Succulent Chicken Shawarma with Creamy Yogurt Marinade Recipe
If you’ve ever been tempted by the irresistible aroma of chicken shawarma from a street-side vendor, then you’re going to love this Succulent Chicken Shawarma with Creamy Yogurt Marinade Recipe. It’s a game-changer for home cooks who crave that rich, tender, and perfectly spiced chicken without needing a rotisserie setup. The creamy yogurt marinade not only adds tang and flavor but also ensures the chicken stays juicy and melt-in-your-mouth tender every single time.
This recipe is one I turn to when I want something warm, satisfying, and packed with Middle Eastern flair but without the fuss. Whether you’re making a casual weeknight dinner or impressing friends at your next get-together, this succulent chicken shawarma with creamy yogurt marinade recipe hits all the right notes. Trust me, once you try this marinade combo, you’ll want it in your rotation forever!
Ingredients You’ll Need
The magic here comes from a balance of spices and the luscious Greek yogurt that tenderizes and flavors the chicken thighs deeply. I find the ingredient list straightforward, but each element plays a key role to get that authentic, aromatic taste just right.
- Boneless skinless chicken thighs: These stay juicy and absorb marinade better than breasts.
- Large onion: Thinly sliced for sweetness and to infuse the marinade with moisture.
- Plain unsweetened Greek yogurt: The secret to tenderizing and keeping chicken moist.
- Ground cumin: Adds that warm, earthy note typical in shawarma spices.
- Smoked paprika: Imparts subtle smokiness without needing a grill.
- Cardamom: Provides a slightly sweet crunch in the spice mix.
- Allspice: Brings depth and warmth to the flavor profile.
- Coriander: Adds citrusy notes to brighten the marinade.
- Garlic powder: For bold garlicky goodness without overpowering.
- Onion powder: Intensifies the onion flavor beyond the sliced onion.
- Kosher salt: Essential for seasoning and bringing out all the flavors.
- Black pepper: Adds a touch of sharpness and heat.
- Lemon juice: For acidity that balances richness and helps tenderize.
- Olive oil: Brings moisture and helps the marinade adhere smoothly.
- Avocado or coconut oil: Perfect for greasing the pan during cooking to avoid sticking.
Variations
I love how adaptable this Succulent Chicken Shawarma with Creamy Yogurt Marinade Recipe is. Depending on your mood or dietary needs, you can easily tweak it or add in your favorite flavors to make it truly your own.
- Spicy Version: I sometimes add a teaspoon of cayenne or chopped fresh chili to the marinade when I want more heat. It livens things up beautifully!
- Herb-Infused: Fresh parsley or mint mixed into the marinade or sprinkled on top after cooking adds great freshness.
- Chicken Breast Swap: Use boneless skinless chicken breasts if preferred, but be careful not to overcook them—they’re leaner and drier.
- Vegan Option: I’ve experimented with marinated tofu or seitan with a similar spice blend and yogurt substitute, which works surprisingly well.
- Oven Roasting or Grilling: Instead of pan-cooking, try baking or grilling the shawarma for slightly different textures and smoky notes.
How to Make Succulent Chicken Shawarma with Creamy Yogurt Marinade Recipe
Step 1: Make the Marinade and Marinate the Chicken
Grab a large bowl and mix together that incredible blend of spices: cumin, smoked paprika, cardamom, allspice, coriander, garlic and onion powders, kosher salt, black pepper, lemon juice, olive oil, and of course the Greek yogurt. Stir it well until it’s smooth and creamy. I always add the thinly sliced onion here because it infuses additional flavor and moisture while marinating.
Once your marinade is ready, toss in the chicken thighs, making sure each piece is completely coated. Cover and let it chill in the fridge—overnight is best, but even a couple of hours will make a big difference. This step is where the chicken absorbs all those luscious flavors and tenderizes beautifully thanks to the yogurt and lemon juice.
Step 2: Cook the Chicken Perfectly
When it’s time to cook, heat a skillet over medium heat and add a splash of avocado or coconut oil to prevent sticking. Lay the marinated chicken thighs in a single layer and cook for about 5-7 minutes per side. You’re looking for a nice golden crust on the outside while keeping the inside juicy and tender. Don’t overcrowd the pan — I usually cook in batches if needed.
One of my favorite tips: let the chicken rest for a few minutes after cooking. This helps the juices redistribute so each bite is as succulent as possible.
How to Serve Succulent Chicken Shawarma with Creamy Yogurt Marinade Recipe
Garnishes
I love topping my chicken shawarma with freshly chopped parsley, a sprinkle of sumac for tang, and a drizzle of tahini sauce or plain yogurt. For the perfect touch of brightness, a squeeze of fresh lemon juice never hurts either. These garnishes bring freshness and contrast to the rich, spiced chicken.
Side Dishes
This shawarma is fantastic with warm pita bread or flatbreads, a vibrant cucumber and tomato salad, and a side of pickled vegetables. Sometimes I throw together some roasted potatoes or a simple fattoush salad for a true Middle Eastern feast right at home.
