Let me just say—this Chicken Shawarma with Yogurt Sauce is hands-down one of my favorite meals to whip up when I want something flavorful, fast, and super satisfying. It’s got everything you love in a comforting dish: tender spiced chicken, creamy garlicky yogurt sauce, and endless ways to serve it. Pita wrap? Salad bowl? Rice plate? You name it.
This recipe is perfect for weeknight dinners, weekend meal prep, or even a casual dinner party when you want to impress without breaking a sweat. I started making a version of this years ago after falling in love with street-style shawarma at a local Mediterranean spot. Eventually, I wanted to recreate it at home without needing a vertical spit or complicated ingredients—and this version was born!
Over time, I’ve tweaked and simplified it into this reliable, weeknight-friendly version that still brings all the bold, tangy, and comforting flavors you want from shawarma. It’s warm, spice-loaded, and paired with a cool, creamy yogurt sauce that ties it all together like a dream.
Why You’ll Love This Recipe
- Quick & easy: You can get this on the table in about 30–35 minutes, start to finish.
- Flavor-packed: The spice blend on the chicken is rich and warming, while the yogurt sauce adds a cool, tangy contrast.
- Meal prep friendly: Make a big batch and enjoy shawarma bowls, wraps, or salads throughout the week.
- Family-approved: It’s mild enough for picky eaters, but you can always dial up the spice if you like heat.
- Flexible serving options: Stuff it in pitas, lay it over rice, toss it on a salad—you really can’t go wrong.
- No fancy tools required: Just a mixing bowl and a skillet or oven. No grill, no rotisserie.
- Naturally gluten-free & low-carb: If you skip the pita, it’s perfect for those watching their carbs.
Ingredients You’ll Need
Here’s what you’ll need to pull this off. Nothing too fancy—just pantry staples and a few fresh ingredients.
For the Chicken
Boneless, skinless chicken thighs – Juicy and flavorful. You can use breasts if you prefer, but thighs give the best texture
Olive oil – Helps the spices coat the chicken and adds richness
Garlic – Freshly minced is best. Don’t skimp—it’s key to that signature flavor
Lemon juice – Adds brightness and helps tenderize the meat
Paprika – For color and subtle sweetness
Ground cumin – Earthy and essential to shawarma’s flavor profile
Ground coriander – Slightly citrusy and floral; really rounds out the spice blend
Turmeric – For color and warmth
Cinnamon – Just a pinch adds a hint of depth
Salt & pepper – To bring it all together
For the Yogurt Sauce
Plain Greek yogurt – Thick and creamy; go for full-fat for best results
Lemon juice – Adds tang and freshness
Garlic – Yes, more garlic! It makes the sauce pop
Salt – Just a pinch to balance everything
Cucumber (optional) – For a tzatziki-like texture and cooling effect
To Serve (optional but highly recommended)
Warm pita or flatbread – Perfect for wraps
Chopped tomatoes, lettuce, cucumbers, red onion – Adds crunch and freshness
Fresh parsley or cilantro – For a final pop of color and flavor
Cooked rice or quinoa – If you want a bowl instead of a wrap
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the marinade
In a large bowl, mix olive oil, minced garlic, lemon juice, and all your spices (paprika, cumin, coriander, turmeric, cinnamon, salt, and pepper). Give it a quick stir until it forms a fragrant paste.
Pro tip: If you’re short on time, you can marinate for just 15 minutes—but if you’ve got time, let it sit in the fridge for up to 24 hours for even more flavor.
Step 2: Add the chicken
Toss your chicken thighs in the marinade, coating them well. You can do this in a zip-top bag or directly in the bowl. Make sure every piece gets a good coating of that spice mix.
Step 3: Cook the chicken
Heat a large skillet over medium-high heat (cast iron is great here). Add a splash of oil and sear the chicken for 5–7 minutes per side, or until nicely browned and cooked through. You want those crispy golden edges—it’s where the magic happens.
