If you have ever dreamed of bringing the vibrant, aromatic flavors of the Middle East right into your kitchen, this Chicken Shawarma with Yogurt Sauce and Fresh Flatbreads Recipe is exactly what you need. Juicy, spice-marinated chicken combined with creamy, tangy yogurt sauce and soft homemade flatbreads creates a perfect harmony of texture and taste. Each bite bursts with warmth and freshness, making it an irresistible meal that feels both comforting and exciting. Whether you’re cooking for family, friends, or just yourself, this recipe turns an everyday dinner into a joyful culinary adventure.
Ingredients You’ll Need
Gathering the right ingredients for this Chicken Shawarma with Yogurt Sauce and Fresh Flatbreads Recipe is all about simplicity and authenticity. Each item plays a crucial role—whether it’s the spices for a punch of flavor, the yogurt for creaminess, or the fresh veggies to add crispness and color to your plate.
- Chicken thigh fillets (1 kg / 2 lb, skinless and boneless): These juicy, tender pieces are essential for that rich shawarma taste.
- Garlic (1 large clove, minced): Adds a fragrant, savory depth to the marinade and yogurt sauce.
- Ground coriander (1 tbsp): Brings a citrusy, slightly sweet note to the spice blend.
- Ground cumin (1 tbsp): Adds earthiness and warmth—key for authentic Middle Eastern flavor.
- Ground cardamom (1 tbsp): Elevates the dish with its aromatic, floral hints.
- Ground cayenne pepper (1 tsp, reduce to 1/2 tsp for mild heat): Provides a lovely kick without overpowering the dish.
- Smoked paprika (2 tsp): Gives a subtle smoky flavor and vibrant color.
- Salt (2 tsp) and black pepper: Essential for balancing and enhancing flavors.
- Lemon juice (2 tbsp): Brightens the marinade with zesty freshness and tenderizes the chicken.
- Olive oil (3 tbsp): Helps infuse the marinade and ensures juicy grilling.
- Greek yogurt (1 cup): Creates a creamy, tangy sauce that beautifully complements the spice.
- Garlic (1 clove, crushed): For the yogurt sauce, adding extra flavor punch.
- Cumin (1 tsp): A subtle layer of earthiness for the sauce.
- Lemon juice (a squeeze): Brightens up the yogurt sauce beautifully.
- Salt and pepper: To season the yogurt sauce perfectly.
- Flatbreads (4–5, Lebanese or pita bread or homemade soft flatbreads): Soft and warm, ideal for wrapping or scooping up your delicious chicken and toppings.
- Sliced lettuce (cos or iceberg): Adds crunch and freshness to your shawarma wrap.
- Tomato slices: Juicy, sweet slices that balance the spices nicely.
- Red onion (finely sliced): Sharp and crisp, enhancing texture and flavor.
- Cheese (shredded, optional): Adds an indulgent creamy touch if you fancy.
- Hot sauce of choice (optional): For those who love an extra layer of heat.
How to Make Chicken Shawarma with Yogurt Sauce and Fresh Flatbreads Recipe
Step 1: Marinade the Chicken
Start by combining all the marinade ingredients—garlic, spices, lemon juice, olive oil, salt, and pepper—in a large ziplock bag. Add the chicken thigh fillets, seal the bag, and give it a good massage to ensure every piece is generously coated. Pop it in the fridge for at least 3 hours, but if you have the time, letting it marinate for 24 hours really intensifies those incredible flavors.
Step 2: Prepare the Yogurt Sauce
While your chicken marinates, mix up the yogurt sauce by combining Greek yogurt, crushed garlic, cumin, lemon juice, salt, and pepper in a bowl. This sauce is a cool, creamy counterpoint to the spicy chicken and can be made ahead, covering it tightly and chilling it in the fridge for up to 3 days.
Step 3: Heat Your Cooking Surface
Whether you’re using a non-stick skillet or firing up the BBQ, get it hot and ready with a bit of olive oil. Medium-high heat works best to get that beautiful char that makes shawarma so delicious. If baking is your preference, preheat your oven to a high temperature suitable for broiling or baking the chicken with a similar effect.
Step 4: Cook the Chicken
Place your marinated chicken pieces on the skillet or grill and cook the first side for 4 to 5 minutes, aiming for a slightly charred, crispy exterior. Flip the pieces and cook the second side for a shorter time, about 3 to 4 minutes, to lock in the juiciness without overcooking.
Step 5: Rest the Chicken
Once cooked, transfer the chicken onto a plate and loosely cover it with foil. Letting it rest for 5 minutes allows the juices to redistribute and keeps the meat tender and flavorful.
How to Serve Chicken Shawarma with Yogurt Sauce and Fresh Flatbreads Recipe
Garnishes
Brighten your plate with crisp lettuce, ripe tomato slices, and thinly sliced red onions. Each garnish not only adds a beautiful pop of color but also provides refreshing crunch and balances the meat’s spicy richness. A sprinkle of shredded cheese is optional, but it’s a lovely, creamy bonus for those who like a little extra indulgence.
Side Dishes
This Chicken Shawarma with Yogurt Sauce and Fresh Flatbreads Recipe pairs amazingly well with simple sides like pickled vegetables, a tangy cucumber salad, or smoky grilled eggplants. These sides complement the meat’s flavorful depth and keep your meal well-rounded and satisfying.
