Chargrilled Chicken Shawarma with Garlic Yogurt Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Juicy, marinated chicken thighs grilled to perfection and served with a tangy garlic yogurt sauce that balances smoky spices. This middle eastern-inspired chicken ready in about 30 minutes blends boneless skinless chicken thighs, plain Greek yogurt, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 3 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1/4 cup cucumber, finely diced
• 1/2 cup plain yogurt for sauce
• 1 tbsp lemon juice for sauce
• 1/4 tsp salt for sauce

Instructions

1. Step 1: In a large bowl, combine 1 lb boneless skinless chicken thighs with 1/2 cup plain Greek yogurt, 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly to coat the chicken evenly and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Step 2: Preheat your grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and grill the chicken thighs for 5-6 minutes per side until cooked through and slightly charred at edges.
3. Step 3: While the chicken cooks, prepare the garlic yogurt sauce by combining 1/2 cup plain yogurt, 1 tbsp lemon juice, 1/4 tsp salt, and 1 minced garlic clove in a small bowl. Stir well until smooth and refrigerate until ready to serve.
4. Step 4: Once grilled, let the chicken rest for 5 minutes, then slice into strips. Serve topped with 2 tbsp chopped fresh parsley and 1/4 cup finely diced cucumber, alongside the garlic yogurt sauce for dipping.