Best 2 Yogurt Marinated Grilled Chicken Shawarma Recipes

Indulge in the tantalizing flavors of the Middle East with our Yogurt Marinated Grilled Chicken Shawarma recipe. This delectable dish features tender chicken marinated in a creamy yogurt sauce, infused with aromatic spices and fresh herbs. Grilled to perfection, the chicken is served with a selection of accompaniments like fluffy rice, refreshing cucumber-tomato salad, and warm pita bread. In addition, we have included a recipe for a zesty tahini sauce that adds a rich nutty flavor to the shawarma. Explore our collection of recipes and discover the secrets of creating an authentic and satisfying shawarma experience in the comfort of your own home.

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YOGURT-MARINATED CHICKEN SHAWARMA

Yogurt-Marinated Chicken Shawarma image

The most delicious shawarma chicken you'll ever eat! Serve with pita bread, tomato and/or cucumber slices, tahini, or garlic sauce. Also great atop fattoush!

Provided by Maxine

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 8h30m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup plain yogurt
¼ cup lemon juice
¼ cup canola oil
3 tablespoons white vinegar
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
2 pounds boneless, skinless chicken breasts, sliced
2 tablespoons canola oil, or as needed

Steps:

Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 229.6 calories, Carbohydrate 2.1 g, Cholesterol 65.1 mg, Fat 13.5 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 353.7 mg, Sugar 0.8 g

GRILLED CHICKEN WITH YOGURT MARINADE

Grilled Chicken With Yogurt Marinade image

Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.

Provided by Lidey Heuck

Categories poultry, main course

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup plain whole-milk yogurt
2 garlic cloves, grated
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon olive oil, plus more for the grill or pan
1 teaspoon kosher salt (Diamond Crystal), plus more for serving
1/4 teaspoon black pepper, plus more for serving
1 lemon
2 pounds boneless skinless chicken thighs
Chopped fresh parsley, for serving (optional)

Steps:

In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

Tips:

Use a good quality yogurt: The yogurt you use will make a big difference in the flavor of the chicken. Look for a yogurt that is thick and creamy, and avoid using low-fat or non-fat yogurt.
Marinate the chicken for at least 4 hours: The longer you marinate the chicken, the more flavorful it will be. You can marinate the chicken overnight, if you have time.
Use a hot grill: A hot grill will help to sear the chicken and give it a nice char. If you don't have a grill, you can cook the chicken in a grill pan over medium-high heat.
Don't overcook the chicken: Chicken shawarma is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
Serve the chicken with your favorite toppings: Chicken shawarma is delicious served with pita bread, hummus, tzatziki sauce, and grilled vegetables. You can also add a sprinkle of sumac or za'atar for extra flavor.

Conclusion:

Yogurt-marinated grilled chicken shawarma is a delicious and easy-to-make dish that is perfect for a summer cookout. The yogurt marinade helps to keep the chicken moist and flavorful, and the grilling gives it a nice char. Serve the chicken with your favorite toppings and enjoy!