I love using the grill in the summertime—not just for special occasions, but as a go-to for easy weeknight meals and meal prep that doesn’t heat up the kitchen. These shawarma chicken thighs are tender, juicy, and packed with flavor thanks to a simple yogurt marinade loaded with warm spices, garlic, and lemon. Grilled to perfection alongside a trio of colorful bell peppers and drizzled with the most insane creamy, charred scallion sauce you’ll want to put on everything, this one’s a summer meal to impress.
It’s high-protein, naturally gluten-free, and perfect for serving over greens, tucking into a pita, or pairing with rice for a healthy, Mediterranean-inspired dinner. You guys are going to love this one!
A High-Protein Dinner That’s Big on Flavor
This recipe is one of my favorites for summer grilling because it checks all the boxes: it’s flavorful, nutrient-dense, and so versatile.
Shawarma chicken thighs stay juicy on the grill and pack in more flavor than chicken breast, especially when marinated in a mix of Greek yogurt, turmeric, cumin, and lemon juice. The yogurt not only tenderizes the meat but adds a probiotic boost—great for gut health.
Paired with fiber-rich bell peppers and a fresh herb-packed scallion sauce, this is a healthy chicken thigh recipe you’ll come back to all season long. (I actually just wrote a blog post on the 5 Everyday Habits that Support a Healthy Gut, and prioritizing fiber-rich foods is one of those habits—so this meal makes a great follow-up!)
Meal Prep-Friendly and Naturally Gluten-Free
The best part about this recipe? Everything stores well for easy lunches or dinners later in the week. Keep the marinated shawarma chicken, grilled peppers, and creamy scallion sauce in separate containers so you can throw together a quick, healthy meal whenever you need it.
This is one of those high-protein dinner recipes that’s simple to make but tastes anything but boring. And if you’re new to grilling or looking for some tips & tricks, check out my Summer Grill Guide.
Whether you’re working on eating more whole foods or just want to whip up a simple, flavorful dish, this one’s a go-to for healthy grilled chicken that tastes restaurant-level. Hope you love it—let me know what you think below!
INGREDIENTS YOU’LL NEED:
For the Chicken:
- Lactose-free Greek yogurt (or sub regular Greek Yogurt)
- Extra-virgin olive oil
- Lemon zest
- Freshly squeezed lemon juice
- Garlic cloves (minced)
- Kosher salt
- Ground turmeric
- Ground cumin
- Ground coriander
- Smoked paprika
- Allspice (optional)
- Chili flakes (or sub Aleppo pepper flakes)
- Boneless skinless chicken thighs
For the Peppers & Scallions:
- Large scallions
- Bell peppers (red, yellow, and orange)
- Olive oil
- Kosher salt
- Cumin
To make the Scallion Sauce:
- Lactose-free Greek yogurt
- Lemon zest
- Freshly squeezed lemon juice
- Garlic clove (peeled)
- Red wine vinegar
- Fresh cilantro leaves
- Kosher salt
HOW TO MAKE SHAWARMA CHICKEN THIGHS WITH CHARRED SCALLION SAUCE
For the Chicken:
In a 9×13 glass baking dish, add the yogurt, olive oil, lemon zest, lemon juice, garlic, salt, turmeric, cumin, coriander, paprika, allspice, and chili flakes. Whisk to combine until totally smooth. Add in the chicken thighs and toss to coat.
Cover the dish with the lid or cling wrap and transfer to the fridge. Marinate for 30 minutes to 2 hours, tossing halfway through.
Before grilling, allow the thighs to come up to room temperature for 20 minutes on the counter.
For the Veggies & Grilling:
In a large bowl, add the scallions and bell peppers. Drizzle with olive oil and season with salt and cumin. Toss to combine.
Preheat the grill to medium-high (450). Once hot, grease the grates lightly.
On the cooler side of the grill, arrange the pepper pieces and the scallions, ensuring the scallions are horizontal to the grill grates so they don’t fall.
On the other side, add the chicken, allowing the excess marinade to drip off before adding to the grill. Close the lid and cook for 4 minutes.
After 4 minutes, the peppers should be deeply charred on one side. Remove the peppers and the scallions and transfer to a clean plate.
Flip the chicken and cook for an additional 4 to 5 minutes, or until the chicken is cooked through and registers 165 at the thickest part. Set aside to rest while you make the sauce.
To make the Scallion Sauce:
Trim the ends off the scallions and discard. Roughly chop the grilled scallions and add to a large, wide-mouth jar or to a blender. Add the yogurt, lemon zest and juice, garlic, red wine vinegar, cilantro, and salt. Using an immersion blender, blend the mixture in 30 second increments, until totally smooth.
To Serve & Store:
Once the chicken has rested, slice it thinly on the bias. Chop the peppers into thin strips. Serve the chicken and peppers over greens or a bed of rice. Drizzle with scallion sauce. Enjoy!
To store the Chicken & Peppers: Let cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
To store the Scallion Sauce: Store in a sealed jar or container in the fridge for up to 5 days. Give it a good stir before using, as it may thicken slightly over time.
RECIPE SUBSTITUTIONS & QUESTIONS
You can use regular Greek yogurt in place of lactose-free yogurt for both the marinade and the scallion sauce—whatever prefer! If you don’t have chili flakes, Aleppo pepper is a great swap with a little more depth and less heat.
