If you’re craving something packed with bold flavors, tender chicken, and a creamy twist, you’re going to absolutely love this Chicken Shawarma with Garlic Yoghurt Sauce Recipe. I first tried a version of this in a little Middle Eastern spot and was hooked immediately. Since then, I’ve perfected my own version that’s simple, juicy, and just bursting with that signature shawarma spice blend, soaked in a garlicky yoghurt sauce that’s nothing short of dreamy. Stick with me, and I’ll walk you through every step so you can nail this at home—and trust me, your family will go crazy for it!
Why You’ll Love This Recipe
- Rich, Authentic Flavors: The blend of spices and tangy yoghurt creates that perfect shawarma taste you crave without needing a spit roast.
- Juicy, Tender Chicken: Marinating in yoghurt and spices makes the chicken irresistibly tender and flavourful every time.
- Versatile and Easy: Whether you prefer pita, wraps, or flatbread, this recipe adapts and comes together quickly for an impressive meal.
- Garlic Yoghurt Sauce Magic: The creamy sauce balances the spices and adds a fresh, garlicky zing that keeps you dipping back for more.
Ingredients You’ll Need
Getting your hands on fresh spices and quality ingredients really elevates this Chicken Shawarma with Garlic Yoghurt Sauce Recipe. Here’s what I use, and why these components work together so well to achieve that authentic shawarma vibe.
- Chicken thighs: I prefer thighs because they stay juicy and tender, but breasts work in a pinch if you’re watching calories.
- Greek yoghurt: Adds creaminess to both marinade and sauce while tenderizing the chicken.
- Tomato paste: A punch of umami that deepens the marinade flavor.
- Lemon juice: Fresh acidity brightens the whole dish and balances rich spices.
- Garlic (fresh and powder): The hero in this recipe — don’t skip it!
- Ground cumin and cardamom: Earthy and fragrant, these spices give the shawarma its characteristic warm notes.
- Paprika and smoked paprika: They add sweetness and a subtle smokiness that’s just irresistible.
- Sumac (optional): If you spot this at your grocery store, grab it. Its tangy flavor is perfect for sprinkling on top.
- Flatbreads or pita: To wrap it all up—choose your favorite for a customizable meal.
- Frozen French fries: Yes, fries inside the wrap! They add a crunchy, salty contrast that I love.
- Toum or garlic dip: This Middle Eastern garlic sauce is magic, but finely minced garlic with salt works well too in the yoghurt sauce.
- Fresh veggies: Sliced tomatoes, red onions, and mint brighten the dish and add freshness.
- Olive oil: Essential for cooking and flavoring the chicken.
- Salt and pepper: Simple but essential for seasoning.
Variations
I love playing around with this recipe — it’s so flexible. You can easily tweak it to suit your dietary preferences or what’s fresh at the market. Here are a few of my favorite twists.
- Chicken breast substitution: When I want something leaner, I use chicken breast, but be careful not to overcook it—it dries out quicker than thighs.
- Vegetarian option: Swap chicken for roasted cauliflower or mushrooms marinated in the same spice mix — equally delicious!
- Spice it up: Add a pinch of cayenne or chili powder for those who love a little heat.
- Homemade garlic yoghurt sauce: If you can’t find toum or garlic dip, mix freshly minced garlic with a touch of salt right into your Greek yoghurt—just like I do when I’m in a hurry.
How to Make Chicken Shawarma with Garlic Yoghurt Sauce Recipe
Step 1: Get Your Ingredients Ready and Prep the Fries
Start by preheating your oven or air fryer to cook the frozen French fries according to the package. I always like my fries hot and crispy inside the wrap—trust me, they add a fantastic crunch and a little indulgence. While the fries cook, wash and slice the tomatoes and red onion finely. Chop the fresh mint if you’re using it to add a cool herbal note later.
Step 2: Whip Up the Garlic Yoghurt Sauce
In a small bowl, stir together Greek yoghurt with toum or your Middle Eastern garlic dip. Don’t have that? No worries! Just mix half a teaspoon of freshly minced garlic and a pinch of salt into the yoghurt. The key is to make sure it’s garlicky but smooth and creamy. Set this aside so the flavors meld while you prepare the chicken.
