Pan-Seared Chicken Shawarma with Garlic Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thinly sliced chicken thighs marinated in Middle Eastern spices, pan-seared and served with a tangy garlic yogurt sauce. This middle eastern ready in about 27 minutes blends boneless skinless chicken thighs, olive oil, ground cumin 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.

Prep: 15 min Cook: 12 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs sliced thinly, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/4 tsp ground allspice, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Mix well and marinate for at least 1 hour in the fridge.
  2. Step 2: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5-6 minutes on one side until edges are golden and crisp, then flip and cook for another 4-5 minutes until fully cooked and slightly caramelized.
  3. Step 3: While the chicken cooks, whisk together 1/2 cup plain Greek yogurt with 1 tbsp lemon juice and a pinch of salt to create a garlic yogurt sauce.
  4. Step 4: Serve the warm chicken shawarma slices drizzled with the garlic yogurt sauce alongside pita bread or fresh salad.

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Frequently asked questions

How long does Pan-Seared Chicken Shawarma with Garlic Yogurt Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Shawarma with Garlic Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Shawarma with Garlic Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Shawarma with Garlic Yogurt Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Shawarma with Garlic Yogurt Sauce?

Middle Eastern middle eastern like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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