Chicken Shawarma with Yogurt Sauce Recipe

Few dishes capture the essence of Middle Eastern cuisine quite like shawarma. This iconic street food—layers of tender, marinated meat cooked slowly to juicy perfection—is a celebration of spices, technique, and tradition. It’s a dish that has traveled far beyond its origins, captivating taste buds worldwide with its complex flavors and irresistible aroma.

Among the many varieties, Chicken Shawarma stands out as a perfect balance of smoky, savory, and slightly tangy notes, achieved through a blend of spices and a meticulous marination process. This isn’t just grilled chicken—it’s an orchestra of cumin, turmeric, garlic, and cinnamon dancing together to create an unforgettable flavor profile. The slow roasting or grilling method imparts a caramelized char on the edges, sealing in the juiciness of the chicken while enhancing the depth of spices.

What truly elevates chicken shawarma is the accompaniment: a cooling, creamy yogurt sauce that contrasts beautifully with the warm spices. Made from thick yogurt blended with garlic, lemon juice, and fresh herbs, this sauce adds brightness and smoothness, balancing the meat’s bold flavors and adding a luscious texture to every bite.

Whether served wrapped in warm pita bread, layered in a bowl with fragrant rice and fresh vegetables, or enjoyed as a protein-packed salad topping, chicken shawarma with yogurt sauce is remarkably versatile. It’s a dish that fits effortlessly into weeknight dinners yet shines on special occasions and gatherings.

In this extensive guide, we will explore everything you need to know to master chicken shawarma at home—from selecting the best cuts of chicken to crafting the perfect marinade, understanding cooking techniques, and making the classic yogurt sauce from scratch. We’ll also delve into suggested sides, toppings, and serving ideas that bring this dish to life.

This recipe honors tradition while embracing convenience and modern home cooking. It’s approachable, rewarding, and guaranteed to become a favorite in your culinary repertoire.

So prepare your spices, ready your grill or skillet, and let’s embark on a flavorful journey to make authentic, mouthwatering chicken shawarma with a creamy, tangy yogurt sauce that will keep you coming back for more.

Chicken Shawarma with Yogurt Sauce: Step-by-Step Instructions

Part 1: Prepare the Chicken and Marinade

Ingredients for the Marinade:

• 2 lbs (900g) boneless, skinless chicken thighs (preferred for juiciness) or breasts

• 4 cloves garlic, minced

• 2 tablespoons plain Greek yogurt (helps tenderize)

• 2 tablespoons olive oil

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 tablespoon ground paprika (smoked or sweet)

• 1 teaspoon ground turmeric

• 1 teaspoon ground cinnamon

• ½ teaspoon ground allspice

• ½ teaspoon cayenne pepper (adjust to heat preference)

• Juice of 1 lemon

• 1 teaspoon salt

• ½ teaspoon black pepper

Step 1: Slice and Prepare the Chicken

1. Slice the chicken into thin strips, about ¼ to ½ inch thick. Thinner slices cook faster and absorb more marinade.

2. Place the chicken strips in a large bowl or zip-top bag for marinating.

Step 2: Make the Marinade

1. Combine the minced garlic, Greek yogurt, olive oil, spices, lemon juice, salt, and pepper in a small bowl.

2. Whisk well until a smooth, aromatic paste forms.

Step 3: Marinate the Chicken

1. Pour the marinade over the chicken strips.

2. Mix thoroughly to ensure every piece is well coated.

3. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

Part 2: Prepare the Yogurt Sauce

Ingredients for Yogurt Sauce:

• 1 cup plain Greek yogurt

• 1 clove garlic, finely minced or grated

• 2 teaspoons fresh lemon juice

• 1 tablespoon fresh parsley or cilantro, finely chopped

• ½ teaspoon ground cumin

• Salt and black pepper, to taste

• 1 tablespoon olive oil (optional for richness)

Step 4: Make the Yogurt Sauce

1. Combine all ingredients in a bowl.

2. Stir well until smooth.

3. Adjust seasoning by tasting; add more lemon juice, salt, or garlic as preferred.

4. Chill in the refrigerator until ready to serve to let flavors meld.

Part 3: Cook the Chicken Shawarma

You can cook the chicken using different methods: grill, skillet, or oven broiler.

Option A: Skillet Cooking (Most Accessible)

1. Heat a large skillet or cast-iron pan over medium-high heat.

2. Add a tablespoon of olive oil or a small amount of the marinade to prevent sticking.

3. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding.

4. Cook for 4–6 minutes per side, stirring occasionally, until the chicken is cooked through and edges are nicely caramelized and slightly charred.

5. Remove from heat and let rest briefly.

Option B: Grill Method (For Smokier Flavor)

1. Preheat grill to medium-high heat.

2. Thread chicken strips onto skewers or place in a grill basket.

3. Grill for about 5–7 minutes per side until cooked through and charred in spots.

4. Remove and rest before slicing if using larger pieces.

Option C: Oven Broiler Method

1. Preheat your oven broiler on high.

2. Spread chicken strips in a single layer on a foil-lined baking sheet.

3. Broil for 4–5 minutes per side, watching carefully to avoid burning, until chicken is cooked and browned.

4. Rest briefly before serving.

Part 4: Assemble the Shawarma

1. Warm pita bread or flatbreads in a dry skillet or wrapped in foil in the oven.

2. Place a generous portion of the cooked chicken onto each pita.

3. Add toppings such as:

   • Sliced cucumbers

   • Tomatoes

   • Pickled turnips or pickled onions

   • Shredded lettuce or cabbage

   • Fresh parsley or cilantro

4. Drizzle with the yogurt sauce.

5. Optional: Add a dash of hot sauce or tahini for extra flavor layers.

Part 5: Serving Suggestions

• Serve with a side of fragrant rice, roasted vegetables, or a simple salad.

• Pair with a refreshing cucumber and tomato salad dressed with lemon and olive oil.

• Offer additional yogurt sauce on the side for dipping.