Chicken Shawarma Spiced Grilled Chicken with Garlic Yogurt Sauce

Name: Chicken Shawarma Spiced Grilled Chicken with Garlic Yogurt Sauce
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb Boneless skinless chicken thighs; 1.25 cup Plain full-fat Greek yogurt (total); 2 tbsp Olive oil; 2 tbsp Fresh lemon juice; 4 clove Garlic, minced; 2 tbsp Shawarma spice blend (cumin, paprika, coriander, turmeric, cinnamon); 1.5 tsp Kosher salt; 0.25 cup Fresh parsley, chopped; 4 piece Pita bread or greens, for serving

A bold, grill-forward take on classic shawarma: tender marinated chicken thighs seared over high heat and finished with a bright garlic-yogurt sauce. Serve in warm pita or over greens for an easy weeknight meal with unmistakable Middle Eastern flavor.

0.0(0 reviews)

Prep: 20m · Cook: 12m · Total92 mins

DifficultyMedium

Serves4

AuthorJake

Chicken Shawarma Spiced Grilled Chicken with Garlic Yogurt Sauce

This grilled-chicken shawarma is a straightforward, grill-forward riff on the classic street-food favorite—bright lemon and garlic, warm cumin and paprika, and a whisper of cinnamon and turmeric that give the chicken a savory, slightly sweet backbone. Using boneless, skinless thighs keeps the meat forgiving on the heat of a hot grill: thighs tolerate higher temperatures and long marinades without drying, so you get caramelized edges and a juicy interior that’s perfect for slicing thin and stacking into pita or scattering over a dressed salad.

What makes this version work is the two-part yogurt trick: most of the yogurt becomes an active marinade that tenderizes and infuses flavor, while a reserved portion, brightened with fresh garlic, oil and parsley, finishes the dish as a cooling counterpoint. This is a practical recipe for weeknights and weekend cookouts alike—home cooks who want unmistakable Middle Eastern flavor without a stack of exotic ingredients will find it fast, forgiving and endlessly adaptable.

Plan your timing

Enter your target meal time:

5:25 pm–5:43 pm→Prepare the marinade and reserve sauce yogurt

5:43 pm–6:01 pm→Marinate the chicken

6:01 pm–6:19 pm→Preheat grill and cook the chicken

6:19 pm–6:37 pm→Make the garlic yogurt sauce and prep garnishes

6:37 pm–6:55 pm→Rest, slice and assemble

Ingredients

Yield

Instructions

Prepare the marinade and reserve sauce yogurt

In a large bowl combine the full amount of Greek yogurt, olive oil, lemon juice, 2 minced garlic cloves (reserve the remaining garlic for the sauce), shawarma spice blend and kosher salt. Mix until smooth and divide: reserve about 1/3 cup of the yogurt mixture in a small bowl for the garlic yogurt sauce, then add the remaining marinade to the chicken. The reserved portion will be finished later as the sauce.

For this step

1.25 cupPlain full-fat Greek yogurt (total)
2 tbspOlive oil
2 tbspFresh lemon juice
4 cloveGarlic, minced
2 tbspShawarma spice blend (cumin, paprika, coriander, turmeric, cinnamon)
1.5 tspKosher salt

Prepare the marinade and reserve sauce yogurt

Marinate the chicken

Add the chicken thighs to the bowl with the remaining marinade, turning to coat thoroughly. Cover and refrigerate at least 1 hour and up to 8 hours to let the flavors penetrate.

For this step

1.5 lbBoneless skinless chicken thighs

Preheat grill and cook the chicken

Preheat your grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. Grill the marinated thighs 6–8 minutes per side, flipping once, until nicely charred and the internal temperature reaches 165°F (74°C).

Make the garlic yogurt sauce and prep garnishes

To the reserved yogurt mixture add the remaining minced garlic, a squeeze of lemon, a drizzle of olive oil and chopped parsley; taste and adjust salt as needed. Warm pita or prepare greens and chop additional parsley for garnish while the chicken rests.

For this step

0.25 cupFresh parsley, chopped
4 piecePita bread or greens, for serving

Make the garlic yogurt sauce and prep garnishes

Rest, slice and assemble

Let the grilled chicken rest 5 minutes, then slice thinly against the grain. Serve in warm pita or over greens, spoon over the garlic yogurt sauce, and sprinkle with extra parsley for freshness.