Optional: You can also roast the chicken at 425°F for about 25 minutes if you prefer a more hands-off approach.
Step 4: Let it rest, then slice
Once the chicken is cooked, let it rest for 5 minutes on a cutting board. Then slice it thinly against the grain—this helps it stay juicy and tender.
Step 5: Make the yogurt sauce
While the chicken is resting, stir together your yogurt, lemon juice, garlic, salt, and (if using) grated cucumber. Taste and adjust—add more lemon for tang, or a touch more garlic if you’re into bold flavors.
Step 6: Assemble and serve
Now the fun part! Pile your sliced chicken into a warm pita with veggies and a big spoonful of the yogurt sauce. Or build a rice bowl. Or make a salad. Totally up to you.
Helpful Tips
Meal Prep Magic
This is a meal prep superstar. Make a big batch of chicken and keep it in the fridge for 4–5 days. It’s just as good cold as it is hot—perfect for quick lunches.
Leftover Storage
Store cooked chicken in an airtight container in the fridge for up to 5 days. Yogurt sauce keeps well for 3–4 days. Reheat chicken gently in a skillet or microwave, covered with a damp paper towel to prevent drying.
Reheating Without Drying Out
If microwaving, splash a bit of water or chicken broth on the chicken and cover with a lid or towel. Or reheat in a skillet with a drizzle of olive oil over low heat.
Perfect Pairings
Serve with warm pita, tabbouleh, hummus, or a simple cucumber-tomato salad. For drinks, mint lemonade or a cold light beer hits the spot.
Creative Twists
Spice it up: Add a pinch of cayenne or chili flakes to the marinade
Swap the protein: Use tofu, portobello mushrooms, or chickpeas for a vegetarian version
Add crunch: Pickled red onions or crispy chickpeas on top? YES, please
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! You can marinate the chicken a day ahead and cook it when ready. You can also fully cook it in advance and reheat as needed.
Can I freeze this recipe?
Absolutely. Cooked shawarma freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.
What if I don’t have Greek yogurt?
You can use regular plain yogurt, just strain it a bit with a cheesecloth or coffee filter to thicken it up.
Is this recipe good for meal prep?
100%. It keeps well in the fridge, reheats like a dream, and is super versatile for lunches.
How do I make it vegetarian/vegan?
Swap the chicken for marinated tofu, mushrooms, or chickpeas. For the yogurt sauce, use a thick dairy-free yogurt like coconut or cashew-based.
And there you have it—my go-to Chicken Shawarma with Yogurt Sauce. I probably make this at least once a week, and it never gets old. It’s cozy, satisfying, and honestly just fun to eat. Try it out this week and let me know how you serve yours—wrap, bowl, salad, or something totally new?
Give it a try and drop a comment or photo if you do—I’d love to hear how it turns out for you!
Chicken Shawarma with Yogurt Sauce
Ingredients
- For the Chicken Marinade:
- 1½ pounds boneless skinless chicken thighs
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper optional
- For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove minced
- 2 tablespoons fresh chopped parsley or mint
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, combine Greek yogurt, olive oil, garlic, lemon juice, and all spices. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably up to 8 hours.
- Make the Yogurt Sauce: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, herbs, salt, and pepper. Chill until ready to use.
- Cook the Chicken: Preheat a grill, grill pan, or skillet over medium-high heat. Cook the chicken for 5–6 minutes per side or until fully cooked and nicely charred. Let rest for a few minutes, then slice into strips.
- Serve: Serve the sliced chicken with warm pita bread, fresh veggies (like cucumber, tomato, lettuce, or onion), and a generous drizzle of yogurt sauce. It’s also great over rice or salad.
Notes
- Chicken breasts can be used instead of thighs, but thighs are juicier and more traditional.
- The yogurt in the marinade helps tenderize the meat.
- For a spicier version, increase the cayenne pepper or add chili flakes.
