Chicken Shawarma Recipe + Garlic Yogurt Sauce

Updated on December 17th, 2023

Chicken shawarma is typically made by stacking marinated chicken on a vertical rotisserie and slow-roasting it. The tangy, aromatic flavor and tender texture are tough to replicate at home, especially if you don’t have a spit. I’ve tried several chicken shawarma recipes and this one is my favorite for two reasons: It’s easy and the flavors are spot on.

What’s chicken shawarma?

Chicken shawarma is a popular Middle Eastern dish made from marinated and roasted chicken. The usual marinade ingredients include garlic, lemon juice, olive oil, vinegar, cumin, paprika, turmeric, and maybe some cinnamon. Often, this dish requires marinading overnight so you can get that punch of flavor.

Chicken shawarma is delicious on its own, but it’s often served as a pita sandwich — with yogurt-garlic sauce plus lettuce, tomato, and onion.

Why make this chicken shawarma recipe?

As I noted earlier, this recipe is simple for enough for any home chef and tasty enough not to disappoint someone craving those Middle Eastern flavors. Much of the flavor comes from the method of cooking the chicken — that charcoal grill adds depth and smokiness to the marinade. It makes for a delightful bite when paired with the yogurt sauce, spiked with lemon and garlic.

This would be a fun dish to serve at a weekend BBQ. In that application, I’d skip the pita and serve the chicken pieces with the yogurt sauce for dipping. I’ve also made this as a weeknight meal, since heating up the BBQ is about the longest step in the prep process.

Ingredients for chicken shawarma

Here’s what you need to make a faux Middle Eastern dish at home:

• 1lb boneless skinless chicken breasts (sliced into strips)
• 2 tablespoons lemon juice
• 1 teaspoon curry powder
• 2 teaspoons extra virgin olive oil
• ¾ teaspoon salt
• ½ teaspoon ground cumin
• 4 garlic cloves (minced)
• ½ cup plain reduced-fat Greek yogurt
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice
• 1 garlic clove (minced)
• 4 (6 inches) pitas
• 1 cup romaine lettuce (chopped)
• 2 tomatoes (diced)

Admittedly, that looks like a big list. Especially since we like to keep things easy here at BlogChef. But most of these ingredients might already be in your pantry.

The last time I made this recipe, I didn’t have any curry powder on hand. I’m not sure how that happened, because at one point I had three different types of curry powder in the pantry. Good news is you can easily make curry powder. There are many curry powder recipes out there, but here’s a simple one.

How to make chicken shawarma

1. Prep your chicken

Your first step is to clean your grill grates and light your BBQ. I have a propane starter on my charcoal grill and, still, heating up those coals takes a minute.

Next, move onto your ingredients. Trim and slice your chicken breast, then mince 4 cloves of garlic. You’ll use 3 cloves in the marinade and 1 for the yogurt sauce, so separate them accordingly.

In a bowl big enough to hold the chicken pieces, mix together:

• 2 tablespoons lemon juice
• 1 teaspoon curry powder
• 2 teaspoons extra virgin olive oil
• ¾ teaspoon salt
• ½ teaspoon ground cumin
• 3 garlic cloves (minced)

Add the chicken pieces and toss them to coat. Cover the bowl with plastic wrap and let it sit out for 20 minutes.

2. Mix the yogurt sauce and prep your sandwich ingredients

To make the yogurt sauce, mix together:

• ½ cup plain reduced-fat Greek yogurt
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice
• 1 garlic clove (minced)

If you like your sauce to be a little thinner, mix in 1 teaspoon of water at a time until the sauce is the consistency you want. Cover the sauce and pop it in your fridge.

Next, wash your lettuce and tomatoes. Tear and chop them and set them aside.

3. Grill

Next, grill your marinated chicken pieces. You can throw them right on the grill or thread them on skewers. If you use bamboo skewers, soak them in water for 30 minutes first (so they don’t catch on fire).

The chicken pieces should take about 4 minutes per side to cook. You can go a little longer if you like them charred in places.

In the last 2 minutes, place your pitas on the grill for 1 minute per side.

4. Serve

Construct your sandwiches by placing yogurt sauce down the middle of a pita, then adding the chicken, lettuce, and tomatoes on top. I like to use extra sauce on top, too.

What to serve with chicken shawarma

These pita sandwiches stand on their own for a light meal, but you can also add some fab side dishes to create a Middle Eastern feast. Try:

• Hummus or, if you’re feeling fancy, sweet potato hummus
• Tabbouleh, which is a salad made from parsley and bulgur wheat
• Grilled veggies
• Rice pilaf
• Fattoush, another Middle Eastern salad with greens, cucumbers, tomatoes, radishes, onions, herbs, and toasted pita

And if you love the flavors of this dish, try our Greek grilled chicken next!

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Yield: 4 servings

Chicken Shawarma Recipe

Print

Fire up your grill to make this delicious chicken shawarma, complete with a yogurt sauce that packs a garlic punch. You can eat the chicken by itself with the sauce or pack it into a folded pita with lettuce and tomato.

Prep Time 15 minutes

Cook Time 8 minutes

Inactive Time 20 minutes

Total Time 43 minutes

Ingredients

Marinade

• 1lb boneless skinless chicken breasts (sliced into strips)
• 2 tablespoons lemon juice
• 1 teaspoon curry powder
• 2 teaspoons extra virgin olive oil
• ¾ teaspoon salt
• ½ teaspoon ground cumin
• 3 garlic cloves (minced)

Yogurt sauce

• ½ cup plain reduced-fat Greek yogurt
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice
• 1 garlic clove (minced)

Toppings (optional)

• 4 (6 inches) pitas
• 1 cup romaine lettuce (chopped)
• 2 tomatoes (diced)

Instructions

1. In a medium bowl combine lemon juice, curry powder, olive oil, salt, cumin, and minced garlic.
2. Add chicken and toss to coat. Let sit at room temperature for 20 minutes.
3. Make your sauce: In a small bowl whisk together yogurt, tahini, lemon juice, and 1 minced garlic clove. Set aside.
4. Spray grill grates with cooking spray and heat the outdoor grill. Place chicken slices onto the grill. Grill for 4 minutes on each side or until chicken is fully cooked.
5. Place pitas on the grill rack and grill for 1 minute on each side or until lightly toasted. Place 1 pita on each plate. Top with chicken, lettuce, tomato and add the dressing.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 307Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 99mgSodium: 511mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 43g

Nutrition information isn’t always accurate.