You know those meals that instantly transport you somewhere else the second you take a bite? This Chicken Shawarma with Yogurt Sauce is exactly that. One bite and you’re wandering through a bustling Middle Eastern market, wrapped in warm spices, sizzling meats, and that heavenly aroma of garlic and lemon. It’s comforting, bold, and totally addictive—in the best way possible.
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Trust me, once you make this, you’ll want it on repeat. Whether you’re piling it into warm pita, tossing it over a salad, or just eating it straight off the pan (no judgment here!), it’s the kind of meal that feels special without any fuss. The creamy yogurt sauce is cool, tangy perfection—just the thing to balance those spiced, juicy chicken bites.
Ready to make something that’ll make you do a happy dance in the kitchen? Let’s get into it.
Why You’ll Love Chicken Shawarma with Yogurt Sauce
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Chicken Shawarma with Yogurt Sauce
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Chicken Thighs or Breasts: Juicy, tender, and perfect for soaking up all the warm, aromatic spices.
Greek Yogurt: The base of both the marinade and the sauce—it brings creaminess and tang that ties everything together.
Garlic: Because no good shawarma is complete without that garlicky punch.
Lemon Juice: Adds brightness and cuts through the richness beautifully.
Olive Oil: Helps the spices cling to the chicken and ensures a perfect sear.
Spices (Cumin, Coriander, Paprika, Turmeric, Cinnamon): This dreamy blend gives the chicken its classic Middle Eastern flavor.
Salt and Pepper: Essential for balancing all those bold flavors.
Cucumber (for the sauce): Cool, refreshing, and the perfect contrast to the spiced meat.
Fresh Herbs (Parsley, Mint): Sprinkle these on top for a pop of color and flavor.
Instructions
Preheat Your Equipment:
Start by preheating your skillet or grill pan over medium-high heat. You want it nice and hot to get that delicious sear on the chicken.
Combine Ingredients:
In a large bowl, combine yogurt, lemon juice, garlic, olive oil, and all the spices. Stir until smooth and well blended.
Prepare Your Chicken:
Add the chicken to the marinade and toss until completely coated. Let it marinate for at least 30 minutes (or overnight in the fridge for extra flavor!).
Cook to Perfection:
Add the marinated chicken to your hot skillet. Cook for about 5–6 minutes per side, or until fully cooked and golden brown with some crispy edges.
Make the Yogurt Sauce:
While the chicken cooks, stir together Greek yogurt, grated cucumber, garlic, lemon juice, and a pinch of salt. Chill until ready to serve.
Rest and Slice:
Let the chicken rest for 5 minutes after cooking, then slice it into thin strips.
Serve and Enjoy:
Pile it into warm pita or flatbread, drizzle with that creamy yogurt sauce, and top with fresh herbs or your favorite shawarma fixings.
How to Serve Chicken Shawarma with Yogurt Sauce
Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the dish’s rich flavors.
Crusty Bread: Serve with warm, crusty bread to soak up any delicious sauces or juices. Garlic bread or a simple baguette works wonderfully.
Creamy Accompaniments: Add a dollop of sour cream, Greek yogurt, or a creamy dip to complement the dish’s flavor profile.
Vegetable Sides: Roasted vegetables, like carrots, zucchini, or asparagus, are excellent pairings that add color and nutrients to the meal.
As a Standalone: Sometimes, this dish is hearty enough to enjoy on its own. Simply garnish with fresh herbs like parsley or cilantro for a finishing touch.
Additional Tips
Prep Ahead: Save time by chopping and measuring ingredients the night before. Store them in airtight containers in the fridge to keep them fresh.
Spice It Up: Experiment with spices like cumin, turmeric, or chili flakes to give the dish a unique twist.
Dietary Adjustments: If you’re catering to specific dietary needs, swap ingredients like regular yogurt for a dairy-free alternative.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve the dish’s texture and flavor.
Double the Batch: This recipe freezes beautifully, so consider making a double batch. Having a homemade meal ready in the freezer can be a lifesaver on busy days.
FAQ Section
Q1: Can I substitute chicken thighs with chicken breasts?
A1: Absolutely! Just keep an eye on the cook time, as breasts tend to dry out faster than thighs.
Q2: Can I make this dish ahead of time?
A2: Yes! Marinate the chicken and make the sauce the night before. Store in the fridge, then cook when ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture.
Q4: Can I freeze this dish?
A4: Yes! Freeze the cooked chicken (without sauce) for up to 2 months. Thaw overnight and reheat in a pan or oven.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a skillet over medium heat or in the microwave in 30-second intervals until warmed through.
Q6: Can I double the recipe?
A6: Totally! Just make sure to cook the chicken in batches to avoid overcrowding the pan.
Q7: Can I use store-bought shawarma seasoning?
A7: Sure thing! Just adjust the quantity based on taste, and you’re good to go.
Q8: Is this dish gluten-free?
A8: It can be! Just make sure to serve it with gluten-free bread or rice.
Q9: What can I use instead of Greek yogurt?
A9: Sour cream or a plant-based yogurt will work well, especially for the sauce.
Q10: Can I cook this on the grill?
A10: Yes! Grilling adds an amazing smoky flavor. Just be sure to oil the grates and keep the heat medium-high.
Conclusion
There you have it—Chicken Shawarma with Yogurt Sauce that brings the flavor, the fun, and the kind of comfort food vibes we all crave. It’s simple enough for a weeknight dinner but impressive enough for guests. Whether you’re serving it up in a wrap, over rice, or straight from the pan, one thing’s for sure: this recipe is a keeper. So grab your spices and get ready—this one’s a game-changer!
Print
Chicken Shawarma with Yogurt Sauce
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus marinating time
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Grilled or Roasted
- Cuisine: Middle Eastern
- Diet: Halal
Description
Flavor-packed Chicken Shawarma marinated in warm spices and served with a refreshing cucumber yogurt sauce, all wrapped in whole-wheat lavash with fresh veggies.
Ingredients
- 3/4 cup whole-milk plain yogurt, divided
- 1 small yellow onion, grated
- 2 tablespoons lemon juice, divided
- 3 cloves garlic, pressed or finely grated, divided
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon ground pepper
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground turmeric
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup finely chopped seeded cucumber
- 2 tablespoons chopped fresh mint, cilantro and/or parsley
- 3 whole-wheat lavash, halved
- Lettuce leaves & sliced tomato for serving
Instructions
- In a bowl, combine ½ cup yogurt, grated onion, 1 tablespoon lemon juice, 2 cloves garlic, coriander, cumin, allspice, pepper, ½ teaspoon salt, and turmeric.
- Add chicken thighs to the marinade and coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat grill or oven to medium-high heat. Grill or roast chicken until cooked through and slightly charred, about 6-8 minutes per side.
- Let chicken rest for 5 minutes, then slice thinly.
- In a small bowl, mix remaining ¼ cup yogurt with 1 tablespoon lemon juice, 1 garlic clove, remaining ½ teaspoon salt, chopped cucumber, and fresh herbs to make the yogurt sauce.
- To assemble, place sliced chicken on halved lavash, top with lettuce, tomato, and a generous spoonful of yogurt sauce.
- Wrap and serve warm.
Notes
- Marinating the chicken overnight deepens the flavor.
- You can use pita bread instead of lavash if preferred.
- Try mixing all three herbs for a more complex sauce.
Nutrition
- Serving Size: 1 wrap
- Calories: 380
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg