Description
Chicken Shawarma with Yogurt Sauce is a Middle Eastern-inspired dish featuring tender, spiced chicken that’s marinated and roasted or grilled to perfection, then served with a tangy garlic-yogurt sauce. Ideal in wraps, bowls, or over rice, it’s full of flavor and easy to make at home.
Ingredients
Scale
- 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
- In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices. Add chicken and toss to coat. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.
- Preheat oven to 425°F (220°C) or heat a grill or skillet over medium-high heat.
- Remove chicken from marinade and shake off excess. Cook on a baking sheet, grill, or pan for 15–20 minutes, turning halfway, until fully cooked and slightly charred at the edges.
- Let rest 5 minutes, then slice thinly.
- For the yogurt sauce, mix all ingredients in a bowl until smooth. Adjust seasoning to taste.
- Serve sliced chicken in pita or wraps with yogurt sauce, lettuce, tomatoes, cucumbers, or over rice bowls.
Notes
- Use chicken thighs for juicier results, but breasts work well too.
- Great for meal prep — store cooked chicken and sauce separately in the fridge for up to 4 days.
- You can also cook the chicken in an air fryer at 375°F for 12–15 minutes.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake, Grill, or Pan-Fry
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg