Nigerian Shawarma-Style Chicken with Herb Yogurt

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken marinated in aromatic spices and grilled to perfection, served with a cool herb yogurt sauce that complements the smoky flavors. This Nigerian-inspired chicken recipe, ready in about 47 minutes, pairs chicken thighs, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 35 min Cook: 12 min Serves 4 Nigerian cuisine 350 cal/serving

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Ingredients

1.5 lbs, boneless and skinless chicken thighs
3 tbsp olive oil
2 tbsp lemon juice
1/4 cup plain yogurt
2 cloves, minced garlic
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/4 tsp cinnamon
1/4 tsp allspice
to taste salt
to taste pepper
1/4 cup, chopped parsley
1/4 cup, chopped cilantro
1/4 cup, thinly sliced red onion

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Instructions

Step 1: In a bowl, combine 1.5 lbs chicken thighs (cubed), 3 tbsp olive oil, 2 tbsp lemon juice, 1/4 cup yogurt, 2 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, 1/4 tsp cinnamon, 1/4 tsp allspice, salt, and pepper. Mix thoroughly and marinate for 30 minutes at room temperature.
Step 2: Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers and grill for 8-10 minutes per side, turning occasionally, until golden and cooked through (internal temperature 165°F).
Step 3: Remove from heat, sprinkle with 1/4 cup chopped parsley and 1/4 cup chopped cilantro, and serve immediately with 1/4 cup thinly sliced red onion on the side.