Name: Chicken Shawarma with Yogurt Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 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 1 cup Greek yogurt (for sauce); 0.5 cup cucumber, grated and drained 1 tablespoon lemon juice (for sauce) 1 clove garlic, minced (for sauce) 2 tablespoons fresh dill or parsley, chopped Salt and pepper to taste

Grilling always brings out the best in chicken, but when it’s marinated with warming spices and nestled into a creamy, herb-packed yogurt sauce, you know you’re in for something special. This Chicken Shawarma with Yogurt Sauce has become a go-to in my kitchen, especially when I want something bold, flavorful, and incredibly satisfying without much effort.

What I love most about this recipe is its balance—juicy, spiced chicken that’s perfectly charred on the outside and tender on the inside, served with a cooling yogurt sauce that complements every bite. It’s easy enough for a weeknight dinner but impressive enough to serve guests. The aroma alone will make you feel like you’re walking through a bustling street food market in the Middle East.

Why You’ll Love This Chicken Shawarma with Yogurt Sauce

This dish hits all the right notes: it’s savory, spiced, creamy, and fresh all at once. The marinade is made with pantry spices like cumin, turmeric, paprika, and garlic, bringing a deep, earthy warmth to the chicken. Meanwhile, the yogurt sauce cools everything down with cucumber, lemon, and herbs. Whether you serve it on skewers, wrap it in pita, or pile it on rice, it adapts easily to your cravings.

What Cut of Chicken Should I Use for Shawarma?

Boneless, skinless chicken thighs are the best choice for this recipe. They stay juicy on the grill, absorb the marinade beautifully, and have just enough fat to develop that irresistible golden char. You can use chicken breast if you prefer leaner meat, but keep a close eye to avoid drying it out.

Options for Substitutions

Don’t have Greek yogurt? Sour cream works well in the sauce. No fresh dill? Use mint or parsley for a different but still refreshing twist. You can also make this with tofu or cauliflower if you want a vegetarian version—just adjust the cooking time accordingly. For a dairy-free option, swap yogurt with a plant-based alternative like coconut or almond milk yogurt.

Ingredients for this Chicken Shawarma with Yogurt Sauce

Boneless, skinless chicken thighs – They deliver juicy, flavorful bites and soak up the marinade perfectly.

Greek yogurt – Adds creaminess to the marinade and also serves as the base for the tangy yogurt sauce.

Olive oil – Helps carry the spices in the marinade and promotes even browning on the grill.

Garlic – Freshly minced garlic gives sharp depth to both the chicken and the yogurt sauce.

Lemon juice – Its acidity tenderizes the chicken and adds brightness to the sauce.

Ground cumin – Offers warm, earthy tones that are signature to shawarma.

Ground turmeric – Gives the chicken a beautiful golden hue and a hint of bitterness.

Smoked paprika – Adds a gentle smokiness and enhances color.

Ground coriander – Brings a citrusy, nutty flavor that pairs beautifully with the lemon.

Salt and pepper – Essential for balance and bringing out every flavor.

Fresh dill or parsley – Stirred into the yogurt sauce for herby freshness.

Cucumber (grated) – Mixed into the sauce for texture and cooling contrast.

Step 1: Marinate the Chicken

In a large bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, turmeric, paprika, coriander, salt, and pepper. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight to allow flavors to fully penetrate.

Step 2: Prepare the Yogurt Sauce

While the chicken is marinating, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, pepper, and chopped fresh dill or parsley. Chill in the fridge until ready to serve. This sauce can also be made a day in advance to deepen the flavor.

Step 3: Skewer and Grill the Chicken

Remove the chicken from the marinade and thread the pieces onto skewers. Preheat your grill (or grill pan) over medium-high heat. Grill the skewers for 4–5 minutes per side, or until the chicken is nicely charred and fully cooked through (internal temp should reach 165°F).

