If you have been searching for a dish that combines vibrant Middle Eastern flavors with creamy, tangy goodness, then you are going to love this Chicken Shawarma with Yogurt Sauce Recipe. Tender pieces of marinated chicken, infused with warm spices, come alive when grilled or roasted to perfection, and the homemade yogurt sauce offers the perfect cooling contrast. It’s a recipe that feels both exotic and comforting, making it a fantastic addition to your weeknight dinner lineup or your next casual get-together. Let me take you through everything you need to bring this flavorful chicken shawarma magic right to your kitchen!
Ingredients You’ll Need
Don’t be intimidated by the list of spices—these simple yet essential ingredients each play a wonderful role in building layers of flavor and texture that make this dish shine. From the creamy tang of Greek yogurt to the aromatic mix of cumin and coriander, every element is a key player.
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts): Thighs offer juiciness and richness; breasts are leaner but still delicious.
- 3 tablespoons plain Greek yogurt: Adds tenderizing creaminess and depth to the marinade.
- 3 tablespoons olive oil: Helps to infuse flavor and keeps the chicken moist during cooking.
- 1 tablespoon lemon juice: Brightens the marinade with fresh acidity.
- 3 garlic cloves, minced: Essential for that punch of savory warmth throughout the dish.
- 2 teaspoons ground cumin: Introduces a nutty, earthy base that defines shawarma’s characteristic taste.
- 2 teaspoons paprika: Adds subtle sweetness and a beautiful reddish hue.
- 1 teaspoon ground turmeric: Brings mild bitterness and gorgeous golden color.
- 1 teaspoon ground coriander: Offers a citrusy, floral hint enhancing the spice blend.
- 1/2 teaspoon cinnamon: A surprise warm note that deepens the complexity.
- 1/4 teaspoon cayenne pepper (optional): Provides gentle heat if you like a little kick.
- Salt and black pepper to taste: Perfectly balances and lifts every flavor.
- For the yogurt sauce: 1 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 garlic clove minced, 1 tablespoon olive oil, and salt and pepper to taste.
How to Make Chicken Shawarma with Yogurt Sauce Recipe
Step 1: Marinate the Chicken
Begin by whisking together the yogurt, olive oil, lemon juice, garlic, and all the warm spices in a large bowl—it’s the magic mix that guarantees the chicken to soak up all those irresistible flavors. Toss the chicken thighs into this marinade, making sure each piece is coated well. Cover the bowl and place it in the refrigerator for at least one hour, but for the best results, leave it to marinate overnight. This step ensures that the meat becomes tender, juicy, and bursting with Middle Eastern flair.
Step 2: Preheat Your Cooking Method
Next, preheat your oven to 425°F (220°C) if baking, or get your grill or skillet hot over medium-high heat. This high temperature is key to achieving that slightly charred, smoky edge that makes shawarma truly delicious.
Step 3: Cook the Chicken
Shake off any excess marinade and arrange the chicken on a baking sheet, grill, or skillet. Cook for 15 to 20 minutes, turning halfway through so that every side gets beautifully browned and cooked through. The aroma from the spiced chicken cooking is incredible and will have your whole kitchen smelling like a Middle Eastern feast!
Step 4: Let the Chicken Rest and Slice Thinly
Once cooked, let the chicken rest for about five minutes to retain its juices. Then slice it into thin strips. This thin slicing is what allows every bite to have a perfect balance of meat and sauce, just like a traditional shawarma wrap.
Step 5: Prepare the Yogurt Sauce
In a small bowl, mix together the yogurt, lemon juice, garlic, olive oil, salt, and pepper until smooth and well combined. This sauce is creamy, tangy, and refreshing—an absolute must-have to complement the spiced chicken beautifully.
Step 6: Assemble and Serve
You can serve this chicken shawarma in pita pockets or wraps with fresh lettuce, ripe tomatoes, and cool cucumbers, or pile it all over fragrant rice bowls. Don’t forget to drizzle the yogurt sauce generously over the chicken for that authentic flavor experience.
How to Serve Chicken Shawarma with Yogurt Sauce Recipe
Garnishes
Fresh herbs like parsley or cilantro add a pop of green and a bright, fresh flavor that pairs wonderfully with the warm spices. Pickled vegetables also offer a tart crunch that contrasts with the creamy sauce. A sprinkle of sumac or a dash of paprika on top brings an extra touch of color and flavor zest.
