Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4
There’s something about the warm spices and succulent meat of chicken shawarma that can transport you to the bustling streets of the Middle East with just one bite. This dish not only brims with flavor but also offers a dazzling array of textures—from the crispy edges of the spiced chicken to the cool, creamy yogurt sauce that perfectly complements the savory notes. Whether you are whipping up something special for a family dinner or craving a taste of adventure, this chicken shawarma with yogurt sauce is sure to impress.
In this recipe, you will learn how to marinate the chicken to achieve mouth-watering flavors, create a simple yogurt sauce that elevates the dish, and discover popular serving suggestions. Plus, we’ll cover helpful tips to make your shawarma experience even better, along with key variations that cater to different dietary needs.
What Is Chicken Shawarma?
Chicken shawarma is a popular Middle Eastern dish consisting of marinated chicken that is cooked on a rotating skewer. The meat is traditionally spiced with an array of warm spices, which might include cumin, coriander, paprika, and turmeric, giving it a rich and aromatic flavor profile. The process of slow-roasting the chicken allows it to retain its juices, resulting in tender pieces that melt in your mouth.
Shawarma is typically served wrapped in a flatbread or as part of a platter alongside fresh vegetables, pickles, and sauces. The yogurt sauce acts as a cool counterpoint to the spices, bringing a refreshing element to each bite. The dish’s versatility makes it a beloved choice in numerous countries, from Lebanon to Turkey, often enjoyed in street food stalls or restaurants.
Why You’ll Love This Chicken Shawarma
One of the biggest reasons you’ll adore this chicken shawarma recipe is the flavor explosion with minimal effort. The chicken is marinated for just a short period, making it accessible for busy weeknights or spontaneous gatherings. With inexpensive ingredients and a quick cooking time, it’s an appealing option for those looking to enjoy gourmet flavors without breaking the bank.
Moreover, this dish lends itself beautifully to meal prep. You can make extra batches of shawarma and yogurt sauce to enjoy throughout the week. Instead of hitting the drive-thru for fast food, you will have homemade shawarma ready to go!
There’s also a misconception that shawarma can only be enjoyed wrapped in bread. While that is indeed a classic way to serve it, this dish is incredibly versatile. You can plate it with rice, salad, or even create a delicious bowl of flavors. It can easily adapt to various dietary preferences, making it a great choice for everyone.
Ingredients You’ll Need
- Chicken thighs: 1.5 pounds of boneless, skinless chicken thighs are preferred for their juiciness and flavor. Chicken breast can be used, but make sure not to overcook it.
- Yogurt: 1 cup of plain yogurt serves as the base for the sauce, providing tanginess and creaminess.
- Garlic cloves: 3 minced garlic cloves flavor both the chicken and the yogurt sauce, adding a delicious aroma.
- Lemon juice: 2 tablespoons of fresh lemon juice add brightness to the marinade and the sauce.
- Cumin: 1 teaspoon ground cumin for a warm and earthy flavor that’s essential in shawarma.
- Coriander: 1 teaspoon ground coriander for a hint of citrusy notes.
- Paprika: 1 teaspoon paprika, smoked if desired, to add depth to the flavor.
- Turmeric: ½ teaspoon turmeric for its golden color and warm flavor.
- Olive oil: 2 tablespoons to help marinate the chicken, keeping it moist during cooking.
- Salt and pepper: to taste, essential for enhancing all the flavors in your dish.
- Fresh herbs: Optional, such as parsley or cilantro, for garnishing.
- Pita bread or flatbread: for serving, providing a delicious way to wrap your shawarma.
- Sliced vegetables: Onions, tomatoes, and cucumber add freshness and crunch to your dish.
These ingredients not only come together to create a classic shawarma but also allow for numerous substitutions. For instance, you can replace chicken with beef or lamb, and Greek yogurt can also be an excellent substitute for plain yogurt for extra creaminess.
How to Make Chicken Shawarma
To create this delightful chicken shawarma with yogurt sauce, follow these simple steps:
- Marinate the chicken: In a large mixing bowl, combine your yogurt, minced garlic, lemon juice, cumin, coriander, paprika, turmeric, olive oil, salt, and pepper. Whisk these ingredients together until they form a smooth marinade. Add in your chicken thighs, ensuring they are well-coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes, or up to overnight for more flavor.
- Preheat your grill or pan: Heat a grill pan or outdoor grill over medium-high heat. If using a skillet, drizzle a little olive oil into the pan to prevent sticking. Make sure the grill or pan is hot before adding the chicken, which will help achieve a nice sear.
- Cook the chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken on the heated grill or pan—be careful not to overcrowd the cooking surface. Cook for about 5–7 minutes on each side or until the chicken is golden brown and has reached an internal temperature of 165°F (75°C). Remove the chicken from the heat and let it rest for a few minutes.
- Prepare the yogurt sauce: While the chicken is resting, prepare the yogurt sauce. In a small bowl, combine the remaining yogurt (reserving around ½ cup), any additional minced garlic, a splash more of lemon juice, and salt to taste. Stir well until smooth, and adjust seasoning as needed. You can also add chopped fresh herbs for added flavor.
