Chicken Shawarma with Yogurt-Based Marinade
A yogurt-based marinade infusing chicken thighs with Middle Eastern flavours for a delicious Chicken Shawarma just got that much easier! Whether you prefer it in an open-faced wrap or fully wrapped, this flavourful chicken recipe is versatile and can also be enjoyed on a keto diet served over a salad or wrapped in lettuce.
*Nutritional Information at a glance
| serving | carbs | fibre | net carbs |
|---|---|---|---|
| 1 | 2.9g | 0.7g | 2.2g |
Chicken Shawarma with Yogurt Marinade
Uncover a quick and uncomplicated method for preparing tantalizing Chicken Shawarma at home. This method does not require intricate restaurant techniques, such as vertically layering the meat on a rotating spit.
This awesome recipe is a family favourite known for its bold, exciting flavours and easy prep. It’s perfect for quick, tasty weeknight meals and can be cooked in the oven, air-fried, or barbecued.
Chicken Shawarma + mini naan bread delight!
My husband and our daughters can’t get enough of this dish. They always ask for the “chicken on mini naan bread,” which is a delightful mix of chicken shawarma, crunchy shredded lettuce, quartered juicy baby tomatoes, thinly sliced cucumbers, and delicious baba ganouj (eggplant dip), all served on mini naan bread. Although, I prefer to wrap it in a low-carb tortilla, and it’s just as tasty and satisfying.
Yogurt + Middle Eastern-style spice mix
Marinating chicken thighs in yogurt and a homemade Middle Eastern-style spice mix is super easy. Let the chicken sit in all the delicious flavours, then throw them in the oven for 25 minutes. Once baked and rested, slice the chicken thinly and enjoy the burst of flavour in every bite!
Why You Should Make Chicken Shawarma at Home
• Yogurt-based marinade
For delicious chicken shawarma, you’ll love the yogurt-based marinade, with plain or Greek yogurt, to tenderize the chicken and add a tangy flavour. Olive oil, lemon juice, and garlic also add flavour to the marinade, making the chicken more succulent and moist.
• Shawarma spices
Furthermore, mixing the yogurt with homemade shawarma spices such as cumin, paprika, cinnamon, and sumac infuses the chicken with amazing flavours. You probably have most of these spices sitting in your spice cabinet right now!
• No skewers or special tools
I love it when I slice the chicken into thin, flavorful shreds and see the cooked shawarma marinade peeking out between the folds. It’s an easy little method I stumbled upon that doesn’t involve complicated tools or fussing with layers of chicken on skewers. Plus, it adds an incredible amount of flavour to your open-faced wrap!
• Simple Recipe
Marinate the chicken in this mixture for at least 20 minutes to a few hours, ideally overnight, to let the flavours really soak in. This yogurt marinade will undoubtedly tenderize the chicken and give it that signature shawarma taste you will love. Then bake or air fry them until browned on the outside and moist and tender on the inside.
• Keto and low-carb
This chicken shawarma recipe is incredibly adaptable, making it a perfect addition to your keto or low-carb diet without compromising flavour or texture. You can use leftovers over a healthy salad, add them to a spaghetti squash recipe for lunch, or even use the shawarma slices as a topping on a low-carb pizza crust.
What is Shawarma?
In Middle Eastern cuisine, shawarma means “turning” and involves grilling lamb, chicken, turkey, beef, veal, or a combination of these meats on a spit for hours. The meat is thinly sliced and typically served in a pita or flatbread with vegetables, tahini sauce, hummus, or other condiments.
Are Shawarma and Doner Kebab the same thing?
The preparation and cooking methods for Shawarma and Doner Kebab are quite similar. However, Shawarma is a traditional Middle Eastern dish, while Doner Kebab originates in Turkey. Both are cooked on a rotating spit, but Shawarma is typically served wrapped in pita bread with vegetables and tahini. In contrast, Doner Kebab is commonly served over rice or on bread.
Carbs, Servings and Nutrition Notes
This chicken shawarma recipe serves six people. Each serving contains about 2.2g of net carbs and just over 31g of protein. So, if you’re on a keto or low-carb diet, this chicken recipe is a keeper!
under 5g net carbs per serving
- 4.6g of carbohydrates
- 1.3g of fibre
- 3.3g of net carbs
To serve chicken shawarma with other ingredients, use low-carb pita, tortillas, lettuce wraps, or even cauliflower rice for a chicken bowl recipe. This way, you can stay within your carb budget.
Ingredients Notes
Chicken Shawarma includes a few unique ingredients essential for an authentic taste, but they can be substituted or omitted if these items are unavailable.
Chicken thighs
Boneless and skinless are recommended for this recipe because they stay moist throughout baking and are less likely to overcook. If you use chicken breasts instead, adjust the cooking times accordingly to prevent them from drying out. Unlike chicken breasts, chicken thighs typically do not require flipping halfway through the cooking process.
Spices
If you’re looking for spices like cardamom and sumac, you might be surprised to find that most grocery stores carry a variety of Middle Eastern spices. Additionally, you can always purchase these spices online if you can’t find them in stores.
Oil, lemon juice & yogurt
The wet ingredients are essential for this marinade. Together, they work to tenderize the chicken thighs quickly. While marinating the chicken overnight is ideal, even a 20-minute marination in this marinade can work wonders.
