Satay-Spiced Chicken Shawarma with Peanut Sauce

Name: Satay-Spiced Chicken Shawarma with Peanut Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces, patted dry; 1½ tsp (3 g) ground turmeric; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; 4 cloves (20 g) garlic, minced into a paste, minced into paste; 1 tbsp (12 g) fresh ginger, minced into a paste, minced into paste; 3 tbsp (45 ml) fresh lime juice; ½ cup (120 g) plain Greek yogurt; 2 tbsp (30 ml) extra-virgin olive oil; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly cracked black pepper; ½ cup (130 g) creamy natural peanut butter (or 2 tbsp ground peanuts mixed with 1 tbsp oil); ¾ cup (180 ml) coconut milk (full-fat); 2 tbsp (30 ml) fresh lime juice; 1½ tbsp (22 ml) tamari or soy sauce; ½ tsp (1 g) ground turmeric; ½ tsp (1 g) ground cumin; ¼ tsp (½ g) red pepper flakes (optional); 1 clove (5 g) garlic, minced, minced; 1 tbsp (12 g) brown sugar or coconut sugar; to taste kosher salt; 4 pieces pita bread (6-inch / 15 cm), warmed; ½ large (200 g) cucumber, sliced into thin batons or diced, sliced or diced; ½ medium (75 g) red onion, thinly sliced, thinly sliced; 2 medium (250 g) Roma tomatoes, sliced or diced, sliced or diced; ¼ cup (15 g) fresh cilantro, roughly chopped, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender marinated chicken thighs grilled to smoky perfection, then sliced and served in warm pita with a silky peanut sauce infused with coconut milk and satay spices. This Indonesian-Middle Eastern fusion delivers rich, complex flavors: earthy turmeric and cumin meet nutty satay, balanced with a touch of lime and heat. Crisp vegetables and creamy sauce complete the wrap.

Prep: 25 min
Cook: 20 min
Wait: 2 hr
Total: 2 hr 45 min
Makes: 4 shawarma wraps (with extra sauce)

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Ingredients

4 servings

For the chicken
2 lb (900 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces, patted dry
1½ tsp (3 g) ground turmeric
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
4 cloves (20 g) garlic, minced into a paste, minced into paste
1 tbsp (12 g) fresh ginger, minced into a paste, minced into paste
3 tbsp (45 ml) fresh lime juice
½ cup (120 g) plain Greek yogurt
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly cracked black pepper
For the peanut sauce
½ cup (130 g) creamy natural peanut butter (or 2 tbsp ground peanuts mixed with 1 tbsp oil)
¾ cup (180 ml) coconut milk (full-fat)
2 tbsp (30 ml) fresh lime juice
1½ tbsp (22 ml) tamari or soy sauce
½ tsp (1 g) ground turmeric
½ tsp (1 g) ground cumin
¼ tsp (0.5 g) red pepper flakes (optional)
1 clove (5 g) garlic, minced, minced
1 tbsp (12 g) brown sugar or coconut sugar
to taste kosher salt
For serving
4 pieces pita bread (6-inch / 15 cm), warmed
½ large (200 g) cucumber, sliced into thin batons or diced, sliced or diced
½ medium (75 g) red onion, thinly sliced, thinly sliced
2 medium (250 g) Roma tomatoes, sliced or diced, sliced or diced
¼ cup (15 g) fresh cilantro, roughly chopped, roughly chopped (optional)

Equipment (7)

Large bowl or zip-top bag for marinating
Grill or grill pan
Medium saucepan
Whisk
Cutting board and knife
Instant-read thermometer
4 wooden or metal skewers (if threading chicken onto skewers)

Steps

Before you start

Marinate chicken at least 2 hours (or overnight for deeper flavor)
Preheat grill to medium-high heat (around 400°F / 200°C) about 15 minutes before cooking
Have all vegetables prepped and pita warmed before you start grilling

