Chicken Shawarma with Garlic Yogurt Sauce & Rice

Authentic Middle Eastern shawarma might take hours on a vertical rotisserie, but you don’t need fancy equipment to get incredible results at home. This Chicken Shawarma with Garlic Yogurt Sauce & Rice proves it—juicy, flavorful chicken with perfectly charred edges, warm spices, and that garlicky, creamy yogurt sauce you love.

By using a little acid, proper seasoning, and the Maillard reaction, you can achieve restaurant-quality depth in your own kitchen. All it takes is a sheet pan and a skillet—no rotisserie, no fuss, just bold, satisfying flavor every time.

Ingredients: The Spice Bazaar in Your Pantry

Great shawarma is 30% technique and 70% spice confidence. Here is your lineup.

For the Chicken & Marinade:

• 2 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1½ tsp ground cumin
• 1½ tsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• ½ tsp black pepper

For the Garlic Yogurt Sauce:

• 1 cup plain full-fat Greek yogurt
• 2 cloves garlic, finely grated
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• ¼ tsp salt
• 1 tbsp fresh dill or parsley, chopped

For the Rice:

• 1½ cups basmati rice
• 2 tbsp unsalted butter
• ½ tsp turmeric
• 1 cinnamon stick
• 2¼ cups water or chicken broth
• 1 tsp salt

For Serving:

• Fresh parsley, chopped
• Pickled cucumbers or turnips
• Lemon wedges
• Grilled onions (optional)

Substitution Station: *Chicken breasts work but require 2 fewer minutes of broiling. Greek yogurt cannot be substituted with regular yogurt—too thin. Vegan? Use oyster mushrooms, torn, marinated 2 hours. Gluten-free? Confirmed. Low-carb? Serve over cauliflower rice with extra sauce.*

Timing: Faster Than Takeout

• Prep: 15 minutes (plus 1 hour marinating)
• Cook: 22 minutes
• Total: 1 hour 37 minutes

Here is the context: Traditional rotisserie shawarma cooks for 4–6 hours. Even “quick” stovetop versions require 45 minutes of active babysitting. Our high-heat broiler method delivers char in 8 minutes flat—that is 80% faster than conventional methods, with 100% of the edge caramelization.

Step-by-Step: Building Layers of Flavor

Step 1: Marinate with Intention

Combine olive oil, lemon juice, garlic, and all spices in a large bowl. Whisk into a paste. Add chicken thighs, coat thoroughly. Cover and refrigerate minimum 1 hour, maximum 12 hours. *Acid tenderizes; time penetrates. Less than 1 hour? You are flavor-washing, not marinating.*

Step 2: Bring Chicken to Room Temperature

Remove chicken from refrigerator 20 minutes before cooking. Cold chicken sears poorly; room-temperature chicken sears beautifully.

Step 3: Sheet Pan Arrangement

Preheat broiler to high with rack 6 inches from heat. Arrange chicken thighs in a single layer on a foil-lined sheet pan. Do not crowd. Do not overlap.

Step 4: Broil, Then Rest

Broil 6 minutes. Flip. Broil another 4–6 minutes until edges are charred and internal temperature reaches 185°F. Yes, 185°F. Thighs need higher heat to break down connective tissue. Breast? 165°F. Know your protein.

Step 5: Rest and Tent

Remove chicken, tent loosely with foil. Rest 10 minutes. Slicing immediately = dry chicken. Patience is an ingredient.

Step 6: Garlic Yogurt Sauce

While chicken rests, combine Greek yogurt, grated garlic, lemon juice, olive oil, salt, and herbs. Whisk until pale and creamy. Refrigerate until serving. Grate garlic, do not mince. Mincing leaves harsh raw chunks; grating integrates.

Step 7: Turmeric Rice

Rinse basmati rice until water runs clear. Melt butter in saucepan, add turmeric and cinnamon stick, toast 30 seconds. Add rice, stir to coat. Add water and salt. Bring to boil, cover, reduce to low. Cook 12 minutes. Remove from heat, rest 10 minutes. Fluff with fork. Remove cinnamon stick.

Step 8: Slice Against the Grain

Slice rested chicken into thick strips. Against the grain. Always. This is the difference between tender and tough.

Step 9: Assemble and Serve

Mound turmeric rice on plates. Fan sliced shawarma over rice. Drizzle generously with garlic yogurt sauce. Garnish with parsley, pickles, lemon wedges.

Nutritional Information: The Macro Breakdown

Based on six servings:

*Insight: Using chicken thighs increases iron content by 26% compared to breasts. Dark meat is nutrient-dense, not inferior.*

Healthier Alternatives: Respect the Original, Adapt the Plate

1. Lighten the sauce: Use 2% Greek yogurt + 1 tsp cornstarch. 40% less saturated fat, same viscosity.
2. Cauliflower rice: Sauté riced cauliflower with turmeric, garlic, salt. 75% fewer carbs, identical aromatic profile.
3. Grilled version: Cook marinated chicken on outdoor grill, medium-high, 5–6 minutes per side. Smokier, still authentic.
4. Vegan shawarma: King oyster mushrooms, shredded, tossed in same marinade. Roast 20 minutes at 425°F. Texture mimics shredded meat.
5. Lower sodium: Reduce salt in marinade to ½ tsp. Use unsalted broth for rice. Sodium drops to 540mg per serving.

Serving Suggestions: Beyond the Bowl

This Chicken Shawarma with Garlic Yogurt Sauce & Rice begs for customization. Here is how to build the perfect plate.

The Bowl Method: Start with turmeric rice. Layer shawarma strips. Drizzle sauce in a zigzag. Add pickles on one side, fresh herbs on top. Textural contrast is not optional—it is structural.

The Wrap: Warm a flour tortilla or pita. Spread garlic sauce. Add rice, chicken, pickles. Roll tightly. Cut diagonally. Lunch solved.

The Salad: Skip rice. Pile shawarma over chopped romaine, cucumber, tomato, red onion. Extra sauce as dressing. 15g carbs, 42g protein.

The Platter: Family style. Rice on a large platter. Chicken arranged down center. Sauce drizzled. Pickles scattered. Everyone builds their own.

Pro Tip: Quick-pickle red onions in lime juice + salt while chicken marinates. 15 minutes transforms raw onion into bright, acidic garnish.

Common Mistakes: 5 Reasons Shawarma Fails at Home

1. Skipping the marinade window
Thirty minutes is not enough. Spices need time to hydrate and adhere. One hour minimum. Four hours optimal.

2. Broiler distance miscalculation
Too far = steaming. Too close = burnt exterior, raw interior. Six inches is the scientific sweet spot.

3. Overcrowding the pan
Steam is the enemy of char. Leave 1 inch between each thigh. Use two pans if needed.

4. Slicing immediately
Resting allows juices to redistribute. Lose 30% of moisture if you cut at minute zero.

5. Yogurt sauce served cold
Refrigerator-cold sauce mutes flavor. Let it sit 10 minutes at room temperature before serving. Garlic awakens at 68°F.

Storing Tips: Tomorrow’s Lunch, Today’s Shawarma

Refrigerator: Store chicken separately from rice. Shawarma keeps 4 days in airtight container. Rice? 24 hours maximum—Bacillus cereus risk is real. Make fresh rice.

Reheating Chicken: Skillet, medium heat, 2 minutes per side. Microwave makes rubber. Broiler revives char in 90 seconds.

Sauce Storage: Garlic yogurt sauce keeps 5 days. Stir before serving; separation is natural.

Prep-Ahead Hack: Marinate chicken 12 hours. Portion into freezer bags. Freeze flat. Thaw overnight, broil directly. Dinner in 18 minutes.

Conclusion: Street Food Credibility, Home Kitchen Effort

This Chicken Shawarma with Garlic Yogurt Sauce & Rice proves that iconic street food is absolutely achievable without specialized equipment. Bold spices, charred edges, creamy garlic sauce, fragrant turmeric rice—every component delivers. No rotisserie. No regrets. Make this recipe this weekend, then drop a comment below—did you go heavy on the garlic sauce? Subscribe for weekly global recipes engineered for real home kitchens.

FAQs: Your Shawarma Questions, Answered

Can I use chicken breast instead of thighs?
Yes. Reduce broiler time: 5 minutes first side, 3–4 minutes second side. Target 165°F. Note: breasts lack thigh’s forgiveness; do not overcook.

What is the best rice for shawarma?
Basmati, unequivocally. Long grain, aromatic, separate. Jasmine works; texture is slightly sticky. Brown basmati? Increase water to 2½ cups, cook 35 minutes.

How do I make this dairy-free?
Replace yogurt sauce with tahini sauce: ¼ cup tahini, ¼ cup water, 2 tbsp lemon juice, 1 grated garlic clove, salt. Thin with ice water.

Can I cook this on the stove?
Absolutely. Cast iron skillet, medium-high, 5–6 minutes per side. Work in batches. Deglaze pan with lemon juice and scrape up fond—pour over rice.

Why is my shawarma pale, not charred?
Your broiler is weak or rack is too low. Move rack to 4 inches. Alternatively, finish under broiler 2 minutes after flipping.

What pickles are traditional?
Middle Eastern turnip pickles—vibrant pink, tangy, slightly sweet. Lacking access? Quick-pickled cucumbers or cornichons work.

Is this freezer-friendly?
Marinated raw chicken freezes beautifully 3 months. Cooked chicken freezes adequately; sauce and rice do not.

Chicken Shawarma with Garlic Yogurt Sauce & Rice

Print Recipe

Authentic shawarma has a rotisserie problem. Most home cooks don’t own a 200-pound vertical spit—and honestly, you don’t need one. This Chicken Shawarma with Garlic Yogurt Sauce & Rice delivers everything you crave: deeply charred edges, warm Middle Eastern spices, juicy thighs that stay tender for days, and a garlic yogurt sauce so creamy and pungent you will want to put it on everything. The secret? High-heat broiling, a 60-minute marinade window, and basmati rice infused with turmeric and cinnamon. No special equipment. No complicated techniques. Just bold, honest street food energy from your own oven.

