Tender chicken pieces soaked in a spiced yogurt marinade make this Marinated Middle Eastern Chicken full of flavour and wonderfully succulent. It’s an ideal midweek dinner and works brilliantly stuffed into warm pitta with a simple tahini-yogurt sauce.
This marinade is one of my favourites for chicken breast. The yogurt tenderises the meat while the spices add depth and warmth, leaving you with juicy, flavour-packed bites every time.
It’s quick to prepare, which makes it perfect for busy evenings. If you have time, marinating overnight will deepen the flavours and keep the chicken extra moist, but even an hour in the fridge will make a noticeable difference. The whole family tends to enjoy dishes like this—my kids even ask for the spicy chicken at dinner!
When to prepare the chicken marinade
You can mix the marinade an hour before cooking, but making it the night before or earlier in the day improves the flavour. The yogurt base helps the spices penetrate the chicken and prevents it from drying out while cooking.
What ingredients do you need?
The marinade is straightforward and uses pantry spices. For the marinade you’ll need fresh parsley (or dried), plain yogurt, lemon juice, crushed garlic, cumin, coriander, ground ginger, chilli flakes, ground allspice, salt and black pepper.
Ingredients for the tahini sauce
The tahini-yogurt dressing is quick to make and complements the chicken perfectly. Combine plain yogurt, tahini, lemon juice and crushed garlic, and season to taste.
Can you make any substitutions?
Yes. If you don’t have fresh parsley, use dried herbs. Missing a spice? Leave it out or adjust quantities to taste. Fresh garlic can be substituted with garlic granules, and bottled lemon juice will work if you don’t have a fresh lemon.
How do you cook this yogurt marinated Chicken?
There are several easy cooking methods. Fry the marinated chicken in a little oil for a quick stovetop option, or use a griddle pan to add pleasant charred edges. In warm weather it’s excellent on the barbecue—thread the pieces onto skewers for kebabs. You can also grill (broil) or bake it in the oven. Whichever method you choose, the marinade keeps the chicken juicy and packed with flavour.
What can you serve with this Middle Eastern Chicken?
I like to serve this chicken with shredded lettuce and warm pitta breads. Spoon in the chicken, drizzle with the tahini-yogurt dressing and add extra salad if you like. The dressing is simply yogurt, tahini, lemon juice and garlic—simple but delicious and the perfect match for the spices in the chicken.
Is it as good as chicken from the kebab shop?
While this isn’t a direct copy of a kebab-shop recipe, it’s very similar in flavour and texture. With the right char or a quick grill, it’s a homemade alternative that stands up well to takeaway shish kebabs.
What can you do with the leftover chicken?
Leftovers keep well and are versatile. Reheat in the oven or microwave, or enjoy cold in a salad or sandwich. Pack slices into a lunchbox for an easy next-day meal.
Other ideas for what you could do with the leftover chicken include:
- Stir it into a homemade curry
- Slice and top a pizza or use in a quesadilla
- Use it in a sandwich or wrap
More marinated chicken recipes
I often marinate chicken because it enhances flavour and makes the dish more appealing to kids and adults alike. If you enjoy this recipe, try marinating with different spice blends to vary the flavours.
-
Spanish Chicken Kebabs – Perfect for the BBQ!
-
Harissa Chicken Salad – An Easy Midweek Meal
-
Chicken Tikka: Best Homemade Indian Marinade
-
Easy Chipotle Lime Chicken Recipe
Recipe
Marinated Middle Eastern Chicken
Corina Blum
Pin Recipe
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Ingredients
Ingredients for the Marinade
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- ½ teaspoon crushed chilli flakes
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Pinch salt
- Pinch black pepper
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
Ingredients for the Tahini Dressing
- 2 tablespoons plain yogurt
- ½ tablespoon tahini
- 1 tablespoon lemon juice
- 1 clove garlic, crushed (optional)
- Pinch black pepper
- Pinch salt
Other Ingredients
- 2 chicken breasts
- 2 pitta breads
- 100 g shredded lettuce
Instructions
- Combine all marinade ingredients in a bowl, taste and adjust seasoning if needed.
- Cut the chicken into pieces, coat with the marinade and refrigerate for at least one hour (longer for more flavour).
- Whisk the tahini dressing ingredients together and taste, adjusting lemon, salt or garlic to preference.
- Heat a little oil in a pan and cook the marinated chicken until done, or grill/ barbecue as preferred.
- Warm the pittas, open along the side and fill with chicken, tahini-yogurt sauce and shredded lettuce to serve.
Notes
Nutrition
Carbohydrates: 38g
Protein: 56g
Fat: 10g
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