1
Make the spice paste
- In a large bowl, whisk together the turmeric, cumin, coriander, minced garlic, minced ginger, lime juice, yogurt, olive oil, salt, and black pepper until you have a smooth paste.
- This should take 1–2 minutes of whisking.
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Ready when: Paste is smooth and well combined
Tip: Make this paste first so all the spices fully hydrate and flavor the yogurt base.
2
Marinate the chicken
- Add the patted-dry chicken pieces to the spice paste and stir well to coat every piece evenly.
- Transfer to a zip-top bag or covered bowl and refrigerate for at least 2 hours (overnight is even better, up to 24 hours).
- The longer it sits, the more deeply the flavors will penetrate.
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Ready when: Chicken is well coated and has sat at least 2 hours
Tip: For maximum flavor, marinate overnight if you have time. The yogurt acid will help tenderize the chicken.
3
Prepare the peanut sauce
- In a medium saucepan, whisk together the peanut butter, coconut milk, lime juice, tamari, turmeric, cumin, red pepper flakes (if using), minced garlic, and brown sugar.
- Place the saucepan over medium heat and stir constantly for 5–7 minutes, heating the sauce through until it is warm and smooth.
- Do not boil; you want it to stay creamy.
- Taste and season with salt.
- The sauce should be thick but pourable—like heavy cream.
- If it seems too thick, thin it with 1–2 tablespoons of warm water or coconut milk.
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Ready when: Sauce is warm, smooth, and pourable (internal temperature 160–170°F / 70–75°C); no lumps visible
Tip: Keep the heat at medium to prevent the coconut milk from breaking or the sauce from becoming grainy. Whisk often.
4
Preheat the grillOven 400°F / 205°C
- About 15 minutes before you're ready to cook, preheat your grill (charcoal or gas) to medium-high heat (around 400°F / 200°C).
- You want a hot surface that will create a nice char and caramelization on the chicken without burning it.
- Lightly oil the grill grates with a high-heat oil.
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Ready when: Grill grates are hot; water droplets sizzle and evaporate immediately on contact
Tip: Use a grill thermometer to check the temperature. If you don't have a grill, you can also use a grill pan or cast-iron skillet over medium-high heat on the stovetop.
5
Grill the chickenOven 165°F / 75°C
- Remove the marinated chicken from the refrigerator.
- Pat off any excess marinade with paper towels (this helps the chicken grill rather than steam).
- Arrange the chicken pieces on the hot grill grates in a single layer, spacing them about 1 inch (2.5 cm) apart.
- Grill for 5–6 minutes on the first side without moving them, then flip and cook for another 5–6 minutes on the second side.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part, and the exterior is deeply browned with light charring.
- Total grill time is about 10–12 minutes for 1½-inch pieces.
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Ready when: Internal temperature reaches 165°F (74°C); exterior is golden-brown with charred edges
Tip: Resist the urge to flip too often. Let the first side develop a crust for 5–6 minutes before flipping once. If flare-ups occur, move the chicken to a cooler part of the grill.
6
Rest the chicken
- Transfer the grilled chicken to a clean cutting board or plate and let it rest for 3–5 minutes.
- This allows the juices to redistribute throughout the meat, keeping it moist.
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Ready when: Chicken is still warm and no juices are pooling on the board anymore
Tip: Even a few minutes of resting will noticeably improve the texture of the meat.
7
Warm the pita bread
- While the chicken rests, warm the pita bread.
- You can place them on the edge of the grill for 30 seconds per side, wrap them in foil and place them on a warm part of the grill for 1–2 minutes, or warm them in a dry skillet over medium heat for about 30 seconds per side.
- They should be soft, warm, and pliable.
- Alternatively, wrap them in a damp paper towel and microwave for 20–30 seconds.
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Ready when: Pita is warm, soft, and pliable
Tip: Warm pita is much easier to work with and tastes infinitely better. Don't serve cold pita with this hot, fragrant filling.
8
Slice the chicken
- Slice the grilled chicken into thin strips about ½ inch (1.25 cm) thick.
- Try to cut against the grain to ensure maximum tenderness.
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Ready when: Chicken is sliced into strips and ready to serve
Tip: Sharp knife + cutting against the grain = tender, easy-to-eat shawarma. Dull knives can squeeze the meat.
9
Assemble the shawarma
- Lay a warm pita bread flat on a clean surface or plate.
- Layer 2–3 tablespoons of peanut sauce down the center of the pita.
- Add a generous handful of sliced chicken (about 3–4 oz / 85–115 g per wrap).
- Top with some of the sliced cucumber, red onion, diced tomato, and fresh cilantro.
- Drizzle an additional 1–2 tablespoons of peanut sauce over the vegetables.
- Fold the pita in half or roll it up tightly, wrapping the bottom edge with foil or parchment paper so it's easy to hold.
- Repeat with the remaining 3 pita breads and fillings.
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Ready when: All 4 wraps are assembled with chicken, vegetables, and sauce
Tip: Don't overstuff—you want to be able to take a bite without the filling falling out. About 3–4 oz of chicken per wrap is the right amount.
10
Serve immediately
- Serve the shawarma wraps immediately while the chicken and pita are still warm.
- Pass any remaining peanut sauce on the side for dipping or additional drizzling.
- These are best enjoyed fresh and hot.
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Ready when: Shawarma wraps are plated and ready to eat