Creative Ways to Present
Try serving this shawarma plated with flatbreads on the side for wrapping, or make neat, handheld wraps by layering chicken, veggies, and yogurt sauce inside each flatbread. For a fun twist, create a shawarma bowl by layering rice or couscous, then topping it with chicken, sauce, and garnishes for a colorful, fuss-free feast.
Make Ahead and Storage
Storing Leftovers
Store any leftover cooked chicken and sauce separately in airtight containers in the refrigerator. This helps maintain the texture and flavor so you can enjoy them fresh later. Leftovers are best consumed within 3 days for maximum taste and safety.
Freezing
You can freeze the cooked chicken in a sealed container or heavy-duty freezer bag for up to 2 months. Freeze the yogurt sauce separately in a small airtight container, though it’s best fresh as freezing can slightly change the texture. Flatbreads freeze well too—just wrap them tightly to prevent freezer burn.
Reheating
To reheat chicken shawarma, gently warm the chicken in a skillet or oven to preserve moisture—avoid microwaving if possible to prevent dryness. Let the yogurt sauce come to room temperature and give it a quick stir before serving. Flatbreads can be refreshed with a quick toast or warm-up in a pan.
FAQs
Can I use chicken breast instead of thigh fillets?
Absolutely! Chicken breast works fine but can be a bit leaner and less juicy than thighs. Just be careful not to overcook to keep it tender.
Is it necessary to marinate the chicken overnight?
While marinating overnight gives the best flavor and tenderness, even 3 hours will impart a lovely depth to the chicken.
Can I make the flatbreads from scratch?
Definitely! Fresh homemade flatbreads add an amazing touch. If you don’t have time, store-bought pita or Lebanese breads work perfectly well too.
How spicy is this Chicken Shawarma with Yogurt Sauce and Fresh Flatbreads Recipe?
The cayenne pepper gives a gentle heat that you can easily adjust—reduce it to half a teaspoon or omit it if you prefer mild flavors.
Can I prepare the yogurt sauce ahead of time?
Yes, and it actually tastes better as the flavors mingle. Just keep it covered in the fridge and stir before serving.
Final Thoughts
This Chicken Shawarma with Yogurt Sauce and Fresh Flatbreads Recipe is a joyful celebration of flavors and textures that feels as good as it tastes. It’s a wonderful dish to make any day special, impress guests, or simply indulge your cravings for something vibrant and wholesome. I can’t wait for you to give it a try and add your own spin to this classic favorite!
Print
Chicken Shawarma with Yogurt Sauce and Fresh Flatbreads Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (excluding marinating time)
- Yield: 4 to 5 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
Description
This Chicken Shawarma recipe brings the vibrant flavors of the Middle East to your kitchen with a perfectly spiced marinade and a creamy yogurt sauce. Tender, juicy chicken thighs are marinated overnight in a blend of aromatic spices, then quickly cooked on the stovetop or grill for a delicious charred finish. Served with fresh flatbreads, crisp lettuce, tomato, red onion, and optional cheese and hot sauce, this dish makes for a flavorful and satisfying meal perfect for any time of the week.
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 heat)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yogurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper to taste
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 all marinade ingredients—garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil—in a large ziplock bag. Add the chicken thigh fillets, seal the bag, and massage the marinade into the chicken to ensure even coating. Refrigerate and marinate for a minimum of 3 hours, preferably 24 hours, for maximum flavor infusion.
- Prepare Yogurt Sauce: In a bowl, mix Greek yoghurt, crushed garlic, cumin, a squeeze of lemon juice, salt, and pepper until smooth. Cover and refrigerate until ready to serve; the sauce will keep fresh in the fridge for up to 3 days.
- Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat and add 1 tablespoon olive oil or lightly oil a BBQ grill/griddle and heat to medium-high. For an alternative, see notes for baking instructions.
- Cook the Chicken: Place marinated chicken pieces in the hot skillet or on the grill. Cook the first side for 4 to 5 minutes until it achieves a nice char. Flip and cook the second side for 3 to 4 minutes, as it cooks more quickly to prevent drying out. Ensure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove the cooked chicken from heat and cover loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute, ensuring tender and juicy meat.
- Assemble Shawarma Wraps: Warm the flatbreads if desired. Slice or shred the rested chicken. Lay out flatbreads and spread a generous amount of the yogurt sauce, then layer with sliced chicken, lettuce, tomato, red onion, and cheese if using. Add hot sauce according to taste. Roll up the flatbread tightly and serve immediately for a delicious meal.
Notes
- To bake the chicken instead of grilling or pan-frying, preheat the oven to 200°C (400°F). Arrange marinated chicken pieces on a baking tray lined with parchment paper and bake for 20-25 minutes or until cooked through.
- If you prefer less heat, reduce the cayenne pepper to 1/2 teaspoon or omit it completely.
- Chicken thighs are preferred for their juiciness and flavor, but chicken breasts can be used as a leaner alternative, adjusting cooking time accordingly.
- The yogurt sauce can be prepared up to 3 days in advance for convenience.
- Leftover shawarma can be stored in an airtight container in the fridge for up to 3 days.
