SaveChicken Shawarma
Warmly spiced, yogurt-marinated chicken thighs roasted until charred and juicy. Served with garlic sauce, pickled onions, and warm pita. Street food perfection.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $12.00 · $2.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 lb boneless skinless chicken thighs
- 1/2 cup plain yogurt
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup mayonnaise (for garlic sauce)
- 1/4 cup plain yogurt (for garlic sauce)
- 2 cloves garlic (grated, for sauce)
- 1 tbsp lemon juice (for sauce)
- 6 rounds pita bread
- 2 medium tomatoes (sliced)
- 1 medium cucumber (sliced)
- 1/2 small red onion (thinly sliced)
- 1/4 cup fresh parsley (chopped)
Instructions
- 1
Combine yogurt, 3 tbsp lemon juice, olive oil, 4 cloves garlic, and all the spices (cumin through black pepper) in a bowl. Add chicken thighs and coat thoroughly. Marinate at least 2 hours, or overnight.
The yogurt and acid tenderize the chicken while the spices build layers of flavor. Overnight marinade is best.
- 2
Make the garlic sauce: Whisk together mayonnaise, 1/4 cup yogurt, grated garlic, 1 tbsp lemon juice, and a pinch of salt. Refrigerate until ready to serve.
- 3
Preheat oven to 425°F. Place marinated chicken thighs on a foil-lined baking sheet. Roast 20-25 minutes until charred at the edges and internal temperature reaches 165°F.
The high heat chars the yogurt marinade, creating the signature shawarma bark.
- 4
Let chicken rest 5 minutes, then slice thinly. Warm pita bread. Spread garlic sauce on pita, pile on sliced chicken, tomatoes, cucumber, red onion, and parsley. Squeeze extra lemon over the top.
Restaurant secret: Finish the sliced chicken in a screaming hot skillet for 1 minute to get extra crispy edges. That is the real shawarma texture.
Pairs With
Lebanese or German-style wheat beer
Smooth and slightly sweet, pairs with the warm spices
Dry Mediterranean rose
Light fruity notes complement the cumin and coriander
Fresh lemonade with crushed mint
Cool, tangy, and refreshing against the warm spices
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Chicken thighs are essential. Breasts dry out under the high heat needed for proper char.
- •Don't skip the cinnamon in the spice blend. It is the unexpected warmth that makes shawarma taste like shawarma.
- •Restaurant secret: Pickled turnips (the bright pink kind from Middle Eastern shops) are the authentic condiment.
Substitutions
- plain yogurt → coconut yogurt for dairy-free marinade
- pita bread → lavash or naan
- cayenne → Aleppo pepper for a warmer, less sharp heat
Leftovers
Refrigerate sliced chicken up to 4 days. Reheat in a hot skillet to restore the char.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
