A simple chicken shawarma recipe with tender, smokey and flavorful chicken and a salty garlic and lemon yogurt sauce served over crisp veggies and warm pita bread.
Next up for Nerd Month (what’s Nerd Month? Read more about it here), we’re doing another Captain America–related recipe, Avengers Shawarma, AKA Chicken Shawarma With Yogurt Sauce.
The first time I heard the word “shawarma,” was watching The Avengers, and I had exactly the same reaction to it as Tony. *I don’t know what it is, but I want to try it.*
Marvel via Directorstarkk
If you’re in the same boat OR you’re already a shawarma fan and just want to make it at home, read on, friend, because homemade shawarma is a treat.
What is Shawarma?
Shawarma (also spelled shaurma, shoarma, shwarma, and shawirma) is a Middle Eastern dish made by roasting a cone of meat on a vertical spit. To serve, the meat is shaved off the cone and wrapped in flatbread.
(And just in case you’re wondering, yes, the cooking process and presentation is very similar to gyros, but the two differ in toppings, seasonings, and type of meat traditionally used.)
Full disclosure, since I don’t have a roasting spit in my kitchen (and I’m guessing you don’t either), we’ll be cooking our shawarma meat on the stove top, so it’s not technically real shawarma, but it is real good.
Honestly, it’s tasty enough that you might be willing to fight an alien invasion or two to get your hands on some.
Fortunately, no fighting is required. Chicken Shawarma is actually a really simple dinner to whip up.
How to Make Chicken Shawarma
You will need:
- Some boneless, skinless chicken thighs
- A few basic spices (turmeric might be the only one you don’t already have in your spice drawer)
- Pita or other flatbread
- Veggies for topping
- Plain Greek yogurt, garlic, and lemon juice for the shawarma sauce
The thighs get marinated in olive oil and a mixture of fresh garlic and spices and are then cooked up on the stovetop. Since we’re working with chicken thighs, they’re quick to cook and the meat stays tender and moist without a ton of fuss.
After the thighs are done, you’ll deglaze the pan with a bit of chicken broth or water and give some red onions a quick sauté in the drippings. Wrap the chicken and onions in flatbread, add the rest of the veggies, and then you’ll just need a bit of yogurt sauce to finish things off.
Shawarma Sauce
This garlic yogurt shawarma sauce is just unsweetened yogurt, a bit of lemon juice, garlic, and salt and pepper. It’s a perfect light and tangy topping that really complements the rest of the flavors in the shawarma.
And if you have any leftovers, you can thin it with a bit of milk and use it as a creamy dressing for your lunch salad the next day.
What to Serve With Shawarma
As a popular street food, shawarma is often served wrapped up with french fries. I highly recommend the french fry option, and the yogurt sauce doubles as an excellent fry dipping sauce.
If you’re looking for something a little lighter, try serving it with a side of tabbouleh and some sliced cucumbers (which are also great dipped in the yogurt sauce.)
Bonus: Then, just to make things real authentic, you trash the place, invite some beautiful but filthy and exhausted people over and instant easy shawarma party. Enjoy!
Marvel
Shawarma Recipe Notes
- If you don’t have Greek yogurt for the shawarma sauce, plain, regular yogurt can be substituted. Your sauce will just be slightly thinner.
- And if you like a little added fat in your shawarma sauce, add a couple spoonfuls of mayonnaise to your sauce, which adds a really satisfying richness and makes the yogurt sauce even better on fries.
- For a lighter take on Chicken Shawarma, try this Shawarma Chicken Salad.
- For more delicious nerdy dinners, try Frey Pie, Hannibal’s Loma Saltado, and American Gods Beef Pasties.
Chicken Shawarma With Yogurt Sauce
Ingredients
Marinade
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic pressed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 4 boneless skinless chicken thighs
Pita & Toppings
- 1 small red onion cut into wedges
- 1/4 cup chicken broth or water
- 4 pita bread loaves
- 4-5 leaves romaine shredded
- 1 cucumber chopped
- 1 large tomato chopped
Yogurt Sauce
- 5 to 6 ounces (2/3 cup) plain Greek yogurt*
- 1 teaspoon lemon juice
- 1 clove garlic pressed
- 1/4 teaspoon salt or to taste
- 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 ingredients and stir until well incorporated.
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 2-4 minutes until first side is seared and darkly golden. Flip and cook for an additional 2-4 minutes, until an instant-read thermometer inserted into the center of the thighs reads 160°F. Flip chicken again if necessary and turn down the heat if 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
Nutritional Information
Marinade Adapted From: NYTimes
Make-ahead Instructions: Chicken, onions, and yogurt sauce can be cooked/prepared up to two days in advance. The rest of the vegetables should be cut just before serving.
