dileenthompson 
This recipe features tender chicken coated in warm, aromatic shawarma spices, served over penne that’s been tossed in a cool, tangy, and garlicky yogurt sauce. The contrast between the warm spices and the cool yogurt is irresistible.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Shawarma Spice Mix:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
For the Chicken & Pasta:
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 12 oz (340g) spaghetti pasta
- 1 lemon, juiced
For the Garlic Yogurt Sauce:
- 1 cup full-fat Greek yogurt
- 2 cloves garlic, minced or finely grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt to taste
For Garnish:
- 1 teaspoon sumac
- Fresh parsley or mint, chopped
- Toasted pine nuts (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon of olive oil, all the shawarma spices, and 1 teaspoon of kosher salt. Toss until the chicken is evenly coated. Let it marinate while you prepare the other ingredients.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain and return to the pot. Toss with the remaining 1 tablespoon of olive oil and a squeeze of lemon juice to prevent sticking.
- Make the Garlic Yogurt Sauce: In a small bowl, combine the Greek yogurt, minced garlic, 2 tablespoons of lemon juice, and chopped parsley. Stir until smooth and season with salt to taste. Set aside.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook, undisturbed, for 4-5 minutes to get a good sear. Flip and cook for another 4-5 minutes, or until cooked through and nicely browned.
- Assemble the Dish: Add the cooked penne to the skillet with the chicken (or combine everything in the pasta pot). Toss gently to combine and warm the pasta through.
- Serve: Spread a generous spoonful of the garlic yogurt sauce onto each plate or bowl. Top with the shawarma chicken and penne. Garnish with a sprinkle of sumac, more fresh herbs, and toasted pine nuts if using. Serve immediately, allowing everyone to mix the cool sauce with the warm pasta and chicken at the table.
Key Flavors & Notes
- Warm, Spiced Chicken: The blend of cumin, paprika, coriander, and turmeric creates an authentic, aromatic, and deeply savory flavor.
- Cool, Tangy Yogurt: The garlicky yogurt sauce provides a refreshing, creamy contrast that cools the palate and complements the spices.
- Bright, Citrusy Finish: The sumac garnish adds a final pop of tangy, lemony flavor that ties everything together.
- Pro-Tip: Do not mix the yogurt sauce into the hot pasta in the pot, as the heat can cause it to break and become watery. Assembling it in the bowl preserves the perfect texture and temperature contrast.
- Variation: For a vegetarian version, substitute the chicken with chickpeas or cauliflower florets, roasting them with the shawarma spice mix until crispy. A drizzle of chili oil or harissa would add a nice kick for those who enjoy heat.
