Easy Chicken Shawarma Marinade with Greek Yogurt
This easy Chicken Shawarma Marinade Recipe proves you don’t need hours (or special equipment) to get incredible flavor! With Greek yogurt, lemon, and a simple spice blend, this marinade transforms chicken into something juicy, bold, and deeply seasoned in as little as 30 minutes. It’s a recipe I’ve personally relied on for years and make on repeat!
Making truly delicious chicken is kind of my thing. I refuse to settle for dry, bland chicken, and if a recipe doesn’t deliver juicy, flavorful results, it doesn’t make it onto my site.
As a culinary school graduate, I love recreating restaurant favorites at home in a way that feels approachable but still authentic, and chicken shawarma is one of those dishes that absolutely deserves to be done right!
Traditional shawarma is cooked on a vertical spit, which we won’t be doing here. However, part of what gives shawarma its flavor is a deeply flavorful shawarma marinade for chicken. This chicken shawarma marinade recipe is a yogurt–based marinade that infuses the meat with warm spices, garlic, and lemon.
Something about this combination gives tender, flavor-packed chicken that you can use in so many ways! My personal favorite is to serve the shawarma chicken in my shawarma hummus bowls. So good!
What is shawarma?
Shawarma is a popular Middle Eastern dish made from thinly sliced, marinated meat that’s traditionally stacked and slow-roasted on a vertical spit. As it cooks, the outer layers are shaved off and served in pita, wraps, or plates with sauces and vegetables. While home cooks don’t usually have a spit handy, you can still capture the classic flavor with the right marinade and cooking method!
Why You’ll Love This Easy Chicken Shawarma Marinade (No Spit Necessary!)
- Big flavor, minimal ingredients. This marinade uses simple pantry spices, but the combination creates that unmistakable shawarma flavor.
- Quick marinating time. Thanks to the yogurt and spices, you only need 30 minutes to 1 hour for flavorful results.
- Juicy, tender chicken every time. The yogurt gently tenderizes the chicken while locking in moisture.
- Versatile cooking options. Cook it in a skillet, grill pan, or even bake it depending on your schedule. If you want those crispy edges like you get at the restaurant, then I recommend slicing it and broiling it in the oven for just a few minutes before serving!
- Meal-prep friendly. This marinade works just as well for make-ahead lunches as it does for fresh dinners.
Chicken Shawarma Marinade Ingredients
- Chicken thighs: Juicier and more flavorful than breasts, perfect for shawarma. I typically use boneless, skinless chicken thighs here for ease.
- Plain Greek yogurt: The base of this chicken shawarma marinade with yogurt recipe! Tenderizes and adds richness.
- Lemon juice: Brightens the marinade and balances the spices.
- Olive oil: Helps carry flavor and promotes browning.
- Spices: You need a combination of cumin, oregano, turmeric, smoked paprika and salt! This is an easy blend of spices that lends a lovely flavor.
- Garlic: Use freshly minced garlic for the best flavor!
Shawarma Marinade Variations & Substitutions
- Chicken: Feel free to swap chicken thighs for chicken breasts! Just watch cooking time closely, as breasts can become overcooked quickly.
- Dairy Free: Use dairy-free yogurt for a lactose-free option.
- Spices: You can add a pinch of ginger, cinnamon or allspice for extra warmth in the marinade. If you want some spice, add a dash of cayenne pepper!
How to Make Marinade for Chicken Shawarma
For the full list of ingredients and instructions, click here.- Place the chicken thighs in a large ziplock bag or a medium sized mixing bowl. On top, add the marinade ingredients: Greek yogurt, lemon juice, olive oil, cumin, minced garlic, salt, oregano, turmeric, and smoked paprika. Mix well.
- For best results, cover and refrigerate for at least 1 hour. But even 30 minutes will give the chicken lots of flavor! If you need to, you can marinate the chicken for up to 24 hours.
- When ready to cook, heat a skillet or grill pan over medium-high heat. Cook the chicken thighs for 5–6 minutes per side, or until golden and cooked through (internal temperature should reach 165°F / 74°C).
