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If you’ve ever dreamed of bringing the vibrant, aromatic flavors of Middle Eastern street food right into your kitchen, this Chicken Shawarma with Yogurt Sauce Recipe is your golden ticket. Tender, juicy chicken thighs are marinated in a luscious blend of spices and Greek yogurt, then grilled until perfectly charred. Paired with a cooling, herby yogurt sauce that adds a refreshing zing, this dish is truly a harmonious dance of boldness and balance. Whether for a quick weeknight dinner or a lively weekend gathering, this recipe is unbeatable in flavor and simplicity.
Ingredients You’ll Need
Gathering these ingredients is like assembling the perfect flavor team. Each component is simple yet crucial, working together to build a colorful, flavorful, and texturally pleasing Chicken Shawarma with Yogurt Sauce Recipe that will wow your taste buds.
- Greek yogurt (0.75 cup for marinade, 1 cup for sauce): The creamy base that tenderizes the chicken and cools the final dish.
- Olive oil (2 tablespoons): Helps the marinade coat the chicken evenly and promotes a beautiful grilled finish.
- Lemon juice (3 tablespoons for marinade, 1 tablespoon for sauce): Adds acidity to brighten flavors and tenderize meat.
- Garlic (3 cloves minced for marinade, 1 clove minced for sauce): Infuses a sharp, savory depth throughout.
- Ground cumin (1.5 teaspoons): Brings warm, earthy notes that are signature to shawarma.
- Ground turmeric (1 teaspoon): Adds a subtle bitterness and gorgeous golden color.
- Smoked paprika (1.5 teaspoons): Lends gentle smokiness and enhances the color.
- Ground coriander (1 teaspoon): Delivers citrusy, nutty tones that complement the lemon juice.
- Salt (0.75 teaspoon) and Black pepper (0.5 teaspoon): Essential seasonings that balance and amplify all the flavors.
- Boneless, skinless chicken thighs (2 pounds): Juicy and suitable for absorbing the marinade deeply.
- Cucumber (0.5 cup, grated and drained): Adds refreshing crunch and moisture to the yogurt sauce.
- Fresh dill or parsley (2 tablespoons, chopped): Brings a bright, herby finish to the yogurt sauce.
How to Make Chicken Shawarma with Yogurt Sauce Recipe
Step 1: Whip Up the Marinade
Start by combining Greek yogurt, olive oil, lemon juice, minced garlic, cumin, turmeric, smoked paprika, coriander, salt, and black pepper in a large bowl. This marinade is where the magic begins, infusing the chicken with warmth, earthiness, and a subtle zing that will shine through after grilling.
Step 2: Marinate the Chicken
Add the chicken thighs to the marinade and give them a thorough toss to ensure every piece is coated in the flavorful mixture. Cover the bowl and pop it into the fridge for at least 2 hours, though overnight is ideal to maximize tenderness and depth.
Step 3: Prepare the Yogurt Sauce
While your chicken is soaking up those beautiful spices, mix the yogurt sauce by combining Greek yogurt with the grated, drained cucumber, lemon juice, minced garlic, chopped dill or parsley, and a pinch of salt and pepper. Chill this sauce in the fridge so it’s refreshingly cool and ready to balance the spice of the chicken.
Step 4: Grill to Perfection
Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken thighs onto skewers, taking care not to pack them too tightly. Grill each side for 4 to 5 minutes until beautifully charred and cooked through, locking in the juiciness and smoky flavor.
Step 5: Rest and Ready
Once off the grill, give your chicken a few minutes to rest, allowing the juices to redistribute. This is the secret to juicy, tender pieces that will melt in your mouth with every bite.
Step 6: Plate and Serve
Serve the grilled chicken hot, generously smothered with the cooling yogurt sauce. Add your favorite accompaniments like warm pita bread, rice, or a fresh salad to make it a complete and satisfying feast.
How to Serve Chicken Shawarma with Yogurt Sauce Recipe
Garnishes
Sprinkle chopped fresh parsley or dill over the plated chicken for a burst of color and extra herbaceous aroma. A few lemon wedges on the side invite guests to add a fresh squeeze of citrus to brighten every bite even more.
Side Dishes
Chicken Shawarma with Yogurt Sauce pairs wonderfully with warm, fluffy pita or flatbreads, perfect for scooping and wrapping. Spiced basmati rice offers a subtly fragrant backdrop, while tangy pickled vegetables or a crisp fattoush salad inject a refreshing contrast that cuts through the richness. Roasted or grilled vegetables like zucchini and bell peppers round out the meal beautifully with their caramelized sweetness.
Creative Ways to Present
Turn this delightful recipe into mini shawarma wraps using small pita pockets for a fun appetizer, or build a vibrant shawarma bowl layered with rice, grilled chicken, sauce, veggies, and pickles. Alternatively, serve the chicken grilled on skewers for a more casual, shareable vibe that’s perfect for summer cookouts or family dinners.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and store it in the refrigerator for up to 4 days. Keep the yogurt sauce separately in its own container to maintain the fresh, creamy texture. This way, each component stays at its best for later enjoyment.
Freezing
You can freeze the marinated raw chicken for up to 2 months in a freezer-safe bag or container. Just thaw it overnight in the refrigerator before cooking. Cooked chicken also freezes well, but it’s always best when freshly grilled for juiciness and texture.
Reheating
To reheat leftover chicken, gently warm it in a skillet over medium heat or pop it in the oven at 350°F until heated through. Avoid microwaving if possible, as this can make the chicken dry or rubbery. The yogurt sauce is best served cold and fresh straight from the fridge.
FAQs
How long should I marinate the chicken?
For great flavor and tenderness, marinate for at least 2 hours. If you have the time, overnight marinating enhances the depth of flavor beautifully.
Can I cook the chicken in the oven instead of grilling?
Absolutely! Bake the chicken at 425°F for 20 to 25 minutes, then broil for a few minutes to get a lovely charred finish similar to grilling.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free yogurt and pair it with gluten-free sides.
Can I make this dairy-free?
Definitely. Substitute regular Greek yogurt with plant-based yogurts such as almond or coconut varieties in both the marinade and the yogurt sauce.
What’s the best way to reheat leftovers?
Use a skillet or oven for reheating to maintain juicy, tender texture. Avoid microwaving as it can lead to uneven heating and dryness.
Final Thoughts
This Chicken Shawarma with Yogurt Sauce Recipe is a culinary gem that brings warmth, zest, and fresh creaminess all on one plate. I promise once you try it, you’ll understand why this recipe earns a permanent spot in your dinner rotation. So fire up your grill, gather your loved ones, and dive into these vibrant, satisfying flavors that are as comforting as they are exciting!
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Chicken Shawarma with Yogurt Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus at least 2 hours marinating)
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Middle Eastern
Description
This Chicken Shawarma with Yogurt Sauce recipe features juicy, spice-marinated chicken thighs grilled to perfection and paired with a creamy, herby yogurt sauce. The marinade combines warm Middle Eastern spices like cumin, turmeric, smoked paprika, and coriander with Greek yogurt and lemon juice to tenderize and flavor the chicken. The cooling sauce with cucumber and fresh herbs balances the spices beautifully. Perfect for quick dinners, weekend cookouts, or a flavorful meal prep, this dish is versatile enough to serve with pita bread, rice, or salad, bringing authentic street food vibes to your table.
Ingredients
Marinade
- 0.75 cup Greek yogurt
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pounds boneless, skinless chicken thighs
Yogurt Sauce
- 1 cup Greek yogurt
- 0.5 cup cucumber, grated and squeezed to drain excess water
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a large bowl, mix Greek yogurt, olive oil, lemon juice, minced garlic, cumin, turmeric, smoked paprika, coriander, salt, and black pepper to form a smooth marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Make the Yogurt Sauce: In a separate bowl, combine Greek yogurt, grated and drained cucumber, lemon juice, minced garlic, chopped dill or parsley, salt, and pepper. Chill the sauce in the refrigerator until ready to serve.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat to ensure a hot cooking surface for perfect searing.
- Skewer the Chicken: Thread the marinated chicken pieces evenly onto metal or soaked wooden skewers, leaving a bit of space between pieces to ensure even cooking.
- Grill the Chicken: Place the skewers on the grill and cook for 4–5 minutes per side until the chicken is nicely charred and reaches an internal temperature of 165°F (74°C), ensuring it’s fully cooked but still juicy.
- Rest the Chicken: Remove the chicken from the grill and let it rest for a few minutes to retain its juices and enhance tenderness.
- Serve: Serve the grilled chicken hot alongside the yogurt sauce. Optionally, accompany with warm pita bread, spiced basmati rice, pickled vegetables, fattoush salad, or roasted vegetables for a complete meal.
Notes
- Squeeze excess water from the grated cucumber to prevent a watery yogurt sauce.
- Marinate the chicken overnight for more intense flavor and a tender texture.
- Use a meat thermometer to confirm chicken reaches 165°F to ensure it’s safely cooked.
- If using wooden skewers, soak them in water for at least 30 minutes to avoid burning on the grill.
- Preheat the grill adequately to get a nice sear and char on the chicken.
- Allow the chicken to rest after grilling to retain moisture.
- For a dairy-free version, substitute Greek yogurt with coconut or almond milk yogurt.
- You can bake the chicken at 425°F for 20–25 minutes and then broil for 2–3 minutes if a grill is unavailable.
