Name: Chicken Shawarma with Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless skinless chicken thighs 1 cup Greek yogurt 3 cloves garlic minced 2 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 cup Greek yogurt (for sauce) 1 tablespoon fresh dill chopped 1 tablespoon fresh mint chopped 1 clove garlic minced (for sauce) 1 tablespoon lemon juice (for sauce) 1 teaspoon olive oil (for sauce)

Juicy, spiced chicken grilled to golden perfection, nestled over a bed of creamy, garlicky yogurt sauce — this Chicken Shawarma with Yogurt Sauce is a flavor explosion you don’t want to miss. Inspired by traditional Middle Eastern street food, this dish balances warm spices with cool, tangy herbs, making it a meal you’ll return to all year long.

Perfect for weekend BBQs, quick weekday dinners, or as a meal prep favorite, this shawarma recipe will bring a fresh, savory kick to your kitchen. Whether you’re serving it in wraps, over rice, or with grilled veggies, it’s guaranteed to be a hit.

Why You’ll Love This Chicken Shawarma with Yogurt Sauce

This dish is high on flavor, low on fuss. The marinade is made with pantry staples and delivers bold, aromatic depth in every bite. Paired with a tangy herb yogurt sauce, it offers a restaurant-style experience at home.

Grilled or oven-baked, the chicken turns out incredibly tender, juicy, and slightly crisped on the edges. Bonus? It’s versatile enough for family dinners, gatherings, or meal prepping for the week.

What Kind of Chicken Should I Use for Shawarma?

Boneless, skinless chicken thighs are the top pick. They have a higher fat content than breasts, which keeps them moist and flavorful when grilled. If you prefer leaner cuts, chicken breast works too — just watch your cook time to prevent drying out.

Ingredients for the Chicken Shawarma with Yogurt Sauce

Each ingredient in this recipe plays a key role in layering flavor and texture.

Chicken thighs – Juicy and tender, they soak up the shawarma marinade beautifully.
Greek yogurt – A base for the marinade and the sauce, adding creaminess and tang.
Garlic – Adds depth and boldness to both the chicken and sauce.
Lemon juice – Brightens the marinade and balances the richness.
Olive oil – Helps the marinade cling to the chicken and assists in caramelization.
Smoked paprika – Brings warmth and subtle smokiness.
Turmeric – Adds golden color and earthy flavor.
Cumin and coriander – Provide the signature Middle Eastern shawarma flavor.
Fresh dill and mint – Give the yogurt sauce an herbaceous kick.
Salt & pepper – Essential seasonings to bring it all together.

How To Make the Chicken Shawarma with Yogurt Sauce

Step 1: Make the Marinade

In a bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, paprika, turmeric, cumin, coriander, salt, and pepper. Toss in the chicken thighs and coat well. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

Step 2: Prepare the Yogurt Sauce

While the chicken marinates, stir together Greek yogurt, minced garlic, chopped dill and mint, lemon juice, salt, and a touch of olive oil. Keep refrigerated until ready to serve.

Step 3: Grill or Bake the Chicken

Grill the marinated chicken thighs over medium-high heat for 5-6 minutes per side until charred and cooked through. Alternatively, bake at 425°F for 25-30 minutes. Let rest, then slice.

Step 4: Serve and Enjoy

Spoon yogurt sauce onto a plate, top with chicken slices, and sprinkle with extra herbs. Serve with lemon wedges, flatbread, or salad.

Serving and Storing This Chicken Shawarma

This recipe feeds 4 to 6 people generously. Serve it as an open platter or wrap-style meal, making it ideal for gatherings or easy family dinners.

Store leftovers in airtight containers in the fridge for up to 4 days. The yogurt sauce can be stored separately and lasts 3 to 4 days. This recipe also works great for meal prep bowls.