Dinner

Juicy Chicken Shawarma with Flavorful Yogurt Marinade Recipe

ByHarper Ellington January 7, 2026January 7, 2026

Introduction

Enjoy the rich and vibrant flavors of homemade chicken shawarma with this juicy, tender recipe. Marinated in a fragrant yogurt blend, the chicken comes out perfectly spiced and ready to elevate any meal. It’s simple to prepare and sure to impress.

A tall stack of grilled meat slices is arranged vertically in a plain white bowl. The meat has a crispy, dark brown outer layer with visible grill marks and a juicy, light pinkish interior. The layers vary in thickness and are slightly uneven, showing a mix of tender and well-cooked textures. The bowl sits on a white marbled surface, and the background is softly blurred, focusing attention on the meaty stack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Avocado oil or coconut oil for greasing pan

Instructions

Step 1: In a large 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. Mix thoroughly to create a smooth, aromatic marinade.
Step 2: Add the boneless chicken thighs and thinly sliced onion to the marinade. Coat everything evenly, then cover and refrigerate for at least 4 hours or preferably overnight for the best flavor.
Step 3: About 20-30 minutes before cooking, remove the marinated chicken from the refrigerator to allow it to come to room temperature. Meanwhile, heat a large skillet over medium heat and lightly grease it with avocado or coconut oil.
Step 4: Place the chicken thighs in a single layer on the hot skillet, making sure not to overcrowd the pan. Cook each side for 6-7 minutes until the chicken is browned and slightly charred, and the internal temperature reaches 165°F (74°C).
Step 5: Remove the chicken from the pan and let it rest for 5 minutes to retain its juices. Slice the chicken into strips and serve with pita bread, fresh vegetables, or your favorite sauces to enjoy a delicious shawarma experience.

Tips & Variations

For extra smoky flavor, add a touch of chipotle powder to the marinade.
Use chicken breast if you prefer leaner meat, but reduce cooking time to avoid drying out.
Serve with tahini sauce or garlic sauce for authentic Middle Eastern flair.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave to maintain juiciness. The marinated raw chicken can be refrigerated for up to 24 hours before cooking or frozen for longer storage.

How to Serve

A tall stack of grilled chicken pieces with a crispy, dark brown charred crust sits on a white bowl. The top layer shows thick slices of chicken with a golden-brown grilled texture and some visible juicy, tender white meat inside. Below, more pieces are piled unevenly, showing both crispy outer skin and soft inner meat with slight pinkish tones near the edges. The bowl is placed on a white marbled surface, adding brightness to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this marinade for other meats?

Yes, this yogurt-based marinade works well with other meats like lamb, beef, or even firm fish. Adjust marinating times accordingly to ensure optimal flavor and tenderness.

What can I serve with chicken shawarma?

Chicken shawarma goes great with warm pita bread, fresh salads, pickled vegetables, hummus, and sauces like tahini or garlic sauce. Rice or couscous also make excellent side options.