I love this chicken shawarma wrap. It's bursting with smoky flavor and wrap in your favorite flatbread like Naan or pita. Topped with chicken marinated in spices and roasted to perfection.
Foods are often named after a special ingredient or process. Such is the case with Chicken Shawarma, which was first created in Turkey during the 18th or 19th century. But for full disclosure: This is not technically the real shawarma. I know, I know.. the real shawarma is slow-roasted on a cone but I swear this is really good and flavorful.
What is Shawarma?
The Turkish called the dish ‘doner kebab’, which described the process of rotating grilled meat. The popularity of the tasty dish resulted in its introduction to Greece.
It became known by the Greek word for turn, ‘gyros’. The Arabic word for turning, ‘shawarma’, became its description as it made its way throughout the Middle East.
Regardless of which name it’s called, this delicious method of preparing chicken or other types of meat results in a delightful dish your family will ask for frequently.
The garlic sauce
It’s all about the marinade! The fragrant aroma that wafts through the house and neighborhood while the shawarma is cooking results from a variety of ingredients.
The minute I tasted the cooked chicken, I started thinking of the big difference the meat would make to many of my favorite recipes.
A tasty topping of thinly sliced chicken strips on top of a green or macaroni salad or a quick protein pick-me-up snack during the day quickly became another reason for making shawarma several times a month – or more!
This chicken shawarma wrap is easy to prepare. Invite the kids to help by measuring out and adding a few of the special spices. It’s an opportunity for them to smell the different fragrances of cardamom, coriander, and cumin.
The three ground spices look similar in color and texture. What a great learning experience as they discover how the sense of smell helps identify different ingredients.
Chicken is inexpensive when compared to other meats. I like to buy the better pieces, remove the skin, and slice the meat so the marinade is easier to absorb.
Extra tips
Like any recipe, remove or exchange ingredients that cause food allergies in the people eating the dish. Sometimes I use lime juice instead of lemon to ease the tartness of the marinade.
My family prefers the less fatty pieces of chicken this recipe delivers. A sandwich, topping, or wrap provides savory Mediterranean goodness to be enjoyed for special occasions and daily meals.
Gyro vs shawarma
You may wonder what's the difference between these two, as they look the similar and have the same origin. The Greeks fondly call it as "gyro" while the Arabs on the other hand call this dish "Shawarma". However, both terms came from the verb meaning, "to turn" hence the turning motion of the meat on the spit.
Ingredients
Chicken Marinade:
-
- 6 boneless chicken thighs fillets
- 1 teaspoon chili powder
- 1 tablespoon cardamom powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 1 tablespoon tandoori powder (or smoked paprika powder)
- 2 tablespoon lemon juice
- 2 tablespoon oil
- 2 tablespoon yogurt
- 1 teaspoon salt
Garlic Sauce: (1st Option )
-
- 1 large potato
- 2 cloves of garlic (use less or more depending on your preference)
- 2-3 tablespoon mayonnaise
- 2 tablespoon yogurt
- 1 tablespoon heavy cream
- ½ teaspoon tahini sauce (*optional - recipe below)
- 1 tablespoon vinegar or lemon juice
- 2 tablespoon olive oil or melted butter
- ½ teaspoon red chili powder (*optional…if you want a bit spicy)
- ¼ teaspoon of salt
- 1 teaspoon Sugar (according to your sweetness)
Yogurt Sauce: (2nd Option)
- 1 cup Greek yogurt
- 1 clove garlic , crushed
- 1 teaspoon cumin
- 1 tablespoon lemon juice
- 1 teaspoon Salt and pepper to taste
Instructions
For Chicken:
① Marinate the chicken using the marinade ingredients in a Ziploc bag preferably overnight or for at least 4 hours.
② Grill until tender. You can dab a bit of oil on the pieces as they grill. Do not over-cook them, they should be ready within 10-15 minutes. Make sure you turn the chicken several times if you’re grilling on a bbq grill to ensure all sides are evenly cooked and slightly charred.
Note: If baking under an oven grill, set the temperature at 200 C, bake for 10 minutes per side or until slightly charred.
For Garlic Sauce:
③ Boil the potato with 2 cloves of garlic and a pinch of salt until potato is tender. Drain the water.
④ Add all the ingredients for garlic sauce into a blender including the boiled potato and garlic. Blend until completely smooth. The sauce will be somewhat sticky and thick. Add sugar and adjust according to your taste.
Tastes better the following day, so can be made a day in advance and keeps well for up to a week in the fridge.
Tahini Paste (*This is optional)
① Roast about a quarter cup of sesame seeds, take them out when they just start releasing a bit of oil but before they turn brown.
② Then let them cool for some minutes and then put them in your processor/blender and grind them with a bit of olive oil until you achieve a smooth paste.
