Are you ready to bring the vibrant flavors of the Middle East to your dinner table? Chicken Shawarma with Yogurt Marinade is a delicious, easy-to-make dish that will impress your family and friends. This recipe is not only flavorful but also incredibly versatile, making it perfect for busy weeknights or special gatherings.
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 30g
Carbohydrates: 5g
Fat: 23g
Fiber: 0g
Sugar: 1g
Sodium: 600mg
Why Make Chicken Shawarma with Yogurt Marinade
Chicken Shawarma with Yogurt Marinade is a fantastic choice for a healthy and satisfying meal. The yogurt not only tenderizes the chicken but also infuses it with a rich, tangy flavor. Packed with spices like cumin, paprika, and cardamom, this dish brings an explosion of taste with every bite. Additionally, it is customizable; you can adjust the spice level or add your favorite toppings. Whether you’re serving it with pita bread, salads, or rice, this recipe is bound to become a family favorite.
How to Make Chicken Shawarma with Yogurt Marinade Step by Step
Ingredients
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
Avocado oil or coconut oil (for greasing pan)
Directions
Marinate the Chicken:
In a large bowl, combine the Greek yogurt, ground cumin, smoked paprika, cardamom, allspice, coriander, garlic powder, onion powder, kosher salt, black pepper, lemon juice, and olive oil. Mix well to create a marinade. Add the chicken thighs and sliced onion to the bowl, ensuring everything is well coated. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
Cook the Chicken:
Preheat your oven to 425°F (220°C) or heat a grill to medium-high. If using the oven, line a baking sheet with aluminum foil and lightly grease it with avocado or coconut oil. Place the marinated chicken thighs and onion slices on the baking sheet. Bake for 25-30 minutes, or until the chicken is fully cooked through and slightly charred. If using a grill, cook the chicken for about 6-7 minutes per side until fully cooked. Allow to rest for a few minutes before slicing.
Serving & Storage:
Slice the chicken into strips and serve it hot over salads, with pita bread, or in wraps. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked chicken for up to 3 months.
How to Serve Chicken Shawarma with Yogurt Marinade
For a complete meal, serve your Chicken Shawarma with Yogurt Marinade alongside fluffy couscous, fresh tabbouleh, or a light cucumber and tomato salad. For an added touch, drizzle some tahini sauce or a zesty garlic sauce on top. You can also wrap the chicken in warm pitas with sliced veggies for a delicious handheld option.
How to Store Chicken Shawarma with Yogurt Marinade
To store your Chicken Shawarma, let it cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to four days. For longer storage, freeze the chicken in a freezer-safe container or bag. When ready to enjoy, thaw in the refrigerator overnight. Reheat in the oven or microwave before serving.
Expert Tips for Cooking Chicken Shawarma with Yogurt Marinade
- Use a meat thermometer to check the internal temperature of the chicken, ensuring it reaches 165°F (75°C).
- Marinating overnight yields the juiciest and most flavorful chicken.
- Feel free to add more spices or herbs according to your spice preferences for a personalized twist.
- Try grilling the chicken for a smoky flavor and crispy exterior.
- Don’t skip resting the chicken before slicing; it helps retain moisture.
Delicious Variations of Chicken Shawarma with Yogurt Marinade
For a spicy kick, add some cayenne pepper or chili flakes to the marinade. If you prefer a herbed flavor, incorporate fresh parsley or cilantro into the marinade. For a citrus twist, mix in some orange juice or zest for brightening up the flavors. Vegetarians can substitute the chicken with marinated portobello mushrooms or firm tofu for a tasty alternative.
Conclusion
Chicken Shawarma with Yogurt Marinade is a must-try for anyone looking to spice up their dinner routine. It’s not only simple to prepare but also delightfully flavorful and versatile. Give this recipe a try, and you’ll find yourself returning to it time and again!
Chicken Shawarma with Yogurt Marinade
Ingredients
Marinade Ingredients
- 1 cup plain (unsweetened Greek yogurt) This will tenderize and flavor the chicken.
- 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 large lemon (juiced) Freshly squeezed for best flavor.
- ¼ cup olive oil For marinade.
Main Ingredients
- 5-6 lbs boneless (skinless chicken thighs)
- 1 large onion (thinly sliced)
- Avocado oil or coconut oil for greasing pan
Instructions
Marinate the Chicken
- In a large bowl, combine the Greek yogurt, ground cumin, smoked paprika, cardamom, allspice, coriander, garlic powder, onion powder, kosher salt, black pepper, lemon juice, and olive oil. Mix well to create a marinade.
- Add the chicken thighs and sliced onion to the bowl, ensuring everything is well coated. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
Cook the Chicken
- Preheat your oven to 425°F (220°C) or heat a grill to medium-high.
- If using the oven, line a baking sheet with aluminum foil and lightly grease it with avocado or coconut oil.
- Place the marinated chicken thighs and onion slices on the baking sheet. Bake for 25-30 minutes, or until the chicken is fully cooked through and slightly charred.
- If using a grill, cook the chicken for about 6-7 minutes per side until fully cooked.
- Allow to rest for a few minutes before slicing.
Serving & Storage
- Slice the chicken into strips and serve it hot over salads, with pita bread, or in wraps.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- You can also freeze the cooked chicken for up to 3 months.
