Get ready to embark on a flavor-packed culinary journey with this Chicken Shawarma with Yogurt Sauce. Perfectly marinated chicken thighs are grilled to juicy perfection, paired seamlessly with a creamy, herby yogurt sauce that offers a delightful blend of zesty and refreshing notes. This dish is not only a feast for the taste buds but also a versatile choice for a variety of occasions, whether you’re seeking quick dinner ideas, planning a fun weekend cookout, or prepping healthy meals for the week ahead. With its robust Middle Eastern flavors balanced by the cooling yogurt, it’s a recipe that’ll make its way into your regular dinner rotations.
This Chicken Shawarma recipe stands out due to its simplicity, allowing you to impress your family and friends without spending hours in the kitchen. With just a marinade and a few essential ingredients, you can create an authentic shawarma experience right at home. The beauty of this dish lies not only in its taste but also in its flexibility. You can easily modify the recipe to suit different dietary preferences or to use whatever you have on hand. So fire up the grill, and let’s get cooking!
Why You’ll Love This Chicken Shawarma with Yogurt Sauce
- Flavor Explosion: The combination of spices used in the marinade creates a depth of flavor that’s simply irresistible.
- Quick and Easy: With minimal prep and cooking time, this recipe is perfect for busy weeknights or spontaneous gatherings.
- Healthy Choice: Utilizing lean chicken thighs and yogurt sauce makes this dish a great option for a nutritious meal.
- Customizable: Feel free to adjust the spices or add your favorite sides!
Preparation Phase & Tools to Use
Before diving into the cooking process, preparation is key. Start by gathering all your ingredients and tools to ensure a smooth cooking experience. You will need a mixing bowl for the marinade, a separate bowl for the yogurt sauce, and a grill or grill pan. Having a meat thermometer on hand is also advisable to ensure your chicken is cooked to the perfect internal temperature of 165°F. Watching the time is crucial—especially while marinating chicken for at least 2 hours or ideally overnight to allow the flavors to fully infuse into the meat.
Ingredients
- 0.75 cup Greek yogurt
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pounds boneless skinless chicken thighs
- 1 cup Greek yogurt (for sauce)
- 0.5 cup cucumber, grated and drained
- 1 tablespoon lemon juice (for sauce)
- 1 clove garlic, minced (for sauce)
- 2 tablespoons fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
Step 1: Prepare the Marinade
Start by combining 0.75 cup of Greek yogurt, olive oil, lemon juice, minced garlic, cumin, turmeric, smoked paprika, ground coriander, salt, and black pepper in a mixing bowl. Stir well until you have a smooth marinade that blends all the spices and ingredients. This mixture will serve as the fiery base that adds layers of flavor to the chicken.
Step 2: Marinate the Chicken
Take the boneless, skinless chicken thighs and add them to the marinade, ensuring they’re well-coated on all sides. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or ideally overnight for the best flavor infusion. The longer they marinate, the more tender and flavorful the chicken will become.
Step 3: Create the Yogurt Sauce
While the chicken is absorbing all those delicious flavors, use this time to prepare the yogurt sauce. In a separate bowl, combine 1 cup of Greek yogurt with the grated cucumber, lemon juice, minced garlic, chopped dill or parsley, and season with salt and pepper to taste. Mix it all well and chill it in the fridge until you’re ready to serve. This sauce not only complements the shawarma but also enhances its overall freshness and appeal.
Step 4: Grill the Chicken
Once you’ve marinated the chicken, it’s time to fire up the grill or grill pan over medium-high heat. Take the marinated chicken thighs out of the refrigerator and thread them onto skewers. This step makes it easier to handle them while grilling and gives a beautiful presentation. Grill the chicken skewers for about 4–5 minutes on each side or until they’re charred and fully cooked through. Use a meat thermometer to ensure the internal temperature reaches at least 165°F for food safety.
Step 5: Serve and Enjoy
After grilling, allow the chicken to rest for a few minutes before serving. This resting period helps retain the juices within the meat, making it even more delicious. Serve the hot chicken skewers alongside the cool yogurt sauce and consider adding some optional sides such as warm pita bread, fluffy rice, or a vibrant salad to create a well-rounded meal.
Variations
- Protein: Swap chicken for beef, lamb, or even tofu if you want a vegetarian option.
- Vegetables: Add grilled bell peppers, onions, or zucchini for added flavor and nutrition.
- Spices: Experiment with different spice blends like harissa or za’atar for unique flavor twists.
Cooking Notes
- Ensure you squeeze out all excess water from the grated cucumber to handle a thicker sauce consistency.
- Marinating the chicken overnight infuses deeper flavors and ensures juiciness.
- Using metal skewers instead of wooden ones helps prevent the chicken from sticking and simplifies the cooking process.
- For a smoky flavor, consider using a charcoal grill instead of gas.
Serving Suggestions
- Wrap the grilled chicken in pita and top with fresh veggies and sauce for a delicious sandwich.
- Pair with a side of tabbouleh salad for a fresh and herby contrast.
Tips
- Adjust the spice levels according to your taste – add more paprika or spices for extra heat!
- Don’t skip the resting period after grilling; this step greatly enhances the juiciness.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes (not including marination)
- Cook Time: 10-15 minutes
- Total Time: 25 minutes (plus marination)
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 35g
- Sodium: 500mg
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but remember that it may dry out faster. Consider marinating for a shorter time or adjusting cooking time accordingly.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain tenderness.
Can I make the yogurt sauce ahead of time?
Absolutely! The yogurt sauce can be made a day in advance, making meal prep easier.
Is this recipe gluten-free?
Yes, this Chicken Shawarma is gluten-free; just be cautious with any sides like pita, which may contain gluten.
Conclusion
In conclusion, this Chicken Shawarma with Yogurt Sauce is a flavorful, simple, and healthy option for any meal. Whether you’re making it for a family dinner, a weekend gathering, or meal prepping for the week, this recipe is sure to be a hit. With its delightful spices and refreshing yogurt sauce, it’s not just food; it’s an experience. I encourage you to try this recipe and experiment with varying spices or sides to find your perfect balance. Don’t forget to share your experiences in the comments below, and happy cooking!
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Chicken Shawarma with Yogurt Sauce
- Total Time: 25 minutes (plus marination)
- Yield: 4 servings 1x
Description
Get ready to embark on a flavor-packed culinary journey with this Chicken Shawarma with Yogurt Sauce…
Ingredients
- 0.75 cup Greek yogurt
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pounds boneless skinless chicken thighs
- 1 cup Greek yogurt (for sauce)
- 0.5 cup cucumber, grated and drained
- 1 tablespoon lemon juice (for sauce)
- 1 clove garlic, minced (for sauce)
- 2 tablespoons fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Start by combining 0.75 cup of Greek yogurt, olive oil, lemon juice, minced garlic, cumin, turmeric, smoked paprika, ground coriander, salt, and black pepper in a mixing bowl. Stir well until you have a smooth marinade that blends all the spices and ingredients.
- Take the boneless, skinless chicken thighs and add them to the marinade, ensuring they’re well-coated on all sides. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or ideally overnight for the best flavor infusion.
- While the chicken is absorbing all those delicious flavors, use this time to prepare the yogurt sauce. In a separate bowl, combine 1 cup of Greek yogurt with the grated cucumber, lemon juice, minced garlic, chopped dill or parsley, and season with salt and pepper to taste. Mix it all well and chill it in the fridge until you’re ready to serve.
- Once you’ve marinated the chicken, fire up the grill or grill pan over medium-high heat. Take the marinated chicken thighs out of the refrigerator and thread them onto skewers. Grill the chicken skewers for about 4–5 minutes on each side or until they’re charred and fully cooked through.
- After grilling, allow the chicken to rest for a few minutes before serving. Serve the hot chicken skewers alongside the cool yogurt sauce.
Notes
Adjust the spice levels according to your taste – add more paprika or spices for extra heat!
- Prep Time: 10 minutes (not including marination)
- Cook Time: 10-15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 500 mg
- Protein: 35 g