As the warm spices waft through my kitchen, I can’t help but feel transported to a bustling Middle Eastern market, surrounded by the irresistible aroma of Chicken Shawarma with Yogurt Sauce. This recipe is a treasure trove of flavor that fuses juiciness with a smoky char, all while being incredibly simple to prepare—perfect for a weeknight dinner or an impressive gathering with friends. The cooling yogurt sauce, with its refreshing cucumber and herb notes, elevates every bite to a new level of deliciousness. And if you’re looking to accommodate different diets, I’ve got you covered with flexible options for vegetarians and those needing dairy-free alternatives. Ready to dive into this culinary adventure? Let’s get cooking!

Why is Chicken Shawarma a crowd favorite?

Savory spices: The warm spices create an aromatic symphony that will have everyone begging for seconds.
Quick preparation: With just a few simple steps, you can whip up this delightful dish in no time, perfect for busy weeknights.
Customizable options: Whether you want it vegetarian or need a dairy-free alternative, this recipe is versatile enough for any dietary preference, so everyone can enjoy it!
Perfect for sharing: Serve it wrapped in pita or alongside rice, making it an ideal meal for entertaining or family gatherings. Plus, if you love this flavor-packed dish, don’t forget to check out my Honey Lime Chicken and Chicken Enchiladas for more delicious options!
Fresh and vibrant: The cooling yogurt sauce with cucumber and herbs not only balances the flavors but makes each bite refreshing and satisfying.

Chicken Shawarma with Yogurt Sauce Ingredients

For the Chicken Marinade

Boneless, skinless chicken thighs – Juicy and flavorful, perfect for marinating; can substitute with chicken breasts but watch for dryness.
Greek yogurt – Adds creaminess to the marinade; for a dairy-free alternative, consider using plant-based yogurt.
Olive oil – Helps distribute spices and ensures even browning on the grill.
Garlic – Freshly minced for depth of flavor in both the chicken and sauce.
Lemon juice – Provides acidity to tenderize the chicken and brighten the overall flavor.
Ground cumin – Delivers the warm, earthy notes characteristic of authentic shawarma.
Ground turmeric – Imparts a golden hue while adding a slight bitterness.
Smoked paprika – Enhances the dish’s color and adds a rich smokiness.
Ground coriander – Contributes citrusy, nutty notes that perfectly complement the lemon.
Salt and pepper – Essential ingredients for enhancing and balancing flavors.

For the Yogurt Sauce

Greek yogurt – Serves as the base for a creamy and tangy sauce; dairy-free options can include vegan yogurt.
Fresh dill or parsley – Stirred into the yogurt sauce, it adds a burst of fresh herbiness.
Cucumber (grated and drained) – Provides a cool, crunchy texture to balance the dish’s warm spices.

Step‑by‑Step Instructions for Chicken Shawarma with Yogurt Sauce

Step 1: Marinate Chicken
In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, turmeric, smoked paprika, ground coriander, salt, and pepper. Add the boneless, skinless chicken thighs, ensuring each piece is well-coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but ideally let it marinate overnight for maximum flavor and tenderness.

Step 2: Prepare Yogurt Sauce
While the chicken is marinating, prepare the yogurt sauce for the Chicken Shawarma. In a separate bowl, mix together Greek yogurt, grated and drained cucumber, lemon juice, minced garlic, chopped dill or parsley, salt, and pepper. Stir the ingredients until smooth and well-combined, then cover and chill it in the refrigerator until ready to serve, allowing the flavors to meld beautifully.

Step 3: Preheat Grill
When you’re ready to cook, preheat your grill or grill pan to medium-high heat, around 375°F to 400°F. This ensures a beautiful sear on the Chicken Shawarma, enhancing its flavor and texture. You want to hear a sizzle as soon as the marinated chicken touches the grill.

Step 4: Grill Chicken
Remove the marinated chicken from the refrigerator and thread the thighs onto skewers for easier grilling. Place the skewers on the preheated grill and cook for about 4–5 minutes on each side, or until the chicken is nicely charred and cooked through. Use a meat thermometer to ensure that the internal temperature reaches 165°F for safe consumption.

Step 5: Rest and Serve
Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring a tender bite. Serve the grilled Chicken Shawarma hot, drizzled over the refreshing yogurt sauce, with optional sides like warm pita, fluffy rice, or a fresh salad to complete the meal.

Make Ahead Options

These Chicken Shawarma with Yogurt Sauce are perfect for meal prep enthusiasts! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to deeply penetrate the meat for extra tenderness. Simply mix the marinade and coat the chicken, then cover and refrigerate until ready to cook. The yogurt sauce can also be prepared up to 3 days ahead—just combine the ingredients, store in an airtight container in the fridge, and let the flavors meld together. When you’re ready to serve, grill the marinated chicken as instructed, and enjoy restaurant-quality results with minimal effort, making busy weeknights a breeze!

What to Serve with Chicken Shawarma with Yogurt Sauce

Elevate your Chicken Shawarma experience with these delightful sides that complement the rich flavors and textures beautifully.

Fluffy Rice: The gentle flavor of seasoned rice soaks up the shawarma juices, creating a satisfying base for your meal.
Warm Pita Bread: Soft, warm pita is perfect for wrapping around your chicken and sauce, adding a delightful chewiness.
Crispy Vegetable Salad: A fresh mix of veggies with tangy dressing adds crunch and balances the savoriness of the shawarma.
Grilled Veggies: Charred bell peppers and zucchini enhance the smoky notes in the chicken while providing colorful presentation.
Roasted Chickpeas: Crispy chickpeas bring a nutty texture that pairs wonderfully with the shawarma’s spices and yogurt sauce.
Mint Lemonade: This refreshing drink balances the warmth of the spices and provides an invigorating touch to your meal.
Baklava: For dessert, the sweet, flaky layers of baklava echo the rich flavors of shawarma, making for a perfect ending.

How to Store and Freeze Chicken Shawarma

Fridge: Store leftover Chicken Shawarma in an airtight container for up to 4 days. Keep the yogurt sauce separate to maintain its freshness and texture.

Freezer: You can freeze the marinated chicken for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat gently on the stove or grill for best results; avoid microwaving to preserve texture.

Yogurt Sauce Storage: Use the yogurt sauce within 2–3 days for the best flavor and freshness. Store it in a sealed container in the fridge and give it a good stir before serving.

Expert Tips for Chicken Shawarma

Marinate Overnight: Allowing the chicken to marinate overnight significantly enhances flavor and helps keep the meat juicy and tender during grilling.
Skewer Safely: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. This ensures that your Chicken Shawarma doesn’t stick or char too much.
Watch the Heat: Maintain a medium-high grill temperature to achieve a perfectly charred exterior without overcooking the inside. Aim for about 375°F to 400°F while cooking.
Check for Doneness: Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F. This ensures food safety and a deliciously cooked Chicken Shawarma.
Rest After Grilling: Let the chicken rest for a few minutes post-grilling before serving. This step redistributes juices, resulting in a more flavorful and moist dish.
Store Correctly: If you have leftovers, store them in an airtight container in the fridge for up to 4 days, but be sure to keep the yogurt sauce separate to maintain freshness.

Chicken Shawarma with Yogurt Sauce Variations

Customize your Chicken Shawarma with these delightful options that will tempt your taste buds and satisfy any dietary needs!

Vegetarian Option: Swap chicken for marinated tofu or cauliflower. Adjust the cooking time for tender outcomes.
Dairy-Free Delight: Use plant-based yogurt instead of Greek yogurt in your sauce for a creamy, dairy-free experience.
Herb Swap: Change up the yogurt sauce by using fresh mint or cilantro instead of dill. This gives a bright, new flavor twist.
Gluten-Free Fix: Ensure all ingredients, including the yogurt and any side dishes, are gluten-free to enjoy this dish without worry.
Spice It Up: Add a pinch of cayenne or chili powder to the marinade for a little extra heat. Layering spices can elevate your dish’s flavor magnificently.

This Chicken Shawarma pairs perfectly with Mediterranean favorites, so why not serve it with a side of our Turkish Eggs Yogurt or perhaps some fresh pita chips? You can also explore more flavorful blends like my Jammy Eggs Yogurt for an unforgettable meal.

Chicken Shawarma with Yogurt Sauce Recipe FAQs

How do I choose the best chicken for this recipe?
Absolutely! For Chicken Shawarma, I recommend using boneless, skinless chicken thighs as they stay juicy and flavorful while marinating. If you prefer using chicken breasts, that’s fine too, just keep an eye on them while grilling to prevent dryness.

How long can I store leftovers?
Certainly! Store any leftover Chicken Shawarma in an airtight container in the fridge for up to 4 days. For the yogurt sauce, keep it in a separate container and consume it within 2-3 days to maintain its freshness and flavor.

Can I freeze the marinated chicken?
Yes, you can! To freeze the Chicken Shawarma, wrap the marinated chicken tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It should be good for up to 2 months. When you’re ready to use it, simply thaw it in the fridge overnight before grilling.

What if my chicken is overcooked?
Oh no! If your Chicken Shawarma ends up a bit dry, don’t sweat it. You can slice it and serve it in a wrap with extra yogurt sauce or even toss it into a stir-fry with your favorite veggies and a bit of broth to add moisture back in. Flavorful sauces can help bring it back to life!

Can I make this dish vegetarian?
Of course! To make a delicious vegetarian version of Chicken Shawarma, I often substitute the chicken with marinated tofu or grilled cauliflower. Adjust the cooking times accordingly, grilling the tofu for about 3-4 minutes per side or until golden brown and heated through.

Are there any allergy considerations?
Very! If you’re catering to dietary restrictions, make sure to use dairy-free yogurt for the sauce if someone has lactose intolerance or a dairy allergy. Additionally, check any spice blends for gluten or other allergens, opting for separate spices if needed.