I love this recipe because it’s easy to prepare but tastes like something from a restaurant. The marinade does all the work, infusing the chicken with layers of flavor. I also like how versatile it is—I can serve it in wraps, over rice, or even as part of a salad bowl. The yogurt sauce is refreshing and creamy, adding just the right contrast to the spiced chicken. It’s a meal that works equally well for weeknights, meal prep, or casual gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Yogurt Sauce: 1 cup plain Greek yogurt 1 tablespoon lemon juice 1 garlic clove, minced 1 tablespoon olive oil Salt and pepper to taste
Directions
In a large bowl, I whisk together yogurt, olive oil, lemon juice, garlic, and all the spices. I add the chicken and toss to coat well. I cover and marinate for at least 1 hour, or preferably overnight in the refrigerator.
I preheat the oven to 425°F (220°C) or heat a grill or skillet over medium-high heat.
I remove the chicken from the marinade and shake off the excess. I cook it on a baking sheet, grill, or pan for 15–20 minutes, turning halfway, until fully cooked and slightly charred on the edges.
I let the chicken rest for 5 minutes before slicing it thinly.
For the yogurt sauce, I mix all the ingredients in a bowl until smooth, adjusting seasoning to taste.
I serve the chicken inside pita or wraps with yogurt sauce, lettuce, tomatoes, cucumbers, or over rice bowls.
Servings and Timing
This recipe makes 4 servings. The prep time is about 10 minutes, plus at least 1 hour for marinating (overnight gives the best flavor). The cooking time is 20 minutes, so the total active time is around 30 minutes, not including marinating.
Variations
Sometimes I add a pinch of smoked paprika to the marinade for a deeper flavor. I also like swapping the yogurt sauce for a tahini-garlic sauce when I want something different. If I’m making bowls, I pair the chicken with rice, roasted vegetables, and pickled onions. For a lighter version, I use chicken breasts and grill them instead of roasting.
Storage/Reheating
I store the cooked chicken in an airtight container in the refrigerator for up to 4 days. The yogurt sauce keeps well for the same amount of time if stored separately. To reheat, I warm the chicken in a skillet over medium heat or in the oven at 350°F until just heated through. I avoid microwaving for too long so the chicken doesn’t dry out.
FAQs
Can I make the marinade ahead of time?
Yes, I often mix the marinade a day in advance and keep it in the fridge until I’m ready to add the chicken.
Do I have to marinate overnight?
No, but I find the flavor is much deeper if I let it sit overnight.
Can I cook this in an air fryer?
Yes, I air fry at 375°F for 12–15 minutes, flipping halfway through.
Can I freeze marinated chicken?
Yes, I freeze the chicken in the marinade and thaw it in the refrigerator before cooking.
What’s the best cut of chicken to use?
I prefer thighs because they stay juicier, but breasts work if I slice them thin after cooking.
How do I make the chicken extra charred?
I cook it on high heat at the end or broil for a few minutes after roasting.
Can I double this recipe?
Yes, I often make a double batch for meal prep or family gatherings.
What can I serve with chicken shawarma?
I like to serve it with rice, pita bread, tabbouleh, or roasted vegetables.
Can I make the yogurt sauce dairy-free?
Yes, I use a dairy-free yogurt alternative, and it works just as well.
How do I store leftovers for wraps?
I keep the chicken and sauce separate, then assemble fresh wraps when ready to eat.
Conclusion
Chicken Shawarma with Yogurt Sauce is one of my favorite go-to meals because it’s flavorful, versatile, and easy to prepare. The spiced chicken and creamy sauce make every bite satisfying, whether I serve it in a wrap, bowl, or over rice. It’s a dish I come back to often because it feels both comforting and fresh, and it never fails to impress.
