Description
This Chicken Shawarma with Creamy Yogurt Sauce is juicy, bold, and packed with warm spices. Made with tender marinated chicken and a cool, tangy yogurt sauce, this easy recipe delivers big Middle Eastern flavor using simple ingredients. Perfect for wraps, bowls, or plates, it’s a fast and satisfying meal the whole family will love.
Ingredients
Scale
- 2 pounds boneless chicken thighs or breasts
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil (for sauce)
- 1 tablespoon lemon juice (for sauce)
- 1 clove garlic, minced (for sauce)
- 1 tablespoon chopped fresh dill or parsley
Instructions
- Prepare the Marinade: In a large bowl, whisk olive oil, lemon juice, garlic, and all spices until well combined.
- Marinate the Chicken: Add chicken and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Cook the Chicken: Heat a skillet over medium-high heat with a little oil. Cook chicken for 5–7 minutes per side until golden and cooked through.
- Rest and Slice: Let the chicken rest for 5 minutes, then slice thinly against the grain.
- Make the Yogurt Sauce: In a small bowl, mix yogurt, olive oil, lemon juice, garlic, salt, and herbs until smooth.
- Serve: Serve chicken warm with yogurt sauce, pita, rice, or salad.
Notes
For extra flavor, marinate the chicken overnight. Do not overcrowd the pan while cooking to get a good sear. The yogurt sauce can be made up to 3 days ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg