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
Scale
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.