- Slice the chicken: After the chicken has rested, slice it thinly against the grain. This will help ensure the pieces remain tender and juicy. Place the sliced chicken on a serving platter.
- Assemble your shawarma: Warm your pita or flatbread slightly on the grill or in the microwave, then lay it flat. Add a generous helping of sliced chicken, drizzling it with the prepared yogurt sauce. Top with sliced vegetables of your choice, and if desired, sprinkle with fresh herbs.
- Serve and enjoy: Wrap the pita around the fillings, and take a big bite! Enjoy the burst of flavors and textures that this chicken shawarma has to offer.
6 Variations & Substitutions
Spicy Chicken Shawarma: For those who love a kick, add red pepper flakes or a dash of cayenne pepper to your marinade. This variation brings heat, which beautifully contrasts with the cooling yogurt sauce. You may also include fresh jalapenos with your vegetable toppings for an extra punch.
Vegetarian Shawarma: Substitute the chicken with marinated roasted vegetables like eggplant, bell peppers, and zucchini. Marinate as you would the chicken, then roast the veggies until tender. This variation offers a hearty, comforting option for vegetarians that doesn’t compromise on flavor.
Grilled Chicken Shawarma Skewers: If you prefer skewers, cut the marinated chicken into cubes and thread them onto soaked skewers. Grill on medium-high heat, turning occasionally until fully cooked. This variation is great for outdoor barbecues or festive gatherings.
Lemon Garlic Chicken Shawarma: To enhance the citrus flavor, increase the lemon juice in the marinade and add extra minced garlic. The result is a bright and zesty chicken shawarma, perfect for those who enjoy a sharp, refreshing taste.
Whole Wheat Pita Shawarma: Opt for whole wheat pita for a healthier option. Whole wheat adds fiber and makes the wrap even more filling. This is a wonderful choice if you’re aiming for a more nutritious meal.
Chicken Shawarma Salad: Instead of wrapping your chicken and sauce in pita, create a salad bed using mixed greens, diced tomatoes, cucumbers, and red onions. Top with sliced chicken and the yogurt sauce for a fresh, low-carb meal that’s just as satisfying.
Common Mistakes to Avoid
One common mistake when making chicken shawarma is not allowing enough marinating time. A short marinade doesn’t allow the spices and flavors to penetrate the meat fully. **For the best taste**, let your chicken marinate for at least two hours or even overnight if you can.
Another issue can be overcrowding the grill or pan when cooking the chicken. **This can lead to uneven cooking and a lack of sear,** resulting in rubbery texture instead of that perfect golden brown finish. Always give your chicken room to breathe while cooking.
Also, be cautious about overcooking the chicken. Keep an eye on the internal temperature and remove it promptly once it hits 165°F (75°C). Overcooked chicken can dry out quickly. A simple meat thermometer is a must-have tool in your kitchen to avoid this issue.
Storage, Freezing & Reheating Tips
Proper storage of your chicken shawarma is essential to maintain its flavors and prevent spoilage. First, allow the chicken to cool completely after cooking. Store any leftovers in an airtight container in the refrigerator, where they will remain safe for 3–4 days.
If you want to prepare it in advance, you can also marinate the chicken and freeze it before cooking. **To do this**, seal the marinated chicken in a freezer-safe bag, and it will keep well for up to 3 months. When ready to cook, thaw in the refrigerator overnight. Always remember to reheat the chicken thoroughly before serving.
To reheat the chicken, use a skillet over medium heat for a few minutes, just until warmed through. Avoid using the microwave, as it can lead to rubbery texture; instead, reheat gently to preserve juiciness.
Frequently Asked Questions
Can I use chicken breast instead of thighs for this recipe?
Yes, you can use chicken breast, but be attentive while cooking. Chicken breast can dry out more easily than thighs, so reduce the cooking time and ensure you monitor the internal temperature carefully. A good alternative is to brine the chicken breast beforehand to help retain moisture.
How do I know when the chicken is done cooking?
The best way to check if chicken is fully cooked is by using a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, you should check that the juices run clear when the chicken is pierced and that there’s no pink flesh visible.
Can I make the shawarma sauce ahead of time?
Absolutely! You can prepare the yogurt sauce a day in advance and store it in an airtight container in the refrigerator. This will not only save you time but also allow the flavors to meld together beautifully.
Can I add other vegetables to the shawarma?
Definitely! Feel free to add any fresh vegetables that you enjoy. Grated carrots, thinly sliced red onions, or even roasted bell peppers work well. The more colorful and varied, the better! These veggies enrich the dish and add texture.
Is this dish gluten-free?
The chicken shawarma itself is gluten-free, but if you are using pita or flatbread, check the label for any gluten-containing ingredients. Alternatively, you can serve the shawarma over a bed of rice or in a salad, creating a gluten-free option.
Conclusion:
This chicken shawarma with yogurt sauce recipe brings together an impressive combination of flavors and textures that will delight your taste buds. By making this dish at home, you can customize it to your liking and enjoy its comforting spices any day of the week. Don’t hesitate to experiment with various ingredients or serve it in different ways that best suit your preference.
Now it’s time to invite your friends and family to join you in this culinary adventure! Try this recipe, customize it as you like, and share your version—your shawarma journey starts today! Enjoy every bite!