Tips from the kitchen

Use room-temperature chicken

Bring thighs out of the fridge 20–30 minutes before grilling so they cook more evenly and develop better char without overcooking the center.

Don’t over-marinate

One hour is sufficient for flavor and tenderizing; beyond 8 hours the yogurt’s lactic acid can start to break down texture and make the meat mushy.

Oil the grates, not the chicken

Brush the grill grates with a high-smoke-point oil to prevent sticking while preserving the marinade’s sugars for a clean, caramelized crust.

Check temperature precisely

Use an instant-read thermometer in the thickest part and pull at 165°F (74°C); carryover will rest closer to a perfect doneness while preserving juiciness.

Finish sauce last minute

Add the fresh garlic and parsley to the reserved yogurt just before serving to keep the sauce bright and prevent raw-garlic harshness from intensifying.

Variations & substitutions

Chicken breast swap

If you prefer breasts, pound them to even thickness and shorten grilling to 3–5 minutes per side to avoid drying; consider a shorter marinate (1–2 hours).

Smoky charred flavor

Add 1 teaspoon smoked paprika to the shawarma blend and grill over charcoal or wood chips to introduce a rounded smokiness that complements the spices.

Dairy-free yogurt

Use unsweetened coconut or cashew yogurt for the marinade and sauce, but add a splash of extra lemon and a teaspoon of olive oil for richness and acidity balance.

Spicy harissa twist

Stir 1–2 teaspoons of harissa or Aleppo pepper into the reserved sauce for heat, or blend into the marinade for a spicier, more integrated profile.

Storage & make-ahead

Store leftover sliced chicken and sauce separately in airtight containers in the fridge for up to 3 days to maintain texture. The chicken reheats best gently in a 300°F oven covered with foil for 8–10 minutes or in a hot skillet with a splash of water to steam and re-moisten. Avoid microwaving the sauced assembled sandwich, as the pita will get soggy; instead re-warm components and assemble just before serving.

What to serve with it

Serve tucked into warm pita with quick pickled red onions, sliced tomatoes, and cucumbers for contrast, or pile the chicken over a crisp salad of romaine, radish and sumac onions. A side of roasted eggplant or charred corn provides a smoky companion, while a bright, acidic beverage like a dry white wine or a lemon-mint spritzer cuts through the richness. For casual entertaining, set up a shawarma station with sauces, pickles and herbs so guests can assemble their own.

Frequently asked questions

Can I make the marinade the night before?

Yes—mix the full marinade and divide before adding chicken so you can reserve the sauce; marinate the chicken up to 8 hours maximum to avoid textural breakdown from the yogurt.

What if I don’t have a grill?

You can cook the thighs on a heavy skillet or cast-iron pan over high heat, getting the same sear for 5–7 minutes per side, or broil them 6–8 inches from the element for similar char.

How can I make the garlic yogurt sauce milder?

Use roasted garlic instead of raw for a sweeter, softer flavor, or reduce the raw garlic to one clove and allow the sauce to sit 10–15 minutes before serving to mellow the bite.

Is it safe to consume the reserved yogurt used for sauce since it touched the raw marinade?

Make sure to set aside the reserved 1/3 cup of yogurt before it contacts raw chicken; if any of the marinade touched the chicken, discard it—never reuse marinade that has contacted raw meat unless cooked.

Why do the spices sometimes burn on the grill?

Yogurt and spice pastes contain sugars and small particulates that can char quickly over direct high heat; manage flare-ups by using a two-zone fire and moving pieces briefly to indirect heat if flare-ups occur.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Prepare the marinade and reserve sauce yogurt

Plain full-fat Greek yogurt (total)1.25 cup
Olive oil2 tbsp
Fresh lemon juice2 tbsp
Garlic, minced4 clove
Shawarma spice blend (cumin, paprika, coriander, turmeric, cinnamon)2 tbsp
Kosher salt1.5 tsp

Step 2: Marinate the chicken

Boneless skinless chicken thighs1.5 lb

Step 4: Make the garlic yogurt sauce and prep garnishes

Fresh parsley, chopped0.25 cup
Pita bread or greens, for serving4 piece

Nutrition Facts

Per serving: 6 oz thigh

Calories696

Total Fat45.9g

Saturated Fat10g

Trans Fat2.1g

Polyunsaturated Fat20.6g

Monounsaturated Fat10.8g

Total Carbohydrates31g

Dietary Fiber2g

Total Sugars0.7g

Protein40.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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