Side Dishes
For a complete meal, serve your chicken shawarma alongside fluffy rice pilaf, roasted Mediterranean vegetables, or even a simple tabbouleh salad. These sides keep the meal balanced, providing a mix of textures and tastes that complement the shawarma perfectly.
Creative Ways to Present
Try building a shawarma bowl with layers of rice, chicken, yogurt sauce, and your favorite veggies for a casual yet impressive presentation. Alternatively, serve the sliced shawarma on flatbread as an appetizer platter with dipping sauces like hummus or baba ganoush. The versatility of this Chicken Shawarma with Yogurt Sauce Recipe means you can easily jazz it up for any occasion!
Make Ahead and Storage
Storing Leftovers
Any leftover chicken shawarma stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it an easy next-day lunch or dinner option.
Freezing
You can freeze cooked chicken shawarma in a freezer-safe container for up to 2 months. To prevent drying out, freeze it with a portion of the yogurt sauce packed separately in another container.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the oven until warm, then drizzle with fresh yogurt sauce for a revive of that fresh flavor. Avoid microwaving if possible as it can toughen the chicken.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! While chicken thighs are juicier and more forgiving during cooking, chicken breasts work just fine if you prefer a leaner option. Just be mindful not to overcook them to avoid dryness.
Is it necessary to marinate the chicken overnight?
Overnight marinating yields the best flavor and tenderness, but if you’re short on time, even one hour will still give you delicious results.
Can I make the yogurt sauce ahead of time?
Yes, the yogurt sauce actually tastes better after the flavors have melded for a few hours. Just keep it refrigerated and give it a stir before serving.
How spicy is this Chicken Shawarma with Yogurt Sauce Recipe?
The recipe includes cayenne pepper as optional, so you can control the heat level. Without it, the dish is flavorful but mild—perfect if you prefer less spice.
What can I use if I don’t have all the spices listed?
If you’re missing some spices, focus on cumin, paprika, turmeric, and garlic as the core flavor enhancers. The dish will still be tasty, but the full spice mix offers the authentic shawarma profile.
Final Thoughts
This Chicken Shawarma with Yogurt Sauce Recipe is genuinely one of those dishes you’ll find yourself craving again and again. It’s flavorful, comforting, and surprisingly easy to make at home. Whether you serve it up for a family dinner or a festive gathering, it’s a guaranteed crowd-pleaser. So, go ahead—grab these simple ingredients and dive into the delicious world of homemade shawarma today!
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Chicken Shawarma with Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes (including minimum marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This Chicken Shawarma with Yogurt Sauce recipe offers tender, flavorful marinated chicken thighs cooked to perfection and served with a creamy, tangy yogurt sauce. Inspired by Middle Eastern flavors, the dish is versatile and ideal for wraps, pita sandwiches, or rice bowls, making it a delicious and easy meal for any occasion.
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
- Marinate the Chicken: In a large bowl, whisk together the plain Greek yogurt, olive oil, lemon juice, minced garlic, and all the spices including cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken thighs and toss them well to coat evenly. Cover the bowl and refrigerate to marinate for at least 1 hour, preferably overnight to maximize flavor absorption.
- Prepare for Cooking: Preheat your oven to 425°F (220°C) or alternatively, you can prepare a grill or a skillet by heating it over medium-high heat. This ensures the chicken cooks evenly and develops a nice charred flavor.
- Cook the Chicken: Remove the chicken from the marinade, shaking off any excess to avoid sogginess. Place the chicken on a baking sheet if using the oven, or directly on the grill or skillet if using those methods. Cook for 15 to 20 minutes, turning halfway through, until the chicken is fully cooked through and the edges are slightly charred for authentic shawarma flavor.
- Rest and Slice: Once cooked, let the chicken rest for 5 minutes to allow juices to redistribute and keep the meat moist. Then slice the chicken thinly for serving.
- Prepare the Yogurt Sauce: In a small bowl, mix together the plain Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper until smooth. Taste and adjust seasoning as desired for a creamy and tangy sauce to complement the chicken.
- Serve: Serve the sliced chicken in warm pita bread or wraps with the yogurt sauce. Add fresh vegetables such as lettuce, tomatoes, and cucumbers, or serve over rice bowls for a complete meal that highlights Middle Eastern flavors.
Notes
- For best results, marinate the chicken overnight to develop deeper flavor.
- If using chicken breasts, be careful not to overcook to keep them juicy.
- Adjust cayenne pepper depending on your desired heat level.
- Leftover chicken and sauce can be refrigerated for up to 3 days.
- Serve with toasted pita bread or flatbreads for an authentic experience.
