not available. Marinated chicken strips are cooked over high heat in a large pan, with constant stirring until edges brown and cook completely. It's important not to overcrowd the pan with too much chicken at once to maintain the high temperature that gives the distinctive crispiness. The shawarma oil resulting from frying is saved for toasting the sandwich later.

1. In a large pan (Home Spit Alternative): Heat a large pan (preferably cast iron or Tefal) over high heat with a little vegetable oil or ghee.
2. Add marinated chicken strips in batches (don't overcrowd the pan) to avoid temperature drop.
3. Stir chicken constantly until fully cooked, browned, and its water dries up.
4. Keep "shawarma oil" (oil remaining in pan after frying chicken), it's essential for toasting the sandwich.

2. Additional Sandwich Ingredients:

• Bread: Thin saj bread (most common) or Arabic bread (pita).
• Pickles: Pickled cucumber cut into thin slices (essential).
• French fries: (very common ingredient in Jordanian sandwich).
• Lettuce: (optional).
• Pomegranate molasses: (optional, add a light sprinkle inside sandwich before wrapping).

3. Assembly and Toasting:

Assembling Jordanian Shawarma Sandwich is an art in itself, starting with brushing the bread with hot shawarma oil or garlic sauce for rich flavor. Then a layer of garlic sauce is placed followed by generous amount of chicken shawarma, then french fries and pickles. The sandwich is tightly wrapped then toasted on a hot flat grill until crispy on the outside while the filling remains hot and soft inside. The sandwich is served cut into two or three pieces for comfortable eating.

1. Brushing bread: Brush a piece of bread with a spoon of hot shawarma oil (remaining from frying), or garlic sauce, or a mixture of both.
2. Filling: Place appropriate amount of garlic sauce on bread, then generous amount of chicken shawarma, then french fries and pickles.
3. Wrapping: Wrap bread tightly into a cylindrical sandwich.
4. Toasting: Place wrapped sandwich on a hot flat grill (like electric grill, panini press, or grilling pan) and press it to toast from outside and become crispy while filling remains soft and hot.
5. Cut sandwich into small pieces (usually into two or three sections) and serve immediately.