Chicken shawarma with creamy yogurt sauce marinates chicken thighs in a lemon-garlic-warm-spice blend, sears it until charred, and serves it sliced with a Greek yogurt sauce made separately, ready in about 30 minutes of active cooking after marinating. Marinating for at least 30 minutes, up to overnight, lets the cumin, paprika, coriander, turmeric, and cinnamon actually flavor the chicken rather than just coating its surface.
Chicken Shawarma with Creamy Yogurt Sauce
Ingredients
- For the Chicken
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne (optional)
- Salt and pepper, to taste
- For the Creamy Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp olive oil
- Salt, to taste
- For Serving
- Pita or flatbreads
- Chopped lettuce, tomatoes, cucumbers, onions
- Fresh parsley or mint
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, and all the spices. Add chicken and toss to coat. Marinate for at least 30 minutes (up to overnight).
- Heat a skillet or grill pan over medium-high heat. Cook chicken 5–6 minutes per side, until fully cooked and slightly charred. Let rest, then slice.
- In a small bowl, mix together all yogurt sauce ingredients. Adjust salt to taste.
- Warm pita or flatbreads.
- Assemble shawarma with sliced chicken, fresh veggies, and a drizzle of yogurt sauce.
- Serve immediately and garnish with herbs if desired.
Recipe Notes
- • For extra flavor, grill the chicken over charcoal or bake in the oven.
- • Yogurt sauce can be made ahead and refrigerated for up to 3 days.
- • Great for meal prep bowls with rice, hummus, or pickled veggies.
Nutrition
- Serving Size
- 1 wrap or bowl
- Calories
- 420
- Sugar
- 3g
- Sodium
- 620mg
- Fat
- 22g
- Saturated Fat
- 5g
- Unsaturated Fat
- 14g
- Trans Fat
- 0g
- Carbohydrates
- 12g
- Fiber
- 1g
- Protein
- 38g
- Cholesterol
- 110mg
Why you'll love this
- Building the spice blend into the oil-and-lemon marinade, rather than seasoning the chicken dry, means the spices bloom slightly in the oil as the chicken cooks, rather than staying raw-tasting.
- Making the yogurt sauce completely separately, with its own garlic and lemon juice, keeps it cool and tangy to contrast against the warm, charred chicken.
Tips for the best result
- Let the chicken rest after cooking before slicing, as the instructions specify, so the juices stay in the meat.
- Make the yogurt sauce ahead and refrigerate it up to 3 days, per the recipe's own notes, if prepping in advance.
Troubleshooting
The chicken isn't charred enough.
Grill over charcoal or use a very hot skillet or grill pan, per the recipe's own notes, since a moderate-heat pan won't develop the same char as high, direct heat.
The dish tastes under-seasoned.
Marinate closer to the overnight end of the range next time, since the spice blend needs time to fully penetrate the chicken, not just coat it.
Chicken turns out too dry.
it’s likely either overcooked or the pieces were cut too small. Next time, use a meat thermometer and remove the chicken from heat when it reaches 165°F (74°C).
The recipe's own notes say the yogurt sauce can be made ahead and refrigerated for up to 3 days.
The recipe's own notes suggest pita or flatbreads with lettuce, tomatoes, cucumbers, onions, and fresh herbs.
Frequently asked questions
Can I use chicken breasts instead of thighs for Chicken Shawarma?
Yes, though thighs are traditional and more forgiving. If using breasts, reduce cooking time slightly and consider pounding them to even thickness to prevent drying out.
How can I make this Chicken Shawarma recipe dairy-free?
Replace the yogurt sauce with tahini sauce (tahini, lemon juice, garlic, water) or use coconut yogurt for a dairy-free alternative with similar creaminess.
Can I cook Chicken Shawarma on the grill?
Absolutely! Thread marinated chicken onto skewers and grill over medium-high heat for 4-5 minutes per side until charred and cooked through.
What’s the best way to warm pita bread?
Lightly sprinkle pita with water, wrap in foil, and heat in a 350°F oven for 5-7 minutes. Alternatively, warm directly over a gas flame for 15-20 seconds per side.
How can I make my Chicken Shawarma with Yogurt Sauce spicier?
Add cayenne pepper or red pepper flakes to the marinade. For the sauce, mix in harissa paste, hot sauce, or a pinch of cayenne to taste.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