Recipe For Two Instructions: Half of 1/4 cup of olive oil is 2 tablespoons and half of 3 tablespoons of lemon juice is 1 tablespoon, 1 1/2 teaspoon. The rest of this recipe halves cleanly.
Freezer Instructions: The cooked chicken thighs freeze well. The onions can be frozen, but will have a softer, slightly mushy texture after re-heating. Freeze both in air-tight containers and keep up to 4 months. The fresh veggies are not good candidates for freezing . To store leftover pita bread, wrap in foil, freeze in a freezer bag, and defrost on the counter or in the microwave, sprinkled with a bit of water. Frozen pita should be used as soon as possible because it will dry out the longer it’s kept in the freezer.
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Dawn @ Girl Heart Food says
That looks so good, Tracy! Even if it’s not roasted on a cone, this looks fantastic. I would totally love this for lunch right about now! Actually, maybe two (one for each hand, lol). And that creamy yogurt sauce? Right up my alley. Glad you saw the movie and got the inspiration to make this 🙂
Tracy says
Thanks, Dawn. One for each hand is a brilliant idea, and I like the way you think! 😉
Rahul @samosastreet.com says
I eat chicken shawarma almost every time I eat out at a Middle Eastern restaurant. Will definitely be trying your homemade recipe soon. This looks delicious
Tracy says
Thanks, Rahul!
Grace | eat, write + explore says
I love shawarma but I’ve always thought it would be so tricky to make at home! This looks simple and delicious – I’ll have to give it a try soon 🙂
Tracy says
Thanks, Grace! You totally should. It’s so easy, even I was surprised!
Keith @ How's it Lookin? says
They look great. The yogurt sauce sounds awesome, thanks a lot
Tracy says
Thank you, Keith!
Erin @ Thanks for Cookin says
Hahaha this post is amazing! Well done! LOL!!!
Tracy says
Thanks, Erin!! 🙂
Sagayamary says
It looks tasty and always wanted to do. I will try this one. Thanks for the recepie
Tracy says
Hope you enjoy it!!
Jaime says
I made this last night and we all loved it!! Thanks so much for the recipe! We’ve been wanting to try it, too, simply because of these scenes in “The Avengers” hahaha!
Tracy says
Thanks so much for letting me know, Jaime! I’m glad you all enjoyed it!!
Elise says
I made this tonight—I was craving shawarma after visiting my sister in Israel last month. I used breasts instead of thighs which extended the cooking time by a lot (they were pretty thick) but NOM NOM NOM this is the best chicken I’ve ever tasted. I served the chicken sliced with the yogurt sauce with a side of chopped Israeli salad, hummus, olives and pita and a glass of rosé. Best meal I’ve had in ages 🙂
Tracy says
Elise!! I’m so happy to hear this! Thanks for reporting back, and I love the spin you put on it. Making it with chicken breasts sounds fab. 🙂
NaomiK says
These were a hit! My kids ate seconds and kept saying how yummy they were! I will definitely be making these again! Thanks!
Tracy says
Oh yay! I’m so glad they enjoyed them. Thanks for letting me know!!
Denise says
Hi! This sounds delish and looks good as well. What would you add toitif you wanted to spice it up a bit? Some spicy curry powder to the suce or the chicken? I love spicy food!!!
Thanks!
Denise Fairley
Tracy says
Hi Denise, you could definitely try your favorite spicy curry powder on the chicken. I would also add some red pepper flakes to the sauce. That should bring up the heat. Let me know how it turns out!
SZ says
Tried it. So tasty!!
Tracy says
Yay!
Nancy says
My mom just asked me what shawarma is, and as I tried to describe it I mentioned that I had never heard of it until… I watched the Avengers! Your recipe sounds sounds so good, this is the one I am forwarding to mom, and pinning too.
We should petition Marvel to have a unique food mentioned in all the Avengers universe movies!
Tracy says
Hehe, thanks, Nancy!! And I agree, I would totally love it if Marvel did that!
Rachel says
Just found your site and oh my gosh I think I’ve found a new favorite site for recipes! I can’t wait to try this specific recipe!
Going to make this with mini chocolate sheet cakes tonight.
Tracy says
Aw, thanks, Rachel! Hope you enjoy them both!
sohaib says
Great
Its Easy to made through this
Jodie says
Hi, I was just wondering… I have an already cooked rotisserie chicken in the fridge.. could I “post marinade” the chicken and heat through and get the same flavorful results?
