Chicken Shawarma with Yogurt Sauce (Easy Oven or Grilled Recipe)
Juicy chicken shawarma marinated in warm spices, baked or grilled, and served with a simple garlic yogurt sauce and homemade sourdough naan.
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Chicken shawarma is one of those meals that feels special but is surprisingly easy to make at home. Juicy chicken thighs are marinated in warm spices, cooked until lightly charred, then tucked into soft naan and finished with a simple garlic yogurt sauce. It’s bold, comforting, and made entirely with real, everyday ingredients.
I love serving this chicken shawarma with my homemade sourdough naan bread (be sure to plan ahead since the dough needs time to ferment). It turns this meal into a full, from-scratch dinner that’s perfect for both busy weeknights and relaxed weekend cooking.
Why You’ll Love This Chicken Shawarma
- Made with simple pantry spices and whole ingredients
- Easy to prep ahead with marinated chicken and fermented naan
- Can be baked or grilled depending on the season
- Naturally flavorful without being heavy
- Customizable with your favorite toppings or served without bread
This recipe fits beautifully into real-life cooking—nothing fancy, just food that nourishes and satisfies.
What Is Chicken Shawarma?
Shawarma is a Middle Eastern–inspired dish traditionally cooked on a vertical spit and shaved into thin slices. While we’re not recreating that setup at home, this recipe captures the signature spice blend and juicy texture using simple methods you can do in your own kitchen.
Baking or grilling the chicken gives you tender meat with beautifully caramelized edges, especially when finished under the broiler.
Ingredients You’ll Need
Chicken Shawarma
- 1 lb boneless, skinless chicken thighs
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp coconut sugar (or brown sugar if you don’t have coconut sugar)
- ½ tsp garlic powder
- Pinch of cinnamon
Yogurt Garlic Sauce
- ½ cup plain Greek yogurt (non-fat or full-fat both work)
- 1 clove garlic
- ½ tsp salt
- 1 Tbsp lemon juice (or juice from half a lemon)
- Pinch of black pepper
For Serving
- Homemade sourdough naan bread
- Optional toppings: sliced red onion, dill pickles, tomatoes
How to Make Chicken Shawarma
Step 1: Marinate the Chicken
In a bowl, combine the olive oil, salt, paprika, cumin, turmeric, coconut sugar, garlic powder, and cinnamon. Add the chicken thighs and toss until fully coated.
Cover and marinate for at least 1 hour, but for best flavor, marinate longer if possible.
Make Ahead Tip: I often start the chicken marinade at the same time I mix up my sourdough naan dough so everything is ready together.
Step 2: Cook the Chicken
You can cook the chicken either in the oven or on the grill.
Oven Method:
- Preheat the oven to 400°F
- Place the marinated chicken on a baking sheet
- Bake for 25–30 minutes, until fully cooked
- Turn the oven to broil and cook for a few minutes to lightly char the outside
Grill Method:
- Grill over medium heat until cooked through
- Allow the chicken to develop light char marks
Once cooked, let the chicken rest briefly, then slice into strips.
How to Make the Yogurt Sauce
While the chicken cooks, make the sauce.
Place the garlic clove on a cutting board dice and then sprinkle with salt. Using the side of your knife, mash the garlic and salt together, working the knife back and forth until a paste forms.
In a small bowl or jar, stir together the garlic paste, Greek yogurt, lemon juice, and black pepper. Taste and adjust seasoning as needed. Set aside until ready to serve.
How to Serve Chicken Shawarma
Warm your sourdough naan and fill it with sliced chicken and a generous spoonful of yogurt sauce. Add sliced red onion, dill pickles, or tomatoes if desired.
You can also:
- Serve the chicken and sauce without bread
- Turn it into a bowl with fresh veggies
- Enjoy leftovers straight from the fridge the next day
This meal is flexible, forgiving, and perfect for feeding a family.
Make-Ahead & Storage Tips
- Chicken can marinate overnight for deeper flavor
- Yogurt sauce keeps well in the fridge for 2–3 days
- Leftover chicken reheats well or can be eaten cold
- Sourdough Naan can be mixed up the night before
Colorado / High-Altitude Cooking Note
If you’re cooking at higher altitude, like I am here in Colorado, you may notice:
- Chicken sometimes needs a few extra minutes to cook through
- Keep a close eye during broiling to avoid over-charring
For naan dough, cooler kitchens and higher altitude may benefit from a slightly longer fermentation time for the best texture and flavor.
Final Thoughts
This chicken shawarma with yogurt sauce is one of those recipes that proves you don’t need complicated ingredients to make something truly special. Pair it with homemade sourdough naan, keep the toppings simple, and enjoy a from-scratch meal that fits beautifully into everyday life.
Where Real Ingredients Meet Everyday Cooking.
If you try this recipe, leave a comment below, tag me on instagram @my.colorado.kitchen and let me know how it turned out. And don’t forget to save this recipe on Pinterest so you’ll always have it handy!
Don’t forget to pin this for later!
Chicken Shawarma with Yogurt Sauce
Juicy chicken shawarma marinated in warm spices, baked or grilled, and served with a simple garlic yogurt sauce and homemade sourdough naan.
Ingredients
Chicken Shawarma
- 1 lb boneless, skinless chicken thighs
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp coconut sugar (or brown sugar)
- ½ tsp garlic powder
- Pinch of cinnamon
Yogurt Garlic Sauce
- ½ cup plain Greek yogurt (non-fat or full-fat both work)
- 1 clove garlic
- ½ tsp salt
- 1 Tbsp lemon juice (or juice from half a lemon)
- Pinch of black pepper
For Serving
- Homemade sourdough naan bread
- Optional toppings: sliced red onion, dill pickles, tomatoes
Instructions
Step 1: Marinate the Chicken
In a bowl, combine the olive oil, salt, paprika, cumin, turmeric, coconut sugar, garlic powder, and cinnamon. Add the chicken thighs and toss until fully coated.
Cover and marinate for at least 1 hour, but for best flavor, marinate longer if possible.
Make Ahead Tip: I often start the chicken marinade at the same time I mix up my sourdough naan dough so everything is ready together.
Step 2: Cook the Chicken
You can cook the chicken either in the oven or on the grill.
Oven Method:
- Preheat the oven to 400°F
- Place the marinated chicken on a baking sheet
- Bake for 25–30 minutes, until fully cooked
- Turn the oven to broil and cook for a few minutes to lightly char the outside
Grill Method:
- Grill over medium heat until cooked through
- Allow the chicken to develop light char marks
Once cooked, let the chicken rest briefly, then slice into strips.
Step 3: Make the Yogurt Sauce
While the chicken cooks, make the sauce.
Place the garlic clove on a cutting board dice and then sprinkle with salt. Using the side of your knife, mash the garlic and salt together, working the knife back and forth until a paste forms.
In a small bowl or jar, stir together the garlic paste, Greek yogurt, lemon juice, and black pepper. Taste and adjust seasoning as needed. Set aside until ready to serve.
Step 4: Serve
Warm your sourdough naan and fill it with sliced chicken and a generous spoonful of yogurt sauce. Add sliced red onion, dill pickles, or tomatoes if desired.
Notes
Make-Ahead & Storage Tips
- Chicken can marinate overnight for deeper flavor
- Yogurt sauce keeps well in the fridge for 2–3 days
- Leftover chicken reheats well or can be eaten cold
- Sourdough Naan can be mixed up the night before
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 3gUnsaturated Fat: 9gCholesterol: 93mgSodium: 689mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 21g
Nutrition facts are calculated automatically and are approximate.
