Chicken Shawarma with Yogurt Marinade

why make this recipe

This Chicken Shawarma with Yogurt Marinade is simple and tasty. It uses yogurt to make the chicken soft and full of flavor. You can cook it on the grill, in a pan, or in the oven. The dish is quick and works for a family meal or meal prep.

introduction

This recipe makes juicy, spiced chicken with a mild tang from yogurt. It is easy to follow. Marinate the chicken for a few hours and then cook until done. Try serving with flatbread, salad, or rice. For a quick meal idea with rice, see chicken rice bowls.

how to make Chicken Shawarma with Yogurt Marinade

Marinate the chicken in yogurt and spices. Let it rest so the flavors soak in. Then cook the chicken until it is browned and cooked through. Slice thin and serve.

Ingredients :

• 1.5 lb (700 g) boneless, skinless chicken thighs or breasts, cut into pieces
• 1 cup plain yogurt (natural or Greek)
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil (for cooking)
• Optional: sliced onions, chopped parsley, pita or flatbread, salad, pickles

Directions :

1. Put yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper into a bowl. Mix well.
2. Add the chicken pieces to the bowl. Coat each piece with the yogurt mix.
3. Cover and chill for at least 1 hour. For best taste, marinate 4 to 6 hours or overnight.
4. Heat a pan or grill over medium-high heat. Add 1–2 tbsp olive oil.
5. Remove chicken from marinade, shake off excess, and cook 4–6 minutes per side until browned and internal temperature reaches 165°F (74°C). Thicker pieces may need more time.
6. Let the chicken rest 5 minutes, then slice thinly.
7. Serve on pita or rice, with salad, pickles, and a drizzle of yogurt sauce or tahini.

how to serve Chicken Shawarma with Yogurt Marinade

Serve in warm pita or flatbread with sliced onions, tomatoes, and parsley. Add a simple yogurt sauce or tahini. You can put it over rice or a salad for a lighter plate. For another chicken idea, try crispy parmesan chicken for a different but easy main dish.

how to store Chicken Shawarma with Yogurt Marinade

• Refrigerator: Keep cooked chicken in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken in a sealed container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently in a pan or oven to keep it moist.

tips to make Chicken Shawarma with Yogurt Marinade

• Use yogurt with some thickness (Greek or strained) so the marinade clings well.
• Marinate longer for deeper flavor and more tender meat.
• Cut chicken into even pieces so they cook evenly.
• Don’t overcrowd the pan; cook in batches if needed.
• Rest the meat after cooking to keep it juicy.

variation (if any)

• Use chicken breasts or thighs depending on preference. Thighs are juicier.
• Add a pinch of chili powder or cayenne for heat.
• Swap lemon juice for vinegar for a different tang.
• Make a tahini or garlic-yogurt sauce to serve on top.

FAQs (minimum three FAQ)

Q: Can I use store-bought shawarma spice mix?
A: Yes. Replace the spices with 1–2 tbsp of store mix and adjust to taste.

Q: How long should I marinate the chicken?
A: At least 1 hour. For best results marinate 4–6 hours or overnight.

Q: Can I bake the chicken instead of frying or grilling?
A: Yes. Bake at 400°F (200°C) for 20–30 minutes, turning once, until cooked through.

Q: Is it safe to marinate chicken in yogurt?
A: Yes. Yogurt is safe and helps tenderize the chicken. Keep the chicken refrigerated while marinating.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free pita or serve over rice or salad.

Conclusion

For more ideas and variations on yogurt-marinated chicken, see this detailed guide at Chicken Shawarma with Yogurt Marinade. You can also compare another tested yogurt marinated shawarma recipe at Yogurt-Marinated Grilled Chicken Shawarma Recipe.

Chicken Shawarma with Yogurt Marinade

A simple and flavorful chicken shawarma recipe marinated in yogurt and spices, perfect for grilling, pan-frying, or baking.

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Prep Time 4 hours hrs

Cook Time 12 minutes mins

Total Time 4 hours hrs 12 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 350

Ingredients Method Notes

Ingredients

  

For the marinade

• 1 cup plain yogurt (natural or Greek) Use thick yogurt for better adherence to chicken.
• 2 tbsp lemon juice Can substitute with vinegar.
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp salt Adjust to taste.
• 1/2 tsp black pepper

For the chicken

• 1.5 lb boneless, skinless chicken thighs or breasts, cut into pieces Thighs recommended for juiciness.
• 2 tbsp olive oil For cooking.

Optional toppings

• sliced onions
• chopped parsley
• pita or flatbread
• salad
• pickles

Method

 

Marinating the chicken

1. In a bowl, mix yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
2. Add the chicken pieces to the bowl and coat each piece with the yogurt mixture.
3. Cover and chill for at least 1 hour (4 to 6 hours or overnight for best flavor).

Cooking the chicken

1. Heat a pan or grill over medium-high heat and add 1–2 tablespoons of olive oil.
2. Remove chicken from the marinade, shake off excess, and cook for 4–6 minutes per side until browned and cooked through (internal temperature of 165°F or 74°C).
3. Let the chicken rest for 5 minutes before slicing thinly.

Serving

1. Serve on pita or rice with salad, pickles, and a drizzle of yogurt sauce or tahini.

Notes

Use thicker yogurt for better marinade adherence. Marinate longer for deeper flavor and keep chicken refrigerated while marinating.