Juicy, warmly spiced chicken paired with a creamy garlic yoghurt sauce makes this Chicken Shawarma a satisfying meal that brings classic Middle Eastern flavors straight to your kitchen. It’s perfect for wraps, bowls, or platters shared with family and friends.
Why You’ll Love This Recipe
This recipe delivers bold, authentic shawarma flavor using simple pantry spices and everyday ingredients. The chicken stays tender and aromatic, while the garlic yoghurt sauce adds a refreshing contrast. It’s versatile, easy to prepare at home, and works well for both quick dinners and special gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken shawarma:
800 g boneless, skinless chicken thighs
3 tablespoons olive oil
2 tablespoons plain yoghurt
3 cloves garlic, finely minced
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 1/2 teaspoons salt
1 tablespoon fresh lemon juice
For the garlic yoghurt sauce:
1 cup plain thick yoghurt
2 cloves garlic, finely grated
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
Optional for serving:
Warm flatbread or pita
Sliced tomatoes
Sliced cucumbers
Shredded lettuce
Thinly sliced onions
Directions
In a large bowl, combine olive oil, yoghurt, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and lemon juice. Mix well to form a thick marinade.
Add the chicken thighs to the marinade and toss until fully coated. Cover and marinate in the refrigerator for at least 1 hour, preferably 4 to 12 hours for deeper flavor.
Preheat the oven to 220°C. Line a baking tray with parchment paper.
Arrange the marinated chicken in a single layer on the tray. Roast for 25 to 30 minutes, turning once halfway through, until the chicken is cooked through and lightly charred at the edges.
Remove from the oven and let the chicken rest for 5 minutes. Slice thinly against the grain.
To make the garlic yoghurt sauce, mix yoghurt, grated garlic, lemon juice, olive oil, and salt in a bowl until smooth. Taste and adjust seasoning if needed.
Serve the sliced chicken warm with garlic yoghurt sauce and your choice of flatbread and fresh vegetables.
Servings and timing
Servings: 4 servings
Preparation time: 15 minutes
Marinating time: 1 to 12 hours
Cooking time: 30 minutes
Total time: Approximately 45 minutes (plus marinating)
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The garlic yoghurt sauce can be stored separately for up to 2 days. Reheat the chicken gently in a pan over medium heat or in the oven at 180°C until warmed through. Avoid overheating to keep the chicken juicy.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but reduce the cooking time slightly to prevent it from drying out.
How long should I marinate the chicken?
A minimum of 1 hour works, but marinating overnight gives the best flavor.
Can I cook the chicken on a grill?
Yes, grilling works very well and adds a smoky flavor. Cook over medium-high heat until fully done.
Is this recipe spicy?
It is mildly spiced and aromatic, not hot. You can add chili powder if you prefer more heat.
Can I make the sauce ahead of time?
Yes, the garlic yoghurt sauce can be prepared up to one day in advance and kept refrigerated.
What can I serve with chicken shawarma?
It pairs well with flatbread, rice, roasted vegetables, or a fresh salad.
Can I freeze the cooked chicken?
Yes, freeze the cooked and sliced chicken in an airtight container for up to 2 months.
How do I keep the chicken juicy?
Using thighs, not overcooking, and letting the chicken rest before slicing helps keep it juicy.
Can I make this recipe dairy-free?
You can use a dairy-free yoghurt alternative for both the marinade and the sauce.
Is this suitable for meal prep?
Yes, it’s excellent for meal prep and can be portioned with rice or vegetables for easy meals.
Conclusion
Chicken Shawarma with Garlic Yoghurt Sauce is a flavorful, comforting dish that’s surprisingly simple to make at home. With its warm spices, tender chicken, and creamy sauce, it’s a recipe you’ll come back to again and again for both everyday meals and special occasions.
Juicy, warmly spiced chicken paired with a creamy garlic yoghurt sauce makes this Chicken Shawarma a flavorful Middle Eastern dish perfect for wraps, bowls, or platters.
Ingredients
800 g boneless, skinless chicken thighs
3 tablespoons olive oil
2 tablespoons plain yoghurt
3 cloves garlic, finely minced
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 1/2 teaspoons salt
1 tablespoon fresh lemon juice
1 cup plain thick yoghurt
2 cloves garlic, finely grated
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
Optional: Warm flatbread or pita
Optional: Sliced tomatoes
Optional: Sliced cucumbers
Optional: Shredded lettuce
Optional: Thinly sliced onions
Instructions
In a large bowl, combine olive oil, yoghurt, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and lemon juice. Mix well to form a thick marinade.
Add the chicken thighs to the marinade and toss until fully coated. Cover and marinate in the refrigerator for at least 1 hour, preferably 4 to 12 hours for deeper flavor.
Preheat the oven to 220°C. Line a baking tray with parchment paper.
Arrange the marinated chicken in a single layer on the tray. Roast for 25 to 30 minutes, turning once halfway through, until the chicken is cooked through and lightly charred at the edges.
Remove from the oven and let the chicken rest for 5 minutes. Slice thinly against the grain.
To make the garlic yoghurt sauce, mix yoghurt, grated garlic, lemon juice, olive oil, and salt in a bowl until smooth. Taste and adjust seasoning if needed.
Serve the sliced chicken warm with garlic yoghurt sauce and your choice of flatbread and fresh vegetables.
