Imagine gathering around a table bursting with color and bold aroma, savoring bite after juicy bite of Chicken Shawarma with Yogurt Sauce. This vibrant Middle Eastern favorite combines spiced, tender chicken wrapped in warm pita, all tied together with a cool, creamy yogurt sauce and crisp, fresh toppings. Whether you’re feeding your family or entertaining friends, this dish turns any meal into a festive occasion, with every element delivering flavor, comfort, and just the right amount of adventure.
Ingredients You’ll Need
You’ll be delighted at how easy it is to create big, layered flavors with a handful of kitchen staples. Each ingredient plays a unique role, from lending essential seasoning to adding color or creamy tang, making sure your Chicken Shawarma with Yogurt Sauce absolutely sings.
- Chicken thighs: Boneless, skinless, and cut into strips—chicken thighs stay juicy and succulent, soaking up every bit of marinade flavor.
- Olive oil: Adds richness to the marinade and ensures your chicken cooks up beautifully browned and tender.
- Garlic: Fresh minced garlic gives warmth and punch, infusing both the chicken and the yogurt sauce.
- Ground cumin: Earthy and aromatic, cumin lays the flavor foundation for classic shawarma taste.
- Ground paprika: Sweet, smoky, and vibrant—paprika brings color and depth.
- Ground coriander: Citrus notes in coriander add brightness to the spice blend.
- Ground turmeric: For a subtle golden hue and a hint of the exotic.
- Ground cinnamon: Just a splash for gentle warmth and unique complexity.
- Cayenne pepper: A perfect zip of heat that you can dial up or down as you wish.
- Salt: Ties all the flavors together and allows them to shine.
- Black pepper: A little sharpness for balance.
- Lemon juice: Freshly squeezed lemon keeps everything bright and tenderizes the chicken marvelously.
- Plain Greek yogurt: Creamy and tangy, it forms the base of the cooling yogurt sauce.
- Lemon juice (for sauce): Lifts the yogurt’s flavor with acidity.
- Olive oil (for sauce): Adds a silky texture to the sauce.
- Garlic clove (for sauce): Raw, it adds bite and freshness.
- Ground cumin (for sauce): Echoes the marinade, tying all the flavors together.
- Salt (for sauce): Season the sauce to taste for perfect balance.
- Warm pita breads/flatbreads: They’re soft, warm, and ready to cradle all that deliciousness.
- Optional toppings: Tomatoes, cucumbers, red onion, parsley, lettuce—choose your favorites for color and crunch.
How to Make Chicken Shawarma with Yogurt Sauce
Step 1: Mix Up the Marinade
In a large bowl, whisk together olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. This golden marinade is your ticket to Chicken Shawarma with Yogurt Sauce boasting deep, layered flavor. Be generous with your whisking to blend the spices thoroughly.
Step 2: Marinate the Chicken
Add the trimmed chicken thigh strips right into the marinade and toss to coat every morsel. Cover and transfer to the fridge for at least 1 hour (overnight is even better if you have the time). This resting period lets all those spices seep deep into the chicken, making every bite unforgettable.
Step 3: Fire Up and Cook
Preheat your grill pan or skillet over medium-high heat. Arrange the marinated chicken in batches to get a good sear—cook for 4 to 5 minutes per side until they’re fully cooked and lightly charred. The sizzle and aroma will let you know you’re on the right track for perfect Chicken Shawarma with Yogurt Sauce.
Step 4: Make the Yogurt Sauce
While the chicken cooks, whisk together Greek yogurt, lemon juice, olive oil, a finely minced garlic clove, cumin, and a pinch of salt in a small bowl. The yogurt sauce brings creaminess and a cool contrast to the spicy, hot chicken, balancing every bite in true shawarma style.
Step 5: Fill and Serve
Warm your pita breads or flatbreads just before serving for a soft, pillowy wrap. Pile on strips of juicy chicken, add your favorite crisp toppings, swirl with generous amounts of yogurt sauce, and get ready to dig in!
