Description
Juicy grilled chicken infused with warm spices and served over a tangy, herbed yogurt sauce—this Chicken Shawarma with Yogurt Sauce is a bold Middle Eastern-inspired dish that’s perfect for lunch, dinner, or meal prep. The yogurt-based marinade keeps the chicken tender and flavorful, while the cooling cucumber sauce balances every bite.
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
Instructions
1. In a large mixing bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, cumin, coriander, paprika, turmeric, salt, and pepper until smooth.
2. Cut the chicken thighs into bite-sized pieces and add to the marinade. Toss to coat well. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. Thread the marinated chicken onto metal or soaked wooden skewers. Leave a little space between each piece for even cooking.
4. Heat a grill pan or cast-iron skillet over medium-high heat. Add a drizzle of oil and cook the skewers for about 4–5 minutes per side until charred and fully cooked. Alternatively, roast in a 425°F (220°C) oven for 20–25 minutes, flipping halfway through.
5. While the chicken cooks, prepare the yogurt sauce. In a bowl, combine Greek yogurt, grated garlic, lemon juice, cucumber, olive oil, dill or parsley, salt, and pepper. Stir well and refrigerate until ready to serve.
6. Serve the cooked shawarma on top of the yogurt sauce or in a wrap with pita. Garnish with lemon wedges and extra herbs.
Notes
Don’t skip the marinade time — it’s essential for flavor and tenderness. Overnight gives the best results.
Use chicken thighs for juiciness; breasts can be used but tend to dry out faster.
Chill the yogurt sauce for at least 15 minutes to let the flavors meld for a more refreshing contrast to the warm shawarma.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilled or Roasted
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg