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
Scale
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.
