Pan-Sautéed Yogurt-Marinated Chicken Shawarma

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Tender chicken thighs marinated in spiced yogurt, pan-sautéed to juicy perfection and served with fresh pita and vegetables. This middle eastern-inspired middle eastern ready in about 85 minutes pairs boneless skinless chicken thighs, plain Greek yogurt, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 tbsp lemon juice
• 1/2 cup sliced red onion
• 1/2 cup sliced tomatoes
• 2 tbsp fresh parsley, chopped
• 4 pieces pita bread

Instructions

1. Step 1: In a medium bowl, combine 1/2 cup plain Greek yogurt, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/2 tsp ground black pepper, and 1 tsp salt. Whisk until smooth and well-blended.
2. Step 2: Add 1 lb boneless skinless chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 4 hours, to allow flavors to infuse.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Remove chicken from marinade, shaking off excess, and sauté for 5-6 minutes per side until golden brown and cooked through, with an internal temperature of 165°F.
4. Step 4: Transfer cooked chicken to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
5. Step 5: To serve, warm 4 pieces of pita bread in a dry skillet over medium heat for 1 minute each side until pliable and slightly toasted. Fill each pita with sliced chicken, 1/2 cup sliced red onion, 1/2 cup sliced tomatoes, and sprinkle 2 tbsp chopped fresh parsley on top. Fold and enjoy warm.