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Shawarma Chicken Thighs with Charred Scallion Sauce

These juicy shawarma-spiced chicken thighs are grilled to perfection and served with a creamy charred scallion sauce. High-protein, gluten-free, and so flavorful!
*Prep Time and Total Time includes marinade time (30 minutes minimum, up to 2 hours).
*Recipe Swaps & Substitutions can be found in the Notes section below.
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings 4
Author Rachael DeVaux

Equipment

  • grill
  • 9x13 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 9x13 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

Recipe Swaps & Substitutions:
  • 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.