Chicken Shawarma with Yogurt Sauce

Chicken Shawarma with Yogurt Sauce

3 Reviews
From: EatingWell Magazine, March/April 2018

The key to cooking juicy chicken without a spit in this healthy recipe is high heat and dark meat. The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¾ cup whole-milk plain yogurt, divided
  • 1 small yellow onion, grated
  • 2 tablespoons lemon juice, divided
  • 3 cloves garlic, pressed or finely grated, divided
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon ground pepper
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground turmeric
  • 2 pounds boneless, skinless chicken thighs
  • ½ cup finely chopped seeded cucumber
  • 2 tablespoons chopped fresh mint, cilantro and/or parsley
  • 3 whole-wheat lavash, halved
  • Lettuce leaves & sliced tomato for serving


  • Prep

  • Ready In

  1. Combine ¼ cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, ¾ teaspoon salt and turmeric in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.
  2. Position racks in upper third and center of oven; preheat to 450°F. Coat a baking sheet with cooking spray.
  3. Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165°F, about 20 minutes. Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.
  4. Meanwhile, combine the remaining ½ cup yogurt, 1 tablespoon lemon juice, 1 garlic clove, ¼ teaspoon salt, cucumber and herbs in a small bowl. Divide the chicken among lavash halves. Serve with the yogurt sauce and lettuce and tomato, if desired.

Nutrition information

  • Serving size: ⅔ cup chicken, ½ lavash & 2 Tbsp sauce
  • Per serving: 341 calories; 10 g fat(3 g sat); 5 g fiber; 27 g carbohydrates; 32 g protein; 13 mcg folate; 143 mg cholesterol; 3 g sugars; 1 g added sugars; 152 IU vitamin A; 4 mg vitamin C; 69 mg calcium; 2 mg iron; 560 mg sodium; 390 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: ½ vegetable, 1½ starch, 3½ lean protein

Reviews 3

December 30, 2018
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By: Penelope
This is a fantastic recipe to feed a crowd. I doubled the recipe and put out all the toppings and sauce so everyone could make their own sandwich. It was a hit with kids and adults alike. I also served with the EatingWell tahini sauce with lemon.
April 06, 2018
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By: Amyng4dreams
This was delicious! I used dried mint because it was all my store had in stock and it still came.out great. Kind of wish I hadn't tried to stuff the pita though, it might have had a better presentation.
March 07, 2018
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By: RiddleySchirm
My fiance wouldn't stop raving about this!
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