Step 4: Rest and Serve

Let the chicken rest for a few minutes after grilling to keep it juicy. Serve hot over a bed of yogurt sauce, with extra herbs and lemon wedges on the side. Optionally, pair with pita, rice, or salad.

How Long to Prepare the Chicken Shawarma with Yogurt Sauce

Marination Time: The ideal marination time is at least 2 hours, but for best results, let the chicken sit overnight in the refrigerator. This allows the yogurt and spices to deeply penetrate the meat, resulting in rich flavor and tender texture.

Cooking Time: Grilling the skewers takes about 8–10 minutes total—4 to 5 minutes per side over medium-high heat. The yogurt sauce takes only 5 to 10 minutes to prep and can be made ahead of time.

Tips for Perfect Chicken Shawarma with Yogurt Sauce

Marinate Overnight: If time allows, overnight marination enhances both flavor and tenderness.
Grate Cucumber and Squeeze: For the sauce, grate the cucumber and squeeze out excess water to avoid a watery dip.
Use Metal or Soaked Wooden Skewers: If using wooden skewers, soak them for at least 30 minutes to prevent burning.
Preheat the Grill Well: Ensure your grill or pan is hot before cooking so the chicken sears beautifully.
Rest the Chicken: Let it rest after grilling for a few minutes to lock in juices.

Watch Out for These Mistakes While Cooking

Skipping Marination Time: A short marination won’t deliver that signature shawarma flavor.
Overcooking the Chicken: Chicken thighs are forgiving, but still aim for internal temps around 165°F to avoid dryness.
Using Too Much Yogurt in Sauce: Excess yogurt can overpower the herbs and lemon—balance is key.
Crowding the Skewers: Leave a little space between pieces to ensure even cooking.
Neglecting Sauce Drainage: Always drain grated cucumber to keep the sauce thick and creamy.

What to Serve With Chicken Shawarma with Yogurt Sauce?

1. Warm Pita or Flatbread

Perfect for wrapping the chicken and sauce into a delicious handheld meal.

2. Spiced Basmati Rice

Lightly seasoned rice complements the bold flavors of the shawarma.

3. Pickled Vegetables

Tangy pickles add crunch and brightness to every bite.

4. Fattoush Salad

A zesty, fresh salad with crispy pita chips and sumac for extra flavor.

5. Roasted Vegetables

Caramelized veggies like zucchini, eggplant, or bell peppers balance the spices beautifully.

Storage Instructions

Refrigeration: Store leftover chicken in an airtight container in the fridge for up to 4 days. The yogurt sauce should be stored separately and lasts about 2–3 days.

Reheating: Gently reheat chicken on a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving to preserve texture.

Freezing: The marinated raw chicken can be frozen for up to 2 months. Thaw overnight before grilling. Cooked chicken can also be frozen, though best enjoyed fresh.

Estimated Nutrition (per serving)

Calories: 310
Protein: 28g
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 540mg
Cholesterol: 95mg

Frequently Asked Questions

How long should I marinate the chicken?

At least 2 hours is essential, but overnight marination delivers the best flavor.

Can I cook the chicken in the oven instead of grilling?

Yes! Bake at 425°F for 20–25 minutes or until fully cooked, then broil for 2–3 minutes for a charred finish.

Is this recipe gluten-free?

Yes, as long as you use gluten-free yogurt and serve with gluten-free sides.

Can I make this dairy-free?

You can use a dairy-free yogurt like almond or coconut yogurt in both the marinade and sauce.

What’s the best way to reheat leftovers?

Use a skillet or oven to retain texture. Avoid microwaving to prevent rubbery chicken.

Conclusion

Chicken Shawarma with Yogurt Sauce is a flavorful, aromatic dish that brings together warm spices and cool, herby creaminess in every bite. Whether you’re firing up the grill on a summer evening or making a cozy dinner at home, this recipe is both versatile and satisfying. Add your favorite sides, and you have a meal that everyone will ask for again.