Name: Chicken Shawarma with Yogurt Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1.5 pounds boneless skinless chicken thighs; 1 cup Greek yogurt; 3 cloves garlic, minced; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup Greek yogurt; 1 clove garlic, grated; 1 tablespoon fresh lemon juice; 1/2 cup cucumber, finely diced; 1 tablespoon olive oil; 2 tablespoons fresh dill or parsley, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Craving something that brings together sizzling spice, cooling creaminess, and a punch of freshness? Chicken Shawarma with Yogurt Sauce is your answer. This Middle Eastern classic isn’t just street food anymore; it’s a bold, flavor-packed meal you can create in your own kitchen.

Each bite gives you juicy, marinated chicken with crisp edges and smoky char, nestled on top of a bed of cool, herby yogurt sauce. It’s vibrant, comforting, and surprisingly simple to pull together with the right preparation and tools.

Preparation Phase & Tools to Use

Getting that restaurant-quality shawarma texture and flavor starts with the prep. Here’s what you’ll need and why it matters:

Sharp Chef’s Knife: Essential for cutting chicken into even pieces for marinating and skewering. Uniform size ensures even cooking.
Cutting Board: Preferably non-slip and dedicated to meats to prevent cross-contamination.
Mixing Bowls: For marinating the chicken. Glass or stainless steel works best to avoid absorbing the spices.
Skewers (Metal or Soaked Wooden): For grilling or oven roasting. They help in achieving the caramelized edges traditional shawarma is known for.
Grill Pan or Cast-Iron Skillet: Crucial for that charred, smoky flavor. Cast iron retains heat evenly and mimics the high-heat cooking of traditional shawarma grills.
Tongs: To flip and manage the skewers safely while cooking.
Grater or Zester: For the garlic and lemon zest in the marinade—it helps release oils and enhances flavor.
Blender or Whisk: For combining the yogurt sauce smoothly.

With the right tools and setup, the rest of the process flows naturally and delivers a result that’s well worth the short wait.

Ingredients for the Chicken Shawarma with Yogurt Sauce

Chicken Thighs: Boneless and skinless, these are juicier and more flavorful than breasts. They handle marination and high heat best.
Greek Yogurt: Acts as a tenderizer in the marinade and as the creamy base for the sauce.
Garlic Cloves: Adds deep, aromatic sharpness to both the marinade and the sauce.
Fresh Lemon Juice: Provides brightness and helps break down the chicken fibers for tenderness.
Olive Oil: Seals in the marinade and ensures the chicken stays moist while cooking.
Ground Cumin, Coriander, Paprika, and Turmeric: This spice quartet brings the earthy warmth and signature golden color of shawarma.
Salt & Black Pepper: Simple yet vital for balance and depth.
Fresh Dill or Parsley: Brings an herbaceous, green lift to the yogurt sauce.
Cucumber (finely diced): Adds crunch and coolness to the yogurt sauce, like tzatziki.

These ingredients work in harmony to create a layered, bold taste profile with every bite.

How To Make the Chicken Shawarma with Yogurt Sauce

Step 1: Make the Marinade

In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, cumin, coriander, paprika, turmeric, salt, and pepper. Mix until smooth and vibrant.

Step 2: Marinate the Chicken

Cut the chicken thighs into bite-sized chunks. Add them to the marinade and toss to coat. Cover and refrigerate for at least 1 hour (up to 12 hours for deeper flavor).

Step 3: Skewer the Chicken

Thread the marinated chicken onto skewers. Don’t pack too tightly so the heat can circulate for even charring.

Step 4: Cook to Perfection

Heat a grill pan or cast-iron skillet over medium-high. Add a bit of oil, then grill the skewers for 4–5 minutes per side until charred and cooked through. Alternatively, roast in a 425°F (220°C) oven for 20–25 minutes, flipping halfway.

Step 5: Prepare the Yogurt Sauce

In a separate bowl, mix Greek yogurt, grated garlic, lemon juice, chopped cucumber, olive oil, fresh dill or parsley, salt, and pepper. Chill until ready to serve.

Step 6: Assemble and Serve

Spread yogurt sauce on a plate or flatbread. Lay the hot shawarma on top and garnish with more herbs or a squeeze of lemon.

Serving and Storing Chicken Shawarma with Yogurt Sauce

Serve Chicken Shawarma hot off the grill with a generous swipe of the yogurt sauce. It’s perfect alongside warm pita, fresh salad, or even over a bed of fluffy rice. Garnish with lemon wedges and fresh dill for a final touch of brightness.

If you’re prepping ahead, keep the cooked chicken and yogurt sauce in separate airtight containers. The chicken will stay good in the fridge for up to 4 days and can be reheated in a skillet to maintain its crispy edges. The yogurt sauce stays fresh for 3 days chilled, but give it a stir before serving.

Freezing the marinated raw chicken is also a great option. Just thaw overnight and cook as usual for a future weeknight dinner.

Frequently Asked Questions

What cut of chicken works best for shawarma?

Boneless, skinless chicken thighs are ideal. They remain juicy during high-heat cooking and soak up flavor exceptionally well.

Can I make this without skewers?

Absolutely. You can grill the chicken pieces directly on a grill pan or bake them on a sheet pan for a simpler method.

Is it necessary to marinate overnight?

Not necessary, but highly recommended. A minimum of 1 hour is fine, but overnight marination results in deeper flavor and tenderness.

Can I use a different yogurt for the sauce?

Yes, but Greek yogurt gives the best thickness and tang. Regular yogurt works too, though you may want to strain it slightly.

How spicy is this shawarma?

It’s more aromatic than spicy. If you want heat, you can add cayenne pepper or chili flakes to the marinade.

What toppings go well with this dish?

Try pickled onions, tomatoes, shredded lettuce, or even a bit of hummus for an extra creamy layer.

Want More Mediterranean Dinner Ideas?

If you’re hooked on bold, Mediterranean flavors, I have more you should definitely explore. The Garlic Butter Chicken Balls with Creamy Parmesan Pasta bring that irresistible garlic richness while staying comforting and easy. Or head over to the Crockpot Thai Coconut Chicken Soup, which delivers a creamy, herb-forward experience with zero rush on busy nights.

Looking for pasta with flair? Don’t miss the Creamy Cajun Chicken Pasta, a spicy, saucy favorite with tender chicken woven through. For a heartier option, the Juicy and Tender Pork Tenderloin Roast offers a satisfying oven-roasted dinner that pairs perfectly with a yogurt dip or herbed side salad.

Another great option: the Grilled Shrimp Bowl with Avocado Corn Salsa, a zesty and refreshing meal that mirrors the spirit of shawarma with a seafood twist.

Pin and Tell Me How Yours Turned Out

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If you give it a try, I’d love to know how it turned out. Did you grill or roast? Did you tweak the spice level or try a fun topping? Share in the comments—I always enjoy seeing your spins on my recipes.

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