Chicken Shawarma with Yogurt Sauce

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4

Chicken Shawarma is a dish steeped in rich flavors, aromatic spices, and culinary history. Originating from the Middle East, shawarma consists of marinated meats that are cooked on a vertical rotisserie. While authentic shawarma is often cooked on a spit, this delectable recipe provides a practical and home-friendly approach that utilizes a grill or a skillet. The result is tender, juicy chicken infused with a vibrant blend of spices and an accompanying yogurt sauce that perfectly balances the dish.

The beauty of this Chicken Shawarma recipe lies not only in its robust flavor but also in its versatility. It can be served in various ways: wrapped in pita bread, on a bed of rice, or even alongside fresh salads. As you delve into this recipe, expect to learn how to create a delicious homemade marinade, whip up a creamy yogurt sauce, and understand the best cooking techniques for achieving that characteristic shawarma flavor.

What Is Chicken Shawarma?

Chicken Shawarma is a street food favorite loved in many parts of the world, particularly in the Middle East. It typically involves marinated chicken that is slow-cooked, allowing the spices to penetrate deeply, making the meat extremely flavorful and moist. Traditionally, shawarma is made with a fat-rich cut of meat, such as lamb or chicken thighs. However, this recipe opts for chicken breast, which, when marinated correctly, achieves the desired balance of flavor and tenderness.

The flavor profile of Chicken Shawarma is undeniably enticing—its seasoning is a blend of warm spices, including cumin, paprika, and allspice, which creates a complex taste experience with every bite. When layered with a refreshing yogurt sauce, the dish comes alive, providing a perfect harmony of spicy and tangy notes. This recipe serves as the ideal gateway for beginners to learn how to execute this classic dish at home, allowing you to explore various customization options.

Why You’ll Love This Chicken Shawarma

There are countless reasons to fall in love with this Chicken Shawarma recipe, beginning with its amazing taste. The marinades create a delicious crust on the chicken, locking in the juices and ensuring each bite is bursting with flavor. Cooking the chicken in a skillet or on the grill keeps the meat moist while allowing it to develop a subtly charred exterior. The inclusion of the yogurt sauce enhances this delight, adding a refreshing coolness that complements the spices beautifully.

Moreover, this recipe is straightforward and approachable, making it perfect for busy parents or beginner cooks looking to impress. The recognizable Middle Eastern flavors bring excitement to our daily meals while remaining budget-friendly. You can easily prep the marinade in advance and refrigerate the chicken, making it an excellent option for meal prepping or a quick weeknight dinner.

Ingredients You’ll Need

• Boneless, skinless chicken breasts (1 lb) – The foundation of your shawarma. Chicken thighs can also be used for even juicier results.
• Olive oil (3 tablespoons) – Helps to marinate the chicken and adds rich flavor.
• Garlic (4 cloves, minced) – Provides a pungent aroma and savory depth.
• Ground cumin (2 teaspoons) – A key spice that adds warmth and earthiness to the dish.
• Ground coriander (2 teaspoons) – Offers a citrusy note that balances the other spices.
• Paprika (2 teaspoons) – For a mild sweetness and a burst of color.
• Ground turmeric (1 teaspoon) – Adds a slight bitterness and vibrant yellow hue.
• Allspice (1 teaspoon) – A warm and aromatic spice that gives shawarma its unique flavor.
• Sea salt (1 teaspoon) – Enhances the overall taste of the dish.
• Black pepper (1/2 teaspoon) – For a little heat and depth.
• Pita bread or flatbreads (optional) – For serving.
• Fresh vegetables (optional) – Such as sliced cucumbers, tomatoes, and lettuce for adding freshness.

For the yogurt sauce:

• Plain yogurt (1 cup) – The base of your sauce; opt for Greek yogurt for a thicker consistency.
• Lemon juice (2 tablespoons) – Adds brightness and balances the richness of the yogurt.
• Garlic (1 clove, minced) – For additional flavor.
• Fresh mint (2 tablespoons, chopped) – For a fresh and delicious twist.
• Salt (to taste) – Zip up the sauce with the perfect amount of salt.

How to Make Chicken Shawarma

1. Prepare the Marinade: In a mixing bowl, whisk together the olive oil, garlic, cumin, coriander, paprika, turmeric, allspice, sea salt, and black pepper. This combination of spices creates the signature flavor profile of Chicken Shawarma. Feel free to taste the marinade to adjust seasoning to your liking. The flavor should be richly aromatic, with the warmth of spices coming through strongly.
2. Marinate the Chicken: Place the boneless, skinless chicken breasts into the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag. Refrigerate for at least 30 minutes, or ideally for 2 to 4 hours to allow the chicken to absorb all the flavors. The longer it marinates, the deeper the flavor will be.
3. Cook the Chicken: Once marinated, heat a skillet or grill over medium-high heat. Add a bit of olive oil for a non-stick surface. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the outside is nicely browned. Ensure not to overcrowd the pan, as this can cause steaming rather than searing.
4. Let it Rest: Once your chicken is cooked, let it rest for about 5 minutes. This ensures the juices redistribute throughout the meat, keeping it moist. Slice the chicken into thin strips or bite-sized pieces. The aroma at this point will be mouthwatering, and you’ll be excited to assemble your dish.
5. Prepare the Yogurt Sauce: In a bowl, combine yogurt, lemon juice, minced garlic, chopped mint, and salt to taste. Stir until well combined, and taste to adjust seasoning. The result is a creamy, tangy sauce that will perfectly balance the spices in the shawarma.
6. Assemble the Dish: To serve, layer the sliced chicken in pita or flatbreads. Top with fresh vegetables and drizzle with the yogurt sauce generously. You can also serve the chicken over rice with the yogurt sauce on the side. The texture and flavors combined at this stage create an unforgettable experience.

