If you have ever craved a dish that bursts with exotic spices yet feels comforting and fresh, then this Chicken Shawarma with Yogurt Sauce Recipe is exactly what your kitchen needs. This recipe brings together tender, marinated chicken infused with a vibrant blend of Middle Eastern spices, perfectly complemented by a cool, creamy yogurt sauce that balances every bite. Whether wrapped in warm pita bread or plated alongside fresh veggies, this dish is a celebration of flavor that’s surprisingly easy to nail at home. Trust me, once you try it, it might just become your new go-to meal for any occasion.
Ingredients You’ll Need
Don’t be daunted by the list; these ingredients are straightforward and each plays a crucial role. From the earthy warmth of cumin and turmeric to the tangy brightness of lemon juice and the creamy touch of Greek yogurt, every component works together to create an incredible depth of flavor and a tender, juicy chicken that’s irresistibly satisfying.
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts): Thighs are preferred for their juiciness but breasts work well too.
- 3 tablespoons plain Greek yogurt: Acts as the marinade base, tenderizing the chicken while adding creaminess.
- 3 tablespoons olive oil: Adds richness and helps the spices meld beautifully.
- 1 tablespoon lemon juice: Brings a zesty acidity that brightens the marinade.
- 3 garlic cloves, minced: Infuses the dish with bold, aromatic flavor.
- 2 teaspoons ground cumin: Provides that signature earthy, warm note in shawarma.
- 2 teaspoons paprika: Adds a mild smoky sweetness and vibrant color.
- 1 teaspoon ground turmeric: Gives a subtle peppery edge and golden hue.
- 1 teaspoon ground coriander: Lends a citrusy aroma that lifts the spices.
- 1/2 teaspoon cinnamon: Introduces a sweet warmth that deepens complexity.
- 1/4 teaspoon cayenne pepper (optional): For a hint of heat to awaken your palate.
- Salt and black pepper to taste: Essential for balancing and highlighting the spices.
- 1 cup plain Greek yogurt: For the cooling yogurt sauce that perfectly offsets the spices.
- 1 tablespoon lemon juice: Adds brightness to the sauce for a refreshing touch.
- 1 garlic clove, minced: Enhances the sauce’s flavor without overpowering.
- 1 tablespoon olive oil: Creates a luscious texture in the sauce.
- Salt and pepper to taste: To finish off the sauce with perfect seasoning.
How to Make Chicken Shawarma with Yogurt Sauce Recipe
Step 1: Prepare the Marinade and Chicken
Begin by whisking together the 3 tablespoons of Greek yogurt, olive oil, lemon juice, minced garlic, and all the spices in a large bowl until smooth. This marinade is the heart of the Chicken Shawarma with Yogurt Sauce Recipe since it tenderizes the chicken and infuses it with layers of vibrant flavor. Add the chicken thighs (or breasts), toss to coat every piece thoroughly, cover, and refrigerate for at least an hour. If you have the time, marinate overnight and watch the flavors deepen beautifully.
Step 2: Cook the Chicken
Preheat your oven to 425°F (220°C), or if you prefer, warm up a grill or skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess, which helps it brown rather than steam. Arrange the pieces on a baking sheet or cook directly on the grill or pan. Cook for about 15 to 20 minutes, turning once halfway through, until the chicken is cooked through and has a slight char at the edges. This caramelization adds a wonderful texture and smoky nuance.
Step 3: Slice the Chicken
Once cooked, let the chicken rest for about 5 minutes to allow the juices to redistribute. Then slice it thinly against the grain, so it’s tender and easy to enjoy in wraps or bowls. Thin slices showcase the beautiful charred edges, promising every bite will be full of flavor and tenderness.
Step 4: Make the Yogurt Sauce
In a small bowl, combine the cup of Greek yogurt with lemon juice, minced garlic, olive oil, and salt and pepper to taste. Mix well until you get a smooth and creamy sauce. This simple yogurt sauce is the perfect cool companion to the spiced chicken, adding freshness and richness without overshadowing the delicious shawarma seasoning.
How to Serve Chicken Shawarma with Yogurt Sauce Recipe
Garnishes
The Chicken Shawarma with Yogurt Sauce Recipe comes alive when garnished thoughtfully. Fresh, crisp veggies like shredded lettuce, ripe tomatoes, and crunchy cucumbers provide a refreshing crunch that contrasts the tender chicken. Sprinkling chopped fresh parsley or cilantro adds a beautifully herby brightness. If you enjoy a bit of zing, pickled turnips or a dash of sumac make fantastic traditional toppings.
Side Dishes
This recipe also pairs wonderfully with a variety of side dishes. Fluffy rice pilaf or fragrant basmati rice soaked in a little lemon juice make excellent beds for the chicken. For something lighter, serve alongside a Middle Eastern salad like tabbouleh or fattoush, which adds layers of fresh citrus and herbs. Warm pita bread or flatbreads are practically essential if you want to wrap the shawarma into portable, handheld delights.
