Juicy Chicken Shawarma with Flavorful Yogurt Marinade Recipe
This Chicken Shawarma recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of Greek yogurt and aromatic spices including cumin, smoked paprika, cardamom, and coriander. The marinade tenderizes the chicken while infusing it with a rich, smoky, and slightly tangy taste. After marinating, the chicken is pan-cooked to achieve a beautifully seared exterior and juicy interior, perfect for wraps, salads, or served with your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes (including marinating)
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Scale
For the Marinade:
- 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
For Cooking:
- Avocado oil or coconut oil for greasing pan
Instructions
- Prepare the Marinade: In a large bowl, combine the plain unsweetened 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 form a smooth, aromatic marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs and thinly sliced onion to the marinade. Coat the chicken and onion evenly with the mixture. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Prepare for Cooking: Remove the marinated chicken from the refrigerator about 20-30 minutes before cooking to allow it to reach room temperature for even cooking. Heat a large skillet or frying pan over medium heat and lightly grease with avocado or coconut oil.
- Cook the Chicken: Place the chicken thighs on the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken develops a nicely browned, slightly charred exterior.
- Rest and Serve: Remove the chicken from the pan and let it rest for 5 minutes to retain juices. Slice into strips and serve with accompaniments such as pita bread, fresh vegetables, or your favorite sauces for an authentic shawarma experience.
Notes
- Marinating overnight yields the most flavorful and tender chicken.
- Use a meat thermometer to ensure the chicken is cooked through without drying out.
- Thinly slicing the onion helps it cook evenly along with the chicken.
- Avocado or coconut oil is preferred for high-heat cooking and neutral flavor.
- Leftover chicken shawarma can be stored in the refrigerator for up to 3 days.
Keywords: chicken shawarma, yogurt marinade, Middle Eastern chicken, pan-fried shawarma, spicy chicken thighs, Greek yogurt marinade