5 Variations & Substitutions

Paleo Shawarma: For a Paleo-friendly variation, you can substitute the pita or flatbread with lettuce wraps. This keeps the dish fresh and low-carb. Additionally, use avocado oil in place of olive oil and pair the dish with a creamy avocado sauce for a delicious and nutritious alternative.

Vegetarian Shawarma: Swap the chicken for marinated portobello mushrooms or eggplant slices. Marinate them just as you would the chicken and grill or pan-sear them. This variation will offer a meaty texture while still being entirely plant-based. The smokiness makes these mushrooms or eggplants an excellent alternative.

Toufa Shawarma: Instead of yogurt sauce, you can prepare a tahini sauce by mixing tahini, lemon juice, minced garlic, and water until smooth. This sesame-based sauce offers a nutty flavor that pairs wonderfully with the spices in the shawarma, giving it an even richer aspect.

Grilled Shawarma Skewers: For a fun presentation, you can thread marinated chicken pieces onto skewers and grill them. This method will give you nicely charred edges and is perfect for gatherings and barbecue parties. Just make sure to soak wooden skewers in water for at least 30 minutes prior to grilling to prevent burning.

Spicy Shawarma: For those who enjoy heat, add cayenne pepper or harissa to the marinade. Adjust the quantity based on your heat tolerance. Paired with the yogurt sauce, it will create a beautifully spicy and refreshing contrast.

Common Mistakes to Avoid

A common mistake while making Chicken Shawarma is skimping on the marinating time. The longer you allow the chicken to marinate, the more flavorful it becomes, so don’t rush this step. Additionally, be cautious not to overcrowd the pan when cooking; doing so will lead to steaming, which prevents that gorgeous, caramelized crust from forming. Remember that chicken must reach an internal temperature of 165°F (75°C) to ensure food safety, so invest in a meat thermometer for the best results.

Also, when preparing the yogurt sauce, don’t forget to taste as you go. Some may find that the sauce needs more acid or salt, and balancing these flavors will land you a glorious condiment suited to your taste. Lastly, don’t skip the resting period after cooking; this crucial step allows the meat to tenderize and redistribute its juices, preventing dryness.

Storage, Freezing & Reheating Tips

Leftover Chicken Shawarma can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep the yogurt sauce separate from the chicken to avoid sogginess. For longer storage, the marinated chicken can be frozen before cooking (up to 3 months) or after cooked and cooled (up to 2 months).

When you are ready to enjoy leftovers, gently reheat the chicken in a skillet over low heat or in the microwave until warmed through. Avoid reheating it over high heat, as this can lead to dry chicken. The yogurt sauce can also be stored for 4-5 days; simply mix it well before use.

Frequently Asked Questions

Can I use bone-in chicken for this recipe? Yes, you can use bone-in chicken pieces, but be sure to adjust cooking time as they will take longer to cook through. Always check the internal temperature to ensure it reaches 165°F (75°C).

What sides pair well with Chicken Shawarma? Chicken Shawarma is versatile and goes well with a variety of sides. Consider serving it with tabbouleh, hummus, or a simple cucumber and tomato salad. Rice is also a great base that complements the flavors well.

Can I make Chicken Shawarma in the oven? Absolutely! Preheat your oven to 425°F (220°C) and place marinated chicken on a baking sheet lined with parchment paper. Roast for about 20-25 minutes or until fully cooked. This method will yield slightly different textures but is just as delicious.

Is this recipe gluten-free? Yes, the Chicken Shawarma itself is gluten-free. You can choose to serve it in gluten-free flatbreads or salads. Always check labels for any pre-packaged items if you have gluten sensitivities.

Can I adjust the spice level in the marinade? Yes, you can certainly adjust the spices according to your preference. Increase the amount of spices for more heat, or add fresh herbs such as cilantro or parsley for a milder flavor.

Conclusion:

Chicken Shawarma is not just a meal; it’s an experience filled with flavor, culture, and comfort food goodness. This recipe stands out for its simplicity yet captures the essence of traditional cooking methods. I encourage you to try making it at home, experiment with different variations, and most of all, share it with family and friends. You’ll savor each delightful bite while enjoying the satisfaction of creating something truly special from your own kitchen! Give it a go, and let the tantalizing flavors of Chicken Shawarma brighten your dinner table tonight!

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