If you’re looking to bring the magic of Middle Eastern street food right into your own kitchen, this Chicken Shawarma with Yogurt Sauce is about to become your new obsession. The juicy, spice-rubbed chicken sizzles and chars beautifully, making every bite irresistible—not to mention the ultra-creamy, tangy yogurt sauce that ties everything together. Whether you tuck it into warm pitas or pile it over fragrant rice, you’ll be dazzled by just how much flavor you can coax from a handful of pantry spices and a swirl of yogurt. Get ready to wow yourself and anyone lucky enough to share your table!
Ingredients You’ll Need
Let’s break down what you’ll need for Chicken Shawarma with Yogurt Sauce—simple ingredients that, when mixed just right, transform into something spectacular. Every component has a starring role, from the spice mix that infuses the chicken with depth and warmth, to the luscious yogurt sauce that adds the perfect finishing touch.
- Chicken Thighs: Boneless, skinless chicken thighs stay unbelievably juicy and soak up all those bold spices for authentic shawarma flavor.
- Olive Oil: Helps the spices cling to the chicken and adds healthy richness, both in the marinade and the sauce.
- Garlic: A punchy, aromatic foundation for both the chicken and the yogurt sauce—fresh is best here!
- Ground Cumin: Earthy and warm, cumin’s the backbone of that unmistakable shawarma profile.
- Ground Paprika: Adds deep color and a touch of sweetness that balances the bolder spices.
- Ground Coriander: Slightly citrusy, it brightens the blend and adds dimension.
- Ground Turmeric: A pop of golden color and subtle earthiness makes the chicken sing.
- Ground Cinnamon: Just a hint is transformative, weaving a tiny thread of warmth and sweetness throughout.
- Cayenne Pepper (Optional): Use this if you like a gentle, lingering heat—totally on you!
- Salt & Black Pepper: The basics you shouldn’t skimp on—they pull all the flavors forward.
- Lemon Juice: Bright and zesty, it tenderizes the chicken and brings everything to life.
- Plain Greek Yogurt: This is the creamy base for your sauce—opt for full-fat for extra richness.
- Fresh Herbs (Parsley or Mint): Herby freshness that makes the yogurt sauce pop—choose your favorite or mix both.
How to Make Chicken Shawarma with Yogurt Sauce
Step 1: Mix Up the Marinade
Combine the olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if you love a spicy kick), salt, pepper, and lemon juice in a big bowl. Give it a good whisk and you’ll see those vibrant colors come together! This is your ticket to flavor-packed chicken shawarma with yogurt sauce, so don’t hold back on those spices.
Step 2: Marinate the Chicken
Add the chicken thighs to the bowl, making sure every piece is swaddled in marinade. Toss them well, cover the bowl, and let those flavors mingle in the fridge for at least an hour—or even better, overnight. The longer you give it, the more those spices will work their magic for truly unforgettable chicken shawarma with yogurt sauce.
Step 3: Fire Up the Grill or Skillet
Heat your grill or a sturdy skillet over medium-high heat. Lay those marinated chicken thighs flat and grill them for 5–6 minutes per side, until they’re cooked through with irresistible charred edges. Be patient and let those grill marks develop—this is where that deep, smoky flavor comes in! Let the meat rest for a few minutes before slicing to keep all the juices locked in.
Step 4: Whisk the Yogurt Sauce
While the chicken sizzles away, whip up the yogurt sauce: in a bowl, combine Greek yogurt, lemon juice, olive oil, garlic, and your chosen herbs. Season with salt and pepper—taste it as you go, adding more lemon if you like things extra tangy. This creamy dressing steals the show every single time you make chicken shawarma with yogurt sauce.
Step 5: Assemble and Serve
Slice your delicious chicken into thin strips and get ready for the best part: layering everything up! Tuck the chicken into warm pita breads or serve over fluffy rice or fresh salad greens. Drizzle generously with yogurt sauce and dive in while everything’s warm and fragrant.
How to Serve Chicken Shawarma with Yogurt Sauce
Garnishes
When it comes to garnishes, a little color and crunch go a long way. Fresh parsley or mint leaves, thinly sliced onions, juicy tomato wedges, crispy cucumbers, or even a sprinkle of sumac will instantly turn your platter of chicken shawarma with yogurt sauce into a feast for the eyes and taste buds. Don’t forget a few lemon wedges for an extra burst of zest at the table.