Good to know

Tips

Toast your whole spices (turmeric, cumin, coriander) in a dry pan for 30 seconds before grinding them (if starting from whole seeds) to deepen their flavor and aroma.
For a charcoal grill, arrange coals on one side of the grill and place the chicken on the opposite side (indirect heat), moving it closer to the coals only if you need more color. This prevents burning and ensures even cooking.
If your peanut sauce breaks or becomes grainy while heating, remove it from the heat and whisk in a splash of warm water or coconut milk, then return to low heat and whisk gently.
Marinate the chicken at least 2 hours, but overnight is ideal. The longer the yogurt and spices work, the more tender and flavorful the final chicken will be.

Make ahead

The spice paste can be made up to 1 day ahead and stored in an airtight container in the refrigerator. The marinated chicken can be prepped up to 24 hours in advance. The peanut sauce can be made up to 3 days ahead; reheat gently over medium-low heat with a splash of water or coconut milk to loosen it before serving. Grill and assemble the wraps fresh to order for the best texture.

Storage & reheating

Leftover grilled chicken (without the wrap and fresh vegetables) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven for 8–10 minutes or in a skillet over medium heat until warm. The peanut sauce keeps refrigerated for up to 5 days; reheat gently over medium-low heat. Do not freeze the assembled wraps, as the pita and vegetables will become soggy. For longer storage, freeze the grilled chicken (up to 2 months) and sauce (up to 3 months) separately in airtight containers; thaw in the refrigerator overnight and reassemble fresh.

Substitutions

creamy natural peanut butter (or 2 tbsp ground peanuts mixed with 1 tbsp oil) → Almond butter or sunflower seed butter. Use the same amount. Almond butter will be slightly less nutty; sunflower seed butter works well for nut allergies.
coconut milk (full-fat) → Heavy cream or half-and-half. Use 0.75 cup (180 ml) of cream instead. The sauce will be richer and less tropical; add 1 tsp of grated ginger to maintain depth.
plain Greek yogurt → Buttermilk or sour cream. Use 0.5 cup (120 ml). Buttermilk will be slightly thinner; sour cream will be richer. Both will tenderize the chicken well.
pita bread (6-inch / 15 cm) → Naan bread, large flour tortillas, or lettuce wraps. Warm naan or tortillas the same way. For a low-carb version, use butter or crispy lettuce leaves (romaine or iceberg work well).