• Total Time: 1 hour 37 minutes
• Yield: 6 servings

Ingredients

For the Chicken & Marinade:

• 2 lbs boneless, skinless chicken thighs

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 4 cloves garlic, minced

• 1½ tsp ground cumin

• 1½ tsp ground paprika

• 1 tsp ground turmeric

• 1 tsp ground coriander

• ½ tsp ground cardamom

• ½ tsp ground cinnamon

• ½ tsp cayenne pepper (optional)

• 1 tsp salt

• ½ tsp black pepper

For the Garlic Yogurt Sauce:

• 1 cup plain full-fat Greek yogurt

• 2 cloves garlic, finely grated

• 1 tbsp fresh lemon juice

• 1 tbsp extra virgin olive oil

• ¼ tsp salt

• 1 tbsp fresh dill or parsley, chopped

For the Turmeric Rice:

• 1½ cups basmati rice

• 2 tbsp unsalted butter

• ½ tsp ground turmeric

• 1 cinnamon stick

• 2¼ cups water or low-sodium chicken broth

• 1 tsp salt

For Serving:

• Fresh parsley, chopped

• Pickled cucumbers or turnips

• Lemon wedges

• Thinly sliced red onion

Instructions

1. Make the marinade. In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cardamom, cinnamon, cayenne (if using), salt, and pepper. Whisk into a thick, fragrant paste.

2. Marinate the chicken. Add chicken thighs to the bowl. Turn to coat thoroughly, ensuring every surface is covered. Cover and refrigerate for a minimum of 1 hour, maximum 12 hours.

3. Bring to room temperature. Remove chicken from refrigerator 20 minutes before cooking. This ensures even searing and char development.

4. Preheat broiler. Set oven rack 6 inches below broiler element. Preheat broiler to high. Line a sheet pan with aluminum foil.

5. Arrange chicken. Place chicken thighs on prepared sheet pan in a single layer. Do not crowd. Leave 1 inch of space between pieces.

6. First broil. Broil 6 minutes until edges begin to char and dark brown spots appear.

7. Flip and finish. Flip chicken. Broil another 4–6 minutes until second side is deeply charred and internal temperature reaches 185°F for thighs.

8. Rest the chicken. Transfer chicken to a cutting board. Tent loosely with foil. Rest 10 minutes. Do not skip.

9. Make garlic yogurt sauce. While chicken rests, combine Greek yogurt, finely grated garlic, lemon juice, olive oil, salt, and fresh herbs. Whisk until pale, smooth, and creamy. Refrigerate until serving.

10. Prepare turmeric rice. Rinse basmati rice under cold water until water runs clear. Drain thoroughly. In a medium saucepan, melt butter over medium heat. Add turmeric and cinnamon stick. Toast 30 seconds until fragrant. Add rice, stir to coat. Add water or broth and salt. Bring to a boil. Reduce heat to low, cover, and cook 12 minutes. Remove from heat, let stand 10 minutes covered. Fluff with fork. Remove cinnamon stick.

11. Slice the chicken. Slice rested chicken thighs into thick strips, cutting against the grain.

12. Assemble and serve. Divide turmeric rice among plates. Fan sliced shawarma over rice. Drizzle generously with garlic yogurt sauce. Garnish with fresh parsley, pickled vegetables, red onion, and lemon wedges. Serve immediately.

Notes

• Marinating time is non-negotiable. 1 hour minimum. 4 hours optimal. 12 hours maximum. Less than 1 hour = flavor-washing, not marinating.

• Thighs over breasts. Always. Chicken thighs withstand high broiler heat, stay juicy, and contain 26% more iron than breasts.

• Broiler distance matters. Six inches from element is the sweet spot. Too close = burnt exterior, raw interior. Too far = steaming, not charring.

• Grate garlic, don’t mince. For the sauce, grating integrates garlic smoothly. Mincing leaves harsh raw chunks that overwhelm.

• Rice must be rinsed. Unrinsed basmati = gummy, sticky, starchy. Rinse until water runs crystal clear.

• Make it dairy-free: Substitute tahini sauce: ¼ cup tahini, ¼ cup cold water, 2 tbsp lemon juice, 1 grated garlic clove, salt to taste. Whisk until pale and creamy.

• Low-carb version: Serve shawarma over cauliflower rice sautéed with turmeric and garlic. Same spices, 75% fewer carbs.

• Prep ahead: Marinate chicken up to 12 hours in advance. Freeze raw marinated chicken for up to 3 months. Thaw overnight in refrigerator before broiling.

• Leftover strategy: Shawarma keeps 4 days. Reheat in skillet, not microwave. Make fresh rice daily.

• Author: By juicymeatrecipes
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Main Course
• Method: Broiling, Roasting, Stovetop
• Cuisine: Greek, Mediterranean, Middle Eastern
• Diet: Gluten-Free