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
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
- 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.