- Let the chicken rest for a few minutes before slicing. Serve with rice, pita, or salad, and your favorite sauces like garlic yogurt, tzatziki or tahini.
How to Make Chicken Shawarma in the Air Fryer
- Place marinated chicken thighs in the air fryer at 400F, cook for 10 minutes, then flip and cook for another 8 to 9 minutes until cooked through!
Lauren’s Top Tips for the Best Chicken with Shawarma Marinade
- Use chicken thighs when possible. I think chicken shawarma just goes better with chicken thighs, personally! They’re more forgiving and stay juicy even with high-heat cooking.
- Don’t over-marinate! While up to 24 hours is fine, the yogurt can start to affect texture beyond that!
- For crispy edges like restaurant style chicken shawarma, you should slice the chicken after searing in a pan or on the grill. Place on a sheet pan and spread the slices out evenly, then broil for just a few minutes! I don’t recommend doing this if you used chicken breasts.
How to Serve Chicken Shawarma
After you cook the marinated chicken, the chicken is super versatile! Serve it sliced in warm pita with tomatoes, cucumbers, and garlic yogurt sauce, or pile it over rice bowls with hummus and roasted veggies. It’s also excellent on salads or tucked into wraps for an easy lunch!
Shawarma Marinade for Chicken FAQs
Chicken shawarma is typically marinated in yogurt, lemon juice, olive oil, garlic, and a blend of warm spices like cumin and paprika. This combination tenderizes the meat and infuses it with flavor!
Store cooked chicken shawarma in an airtight container in the refrigerator for up to 4 days. Let it cool completely before storing to help maintain the best texture and flavor. Since they last a few days in the fridge, these are great to use for meal prep!
The signature flavor comes from the spice blend paired with garlic and acid. Yogurt helps carry those flavors deep into the chicken while keeping it juicy.
A well-balanced marinade and high-heat cooking are key. You don’t need a spit, just a deeply seasoned shawarma chicken marinade and proper browning in a pan or on a grill!
More Chicken Recipes to Try
- Chicken Fajita Rice Bowls – bold, colorful, and packed with smoky flavor for an easy weeknight dinner!
- Pesto Chicken Quinoa Bowls – herby, fresh, and satisfying with juicy chicken and fluffy quinoa.
- Chicken Teriyaki Bowls – sweet, savory, and better than takeout with tender glazed chicken. Need I say more?!
- Buffalo Chicken Bowls – spicy, saucy, and perfect when you’re craving buffalo wings!
- Greek Quinoa Chicken Bowls – bright, lemony, and loaded with Mediterranean flavor.
Chicken Shawarma Marinade Recipe
Ingredients
Method
- Place the chicken thighs in a large ziplock bag or a medium sized mixing bowl. On top, add the marinade ingredients: Greek yogurt, lemon juice, olive oil, cumin, minced garlic, salt, oregano, turmeric, and smoked paprika. Mix well.
- For best results, cover and refrigerate for at least 1 hour. But even 30 minutes will give the chicken lots of flavor! If you need to, you can marinate the chicken for up to 24 hours.
- When ready to cook, heat a skillet or grill pan over medium-high heat. Cook the chicken thighs for 5–6 minutes per side, or until golden and cooked through (internal temperature should reach 165°F / 74°C).
- Let the chicken rest for a few minutes before slicing. Serve with rice, pita, or salad, and your favorite sauces like garlic yogurt, tzatziki or tahini.
Nutrition
Notes
- Use chicken thighs when possible. I think chicken shawarma just goes better with chicken thighs, personally! They’re more forgiving and stay juicy even with high-heat cooking.
- Don’t over-marinate! While up to 24 hours is fine, the yogurt can start to affect texture beyond that!
- For crispy edges like restaurant style chicken shawarma, you should slice the chicken after searing in a pan or on the grill. Place on a sheet pan and spread the slices out evenly, then broil for just a few minutes! I don’t recommend doing this if you used chicken breasts.
