A bold and aromatic dish inspired by Middle Eastern street food, this Grilled Chicken Shawarma Plate features tender, spiced chicken thighs grilled to perfection and served with classic accompaniments like rice or flatbread, garlic yogurt sauce, pickled veggies, and fresh herbs. It's balanced, nutritious, and bursting with flavor in every bite.
[cooked-sharing]
Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins
For the Chicken Marinade
780gboneless, skinless chicken thighs
3tbspplain Greek yogurt
2tbspolive oil
2tbsplemon juice
3clovesgarlic, minced
2tspground cumin
1tspground coriander
1tspground paprika
1tspground turmeric
½tspground turmeric
½tspcinnamon
½tspcayenne pepper (optional, for heat)
1tspsalt
½tspblack pepper
For the Garlic Yogurt Sauce
1cupplain Greek yogurt
2clovesgarlic, finely grated
1tbsplemon juice
1tbspolive oil
Salt, to taste
Suggested Sides for the Plate
Warm pita or flatbread
Cooked basmati or turmeric rice
Pickled onions or turnips
Chopped parsley or cilantro for garnish
Marinate the Chicken
1
In a large bowl, combine yogurt, olive oil, lemon juice, garlic, and all the spices. Mix into a paste.
Add the chicken thighs and toss until fully coated.
Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Prepare the Garlic Yogurt Sauce
2
Mix all sauce ingredients in a small bowl until smooth.
Taste and adjust salt or lemon juice as needed.
Refrigerate until ready to serve.
Grill the Chicken
3
Preheat your grill or grill pan over medium-high heat.
Remove chicken from the marinade and grill for 5–7 minutes per side, or until charred and internal temp reaches 165°F (75°C).
Rest for 5 minutes, then slice into strips.
Assemble the Plate
4
On each plate, arrange sliced chicken alongside rice or bread.
Add salad, pickles, and a generous dollop of garlic yogurt sauce.
Sprinkle with parsley or cilantro and serve with a lemon wedge.
Tips & Variations
5
No grill? You can roast the chicken in a 425°F (220°C) oven for 25 minutes or pan-sear it.
Make it spicy: Add harissa or chili flakes to the marinade.
Vegetarian version: Use the same marinade for tofu or cauliflower.
Meal prep friendly: Chicken and sauce keep well for 3–4 days in the fridge.
Ingredients
For the Chicken Marinade
780gboneless, skinless chicken thighs
3tbspplain Greek yogurt
2tbspolive oil
2tbsplemon juice
3clovesgarlic, minced
2tspground cumin
1tspground coriander
1tspground paprika
1tspground turmeric
½tspground turmeric
½tspcinnamon
½tspcayenne pepper (optional, for heat)
1tspsalt
½tspblack pepper
For the Garlic Yogurt Sauce
1cupplain Greek yogurt
2clovesgarlic, finely grated
1tbsplemon juice
1tbspolive oil
Salt, to taste
Suggested Sides for the Plate
Warm pita or flatbread
Cooked basmati or turmeric rice
Pickled onions or turnips
Chopped parsley or cilantro for garnish
Directions
Marinate the Chicken
1
In a large bowl, combine yogurt, olive oil, lemon juice, garlic, and all the spices. Mix into a paste.
Add the chicken thighs and toss until fully coated.
Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Prepare the Garlic Yogurt Sauce
2
Mix all sauce ingredients in a small bowl until smooth.
Taste and adjust salt or lemon juice as needed.
Refrigerate until ready to serve.
Grill the Chicken
3
Preheat your grill or grill pan over medium-high heat.
Remove chicken from the marinade and grill for 5–7 minutes per side, or until charred and internal temp reaches 165°F (75°C).
Rest for 5 minutes, then slice into strips.
Assemble the Plate
4
On each plate, arrange sliced chicken alongside rice or bread.
Add salad, pickles, and a generous dollop of garlic yogurt sauce.
Sprinkle with parsley or cilantro and serve with a lemon wedge.
Tips & Variations
5
No grill? You can roast the chicken in a 425°F (220°C) oven for 25 minutes or pan-sear it.
Make it spicy: Add harissa or chili flakes to the marinade.
Vegetarian version: Use the same marinade for tofu or cauliflower.
Meal prep friendly: Chicken and sauce keep well for 3–4 days in the fridge.
