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Homemade Chicken Shawarma with Garlic Yogurt Sauce Recipe

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4.4 from 12 reviews

This Chicken Shawarma recipe offers a flavorful Middle Eastern-inspired dish featuring marinated chicken thighs or breasts baked to juicy perfection. Served in warm pita bread with fresh vegetables and a tangy garlic yogurt sauce, it’s a deliciously satisfying meal perfect for lunch or dinner. The marinade blends aromatic spices like cumin, paprika, coriander, and cayenne to deliver authentic shawarma taste with an easy oven or air fryer method.

Ingredients

Chicken Shawarma

  • 1 1/2 lb. chicken thighs or breasts, skinless and boneless, sliced into 1/2-inch thick strips
  • 2 tablespoons olive oil, divided
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

For Serving

  • 6 small pita bread
  • 2 cups romaine lettuce, chopped
  • 1 medium tomato, diced
  • 2 Persian or mini cucumbers, diced
  • 1/4 cup fresh parsley, finely chopped

Garlic Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon Dijon mustard (optional)
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Marinate the Chicken: In a large Ziploc bag, combine the chicken strips with 1 tablespoon of olive oil and all the seasonings—cumin, paprika, garlic powder, cayenne pepper, coriander, salt, and black pepper. Press the air out of the bag and seal tightly. Massage the seasoning around the chicken evenly to coat all pieces. Refrigerate and let it marinate for at least 1 hour or up to overnight for deeper flavor.
  2. Cook the Chicken: Preheat your oven to 400°F (200°C). Spread the marinated chicken strips evenly in a single layer on a large parchment-lined half-sheet baking pan. Bake for 15-20 minutes until the chicken is fully cooked and slightly crispy on the edges. Remove from the oven and allow to rest for 10 minutes. Alternatively, for air fryer: spread chicken evenly in the air fryer basket and cook at 375°F for 10-12 minutes, shaking the basket halfway through to ensure even browning and crispiness.
  3. Prepare the Garlic Yogurt Sauce: While the chicken cooks, in a medium mixing bowl, combine plain Greek yogurt, fresh lemon juice, Dijon mustard (if using), minced garlic, salt, and black pepper. Stir well until smooth and creamy.
  4. Assemble the Shawarma: Warm the pita bread if desired. Fill each pita with cooked chicken strips, then add chopped romaine lettuce, diced tomato, diced cucumber, and finely chopped parsley. Drizzle generously with the garlic yogurt sauce. For variation, you can also serve with tzatziki sauce or a spread of hummus.

Notes

  • For a spicier shawarma, increase the cayenne pepper to taste.
  • Chicken thighs provide juicier meat, but chicken breasts work well for a leaner option.
  • Marinating overnight enhances the flavor, but a minimum of 1 hour still yields great results.
  • You can toast the pita bread before assembling for added texture.
  • Store any leftover chicken and sauce separately in airtight containers and refrigerate for up to 3 days.

Find it online: https://yumntasty.com/homemade-chicken-shawarma-with-garlic-yogurt-sauce-recipe/