Chicken Shawarma with Yogurt Sauce and Flatbreads Recipe
This Chicken Shawarma recipe is a flavorful Middle Eastern classic featuring marinated boneless, skinless chicken thigh fillets infused with spices like cumin, coriander, and smoked paprika. The chicken is best grilled or cooked on the stovetop until nicely charred and served with a creamy garlic yogurt sauce, fresh salad, and flatbreads for delicious wraps. Perfect for an easy yet authentic meal with a vibrant aroma and bold taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (excluding marination time)
- Yield: 4-5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Chicken
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
Marinade
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less spice)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yogurt Sauce
- 1 cup Greek yogurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper, to taste
To Serve
- 4–5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Shredded cheese (optional)
- Hot sauce of choice (optional)
Instructions
- Marinate Chicken: Combine all marinade ingredients (garlic, coriander, cumin, cardamom, cayenne, smoked paprika, salt, black pepper, lemon juice, and olive oil) in a large ziplock bag. Add the chicken thigh fillets, seal the bag, and massage the marinade into the chicken thoroughly to coat each piece. Refrigerate for at least 3 hours, preferably 24 hours to deepen flavor. The chicken can also be frozen in this marinade and defrosted before cooking.
- Prepare Yogurt Sauce: In a bowl, mix the Greek yogurt, crushed garlic, cumin, lemon juice, salt, and pepper until well combined. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days in the fridge, allowing flavors to meld.
- Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of oil, or lightly brush an outdoor BBQ grill or hotplate with oil and heat to medium-high. For baking, preheat the oven to 200°C (400°F) and line a tray with foil and oil it lightly.
- Cook Chicken: Place the marinated chicken thighs on the hot skillet or grill. Cook the first side for 4 to 5 minutes until nicely charred and browned. Flip the chicken and cook the other side for 3 to 4 minutes; this side cooks faster due to residual heat. Ensure the chicken is cooked through and registers an internal temperature of 74°C (165°F).
- Rest Chicken: Remove the cooked chicken from the heat and cover loosely with foil. Let it rest for 5 minutes to allow juices to redistribute and keep the chicken tender and juicy.
- Serve Shawarma: Slice the rested chicken into strips. Arrange on a large platter with flatbreads, sliced lettuce, tomato, red onion, yogurt sauce, and optional shredded cheese and hot sauce. To assemble a wrap, spread yogurt sauce onto flatbread, add lettuce, tomato, chicken strips, and any optional toppings, then roll up and enjoy your homemade Chicken Shawarma!
Notes
- The marinade flavors intensify if you marinate the chicken for 24 hours, but a minimum of 3 hours is needed.
- You can freeze the chicken in the marinade for convenient meal prep.
- If you don’t have a grill or stove, the chicken can be baked in an oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through.
- Adjust the cayenne pepper to control the spiciness level.
- Use Greek yogurt for creaminess in the sauce; plain yogurt can also work if strained.
- Serve with tahini sauce as a dairy-free alternative if preferred.
