If you love bold flavors and tender, juicy chicken, then this Chicken Shawarma with Yogurt Sauce Recipe is absolutely going to become one of your favorites. Imagine aromatic spices like cumin, paprika, and turmeric marinating succulent chicken thighs to perfection, then pairing them with a cool, creamy homemade yogurt sauce that balances every bite beautifully. Whether you’re making a quick weeknight dinner or impressing friends at a weekend gathering, this recipe brings vibrant Middle Eastern flair straight to your kitchen with surprisingly simple ingredients and easy techniques.
Ingredients You’ll Need
The beauty of this Chicken Shawarma with Yogurt Sauce Recipe lies in how straightforward and accessible the ingredients are, yet each one plays an essential role in building layers of flavor, texture, and color. From the fragrant spices that coat the chicken to the fresh lemon juice that brightens the dressing, you’ll see how every component contributes to an unforgettable dish.
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts): These provide juicy, tender meat that soaks up the marinade flavor beautifully.
- 3 tablespoons plain Greek yogurt: Acts as the creamy base in the marinade, tenderizing the chicken while adding subtle tang.
- 3 tablespoons olive oil: Adds richness and helps the spices cling to the chicken.
- 1 tablespoon lemon juice: Brings a bright, fresh acidity that balances the spices perfectly.
- 3 garlic cloves, minced: Infuses the marinade with bold, savory depth.
- 2 teaspoons ground cumin: Offers warm, earthy flavor essential to shawarma seasoning.
- 2 teaspoons paprika: Adds a smoky, slightly sweet note and vibrant color.
- 1 teaspoon ground turmeric: Gives a golden hue and subtle peppery aroma.
- 1 teaspoon ground coriander: Gives a light, citrusy hint that complements other spices.
- 1/2 teaspoon cinnamon: Just a touch for warmth and complexity.
- 1/4 teaspoon cayenne pepper (optional): Adds a gentle kick if you like some heat.
- Salt and black pepper to taste: Essential seasoning that brings all flavors together.
- 1 cup plain Greek yogurt (for sauce): The creamy base for the cooling yogurt sauce.
- 1 tablespoon lemon juice (for sauce): Adds fresh zing to the sauce.
- 1 garlic clove, minced (for sauce): Provides a gentle garlicky flavor in the sauce.
- 1 tablespoon olive oil (for sauce): Gives the sauce a silky texture and richness.
- Salt and pepper to taste (for sauce): Balances and enhances all the flavors.
How to Make Chicken Shawarma with Yogurt Sauce Recipe
Step 1: Marinate the Chicken
Start by whisking together the yogurt, olive oil, lemon juice, garlic, and all the beautiful spices in a large bowl. This marinade is where the magic happens, as it tenderizes the chicken and infuses it with those signature shawarma flavors. Toss the chicken thighs in the marinade until each piece is thoroughly coated. Cover and refrigerate for at least one hour, but if you can leave it overnight, the flavors will deepen wonderfully.
Step 2: Cook the Chicken
When you’re ready to cook, preheat your oven to 425°F (220°C), or fire up your grill or skillet to medium-high heat. Remove the chicken from the marinade and shake off any excess—this helps achieve a nice sear and prevents steaming. Cook the chicken on a baking sheet, grill, or pan for 15 to 20 minutes, turning halfway through so it cooks evenly and gets slightly charred at the edges. This caramelization adds incredible texture and flavor.
Step 3: Let it Rest and Slice
Once the chicken is cooked through and beautifully charred, give it about 5 minutes to rest. Resting locks in the juices so every bite is juicy and tender. Then slice the chicken thinly—a key step that makes the shawarma easy to enjoy whether wrapped in pita or scattered over rice.
Step 4: Prepare the Yogurt Sauce
While the chicken rests, whip up the yogurt sauce by mixing the cup of plain Greek yogurt with lemon juice, minced garlic, olive oil, and a pinch of salt and pepper until smooth. This sauce is refreshing and cool, perfectly complementing the warm, spiced chicken with its tang and creaminess.
Step 5: Bring It All Together
Serve your beautifully spiced chicken with the refreshing yogurt sauce. Pile it into warm pita bread or wraps with fresh veggies like lettuce, tomatoes, and cucumbers, or scatter it over a bowl of fluffy rice or greens. The combination of textures and flavors will make this Chicken Shawarma with Yogurt Sauce Recipe an instant crowd-pleaser.
