Chicken Shawarma With Yogurt Sauce
User Reviews
5
-
Total Time
55 mins
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Servings
4
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Calories
411 kcal
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Course
Dinner
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Cuisine
Middle Eastern
Chicken Shawarma With Yogurt Sauce
Description
This recipe starts with marinating chicken thighs in a mixture of olive oil, lemon juice, garlic, and warm spices including cumin, paprika, and turmeric. The marinade imparts a complex flavor profile and tenderizes the meat. Cooking on medium-high heat creates a nicely seared exterior while keeping the center juicy. The chicken broth used to deglaze the pan lifts flavorful browned bits, enriching the dish.
The accompanying yogurt sauce is simple yet flavorful with garlic, lemon juice, salt, and pepper mixed into Greek yogurt, adding creaminess and acidic brightness to complement the spices. The toasted pita bread and fresh vegetables like romaine lettuce, cucumber, tomato, and red onion add crispness and contrast.
The dish makes a filling, savory sandwich-style meal that benefits from the interplay of spiced meat and cooling yogurt. It suits casual dinners or lunches when you want rich but approachable flavors.
Using Greek yogurt in the sauce gives a thicker texture that clings well in the pita. Marinating for at least 30 minutes, up to 2 hours, optimizes flavor absorption. Adjust salt and pepper in the sauce to taste depending on your preference.
Ingredients
Marinade
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic pressed
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon Turmeric
- 4 chicken thigh boneless, skinless
Pita & Toppings
- 1 red onion cut into wedges, small
- ¼ cup chicken broth or water
- 4 pita bread loaves
- 4-5 leaves romaine lettuce shredded
- 1 cucumber chopped
- 1 tomato chopped, large
Yogurt Sauce
- 5 Greek yogurt 6 ounces (⅔ cup), plain
- 1 teaspoon lemon juice
- 1 clove garlic pressed
- ¼ teaspoon salt or to taste
- black pepper to taste
Instructions
Marinate Meat
- In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
Make Yogurt Sauce
- In a small bowl (or the disposable yogurt cup), combine all yogurt sauce ingredients and stir until well-mixed.
Cook Meat
- Preheat your oven to the warm setting (or lowest setting).
- Heat a large skillet over medium-high heat, add chicken thighs (dispose of the marinade) and cook for 2 to 4 minutes until first side is seared and darkly golden. Flip and cook for an additional 2 to 4 minutes, until an instant-read thermometer inserted into the center of the thighs reads 165°F. Turn down the heat if at any time the chicken seems to be burning.
- Transfer chicken to a plate and place a piece of foil over the thighs to keep them warm. Set aside.
- Over medium high-heat, deglaze your pan with a little chicken broth or water (about a quarter cup), scraping the burned and blackened pieces off the bottom while the liquid simmers.
- Add onions to your pan.
- Place your pita bread into the warm oven to heat while your onions cook.
- Cook onions until your they reach your desired level of doneness (for me, about 4 minutes for fairly soft onions). Remove from heat.
Assemble
- Slice thighs into strips and serve over warmed pita bread. Top with cooked onions, romaine, tomatoes, cucumbers, and yogurt sauce.
Notes
- Plan for 5 to 6 ounces of yogurt per serving to balance the sauce richness.
- Marinate chicken for at least 30 minutes to tenderize and develop flavor.
- Use plain Greek yogurt for the sauce to achieve proper texture and tang.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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