Tracy says
Hi, Jodie, rather than try to marinate the cooked meat, I would just add a little sprinkle of the spices (don’t add the full amount) and a squeeze of lemon juice over the cut up meat, stir, reheat and then serve with the yogurt sauce and pita. It won’t be quite the same as cooking it fully marinated, but should still be pretty tasty.
Jesica says
what is a good side dish to go along with this dish?
Tracy says
It sounds weird, but fries are really good with shawarma–when you buy it on the street, it’s often served with fries. And the yogurt sauce makes a pretty good dip, even better if you stir in a little mayonnaise. If you want something healthier, a tabbouleh salad like this: https://www.epicurious.com/recipes/food/views/lemon-mint-and-tabbouleh-salad-106302 would be a good choice.
Humaida says
Hi can I substitute normal yogurt for greek yogurt since we do not get greek yogurt here
Tracy says
Yes, plain regular yogurt will work just fine. The sauce will just be a little thinner.
Deborah Butler says
I would like to subscribe to your blog please. It states below that you can subscribe without commenting, but when I tried it told me I must leave a comment. Thank you.
Tracy says
Hi, Deborah, that box will just subscribe you to the comments/replies on this post. If you’d like to sign up for the blog’s newsletter, you can do that here: https://bakingmischief.com/2016/12/01/baking-mischief-one-year-old-free-mini-cookbook/ or just shoot me an email at [email protected] and I’ll add you manually. 🙂
Lisanne says
Hi Tracy, this looks very good! I might try it someday. At the least it’s going to be pinned on Pinterest 🙂
I have to say this though… being a bit of a Marvel nerd… it’s Captain America, aka Steve Rogers, who looks baffled at Tony’s suggestion. Shawarma wasn’t known in the western world in WWII, and since then Captain America was frozen until he resurfaced in the Marvel Avengers film.
Hope you don’t mind the little lecture!
Tracy says
Hi, Lisanne, thanks for pinning! Don’t worry, you don’t have to explain Cap’s backstory to me (total Cap fangirl here 😉 ), but Tony’s the one who says he doesn’t know what shawarma is, so he’s the one I always related to in my shawarma cluelessness. 🙂
Jonathan says
Thank you, I should have learned how to make shawerma years ago. I followed the recipe exactly, and used fresh cucumbers and tomatoes from my garden. Also, there was a sale,on boneless, skinless leg meat, yum. This is now a staple for our household. I will try it with fresh cucumber dressing later, again, thanks 🙂
Tracy says
So happy to hear you enjoyed it, and I love the idea of using a fresh cucumber dressing!
Nafisa says
Hi Tracy. This really looks interesting and I really want to try it!
Did you make the pita bread loaves, or was it store-bought? If you made it, can you link the recipe? Thank you <3
Tracy says
Hi, Nafisa. Thanks, hope you enjoy it! These loaves were store-bought, and unfortunately, I’ve never made pita at home, so I don’t have a go-to recipe I can link you to. Sorry!
Miriam Walker says
So simple and delicious! I love that the chicken only needs to marinate for a short time before cooking. And the yogurt sauce is so simple but tasty. (I prefer the texture of greek yogurt but I was worried it would be too thick. It turned out great!)
Tracy says
Thanks, Miriam! So glad you enjoyed it!
Debra Daniel says
Hey,
Thank you for shawarma recipe, I really really like the way you explained it, Me and my family like shawarma when we ate it in asian restaurant so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? Because i have purchased saffron that is why thinking to make a twist in it, this will be perfect or not give me some suggestion
Thanks
Debra
Tracy says
Hi, Debra. I’ve never had saffron in shawarma, but you could definitely try it. There are a couple shawarma recipes online that use it with similar ingredients to this marinade, and they recommend adding just a pinch of saffron to the marinade. Hope you enjoy it!
Rene says
This meal is totally delicious! I made it for my 89 year old Mother and myself, and we both thought it was one of the best meals we’ve ever had. I took the pita bread to her with the chicken, a container of tomatoes and cucumber, and another container of the sauce, so she could assemble herself. I also made basmati rice on the side so she can have the chicken for a rice bowl tomorrow. Just so you know, I’m the best daughter in the world! Haha!
Tracy says
Lol, thanks, Rene! So glad you and your mom enjoyed it!
Elizabeth Randall says
I was very happily surprised by the ease and GREAT TASTE of this recipe.
Tracy says
Thrilled to hear it. Thanks, Elizabeth!!
Louise Fisher says
Sooooo good! I made it for dinner tonight, yogurt sauce was great. No vampires tonight! I made naan, rice and salad with greek dressing. Next time I may make the chicken in kabobs, but it is now in the rotation.
Tracy says
So glad you enjoyed it, Louise! Looove the idea of doing this as kabobs!