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Shawarma Chicken Thighs with Charred Scallion Sauce Recipe

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4.3 from 38 reviews

This Shawarma Chicken Thighs recipe features tender boneless, skinless chicken thighs marinated in a blend of yogurt, olive oil, and aromatic Middle Eastern spices. Grilled alongside vibrant bell peppers and scallions, the dish is served with a creamy, tangy charred scallion sauce that adds a fresh kick. Perfect for a flavorful family meal or entertaining guests, the recipe balances smoky, spiced chicken with fresh herbaceous sauce and charred vegetables.

  • Total Time: 2 hours 32 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Marinade

  • ¼ cup lactose-free Greek yogurt (or regular Greek yogurt)
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon allspice (optional)
  • ¼ teaspoon chili flakes (or Aleppo pepper flakes)
  • 2 pounds boneless skinless chicken thighs, trimmed of excess fat

For the Veggies

  • 4 large scallions
  • 3 bell peppers (red, yellow, and orange), quartered, core removed
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin

For the Charred Scallion Sauce

  • 1 cup lactose-free Greek yogurt
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, peeled
  • 1 tablespoon red wine vinegar
  • 1 cup chopped fresh cilantro leaves
  • ½ teaspoon kosher salt

Instructions

  1. Prepare the Chicken Marinade: In a 9×13-inch glass baking dish, whisk together the yogurt, olive oil, lemon zest, lemon juice, minced garlic, kosher salt, turmeric, cumin, coriander, smoked paprika, allspice, and chili flakes until smooth. Add the chicken thighs and toss them thoroughly to coat with the marinade.
  2. Marinate the Chicken: Cover the dish with a lid or cling wrap and refrigerate for 30 minutes up to 2 hours, tossing the chicken once halfway through to ensure even marination.
  3. Bring Chicken to Room Temperature: About 20 minutes before grilling, remove the chicken from the fridge to let it come to room temperature, which helps for even cooking.
  4. Prepare the Vegetables: In a large bowl, combine the scallions and quartered bell peppers. Drizzle with olive oil and season with kosher salt and cumin. Toss to evenly coat all the vegetables.
  5. Preheat and Prepare the Grill: Heat the grill to medium-high (about 450°F). Once hot, lightly grease the grill grates to prevent sticking.
  6. Arrange Veggies on the Grill: Place the bell peppers and scallions on the cooler side of the grill. Position the scallions horizontally across the grates to avoid them falling through.
  7. Grill the Chicken: On the hotter side of the grill, place the marinated chicken thighs, letting the excess marinade drip off before putting them down. Close the grill lid and cook for 4 minutes.
  8. Char the Vegetables and Remove: After 4 minutes, check the peppers – they should be deeply charred on one side. Remove the peppers and scallions from the grill and transfer them to a clean plate.
  9. Finish Cooking the Chicken: Flip the chicken thighs and continue grilling for another 4 to 5 minutes or until the internal temperature reaches 165°F at the thickest part. Remove and set aside to rest.
  10. Make the Charred Scallion Sauce: Trim and discard the scallion ends. Roughly chop the grilled scallions and place them into a blender or large jar for an immersion blender. Add the yogurt, lemon zest, lemon juice, garlic clove, red wine vinegar, cilantro, and salt. Blend in 30-second increments until completely smooth.
  11. Slice and Serve: After resting, slice the chicken thighs thinly on the bias. Chop the grilled peppers into thin strips. Serve the chicken and peppers over greens or rice, and drizzle with the charred scallion sauce.
  12. Storage Instructions: Let the chicken and peppers cool completely before storing in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave. Store the scallion sauce separately in a sealed container in the fridge for up to 5 days; stir well before serving as it may thicken over time.

Notes

  • For even more flavor, marinate the chicken for the full 2 hours, but 30 minutes is sufficient if short on time.
  • If you don’t have a grill, you can char the peppers and scallions under a broiler or in a grill pan on the stovetop.
  • Use lactose-free yogurt for a dairy-sensitive option.
  • Allspice is optional but adds a warm, complex flavor to the marinade.
  • Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
  • The scallion sauce can be made a day ahead to allow flavors to meld further.
  • Serve over rice, couscous, or a fresh green salad for a complete meal.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Middle Eastern
  • Diet: Low Lactose

Find it online: https://allyumcooks.com/shawarma-chicken-thighs-with-charred-scallion-sauce-recipe/