Garlic + ginger
Fresh garlic and ginger are great ingredients to incorporate in marinades. They help blend the spices and wet ingredients. They also aid in coating the chicken thighs effectively, preventing the marinade from dripping off.
How to Make Chicken Shawarma in Yogurt Marinade
Marinate the chicken thighs in yogurt & spices
1) Pat dry the chicken thighs and place them in a mixing bowl or large plate. Combine all the spices in a small bowl. Then, mix in the oil, yogurt, and lemon juice.
2) Pour the marinade over the chicken thighs and massage it to coat them. Next, using tongs or bare hands, roll up each piece tightly to lock in the marinade. If necessary, use toothpicks to secure them in place. Then, cover and refrigerate the chicken for at least 20 minutes or overnight.
Bake the chicken thighs
3) Preheat the oven to 400°F. Remove the chicken from the fridge, and place each rolled-up piece on a wire rack over a baking tray to cook with the juices sealed inside.
4) Bake the rolled chicken pieces undisturbed for 25 minutes or until they reach an internal temperature of 165°F. There is no need to turn them over or fuss with them as they cook.
Shred the chicken shawarma and garnish
5) Once baked, remove the chicken shawarma thighs from the heat and rest for a few minutes. Then, transfer the thighs to a cutting board and slice them into thin pieces or shreds. Serve your chicken shawarma on a platter, squeeze some lemon juice, and garnish with lemon quarters and cilantro or parsley.
Tips & Suggestions for Best Chicken Shawarma
- Taste the marinade before coating the chicken, and adjust the spices to your preference.
- Use boneless chicken thighs for juicier and tastier meat, but you can swap out the chicken for lamb or beef. Cooking times will vary.
- Cut boneless chicken breasts in half sideways, butterfly them, or pound them into thin cutlets before marinating.
- Marinate the chicken for at least an hour or overnight for the best results in taste.
- Roll up the marinated chicken thighs to lock in the shawarma marinade.
- Secure the rolled-up chicken thighs or pounded chicken breasts with a toothpick to maintain their shape.
- Allow the chicken shawarma to rest briefly before thinly slicing.
Storage, Freezing and Reheating Chicken Shawarma
Storage: Transfer leftovers into an airtight container along with any juices which will help the chicken stay moist. Chicken shawarma will remain fresh in the fridge for up to 3 days.
Freeze: Freezing cooked chicken shawarma is a great option for easy weeknight preparation. Transfer it into a freezer-safe, airtight container or bag, properly sealed and covered. Freeze the chicken for up to 2 months. When ready to enjoy it, thaw it in the fridge overnight, then reheat it in the oven or air fryer.
Reheat: To warm your chicken shawarma, reheat it in the oven, toss it in a hot skillet, or air fry it until it has warmed.
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Chicken Shawarma with Yogurt-Based Marinade
INGREDIENTS
- 2 lbs Chicken thighs, boneless
- 4 tbsp Greek yogurt
- 3 tbsp Olive oil
- 6 Garlic cloves, crushed
- 2 tsp Ginger, grated
- 2 tsp Lemon juice
- 2 tsp Paprika
- 2 tsp Cumin, ground
- 1 tsp Cardamom, ground
- 1 tsp All spice - optional
- 1 tsp Salt
- 1 tsp Sumac - optional
- ½ tsp Cinnamon
- ½ tsp Cayenne Pepper
INSTRUCTIONS
- Pat dry the chicken thighs and place them in a mixing bowl or large plate. Combine all the spices in a small bowl. Then, mix in the oil, yogurt, and lemon juice.
- Pour the marinade over the chicken thighs and massage it to coat them. Next, using tongs or bare hands, roll up each piece tightly to lock in the marinade. If necessary, use toothpicks to secure them in place. Then, cover and refrigerate the chicken for at least 20 minutes or overnight.
- Preheat the oven to 400°F. Remove the chicken from the fridge, roll up each piece if needed to preserve the marinade, and place it on a wire rack over a baking tray to cook with the juices sealed inside.
- Bake the rolled chicken pieces undisturbed for 25 minutes or until they reach an internal temperature of 165°F. No need to turn them over or fuss with them as they cook.
- Once baked, remove the chicken shawarma thighs from the heat and rest for a few minutes. Then, transfer the thighs to a cutting board and slice them into thin pieces or shreds. Serve your chicken shawarma on a platter, squeeze some lemon juice, and garnish with lemon quarters and cilantro or parsley.
RECIPE NOTES
Tips & Suggestions for Best Chicken Shawarma
- Taste the marinade before coating the chicken, and adjust the spices to your preference.
- Use boneless chicken thighs for juicier and tastier meat, but you can swap out the chicken for lamb or beef. Cooking times will vary.
- Cut boneless chicken breasts in half sideways, butterfly them, or pound them into thin cutlets before marinating.
- Marinate the chicken for at least an hour or overnight for the best results in taste.
- Roll up the marinated chicken thighs to lock in the shawarma marinade.
- Secure the rolled-up chicken thighs or pounded chicken breasts with a toothpick to maintain their shape.
- Allow the chicken shawarma to rest briefly before thinly slicing.