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
Scale
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