Pan-Sautéed Yogurt-Marinated Chicken Shawarma

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 recipe, 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. 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
• 2 tbsp olive oil
• 3 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

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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.