Chicken Shawarma with Lemon Yogurt Sauce and Flatbreads Recipe

Introduction

Chicken Shawarma is a flavorful Middle Eastern dish featuring tender, spiced chicken thighs cooked to perfection. This recipe is easy to prepare and perfect for wraps or served with fresh salad and yogurt sauce. Enjoy a taste of the Middle East right at home!

Ingredients

• 1 kg / 2 lb chicken thigh fillets, skinless and boneless
• 1 large garlic clove, minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamom
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper, to taste
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 batch lemon yogurt sauce (see note)
• 4–5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices
• Red onion, finely sliced
• Cheese, shredded (optional)
• Hot sauce of choice (optional)

Instructions

1. Step 1: Combine the garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil in a large ziplock bag. Add the chicken thigh fillets, seal the bag, and massage from the outside to coat each piece evenly. Marinate in the refrigerator for at least 3 hours, preferably 24 hours for maximum flavor.
2. Step 2: Prepare the lemon yogurt sauce by mixing the ingredients in a bowl. Cover and refrigerate until needed. The sauce keeps well for up to 3 days.
3. Step 3: Preheat a large non-stick skillet over medium-high heat with 1 tablespoon of olive oil, or lightly oil a BBQ grill and heat to medium-high.
4. Step 4: Cook the chicken in the skillet or on the grill. Grill the first side for 4 to 5 minutes until nicely charred, then flip and cook the other side for 3 to 4 minutes until cooked through.
5. Step 5: Remove the chicken from heat and cover loosely with foil. Let it rest for 5 minutes to retain juiciness.
6. Step 6: Slice the rested chicken and arrange on a platter alongside flatbreads, sliced lettuce, tomato, red onion, cheese (if using), and the lemon yogurt sauce.
7. Step 7: To make a wrap, spread a flatbread with the yogurt sauce, add lettuce, tomato, and chicken shawarma, then roll up tightly and enjoy.

Tips & Variations

• For a milder flavor, reduce the cayenne pepper to 1/2 teaspoon or omit entirely.
• Try substituting chicken thighs with chicken breast if you prefer leaner meat, though thighs remain more tender.
• Use tahini sauce instead of yogurt sauce for a dairy-free option.
• Warm flatbreads briefly before serving to make them more pliable and flavorful.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warm. The flatbreads and sauce should be stored separately if possible to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, chicken breast can be used, but the meat may be less juicy and tender compared to thigh fillets. Marinating well will help maintain moisture.

How long can I marinate the chicken?

For best flavor, marinate the chicken for 24 hours, but a minimum of 3 hours will also work if you’re short on time.

Chicken Shawarma with Lemon Yogurt Sauce and Flatbreads Recipe

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★★★★★

4.9 from 68 reviews

• Author: Jack
• Total Time: 3 hours 10 minutes to 24 hours 10 minutes
• Yield: 4 to 5 servings 1x
• Diet: Halal

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Description

This Chicken Shawarma recipe offers a flavorful Middle Eastern classic, featuring marinated chicken thigh fillets infused with aromatic spices and perfectly grilled to charred perfection. Served with a refreshing lemon yogurt sauce, fresh vegetables, and soft flatbreads, this dish brings an authentic shawarma experience to your home kitchen.

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Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 kg / 2 lb chicken thigh fillets, skinless and boneless
• 1 large garlic clove, minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamom
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp for mild heat)
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper, to taste
• 2 tbsp lemon juice
• 3 tbsp olive oil

Lemon Yogurt Sauce

• 1 cup plain yogurt
• 2 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste

To Serve

• 4 – 5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices
• Red onion, finely sliced
• Cheese, shredded (optional)
• Hot sauce of choice (optional)

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Instructions

1. Marinate Chicken: In a large ziplock bag, combine garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add the chicken thigh fillets, seal the bag, and massage from the outside to coat each piece evenly. Refrigerate to marinate for at least 3 hours, preferably 24 hours for maximum flavor.
2. Prepare Yogurt Sauce: In a bowl, mix plain yogurt, lemon juice, minced garlic, salt, and pepper. Cover and refrigerate until needed. The sauce can be stored for up to 3 days in the fridge.
3. Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat with 1 tablespoon of olive oil, or prepare a BBQ grill or hotplate by brushing lightly with oil and heating to medium-high.
4. Cook Chicken: Place marinated chicken thighs on the hot skillet or grill. Cook the first side for 4 to 5 minutes until nicely charred. Flip and cook the other side for 3 to 4 minutes until fully cooked but juicy.
5. Rest Chicken: Remove the chicken from heat and cover loosely with foil. Let it rest for 5 minutes to retain juices.
6. Slice and Serve: Slice the chicken into strips and arrange on a platter alongside flatbreads, sliced lettuce, tomato, red onion, optional shredded cheese, and the lemon yogurt sauce.
7. Make Wrap: To assemble a shawarma wrap, spread a layer of yogurt sauce on warm flatbread, add a bit of lettuce and tomato, pile on the sliced chicken, add optional hot sauce, then roll up tightly and enjoy!

Notes

• For a less spicy version, reduce cayenne pepper to 1/2 teaspoon or omit entirely.
• If you prefer baking, cook marinated chicken in a preheated oven at 200°C (400°F) for about 20-25 minutes, turning halfway through until cooked through and slightly charred.
• You can substitute the lemon yogurt sauce with a dairy-free tahini sauce for a vegan/ dairy-free option.
• Using boneless, skinless thigh fillets ensures juicier and more tender chicken compared to breasts.
• Marinating overnight enhances flavor depth greatly but 3 hours is acceptable for quicker prep.

• Prep Time: 10 minutes plus 3 to 24 hours marinating
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Keywords: chicken shawarma recipe, Middle Eastern chicken, grilled chicken shawarma, shawarma wrap, lemon yogurt sauce, marinated chicken thighs