How to Serve Chicken Shawarma with Yogurt Sauce
Garnishes
Toppings are where you can really tailor Chicken Shawarma with Yogurt Sauce to your guests’ tastes and the season. Try a handful of chopped tomatoes and cucumbers for freshness, sliced red onion for sharpness, some vibrant parsley, and plenty of crisp lettuce for a balanced, satisfying wrap.
Side Dishes
Serve alongside tangy pickles, a classic tabbouleh salad, or even crispy fries for a meal that feels like a true Middle Eastern feast. A simple cucumber salad with lemon and dill also pairs beautifully with the warm spices.
Creative Ways to Present
Turn your Chicken Shawarma with Yogurt Sauce into a sharing platter: arrange the chicken, pitas, sauce, and toppings on a big board. Let everyone build their own wrap, adding toppings as they please. Or, for a crowd, make shawarma bowls with rice instead of pita—it’s just as delicious.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken and yogurt sauce separately in airtight containers. The chicken will keep well in the refrigerator for up to 4 days, making it perfect for quick sandwiches or salads later in the week.
Freezing
Freeze any extra cooked chicken in a sealed container for up to 3 months. Thaw overnight in the fridge when you’re ready to bring shawarma back to the table. Keep the yogurt sauce fresh by making it closer to serving time, as dairy sauces tend not to freeze well.
Reheating
Reheat chicken gently in a skillet over low heat or in the microwave, just until heated through. Be careful not to overcook, as chicken can dry out. Serve with fresh pita and yogurt sauce for a taste just as wonderful as freshly made.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well if you prefer white meat—just be sure not to overcook them, as they’re a bit leaner than thighs and can dry out faster.
Is there a vegetarian option for Chicken Shawarma with Yogurt Sauce?
For a vegetarian twist, use thick strips of extra-firm tofu in place of chicken. Marinate and cook the tofu the same way, ensuring each piece soaks in all those delicious spices.
How spicy is the finished dish?
It’s moderately spiced as written, but you can easily adjust the cayenne or add chili flakes for more heat, or dial it back for a milder experience—make it your own!
Can I make Chicken Shawarma with Yogurt Sauce in advance?
Yes, both the chicken and yogurt sauce can be made a day ahead. Keep them chilled in the fridge and assemble the wraps when you’re ready to eat for a fast, fuss-free meal.
What’s the best way to warm pita bread?
For soft, warm pitas, wrap them in foil and heat in a 350°F oven for 5 to 10 minutes, or pop them in a dry skillet for a minute or two per side until just soft and steamy.
Final Thoughts
If you’re craving a dish that delivers on flavor, flair, and feel-good comfort, Chicken Shawarma with Yogurt Sauce is calling your name. There’s something magical about spiced chicken nestled in a cozy pita, swirled with creamy sauce and vibrant toppings. Go ahead—make this recipe your new dinnertime tradition!
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Chicken Shawarma with Yogurt Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Middle Eastern
- Diet: Non-Vegetarian
Description
A delicious and flavorful Chicken Shawarma recipe served with a creamy yogurt sauce, wrapped in warm pita bread and topped with fresh veggies. This Middle Eastern-inspired dish is perfect for a satisfying meal.
Ingredients
For the Chicken Shawarma:
- 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into strips
- 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 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of 1 lemon
For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- salt to taste
- 4 warm pita breads or flatbreads
- Optional toppings: chopped tomatoes, cucumbers, red onion, fresh parsley, lettuce
Instructions
- Marinate the Chicken: In a large bowl, mix olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Add chicken strips, coat evenly, cover, and refrigerate for at least 1 hour.
- Cook the Chicken: Preheat a grill pan over medium-high heat. Cook marinated chicken for 4–5 minutes per side until fully cooked and slightly charred.
- Prepare Yogurt Sauce: Mix Greek yogurt, lemon juice, olive oil, garlic, cumin, and salt in a bowl.
- Assemble: Warm pita bread, fill with cooked chicken, toppings, and yogurt sauce. Serve immediately.
Notes
- For a spicier version, increase cayenne pepper or add chili flakes.
- Recipe also works well with boneless chicken breasts or tofu as a vegetarian alternative.
Nutrition
- Serving Size: 1 filled pita
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