Side Dishes
Chicken shawarma with yogurt sauce pairs wonderfully with a variety of Middle Eastern classics. Think warm pita bread fresh from the oven, herbed rice pilaf, velvety smooth hummus, or a crisp tabbouleh salad. These sides add both texture and taste, turning your meal into a complete and satisfying spread.
Creative Ways to Present
Get inventive with your presentation! Set up a shawarma platter with little bowls of pickled onions, chili sauce, olives, and all your favorite sides so everyone can build their own creation. You can also roll the chicken and yogurt sauce up in flatbreads for wraps, or spoon everything into bowls for a nourishing grain bowl version—this dish adapts to any occasion, and it’s always a showstopper.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and that’s a big if!), store the chicken and yogurt sauce separately in airtight containers in the refrigerator. The chicken stays juicy for up to 3 days, and the sauce is just as delicious for dipping veggies or spreading on wraps. Keeping them apart ensures nothing gets soggy and all flavors stay vibrant.
Freezing
The cooked shawarma chicken freezes beautifully! Let it cool completely, then seal in freezer-safe bags or containers. It’ll keep its tender texture and bold flavor for up to 2 months. The yogurt sauce, however, is best enjoyed fresh—freezing changes its texture, so whip up a new batch whenever you defrost your chicken shawarma with yogurt sauce.
Reheating
To reheat the chicken, place it in a skillet over medium heat and add a splash of water or broth to keep it moist. Warm just until heated through—don’t overcook it, or you’ll risk losing that lovely juiciness! Serve hot, then add your freshly made yogurt sauce and garnishes for the perfect quick meal.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work in this recipe if you prefer a leaner cut. Just keep an eye on cooking time since breasts cook faster and can dry out more easily—taking them off the heat as soon as they’re cooked through keeps them juicy.
Is the marinade spicy?
You control the heat! As written, the cayenne provides a gentle kick, but you can dial it up or leave it out altogether. The rest of the spice blend is more aromatic and earthy, so the dish isn’t overwhelmingly spicy unless you want it to be.
Can the yogurt sauce be made in advance?
Yes! In fact, the yogurt sauce gets even better after a couple of hours in the fridge as the flavors blend. Just give it a stir before serving to reincorporate any liquids. Leftovers are perfect as a dip or sandwich spread as well.
What are some gluten-free options for serving?
If you’re skipping pita, layer the chicken and yogurt sauce over a bowl of fluffy rice, quinoa, or crisp salad greens. These gluten-free options soak up all the delicious juices and still deliver all the classic chicken shawarma with yogurt sauce experience.
Can I grill the chicken over charcoal?
Yes, and it’s a fantastic idea! Grilling over charcoal brings out an extra layer of smoky depth that really amplifies the whole chicken shawarma with yogurt sauce vibe. Just keep an eye on the heat and move the chicken as needed for even charring.
Final Thoughts
If you’ve been craving bold, instant-getaway-to-the-Middle-East flavor, make this Chicken Shawarma with Yogurt Sauce and get ready for applause at your table. It’s easy, it’s vibrant, and every bite bursts with home-cooked satisfaction. Give it a try, and let your kitchen become your new favorite shawarma spot!
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Chicken Shawarma with Yogurt Sauce Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Middle Eastern
- Diet: Non-Vegetarian
Description
This Chicken Shawarma recipe with a tangy Yogurt Sauce is a flavorful Middle Eastern dish that is perfect for grilling or cooking on the stovetop. Marinated in a blend of aromatic spices, the chicken thighs are juicy and packed with exotic flavors. Serve with the refreshing yogurt sauce for a satisfying meal.
Ingredients
Chicken Shawarma:
- 1 1/2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- juice of 1 lemon
Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley or mint
- salt and pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Add chicken thighs, coat well, and marinate in the fridge for at least 1 hour.
- Cook the Chicken: Preheat grill or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until cooked through.
- Prepare Yogurt Sauce: Mix Greek yogurt, lemon juice, olive oil, garlic, parsley or mint, salt, and pepper.
- Serve: Slice chicken and serve in pita bread or with rice. Drizzle with yogurt sauce.
Notes
- For enhanced flavor, consider grilling chicken over charcoal.
- Pair with pickled onions, tomatoes, cucumbers, or hummus.
- The yogurt sauce can be refrigerated for 2–3 days.
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