Chicken Shawarma with Garlic Yoghurt Sauce

Why You’ll Love This Recipe

This recipe delivers layers of flavor thanks to a fragrant blend of spices that infuse the chicken with warmth and depth. The contrast between the savory, slightly smoky chicken and the tangy garlic yoghurt sauce creates a perfectly balanced bite.

It’s also incredibly versatile. You can serve it in wraps, bowls, or salads, making it ideal for family dinners, meal prep, or casual gatherings. Plus, the marinade does most of the work, ensuring tender, flavorful chicken every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs or breasts
olive oil
lemon juice
garlic, minced
ground cumin
ground coriander
paprika
ground turmeric
ground cinnamon
ground allspice
salt
black pepper

For the garlic yoghurt sauce:
plain Greek yoghurt
garlic, finely grated
lemon juice
olive oil
salt

For serving:
flatbreads or pita
sliced tomatoes
sliced cucumbers
red onion, thinly sliced
fresh parsley

Directions

1. In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, and black pepper.
2. Add the chicken and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
3. Preheat a grill pan or skillet over medium-high heat.
4. Cook the marinated chicken for 5 to 7 minutes per side, or until fully cooked and nicely charred on the outside.
5. Remove from heat and let the chicken rest for a few minutes before slicing into thin strips.
6. In a small bowl, whisk together Greek yoghurt, grated garlic, lemon juice, olive oil, and salt until smooth.
7. Warm the flatbreads slightly to make them pliable.
8. Assemble by layering sliced chicken, tomatoes, cucumbers, red onion, and parsley onto the flatbread.
9. Drizzle generously with garlic yoghurt sauce and wrap tightly before serving.

Servings and timing

Servings: 4

Prep time: 15 minutes
Marinating time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 30 minutes

Variations

For extra heat, add cayenne pepper or chili flakes to the marinade.

Swap Greek yoghurt with labneh for a thicker sauce.

Serve the chicken over seasoned rice for a shawarma bowl instead of using flatbread.

Add pickled turnips or shredded lettuce for extra crunch.

Use chicken thighs for juicier meat or chicken breast for a leaner option.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate for best freshness.

Reheat the chicken in a skillet over medium heat until warmed through, or microwave in short intervals. Add a splash of water if needed to prevent drying.

The garlic yoghurt sauce should be stored in the refrigerator and used within 3 days. Stir before serving. Freezing is not recommended for the sauce, but the cooked chicken can be frozen for up to 2 months.

FAQs

Can I bake the chicken instead of pan-cooking?

Yes, bake at 400°F for about 20 to 25 minutes, or until the internal temperature reaches 165°F.

How long should I marinate the chicken?

At least 1 hour is recommended, but marinating overnight provides the most flavor.

Can I make this dairy-free?

Yes, use a dairy-free yoghurt alternative for the sauce.

What cut of chicken works best?

Chicken thighs are preferred for their juiciness, but breasts work well if not overcooked.

Is shawarma spicy?

It’s more aromatic than spicy. You can adjust heat levels by adding chili flakes.

Can I grill this outdoors?

Absolutely. Grilling adds a wonderful smoky flavor.

What can I serve on the side?

Hummus, tabbouleh, roasted vegetables, or rice are great accompaniments.

Can I prepare this ahead of time?

Yes, you can marinate the chicken and prepare the sauce a day in advance.

How do I keep the wrap from falling apart?

Warm the flatbread before assembling and avoid overfilling.

Can I use store-bought shawarma seasoning?

Yes, you can substitute the spice blend with a ready-made shawarma seasoning mix.

Conclusion

Chicken Shawarma with Garlic Yoghurt Sauce is a flavorful, satisfying dish that brings bold spices and creamy freshness together in every bite. Whether served in wraps or bowls, it’s a versatile recipe that’s easy to prepare and guaranteed to impress. Once you try it, it may quickly become a staple in your weekly meal rotation.

Chicken Shawarma with Garlic Yoghurt Sauce

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Chicken Shawarma with Garlic Yoghurt Sauce is a bold and flavorful Middle Eastern–inspired dish featuring warmly spiced, juicy chicken paired with a cool, creamy garlic yoghurt sauce, perfect for wraps, bowls, or plates.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the garlic yoghurt sauce:
• 1 cup plain Greek yoghurt
• 2 cloves garlic, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• For serving:
• 4 flatbreads or pita
• 1 cup sliced tomatoes
• 1 cup sliced cucumbers
• 1/2 red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped

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Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, and black pepper.
2. Add the chicken and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour or up to overnight.
3. Preheat a grill pan or skillet over medium-high heat.
4. Cook the marinated chicken for 5–7 minutes per side, until nicely charred and fully cooked (internal temperature 165°F).
5. Remove from heat and let rest for 5 minutes before slicing into thin strips.
6. In a small bowl, whisk together Greek yoghurt, grated garlic, lemon juice, olive oil, and salt until smooth.
7. Warm the flatbreads slightly to make them pliable.
8. Assemble by layering sliced chicken, tomatoes, cucumbers, red onion, and parsley onto each flatbread.
9. Drizzle generously with garlic yoghurt sauce.
10. Wrap tightly and serve immediately.

Notes

• Marinating overnight provides deeper flavor.
• Chicken thighs yield juicier results than breasts.
• Grilling outdoors adds extra smoky flavor.
• Store sauce and chicken separately for freshness.
• Cooked chicken can be frozen for up to 2 months.
• Adjust spice level with cayenne or chili flakes if desired.

Nutrition

• Serving Size: 1 wrap
• Calories: 520 kcal
• Sugar: 6 g
• Sodium: 760 mg
• Fat: 26 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 125 mg