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Shawarma Chicken with Garlic-Yogurt Sauce

This at-home version of shawarma will satisfy your cravings with juicy chicken thighs, fragrant saffron rice, cool yogurt sauce, and a bright, colorful salad.
Print Recipe
Ready In 1 hour
*Plus 90 minutes – 24 hours to marinate chicken
Meal Type Main Dish
Good For Anytime
Servings 6

Ingredients
  

For the chicken and marinade:

  • 3 ounces (85g) plain, full-fat Greek yogurt
  • ½ teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 teaspoon hot paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ⅛ teaspoon cinnamon
  • 4-6 boneless, skinless chicken thighs
  • 1 tablespoon vegetable oil for frying

For the rice:

  • 1 pinch saffron
  • 2-3 tablespoons hot water
  • 2 cups (400g) white rice
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 3 cups (700mL) chicken stock

For the garlic sauce:

  • 1 Persian cucumber
  • 5 ounces (140g) plain, full-fat Greek yogurt
  • 2 tablespoons olive oil, divided
  • 1 medium clove garlic, minced
  • ¼ teaspoon salt
  • Juice of ½ lemon
  • 2 tablespoons (6g) chopped mint*

For the salad:

  • 2 cups (300g) cherry tomatoes, halved
  • 2 Persian cucumbers, chopped
  • ½ cup (150g) feta in brine, cubed or crumbled
  • 3 tablespoons olive oil
  • Juice of ½ lemon
  • ¼ cup (12g) chopped mint*

*Italian parsley or dill may be substituted

Step by Step Instructions
 

For the chicken:

  • Mix the yogurt, lemon, garlic, salt, and spices together and add the chicken, making sure to coat each piece well. Refrigerate, and marinate for at least 90 minutes and up to 24 hours.
    30 minutes before cooking, remove the chicken from the refrigerator and allow it to come to room temperature. Remove the chicken from the marinade and scrape off most of the yogurt mixture (you will discard the marinade). 
    Heat the oil in a heavy skillet, such as cast iron, over medium-high (you may also use your grill). Preheat your oven to 350°F (180°C). When the pan is hot, add the chicken thighs. Do not crowd the pan; this may be done in multiple batches. Turn the heat down to medium and cook, undisturbed, for 5-7 minutes on each side.
    Transfer to a baking dish and finish cooking in the oven, 15-20 minutes. The internal temperature will reach at least 165°F (74°C). Set aside to rest for 5-7 minutes before serving. 

For the rice:

  • Grind the saffron into a powder, and add to 3 tablespoons hot water to bloom. Allow it to steep for 15 minutes. 
    Add the rice, saffron in water, cumin, salt, and stock to a rice cooker or pot, and cook until done. Keep warm until ready to serve.

For the salad:

  • Mix all ingredients together in a salad bowl to combine. Add the chopped herbs just prior to serving.

For the garlic sauce:

  • Peel the Persian cucumber, and finely shred it onto a plate lined with 2-3 paper towels. Set aside. Mix the yogurt, 1 tablespoon olive oil, garlic, salt, and lemon, and stir to combine. 
    Over the sink, squeeze the cucumber in the paper towels, allowing the paper towels to absorb most of the moisture; some liquid may drip into the sink. Add the shredded cucumber into the yogurt mixture, and stir to combine. Cover, and refrigerate.
    Just prior to serving, mix in the chopped herbs and drizzle with the remaining tablespoon olive oil.

To serve:

  • Serve and enjoy. The garlic sauce is delicious with both the chicken and the rice; I often put everything together in a bowl (even the salad) and mix a little so the flavors meld. If you have some pita bread, it would be an excellent addition to the meal.