Step 3: Marinate the Chicken
Place the chicken thighs in a large bowl. Add tomato paste, Greek yoghurt, lemon juice, minced garlic, and all your spices: cumin, cardamom, garlic powder, onion powder, sweet and smoked paprika, salt, pepper, and a good splash of olive oil. Mix it up well using tongs or your hands, making sure each piece is coated in that gorgeous marinade. You can cook it right away, but for a deeper flavor, cover and refrigerate for up to 24 hours. My family goes nuts when I let it marinate overnight.
Step 4: Cook the Chicken to Juicy, Charred Perfection
Heat a heavy-based skillet over medium-high heat until hot. Carefully lay the chicken pieces in the pan—they should sizzle right away. Cook for around 5 to 6 minutes on each side, aiming for a nice char without burning. During the last 3 minutes, add a splash of water to the pan and use a spatula to scrape up those crispy bits; this is what makes the chicken irresistibly juicy. Once cooked, remove it from the pan and let it rest for a few minutes before slicing thinly. I always drizzle those tasty pan juices over the sliced chicken.
Step 5: Assemble Your Chicken Shawarma Wraps
Lay your chosen flatbread or pita on a plate and spread a generous spoonful of the garlic yoghurt sauce right in the center. Add the sliced chicken on top, then layer on crispy fries, tomato slices, red onion, and shredded mint. If you’re using sumac, sprinkle a little over the top—it adds such a lovely tartness. Fold the sides up taco-style and serve immediately with extra garlic yoghurt sauce on the side for dipping. It’s honestly as fun to eat as it is delicious!
Pro Tips for Making Chicken Shawarma with Garlic Yoghurt Sauce Recipe
- Marinate for Maximum Flavor: I’ve learned that letting the chicken soak overnight really deepens the shawarma spices and tenderizes it beautifully.
- Use Thighs for Juiciness: Thighs won’t dry out as easily as breasts, especially when pan-frying, so go with them if you can.
- Don’t Skip the Pan Juices: Adding water at the end and scraping the pan releases those caramelized bits—this is pure flavor gold to drizzle over your chicken.
- Warm the Bread: Gently warming your flatbread makes them soft and more pliable, so they won’t tear when wrapping.
How to Serve Chicken Shawarma with Garlic Yoghurt Sauce Recipe
Garnishes
I always add fresh mint and a sprinkle of sumac on top—those little touches brighten the flavors and add a fresh zing that cuts through the richness. A few thin slices of red onion add crunch and bite, too. Plus, extra garlic yoghurt sauce on the side means you can dip as much as you want (and you definitely will want to).
Side Dishes
For sides, you can never go wrong with a crisp cucumber and tomato salad or some pickled turnips for that classic Middle Eastern touch. I’ve also served this with a simple fattoush salad on the side, and my family loved the freshness it adds to the plate.
Creative Ways to Present
For special occasions, I like serving the chicken shawarma on a platter with all the toppings—lettuce, tomatoes, onions, garlic yoghurt sauce, warm flatbreads, and fries on the side—so everyone can build their own wraps. It turns dinner into a fun, interactive experience that kids and grown-ups alike enjoy!
Make Ahead and Storage
Storing Leftovers
I always let the chicken cool to room temperature before storing it in an airtight container in the fridge. It keeps well for up to 3 days, which is perfect for quick lunches or weeknight dinners. Just keep the garlic yoghurt sauce separate to avoid soggy bread.
Freezing
If you want to make a big batch, the cooked marinated chicken freezes really well. I portion it out into freezer-safe bags and it lasts for about 2 months. When you’re ready to eat, thaw overnight in the fridge before reheating gently.
Reheating
To keep that lovely charred flavor, I reheat the chicken in a skillet over medium heat, adding a splash of water and covering the pan briefly. This helps keep the chicken moist without drying out. Warm your bread separately, then assemble fresh with the garlic yoghurt sauce and veggies.
FAQs
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Can I use chicken breasts instead of thighs in this Chicken Shawarma with Garlic Yoghurt Sauce Recipe?
Yes, you can substitute chicken breasts if you prefer leaner meat. Just be mindful that breasts cook faster and can dry out, so reduce cooking time accordingly and consider pounding them thin for even cooking. Marinating as directed helps keep the breast juicy.
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What is toum, and can I substitute it in the garlic yoghurt sauce?
Toum is a traditional Middle Eastern garlic sauce known for its creamy texture and potent garlic flavor. If you can’t find toum, simply mix freshly minced garlic with a pinch of salt into Greek yoghurt for a quick and tasty substitute that still packs a punch.