Creative Ways to Present
For a party or special occasion, I like assembling mini shawarma sliders on soft buns with garlic sauce and pickles. You could also serve the chicken over a bowl of fluffy couscous or rice with grilled veggies for a colorful, hearty meal. Another fun trick? Making shawarma bowls with layered tzatziki, tabbouleh, and fresh herbs for a DIY experience.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken shawarma in an airtight container in the fridge for up to 3 days. Because the chicken retains moisture from that creamy yogurt marinade, reheated leftovers don’t feel dry or rubbery like some other cooked chicken dishes.
Freezing
If I plan ahead, I’ll freeze the marinated raw chicken thighs in a sealed bag for up to a month. This way, when I’m ready to enjoy, all I need to do is thaw and cook. Cooked shawarma freezes well too — just wrap tightly and make sure to defrost fully before reheating.
Reheating
To reheat, I like popping the chicken in a warm skillet over medium-low heat. This keeps the edges crispy and warms through evenly without drying it out. Microwaving works, but I recommend covering it to retain moisture and adding a pinch of water if needed.
FAQs
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Can I use chicken breasts instead of thighs for this Succulent Chicken Shawarma with Creamy Yogurt Marinade Recipe?
Absolutely! Chicken breasts can be used if you prefer leaner meat. The key is to marinate them well and watch the cooking time closely since breasts cook faster and can dry out. Consider slicing them thinner or cutting into strips before marinating to ensure even cooking and maximum flavor absorption.
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How long should I marinate the chicken for the best flavor?
For the richest flavor and juiciest texture, marinating the chicken for at least 4 hours is ideal, but overnight (8-12 hours) is even better. If you’re short on time, a minimum of 1-2 hours still imparts good flavor, thanks to the yogurt’s tenderizing effect.
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Can I make this recipe gluten-free?
Yes! The recipe itself is naturally gluten-free as long as all your spices and yogurt are gluten-free (which they usually are). Just be sure to serve it with gluten-free sides or bread if you’re avoiding gluten completely.
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What’s the best way to reheat leftover chicken shawarma without drying it out?
Reheat in a skillet on medium-low heat with a splash of water or a drizzle of oil to keep it moist. Cover the pan loosely to trap steam and heat evenly. Avoid high heat or microwaving uncovered, as this can make the chicken tough.
Final Thoughts
This Succulent Chicken Shawarma with Creamy Yogurt Marinade Recipe is truly a favorite of mine because it transforms simple ingredients into unforgettable flavors with minimal fuss. Every time I make it, the kitchen fills with such a comforting, exotic aroma that it instantly feels like a cozy celebration. I hope you try it out, tweak it to your liking, and enjoy the juicy, spiced goodness that makes shawarma so beloved across the world—it’s like having a street food feast right at home!
Print
Succulent Chicken Shawarma with Creamy Yogurt Marinade Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes (including marinating)
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Description
This Chicken Shawarma with Yogurt Marinade features tender boneless skinless chicken thighs infused with a blend of aromatic Middle Eastern spices and creamy Greek yogurt. The marinade ensures the chicken stays juicy and flavorful while achieving a perfect balance of smoky, tangy, and savory notes. Cooked in a lightly greased pan with avocado or coconut oil, this dish is perfect for serving with warm pita, fresh veggies, or your favorite sauces.
Ingredients
Marinade
- 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, and olive oil. Stir well until all spices are fully incorporated into the yogurt base.
- Marinate the Chicken: Add the boneless skinless chicken thighs and thinly sliced onion to the marinade. Use your hands or a spoon to thoroughly coat the chicken and onions in the yogurt mixture. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Heat the Pan: Before cooking, grease a large skillet or non-stick pan with a light coating of avocado oil or coconut oil. Heat the pan over medium to medium-high heat until the oil is shimmering but not smoking.
- Cook the Chicken: Remove chicken thighs from the marinade, shaking off excess but keeping some marinade on. Place the pieces in the heated pan in a single layer without overcrowding. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the exterior is nicely browned and slightly charred in spots.
- Rest and Serve: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to retain its juices. Slice or shred the chicken as desired and serve with warm pita bread, fresh vegetables, or your favorite sauces such as tahini or garlic sauce.
Notes
- Marinating overnight intensifies the flavors and tenderizes the chicken thoroughly.
- Use a meat thermometer to ensure chicken is safely cooked but still juicy.
- Feel free to substitute chicken thighs with chicken breasts; adjust cooking time accordingly to avoid drying out.
- Serve with garlic sauce, tahini, pickled vegetables, or fresh salad for a complete meal.
- Leftover chicken shawarma can be refrigerated up to 3 days and is great for wraps or salads.
Keywords: Chicken Shawarma, Yogurt Marinated Chicken, Middle Eastern Chicken, Spiced Chicken Thighs, Grilled Chicken, Easy Shawarma Recipe
