Chicken Shawarma with Lemon Yogurt Sauce and Flatbreads Recipe
This Chicken Shawarma recipe offers an authentic Middle Eastern dish made with marinated, spiced chicken thigh fillets cooked to perfection on a stovetop or grill. Served with fresh flatbreads, crisp lettuce, tomato slices, red onion, and a tangy lemon yogurt sauce, it’s a flavorful, aromatic meal perfect for wraps or platters.
- Prep Time: 10 minutes (plus marination time of minimum 3 hours, ideally 24 hours)
- Cook Time: 10 minutes
- Total Time: at least 3 hours 20 minutes (including marination), active cooking and prep about 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
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 less spice)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Lemon Yogurt Sauce
- 1 batch prepared lemon yogurt sauce (ingredients not specified, typically includes yogurt, lemon juice, garlic, salt, and herbs)
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)
Instructions
- Marinate Chicken: Combine garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil in a large ziplock bag. Add chicken thigh fillets, seal the bag, and massage marinade into the chicken until every piece is coated evenly. Refrigerate for at least 3 hours, ideally 24 hours, to allow flavors to develop.
- Prepare Lemon Yogurt Sauce: In a bowl, mix together the ingredients for the lemon yogurt sauce until smooth. Cover and refrigerate until ready to serve. The sauce can be stored for up to 3 days in the fridge.
- Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat with 1 tablespoon of oil or lightly brush a BBQ hotplate or grill with oil and heat to medium-high. This will ensure a nice sear on the chicken.
- Cook Chicken: Place the marinated chicken pieces on the heated skillet or grill. Cook the first side for 4 to 5 minutes until it develops a charred crust. Flip the chicken and cook the other side for 3 to 4 minutes until cooked through. The second side cooks faster due to residual heat.
- Rest Chicken: Remove the chicken from the heat and cover loosely with aluminum foil. Let it rest for 5 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Serve: Slice the rested chicken and arrange on a platter along with flatbreads, sliced lettuce, tomato, red onion, the lemon yogurt sauce, and optional shredded cheese and hot sauce.
- Make Wraps: To assemble a shawarma wrap, smear a flatbread with lemon yogurt sauce, add lettuce, tomato, and slices of chicken shawarma. Roll up tightly and enjoy the delicious, flavorful wrap.
Notes
- Marinating the chicken for 24 hours intensifies the flavors but a minimum of 3 hours is sufficient.
- The recipe can be cooked on a stovetop skillet or a BBQ grill; for baking, preheat the oven to 200°C/400°F and bake chicken for about 20-25 minutes, turning halfway.
- Adjust cayenne pepper to control the heat level to your preference.
- For a dairy-free option, substitute the lemon yogurt sauce with tahini sauce.
- Use skinless, boneless chicken thighs for juicier, more flavorful shawarma compared to breast meat.
- Leftover chicken can be stored in the fridge for up to 3 days and used in sandwiches or salads.