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How long should I marinate the chicken for the best flavor?
While you can cook the chicken immediately after tossing it in the marinade, letting it rest for at least 2 hours—or ideally overnight in the fridge—really allows the spices and citrus to deeply penetrate, resulting in tender, flavor-packed chicken.
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Can I make this recipe gluten-free?
Absolutely! Just swap out the flatbreads or wraps for gluten-free versions or use large lettuce leaves for a fresh, low-carb option that’s equally delicious.
Final Thoughts
This Chicken Shawarma with Garlic Yoghurt Sauce Recipe has become a go-to in my kitchen because it’s packed with big, authentic flavors yet surprisingly simple to make. Whenever I pull this together, it feels like a little celebration, even on a weeknight. I encourage you to give it a try—you’ll find yourself coming back to it time and time again, just like my family does. Plus, the garlic yoghurt sauce? Total game changer. Happy cooking and enjoy every flavorful bite!
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Chicken Shawarma with Garlic Yoghurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 wraps 1x
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Description
This Chicken Shawarma recipe features tender marinated chicken thighs cooked to perfection in a heavy-based frying pan, served with crispy French fries, fresh vegetables, and a creamy garlic yoghurt sauce wrapped in your choice of flatbread for an authentic Middle Eastern-inspired meal.
Ingredients
To Serve
- 400 g (14 oz) frozen French fries
- 2 tomatoes, sliced
- 1 red onion, finely sliced
- 1 tbsp roughly chopped fresh mint leaves (optional)
- 4 Lebanese flatbreads, pita breads, wraps or naan breads
- 1/2 tsp sumac (optional)
Garlic Yoghurt Sauce
- 1 cup (250 g) Greek yoghurt
- 2 tbsp toum or Middle Eastern garlic dip (or substitute with 1/2 tsp freshly minced garlic and 1/2 tsp salt)
Chicken
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs (or chicken breast as substitute)
- 1 tbsp tomato paste (concentrated puree)
- 2 tbsp Greek yoghurt
- 2 tbsp lemon juice
- 1 tsp freshly minced garlic
- 2 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp sea salt flakes
- 1/2 tsp cracked black pepper
- 3 tbsp olive oil
- 1/4 cup (60 ml) water
Instructions
- Prep Ingredients: Preheat your oven or air fryer and cook the frozen French fries as per packet instructions. Wash and slice the tomatoes and red onion, and chop fresh mint if using, preparing all fresh ingredients ahead of time.
- Make Garlic Yoghurt Sauce: In a small bowl, mix together the Greek yoghurt and toum or garlic dip. If you don’t have garlic dip, combine the yoghurt with freshly minced garlic and salt. Set this sauce aside for serving.
- Marinate Chicken: Place the chicken thighs in a large bowl. Add tomato paste, Greek yoghurt, lemon juice, minced garlic, ground cumin, cardamom, garlic powder, onion powder, sweet paprika, smoked paprika, sea salt flakes, cracked black pepper, and olive oil. Toss the chicken thoroughly to coat each piece evenly. You can cook immediately or refrigerate, covered, for up to 24 hours for more intense flavor.
- Cook Chicken: Heat a heavy-based frying pan over medium-high heat until hot. Add the marinated chicken and cook for 5–6 minutes on each side until fully cooked with a slight char. In the last 3 minutes, add water to the pan to loosen the crispy browned bits. Remove chicken and let it rest briefly before thinly slicing. Drizzle with the pan juices for extra flavor.
- Assemble Wraps: Lay your chosen bread flat on a plate. Spread a generous amount of garlic yoghurt sauce down the centre. Layer on sliced chicken, cooked fries, tomato slices, red onion, chopped mint, and sprinkle with sumac if using. Fold the sides in taco style and serve immediately with extra garlic yoghurt sauce for dipping.
Notes
- Chicken breast can be substituted for chicken thighs but may be less juicy.
- Using a barbecue instead of a frying pan is an excellent alternative for cooking the chicken and adds smoky flavor.
- Toum is a traditional Middle Eastern garlic sauce; if unavailable, freshly minced garlic and salt work well as a substitute.
- Sumac adds a tangy, lemony flavor and a pop of color but is optional.
- Marinating chicken overnight intensifies the spice flavors and tenderness.
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