No coriander or allspice? Feel free to skip them—the flavor will still be amazing. You can also sub chicken breast for thighs, but make sure not to overcook since breasts tend to dry out faster on the grill. And if you’re not into cilantro, fresh parsley or a mix of parsley and mint would be great in the sauce.
For my go-to grilling essentials (& more!), shop my Amazon Storefront.
Can I make shawarma chicken thighs without a grill?
Yes! If you don’t have a grill, you can cook the shawarma chicken thighs in a cast iron skillet or grill pan on the stovetop over medium-high heat. You can also bake them at 425°F on a sheet pan for about 20–25 minutes, flipping halfway through.
For the veggies, either roast the peppers and scallions on a separate sheet pan at the same temperature until charred (about 15–20 minutes), or sear them in a hot skillet until softened and golden. You’ll still get all that bold flavor, no grill needed!
What can I serve with shawarma chicken thighs?
Shawarma chicken thighs are super versatile! Serve them over a bed of greens, in a pita wrap, or alongside rice or cauliflower rice. You can also pair them with whichever roasted vegetables you prefer, or in a Mediterranean-style salad. Don’t forget to drizzle with the charred scallion sauce—it really brings the whole meal together.
More Protein-Packed Meals to Try:
- Chicken Bacon Ranch Salad
- Healthy Mongolian Beef
- Chicken & Broccoli Meal Prep Salad
- Spicy Sriracha Ground Beef Bowls (Gluten-Free)
- Grilled Steak Satay Skewers with Creamy Peanut Curry Sauce
- Sheet Pan Chicken Fajitas (with Citrus Marinade + Charred Jalapeño Crema)
Shawarma Chicken Thighs with Charred Scallion Sauce
Equipment
- grill
- 9×13 glass baking dish
- large bowl
- Blender or immersion blender (to make the sauce)
Ingredients
For the Chicken:
- ¼ cup lactose-free Greek yogurt, or sub 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 sub Aleppo pepper flakes
- 2 pounds boneless skinless chicken thighs, trimmed of excess fat
For the Peppers & Scallions:
- 4 large scallions
- 3 bell peppers (red, yellow, and orange), quartered, core removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon cumin
For the 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
For the Chicken:
- In a 9×13 glass baking dish, add the yogurt, olive oil, lemon zest, lemon juice, garlic, salt, turmeric, cumin, coriander, paprika, allspice, and chili flakes. Whisk to combine until totally smooth. Add in the chicken thighs and toss to coat.
- Cover the dish with the lid or cling wrap and transfer to the fridge. Marinate for 30 minutes to 2 hours, tossing halfway through.
- Before grilling, allow the thighs to come up to room temperature for 20 minutes on the counter.
For the Veggies & Grilling:
- In a large bowl. add the scallions and bell peppers. Drizzle with olive oil and season with salt and cumin. Toss to combine.
- Preheat the grill to medium-high (450). Once hot, grease the grates lightly.
- On the cooler side of the grill, arrange the pepper pieces and the scallions, ensuring the scallions are horizontal to the grill grates so they don’t fall.
- On the other side, add the chicken, allowing the excess marinade to drip off before adding to the grill. Close the lid and cook for 4 minutes.
- After 4 minutes, the peppers should be deeply charred on one side. Remove the peppers and the scallions and transfer to a clean plate.
- Flip the chicken and cook for an additional 4 to 5 minutes, or until the chicken is cooked through and registers 165 at the thickest part. Set aside to rest while you make the sauce.
To make the Scallion Sauce:
- Trim the ends off the scallions and discard. Roughly chop the grilled scallions and add to a large, wide-mouth jar or to a blender. Add the yogurt, lemon zest and juice, garlic, red wine vinegar, cilantro, and salt. Using an immersion blender, blend the mixture in 30 second increments, until totally smooth.
To Serve & Store:
- Once the chicken has rested, slice it thinly on the bias. Chop the peppers into thin strips. Serve the chicken and peppers over greens or a bed of rice. Drizzle with scallion sauce. Enjoy!
- To store the Chicken & Peppers: Let cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
- To store the Scallion Sauce: Store in a sealed jar or container in the fridge for up to 5 days. Give it a good stir before using, as it may thicken slightly over time.
Notes
- Regular Greek yogurt works in place of lactose-free yogurt for the marinade and scallion sauce.
- Aleppo pepper flakes can be used instead of red chili flakes for a milder, slightly sweeter heat.
- If you’re missing coriander or allspice, feel free to skip them—the flavor will still be delicious.
- Chicken breast can be used instead of thighs; just watch the cook time to avoid drying out.
- Swap fresh cilantro in the sauce with parsley, or a mix of parsley and mint, if preferred.
- Cooking Method: If you don’t have a grill, you can cook the chicken thighs in a cast iron skillet or grill pan on the stovetop over medium-high heat. You can also bake them at 425°F on a sheet pan for about 20–25 minutes, flipping halfway through. For the veggies, either roast the peppers and scallions on a separate sheet pan at the same temperature until charred (about 15–20 minutes), or sear them in a hot skillet until softened and golden.
