Pan-Seared Chicken Shawarma with Garlic Yogurt Sauce

By AislePrompt Test Kitchen · 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-inspired middle eastern ready in about 27 minutes pairs boneless skinless chicken thighs, olive oil, ground cumin 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 12 min Serves 4 Middle Eastern cuisine 320 cal/serving
Plan a meal with the AI →

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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

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.

What others are saying

Related recipes