Ingredients
- 2 lbs boneless skinless chicken thighs
- 3 tbsp plain yogurt (full-fat or 2%)
- 1.5 tbsp olive oil
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 0.75 tsp turmeric
- 0.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 0.25 tsp black pepper
Instructions
- In a large bowl, combine cumin, coriander, turmeric, cinnamon, allspice, smoked paprika, garlic powder, salt, and black pepper. Add plain yogurt and olive oil. Stir to combine into a thick paste.
- Add chicken thighs to the marinade and turn to coat completely. Every surface should be covered. Cover bowl with plastic wrap or transfer to a zip-lock bag. Refrigerate minimum 30 minutes or up to 24 hours — overnight is strongly preferred.
- When ready to cook, preheat oven to 425°F (218°C). Line a large sheet pan with foil for easy cleanup.
- Remove chicken from marinade, shaking off any large excess. Arrange in a single layer on the sheet pan — pieces should not overlap. Discard remaining marinade.
- Roast 22 to 26 minutes until internal temperature reaches 160°F (71°C) at the thickest part. The exterior should be visibly caramelised and dark in spots. Exact time depends on thickness of thighs — check at 20 minutes.
- Remove from oven. Cover loosely with foil and rest 5 full minutes. Internal temperature will carry over to 165°F (74°C) during rest. Do not skip — resting retains moisture and completes safe cooking temperature.
- Slice against the grain into strips or roughly chop into bite-sized pieces. Transfer to airtight containers along with all resting juices from the pan — these juices keep the meat moist during refrigeration.
- Cool uncovered 20 to 25 minutes before sealing. Refrigerate immediately. Good for 3 to 4 days at 40°F. To reheat: add 1 tbsp water to container, cover loosely, microwave 90 seconds at 70% power, or reheat in a dry pan over medium heat 3 to 4 minutes.
Why Yogurt Marinade Makes Shawarma Better for Meal Prep
Plain yogurt does two things that make this recipe work better for a 4-day prep than a standard dry-spice rub. The lactic acid in yogurt gently tenderises the chicken fibers during marination, and the protein coating on the exterior caramelises at high heat to produce the slightly charred crust that approximates real shawarma off a spit. Without yogurt, day-4 reheated chicken thighs are noticeably drier. With it, they still have a clean, moist bite on Thursday.
Minimum marinade time is 30 minutes. Overnight in the fridge is significantly better. If you start the marinade Saturday night, Sunday roasting takes 5 minutes of active work.
Serving Ideas
Slice and serve over Lebanese-style rice with hummus and a simple tomato-cucumber salad. Alternatively: wrap in flatbread with pickled turnips and garlic sauce. For a high protein meal prep bowl, pair with a half cup of chickpeas — adds 8g protein for $0.32 and brings total bowl protein to 34g.
Storage Notes
According to USDA FoodKeeper, cooked chicken lasts 3 to 4 days refrigerated at 40°F (4°C) or below. Store sliced chicken with any resting juices in an airtight container. When reheating add 1 tablespoon water and cover loosely — steam prevents the exterior crust from drying out completely. Freezes well for up to 2 months; thaw overnight in refrigerator.