Creative Ways to Present
Feel creative? Serve the sliced chicken over a vibrant grain bowl layered with roasted vegetables and drizzled with the yogurt sauce for a modern twist. Alternatively, roll up the seasoned chicken in wraps or tortillas with greens, pickles, and sauce to enjoy on the go. For a dinner party, arrange the chicken with different dipping sauces and fresh vegetables as part of a mezze platter, encouraging everyone to build their own delicious plates.
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma is just as delightful and keeps well in an airtight container in the refrigerator for up to 3 days. Store the yogurt sauce separately to maintain its fresh texture and taste. When stored properly, the chicken retains its juicy flavors and can be enjoyed cold or reheated.
Freezing
If you want to make a big batch, the cooked chicken can be frozen for up to 2 months. Place the sliced chicken in a freezer-safe container or bag, making sure to remove as much air as possible. Defrost overnight in the refrigerator before reheating to preserve the texture and flavor.
Reheating
To warm up leftover chicken, gently reheat on a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid overcooking as this can dry it out. You can also enjoy it cold in salads or sandwiches, making it super versatile for quick meals.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! While thighs stay juicier and more forgiving during cooking, chicken breasts can be used if you prefer a leaner option. Just be mindful not to overcook the breasts as they dry out faster.
Is this recipe spicy?
The spice level is mild to moderate depending on your use of cayenne pepper. You can easily adjust the heat by adding more or skipping the cayenne altogether for a milder flavor profile perfect for any palate.
Can I make the marinade without yogurt?
Yogurt is key for tenderizing and adding creaminess in this Chicken Shawarma with Yogurt Sauce Recipe. While you can substitute with other acidic ingredients like lemon juice, the texture and depth of flavor won’t be quite the same.
How long should I marinate the chicken?
Marinating for at least an hour gives the chicken a good flavor boost, but the magic happens if you can let it rest overnight. This allows the spices and yogurt to deeply penetrate the meat, resulting in extra tenderness and bold flavor.
Can I grill this shawarma instead of baking?
Absolutely! Grilling adds a smoky char that complements the spices beautifully. Just be sure to watch the heat closely so the chicken cooks evenly without burning.
Final Thoughts
This Chicken Shawarma with Yogurt Sauce Recipe is a true gem for anyone wanting to bring a taste of Middle Eastern magic to their kitchen with minimal fuss. It masterfully balances bold spices with creamy tanginess and offers endless ways to serve and enjoy. Give it a try and watch how it becomes a beloved favorite in your dinner rotation—delicious, satisfying, and utterly comforting every single time.
Print
Chicken Shawarma with Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This Chicken Shawarma with Yogurt Sauce recipe delivers tender, flavorful marinated chicken infused with warm Middle Eastern spices. The chicken is marinated in a yogurt and spice blend, then oven-baked, grilled, or pan-cooked to juicy perfection with lightly charred edges. Served with a tangy garlic-lemon yogurt sauce and fresh vegetables, this easy dish brings authentic shawarma flavors to your home table in about 1 hour and 50 minutes with simple ingredients and prep.
Ingredients
For the Chicken Marinade
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
- 3 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a large bowl, whisk together the plain Greek yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, and black pepper. This mixture will infuse the chicken with deep Middle Eastern flavors.
- Marinate the Chicken: Add the boneless, skinless chicken thighs (or breasts) to the marinade and toss well to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour, ideally overnight, allowing the flavors to penetrate and tenderize the meat.
- Preheat Cooking Equipment: When ready to cook, preheat your oven to 425°F (220°C) if baking. Alternatively, heat a grill or skillet over medium-high heat for grilling or stovetop cooking.
- Cook the Chicken: Remove the chicken pieces from the marinade, shaking off any excess to prevent sogginess. Arrange on a baking sheet if using the oven, or place on the grill or skillet. Cook for 15 to 20 minutes, turning halfway through to ensure even cooking and to develop slight charring on the edges for an authentic flavor. Ensure the chicken is cooked through.
- Rest and Slice: Once cooked, let the chicken rest for 5 minutes to allow juices to redistribute. Then, slice the chicken thinly for serving.
- Make the Yogurt Sauce: In a small bowl, combine the remaining plain Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper. Mix until smooth and adjust seasoning to your taste.
- Serve: Serve the sliced chicken wrapped in pita bread or flatbreads, topped with yogurt sauce, fresh lettuce, tomatoes, cucumbers, or over rice bowls for a delicious and satisfying meal.
Notes
- For best flavor, marinate the chicken overnight.
- You can use chicken breasts instead of thighs if you prefer leaner meat.
- Adjust cayenne pepper according to your preferred spice level.
- Leftover chicken makes excellent sandwiches or salads.
- If grilling, oil the grill grates to prevent sticking.
