Here’s a flavorful Chicken Shawarma with Yogurt Marinade recipe that’s perfect for grilling, pan-cooking, or baking. The yogurt helps tenderize the chicken and gives it a rich, tangy base.
🥙 Chicken Shawarma with Yogurt Marinade
🍗 Ingredients
For the marinade:
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1 cup plain Greek yogurt (or regular plain yogurt)
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3 tablespoons olive oil
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4 garlic cloves, minced
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Juice of 1 lemon (about 2–3 tablespoons)
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 tablespoon paprika
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1 teaspoon turmeric
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1 teaspoon ground cinnamon
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½ teaspoon cayenne pepper (optional, for heat)
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1½ teaspoons salt
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1 teaspoon black pepper
For the chicken:
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2 lbs boneless skinless chicken thighs (or breasts, but thighs are juicier)
To serve:
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Pita or flatbread
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Sliced cucumbers, tomatoes, red onion
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Fresh parsley
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Garlic or tahini sauce
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Optional: Pickled turnips or other Middle Eastern pickles
🥣 Instructions
1. Make the marinade
In a large bowl, whisk together all marinade ingredients until smooth.
2. Marinate the chicken
Add chicken to the marinade, coating evenly. Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
3. Cook the chicken
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Grill: Preheat grill to medium-high. Grill chicken for 5–7 minutes per side, until cooked through and charred in spots.
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Pan-fry: Heat a bit of oil in a skillet over medium-high. Cook chicken 5–6 minutes per side.
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Oven: Bake at 425°F (220°C) for 25–30 minutes, or until internal temp reaches 165°F (75°C). Optionally, broil for 2–3 minutes to get charred edges.
4. Rest and slice
Let chicken rest for 5 minutes, then slice thinly.
5. Assemble
Serve in warm pita or on a platter with rice. Top with fresh veggies, sauces, and herbs.
🌟 Tips
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For extra smokiness, add ½ teaspoon smoked paprika to the marinade.
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You can double the marinade and freeze uncooked chicken for later.
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Serve with a simple garlic yogurt sauce: mix ½ cup yogurt, 1 minced garlic clove, lemon juice, and salt.