How to Serve Chicken Shawarma with Yogurt Sauce Recipe
Garnishes
Fresh garnishes can elevate this dish stunningly. Think chopped parsley or cilantro for a bright herbal note, thinly sliced onions for a bit of crunch, or even a sprinkle of sumac for tangy zest. A few pickled vegetables on the side can add wonderful acidic contrast too.
Side Dishes
Complement your Chicken Shawarma with Yogurt Sauce Recipe by serving it alongside classic Middle Eastern staples like warm pita bread, fragrant basmati rice, or a vibrant tabbouleh salad. Roasted vegetables or a simple cucumber and tomato salad dressed with lemon make fresh, light side options that balance the rich, spiced chicken.
Creative Ways to Present
Get creative by making shawarma bowls layered with rice, veggies, and a generous drizzle of yogurt sauce, perfect for a casual dinner. Or assemble colorful wraps, then slice them into pinwheels for party appetizers. Even turning the chicken into a flavorful salad topping works brilliantly for a lunch twist.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce separate to preserve its creamy texture and freshness. This way, you can enjoy the flavors without compromise even the next day.
Freezing
This Chicken Shawarma with Yogurt Sauce Recipe freezes well, especially the cooked chicken without the sauce. Freeze cooked chicken in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating, and prepare fresh yogurt sauce when ready to serve.
Reheating
Reheat the chicken gently in a skillet or oven at a moderate temperature to avoid drying it out. Adding a splash of water or a little olive oil can help maintain moisture. Reheat the yogurt sauce separately or serve it cold to keep its refreshing texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but thighs tend to stay juicier and more flavorful due to their higher fat content. If using breasts, be careful not to overcook them to keep them tender.
Is it necessary to marinate overnight?
Marinating for at least one hour is important for the flavors to penetrate the meat, but overnight marination will give you the best, most intense taste and tender texture.
Can I make this recipe gluten-free?
Yes! Simply serve the chicken and yogurt sauce with gluten-free wraps, pita alternatives, or over rice or salad to keep it gluten-free without losing any deliciousness.
How spicy is this recipe?
The cayenne pepper is optional and can be adjusted according to your heat preference. Without it, the dish is mildly spiced but deeply flavorful, making it perfect for most palates.
Can I prepare the yogurt sauce in advance?
You can make the yogurt sauce a day ahead and store it in the refrigerator. The flavors will meld nicely, but give it a good stir before serving.
Final Thoughts
I truly hope you give this Chicken Shawarma with Yogurt Sauce Recipe a try because it’s one of those dishes that feels like a warm hug from the inside out. It’s vibrant, comforting, and surprisingly simple to make, all while packing a punch of flavor that will leave everyone asking for seconds. So gather your ingredients, roll up your sleeves, and bring a little Middle Eastern magic to your table—you won’t regret it!
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Chicken Shawarma with Yogurt Sauce Recipe
- Total Time: 1 hour 35 minutes (including marinating time)
- Yield: 4 servings 1x
- Diet: Halal
Description
This Chicken Shawarma recipe features tender, marinated chicken thighs seasoned with a blend of Middle Eastern spices, cooked to perfection in the oven or on the grill. Served with a tangy yogurt sauce, this dish is ideal for wraps, pita sandwiches, or rice bowls, offering a flavorful and aromatic meal that’s perfect for any day of the week.
Ingredients
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
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 yogurt, olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Preheat Cooking Device: Preheat your oven to 425°F (220°C) or heat a grill or skillet over medium-high heat to prepare for cooking the chicken.
- Cook the Chicken: Remove the chicken from the marinade, shaking off any excess. Arrange the pieces on a baking sheet if using the oven, or place directly on the grill or in the skillet. Cook for 15 to 20 minutes, turning halfway through, until the chicken is fully cooked through and nicely charred on the edges.
- Rest and Slice: Allow the cooked chicken to rest for 5 minutes to retain its juices, then slice it thinly into strips suitable for serving.
- Make the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper. Mix until smooth and adjust seasoning to taste.
- Serve: Serve the sliced chicken shawarma with the yogurt sauce in pita bread or wraps, or over rice bowls, accompanied by fresh lettuce, tomatoes, and cucumbers for a complete meal.
Notes
- For deeper flavor, marinate the chicken overnight.
- Use boneless skinless chicken thighs for juicier, more flavorful results, but chicken breasts can be used as a leaner alternative.
- The cayenne pepper is optional; omit or adjust to control heat level.
- This recipe works well on the grill, in the oven, or in a skillet depending on your preference and available equipment.
- Serve with warm pita bread and fresh vegetables like cucumbers and tomatoes for an authentic shawarma experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
