Chicken Shawarma with Yogurt Sauce
Tender, spiced chicken thighs marinated in Middle Eastern spices and served with a refreshing garlic yogurt sauce. Perfect in pita wraps, bowls, or over rice.
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.