CHICKEN SHAWARMA with YOGURT SAUCE and NAAN
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Chicken Shawarma with Yogurt Sauce and Naan is marinated in the perfect mixture of spices and is slow-cooked until incredibly tender, flavorful, and delicious.
If you’re looking for a healthy and delicious meal, this is it!
CHICKEN SHAWARMA with YOGURT SAUCE and NAAN
Although the ingredients list and steps are somewhat lengthy, this chicken shawarma recipe is simple to make. All you’re cooking is the chicken and naan. (Of course, you can purchase naan if you choose. Although, I highly recommend you make it. It’s so much better fresh!)
Chopping a few veggies and stirring together the yogurt sauce and you’ve got a delicious and healthy meal.
Alternately, you can use tzatziki sauce. I often use tzatziki just because I love it so much!
As well, try sumac onions, they add a wonderful texture and flavor to shawarma!
WHAT IS SHAWARMA?
The first time I ate at a Middle Eastern restaurant I ordered Chicken Shawarma wrap and I loved it so much that I can’t get anything else when I go. It is just so good!!
You may see Shawarma spelled shaurma, shoarma, shwarma, or shawarma, but it’s all the same. Traditionally, for shawarma, you will marinate and then roast chicken or beef on a rotating spit. You can also use goat, lamb, or turkey. The meat cooks slowly and is shaved off, wrapped in flatbread, and served. (Gyro meat is also cooked on a spit as is Mexican el pastor meat.)
WHAT IS THE DIFFERENCE IS SHAWARMA AND GYRO?
The main difference between shawarma and gyro is the meat. Gyros typically contain beef in addition to lamb. However, shawarma meat can include chicken, lamb, turkey, veal, or goat.
As well, gyro meat is stuffed inside pita bread and piled high with cucumber, tomato, hummus, and tzatziki sauce. Whereas, shawarma emphasizes the flavor of the meat rather than the abundance of toppings.
For shawarma, marinate the meat in seasonings and spices like garlic, turmeric, lime, cinnamon, and cardamom. It has a complex flavor that’s both tangy and warm.
CHICKEN SHAWARMA with YOGURT SAUCE and NAAN INGREDIENTS
- Chicken. You can use boneless, skinless breasts or thighs.
- I made naan bread. The recipe is included below in the recipe card. As well, you can purchase naan, any flatbread, or pita bread.
- Plain Greek yogurt: I call for Greek yogurt for the sauce because it’s thicker and creamier than regular yogurt, but you can use any plain, unsweetened yogurt. The sauce will just be slightly thinner.
HOW TO MAKE CHICKEN SHAWARMA
- Marinate. the chicken thighs. Give the thighs at least 30 minutes in the marinade but no more than 2 hours as the acids in the marinade can start to make chicken a little mushy if it sits too long.
- Cook. In a large skillet, cook the marinated chicken until brown and beautiful.
- Deglaze the pan with a bit of chicken broth or water and give the red onions a quick sauté in the drippings.
- Assemble. Wrap the chicken and onions in flatbread, add veggies, and then you’ll just need a bit of yogurt sauce to finish things off.
WHAT CAN I SERVE WITH CHICKEN SHAWARMA?
- Greek Pasta Salad
- Sundried Tomato Hummus
- Low Carb Greek Yogurt Salad
- Roasted Garlic Ranch potatoes
- Feta Dip
- Greek Rice
- Baked Feta & Tomatoes with Garlic
- Easy Greek Salad
- Greek Zucchini Noodle Salad
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Southwest Chicken Wraps
- Sausage Dogs
- Kentucky Hot Brown
- Tandoori paneer naan pizza
- Cobb Salad Sandwich
- Sloppy Stromboli Joe
- Easy Greek Chicken Gyro with Tzatziki Sauce
- 15 Minute Chicken Bacon Ranch Wrap {Crack Wrap}
CHICKEN SHAWARMA with YOGURT SAUCE and NAAN
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Save To Your Recipe BoxIngredients
For the chicken
For the yogurt sauce
- ¾ cup plain Greek yogurt
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons Greek seasoning above
For the naan
- ½ cup water warm
- 2 tablespoons honey
- 1 and ½ teaspoons active dry yeast
- 1 and ½ cups whole milk warm
- 2 cups Greek yogurt full-fat, plain
- 8 cups all-purpose flour sifted then measured
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- olive oil for pan
Instructions
For the chicken
- Combine all ingredients together in a bowl. (This can be stored in an airtight container for up to one month.)
- Cut the chicken into 1-inch cubes. Mix the oil and lime juice together and pour it onto the chicken. Roll the chicken around to coat it well.
- Sprinkle 1 to 2 tablespoons of seasoning over the chicken. You can let this marinate in the fridge for a few hours or cook it now.(Reserve 2 teaspoons of seasoning for the yogurt sauce.)
- To cook, heat a large skillet to medium-high heat. Add a little oil to the skillet and cook the chicken for 2 to 3 minutes per side until cooked through.
For the yogurt sauce
- Stir together the yogurt, lemon juice, and seasoning. Allow it to sit while you make the remaining recipe. It's best if made early.
For the naan
- In the bowl of a stand mixer, stir together the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble. Add the milk, yogurt, flour, baking powder, baking soda, and salt.
- Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough will be sticky. Dust your cleaned countertop lightly with flour and pour the dough onto the counter. Knead the dough into a ball using your hands. Oil the bowl (that you mixed the dough in), then add the ball of dough back into the bowl.
- Cover the bowl with plastic wrap and let sit in a warm place (like your microwave or oven) for 1 hour, or until doubled in size. (If you don't want to use it right away after it has been proofed place it in the fridge. When you're ready to use it, sit it out to come to room temperature then proceed with the recipe.)
- Divide the dough into 16 equal balls when you're ready to cook it. Using a rolling pin, roll each piece of dough into a large circle or oval until it's about 1/4-inch thick. Repeat with the remaining balls of dough.
- To cook, heat a large cast-iron skillet over medium-high heat. (It needs to be really hot.) Brush both sides of the naan with half of the melted butter. Drizzle the skillet with a teaspoon of olive oil and smear it evenly over the pan.
- Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute. Bubbles will pop up on the top side, that's a good thing! Flip it and cook it uncovered this time for another 1-2 minutes until toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan dough.
- Keep them wrapped in a towel or cover them and place them in the oven while you work. You definitely want to keep them warm.
Assemble
- Place one naan on your plate and top with vegetables, chicken, and sauce, roll up and serve.
Very easy to make and we loved it. Little confused though about the yogurt sauce. Ingredients list lime juice, but instructions say lemon juice. Which is it? Also, does the minced garlic cloves get added to the dry spices for storage?
I can eat this all day long! That yogurt sauce is so tasty I even put it on my scrambled eggs yesterday!
This dish is so beautiful and loaded with flavor! I’m so glad I decided to make the naan instead of purchasing it. So good!