Chicken Shawarma with Yogurt Marinade
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Chicken Shawarma with Yogurt Marinade is an easy way to bring bold, Middle Eastern flavors to your kitchen. The chicken thighs soak in a rich blend of Greek yogurt, lemon juice, cumin, paprika, and warm spices, making every bite tender and flavorful. After marinating, it’s roasted until golden and juicy—perfect for stuffing into pita, serving over rice, or tossing in a fresh salad with cucumber, tomato, and feta. The yogurt marinade does most of the work, so all you have to do is let it sit in the fridge, then cook it when you’re ready. Whether you bake it in the oven or throw it on the grill, this recipe delivers a delicious, restaurant-style meal with minimal effort. Plus, any leftovers are great for wraps, gyros, or easy meal prep during the week!
Why You’ll Love Chicken Shawarma with Yogurt Marinade
- Big on Flavor: The yogurt marinade packs in warm Middle Eastern spices like cumin, paprika, and coriander, making every bite rich and bold.
- Juicy and Tender: Marinating the chicken thighs overnight keeps them incredibly moist, so they stay juicy whether you bake or grill them.
- Meal Prep Friendly: Make a batch and enjoy leftovers in wraps, salads, or rice bowls all week. The flavors get even better over time!
- Easy but Impressive: It looks and tastes like a restaurant-style dish, but the hands-on work is minimal. The marinade does most of the heavy lifting.
- Pairs with Everything: Stuff it into pita, toss it in a salad, or serve it with rice and roasted veggies—it works with whatever you’re in the mood for.
Ingredients Needed To Make Chicken Shawarma with Yogurt Marinade
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Boneless, skinless chicken thighs
- Onion, thinly sliced
- Plain, unsweetened Greek yogurt
- Ground cumin
- Smoked paprika
- Cardamom
- Allspice
- Coriander
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Lemon juice
- Olive oil
- Avocado oil or coconut oil (for greasing pan)
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Chicken Shawarma with Yogurt Marinade
- Marinate the Chicken: Mix the yogurt, spices, lemon juice, olive oil, and sliced onion in a bowl. Add the chicken and coat well. Cover and let it marinate in the fridge for a few hours or overnight.
- Prep for Cooking: Preheat the oven. Lightly grease your pan or rack to prevent sticking.
- Cook the Chicken: Stack the marinated chicken on a skewer or arrange it on a baking sheet. Bake until cooked through, checking for doneness along the way.
- Rest and Slice: Let the chicken rest for a few minutes before slicing it into thin strips.
- Serve and Enjoy: Pair with warm pita, rice, fresh veggies, or salad. Store any leftovers in the fridge for later.
Commonly Asked Questions
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least a few hours, but overnight is ideal. The longer it soaks in the yogurt and spices, the more tender and flavorful it will be.
Can I use chicken breasts instead of thighs?
Yes, you can swap chicken thighs for chicken breasts, but keep in mind that thighs are naturally juicier and more flavorful. If using breasts, be careful not to overcook them to prevent dryness.
What’s the best way to cook chicken shawarma?
Baking in the oven works great, but you can also grill it over medium heat for a smoky flavor. If using a grill, cook the chicken in a single layer and flip halfway through.
Can I freeze the marinated chicken?
Absolutely! You can freeze the raw, marinated chicken in an airtight container or freezer bag for up to a few months. Just thaw it in the fridge before cooking.
How do I store and reheat leftovers?
Store leftover chicken in an airtight container in the fridge for a few days. Reheat in a pan over medium heat or in the oven until warmed through. The microwave works too, but it may dry out the chicken slightly.
What should I serve with chicken shawarma?
It’s delicious with warm pita, rice, or fresh veggies. You can also add toppings like tahini sauce, yogurt sauce, feta cheese, or sumac onions for extra flavor.
Can I make this dish spicier?
Yes! Add a pinch of cayenne pepper or extra black pepper to the marinade for more heat. You can also drizzle it with hot sauce before serving.
Chicken Shawarma with Yogurt Marinade
Equipment
- Vertical skewer pan (or a roasting pan with a rack)
- Aluminum foil (if needed)
- sharp knife (for slicing)
Video
Ingredients
- 5-6 pounds boneless, skinless chicken thighs
For the Marinade:
- 1 large onion (thinly sliced)
- 1 cup plain unsweetened Greek yogurt
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon cardamom
- 1/2 teaspoon allspice
- 1 teaspoon coriander
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon (juiced)
- 1/4 cup olive oil
- Avocado oil or coconut oil (for greasing pan)
Instructions
Marinate the Chicken:
- In a large bowl, combine all the spices, lemon juice, olive oil, sliced onion, and Greek yogurt.
- Add the chicken thighs and mix well, ensuring each piece is evenly coated. Cover and refrigerate for at least 3 hours, preferably overnight, for maximum flavor.
Cook the Chicken:
- Preheat the oven to 400°F. Lightly oil a vertical skewer pan (or a roasting rack in a baking dish).
- Stack the marinated chicken thighs onto the skewer, pressing them down tightly.
- Bake for 30 minutes, checking for browning on top. If needed, cover with aluminum foil to prevent burning.Check the internal temperature using a meat thermometer. If the chicken hasn’t reached 165°F, continue cooking for another 20 minutes, checking periodically.
- Once fully cooked, remove from the oven and let rest for 5 minutes. Slice thinly and serve with pita, rice, or salad.
Notes
Nutrition
There’s something special about homemade chicken shawarma—it’s easier than you’d think and tastes just as good as your favorite takeout spot. The yogurt marinade keeps the chicken incredibly tender, while the blend of warm spices gives it that signature Middle Eastern flavor. Serve it up in a wrap, over rice, or piled onto a fresh salad—there’s no wrong way to enjoy it. However you eat it, just be ready for everyone to ask for seconds!
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I only marinated for 3 hours and then I threw it on my pellet smoker. The flavors were really good. I’m going to redo this with an overnight batch. I used chopsticks to hold it together and it worked pretty well.
I followed the recipe exact & cooked it using my vertical roasting pan that I have been wanting to try out. The flavor was amazing, so tender & juicy. It was probably one of the best things I’ve made in a long time, the whole family raved & thoroughly enjoyed it!
Just a note on the cooking time, I used aprox 4.5lbs of chicken thighs so not as much as the recipe called for & it took almost 3 hours hours to fully cook. I also had to bump the temp up to 425 & turn it to convection roast. Next time I will just cook it on that setting from the start & hope that it takes a little less time!
Love hearing this!!
I had bone in chicken so that’s what I used, adjusting the marinade I ingredients to accommodate my 2 lbs of chicken. I marinated overnight.
It took about 45 to 50 minutes for the chicken to get to 165⁰.
The results were delicious!
Fantastic flavor. I didn’t have allspice, so I did a substitution that included cinnamon, ground cloves and nutmeg. It was so good.