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Chicken Shawarma Recipe
Nancy

Chicken Shawarma Recipe

This Chicken Shawarma is bursting with Middle Eastern flavors, tender and juicy from hours of marination. Wrapped in warm flatbreads with garlic yoghurt, crisp lettuce, and juicy tomatoes—it’s the kind of meal that feels like a feast, even if it's just a regular weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Snack
Calories: 580
Ingredients Method

Ingredients
  

  • For the Chicken Marinade
  • 500 g skinless boneless chicken thighs – chicken thighs stay juicy and flavorful when grilled
  • Juice of 1 lemon – adds brightness and helps tenderize the chicken
  • 1 tbsp extra virgin olive oil – coats the chicken and helps the spices stick
  • 1 clove crushed garlic – gives the marinade a sharp savory punch
  • 1 tsp cumin – warm earthy flavor essential for shawarma
  • 1 tsp coriander – adds citrusy and floral undertones
  • 1 tsp sumac – brings a tangy lemony flavor (try not to skip it!)
  • 1 tsp paprika – for mild heat and color
  • 1 tsp turmeric – earthy and adds a golden color
  • 0.5 tsp cinnamon – balances the spices with sweet warmth
  • 0.5 tsp cayenne pepper – adds a mild kick; adjust to taste
  • Salt & pepper – essential for seasoning
  • For the Garlic Sauce and Serving
  • 2 heaped tbsp yoghurt use thick Greek yoghurt like @fage_uk – the base of the sauce, creamy and rich
  • 2 cloves crushed garlic – makes the sauce bold and aromatic
  • 2 tbsp mayonnaise – adds richness and smooth texture
  • 1 tbsp extra virgin olive oil – brings it all together
  • Tomatoes sliced – fresh and juicy, for layering
  • Lettuce shredded – adds crunch
  • Hot sauce like @sriracha_fg – for a spicy kick
  • Flatbreads – warm and soft perfect for wrapping
  • Couple of lemon wedges – a squeeze of lemon at the end lifts everything

Method
 

  1. Start by placing the chicken thighs in a large bowl. Add lemon juice, olive oil, crushed garlic, and all the spices, along with salt and pepper. Mix thoroughly so every piece of chicken is well coated. Cover the bowl and refrigerate for at least 8 hours—overnight is even better to let the flavors sink in deeply.
  2. Preheat your grill to its highest setting when you're ready to cook. Take the marinated chicken and lay it out on a grill tray. Grill each side for about 5–10 minutes, depending on the thickness, until it’s charred and fully cooked through. You’ll know it’s done when it’s golden, juicy, and slightly crispy on the edges.
  3. While the chicken is grilling, prepare your garlic yoghurt sauce. In a small bowl, combine the yoghurt, mayo, olive oil, crushed garlic, and a pinch of salt. Stir until creamy and smooth. Slice your tomatoes, shred your lettuce, and warm your flatbreads slightly in a pan or microwave.
  4. Once the chicken is done, slice or shred it into bite-sized pieces. Lay your flatbreads on a plate and spread a generous amount of garlic sauce. Top with grilled chicken, shredded lettuce, sliced tomatoes, and a drizzle of hot sauce. Finish with a squeeze of lemon juice before folding or rolling.
  5. Serve the wraps warm with extra garlic sauce and lemon wedges on the side. These shawarma wraps taste best fresh, but you can also pack them for lunch or a picnic. Enjoy every bite of that juicy, spiced chicken wrapped in fluffy bread!