Flavorful Chicken Shawarma with Creamy Yogurt Marinade Recipe
This Chicken Shawarma with Yogurt Marinade recipe delivers tender, flavorful chicken thighs infused with a blend of warm Middle Eastern spices and creamy Greek yogurt. Perfectly marinated and pan-cooked to juicy perfection, this dish is ideal for serving in wraps, with rice, or as a protein-packed main. The yogurt helps tenderize the meat while imparting a subtle tang, making every bite deliciously rich and aromatic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes (including marination time)
- Yield: 6-8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Scale
Marinade Ingredients
- 5-6 lbs boneless skinless chicken thighs
- 1 large onion, thinly sliced
- 1 cup plain unsweetened Greek yogurt
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp cardamom
- ½ tsp allspice
- 1 tsp coriander
- 2 tsp garlic powder
- 1 tsp onion powder
- 3 tsp kosher salt
- ½ tsp black pepper
- 1 lemon, juiced
- ¼ cup olive oil
For Cooking
- Avocado oil or coconut oil for greasing pan
Instructions
- Prepare the Marinade: In a large mixing bowl, combine the Greek yogurt, ground cumin, smoked paprika, cardamom, allspice, coriander, garlic powder, onion powder, kosher salt, black pepper, lemon juice, olive oil, and thinly sliced onion. Whisk everything together until smoothly blended to form the marinade base.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade. Mix thoroughly to ensure each piece is evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow deep flavors to infuse and the yogurt to tenderize the meat.
- Preheat the Pan: Lightly grease a large skillet or frying pan with avocado oil or coconut oil and heat it over medium-high heat until hot but not smoking.
- Cook the Chicken: Remove chicken thighs from the marinade, allowing excess marinade to drip off. Place them in the hot pan without overcrowding. Cook for about 6-8 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (75°C). You may need to cook in batches.
- Rest and Slice: After cooking, let the chicken rest for 5 minutes to retain juices. Slice into strips or bite-sized pieces, ready to serve in your preferred style.
- Serve: Enjoy the chicken shawarma as a filling for wraps, with fresh vegetables, rice, or your favorite sides.
Notes
- For best results, marinate the chicken overnight to enhance flavor and tenderness.
- You can substitute chicken thighs with chicken breasts, but thighs offer more juiciness and richness.
- Adjust salt and spices to taste depending on your preference.
- If you prefer cooking in the oven, bake the marinated chicken at 400°F (200°C) for 20-25 minutes until cooked through and slightly charred.
- Use avocado or coconut oil to maintain a higher smoke point and add a subtle flavor.