③ Place in an airtight container and store any leftover in the fridge for up to 4 weeks, or freeze for slightly longer.
For Yogurt Sauce:
Just mix the above ingredients and set aside.
To Serve:
① Slice the chicken and arrange alongside with the flatbreads, salad and the garlic sauce or yogurt sauce.
Get a piece of Naan or any flatbread and smear with garlic sauce (or yogurt sauce).
② Top with lettuce, tomato, sliced onions, pickled Jalapeno and carrots and chicken shawarma. Roll it up and devour.
Notes
1 This recipe is perfect for entertaining as you can prepare this dish ahead of time. Just re-heat or warm the chicken in the oven or serve warm.
2 I used the Naan flatbread on this recipe but you can use the pita pockets which are perfect for gyros. Simply scoop the sliced chicken, add the veggies and topped with garlic sauce or any other food into its pocket and eat.
Other chicken recipes:
- Vietnamese Lemongrass Chicken
- Taiwanese 3 cups chicken
- Sesame Chicken Recipe
- Baked Chicken Lollipop Recipe
Full Recipe
Chicken Shawarma Wrap
Pin RecipeIngredients:
Chicken Marinade:
- 6 boneless chicken thighs fillets
- 1 teaspoon chili powder
- 1 tablespoon cardamom powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 1 tablespoon tandoori powder or smoked paprika powder
- 2 tablespoon lemon juice
- 2 tablespoon oil
- 2 tablespoon yogurt
- 1 teaspoon salt
Garlic Sauce: (1st Option )
- 1 large potato
- 2 cloves of garlic (use less or more depending on your preference)
- 2-3 tablespoon mayonnaise
- 2 tablespoon yogurt
- 1 tablespoon heavy cream
- ½ teaspoon tahini sauce (*optional - recipe below or you can buy the sauce at your local market)
- 1 tablespoon vinegar or lemon juice
- 2 tablespoon olive oil or melted butter
- ½ teaspoon red chili powder (*optional…if you want a bit spicy)
- ¼ teaspoon of salt
- 1 teaspoon Sugar ( adjust according to your sweetness)
Yogurt Sauce: (2nd Option)
- 1 cup Greek yogurt
- 1 clove garlic (minced)
- 1 teaspoon cumin
- 1 tablespoon lemon juice
- 1 teaspoon Salt and pepper to taste
Instructions:
For Chicken:
- Marinate the chicken using the marinade ingredients in a ziploc bag preferably overnight or for at least 4 hours.
- Grill until tender. You can dab a bit of oil on the pieces as they grill. Do not over-cook them, they should be ready within 10-15 minutes.
- Make sure you turn the chicken several times if you’re grilling on a bbq grill to ensure all sides are evenly cooked and slightly charred.
- If baking under an oven grill, set the temperature at 200 C, bake for 10 minutes per side or until slightly charred.
For Garlic Sauce:
- Boil the potato with 2 cloves of garlic and a pinch of salt until potato is tender. Drain the water.
- Add all the ingredients for garlic sauce into a blender including the boiled potato and garlic. Blend until completely smooth.
- The sauce will be somewhat sticky and thick. Add sugar and adjust according to your taste.
- Tastes better the following day, so can be made a day in advance and keeps well for up to a week in the fridge.
Tahini Paste (*This is optional)
- Roast about a quarter cup of sesame seeds, take them out when they just start releasing a bit of oil but before they turn brown.
- Then let them cool for some minutes and then put them in your processor/blender and grind them with a bit of olive oil until you achieve a smooth paste.
- Place in an airtight container and store any leftover in the fridge for up to 4 weeks, or freeze for slightly longer.
For Yogurt Sauce:
- Just mix the above ingredients and set aside.
To Serve:
- Slice the chicken and arrange alongside with the flatbreads, salad and the garlic sauce or yogurt sauce.
- Get a piece of Naan or any flatbread and smear with garlic sauce (or yogurt sauce).
- Top with lettuce, tomato, sliced onions, pickled jalapeno & carrots and chicken shawarma. Roll it up and devour.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Sienna Hooper says
I'm sold using this garlic sauce.. I cant wait to try this recipe tomorrow.. for sure, my family would love it. Yay!!
Natasha Angied says
This looks like the shawarma in our neighborhood. I would love to take a bite and I will create the garlic sauce - checking the ingredients, I cant wait to nimble them.
Jared Justian says
Ummm, wow! This Shawarma looks delicious.
Will definitely be trying this recipe!
Leros says
This looks amazing. Never heard of shawarma. Would definitely try it!
Sienna Hooper says
My family loves Shawarma... this recipe is so simple and I like that you posted 2 options for the sauce. I may try the garlic sauce.
Ramona Deckard says
Our family loves shawarma, I bet this garlic sauce will be a big hit. Looks so yum and flavorful.
Gloria says
I love a great wrap....and this sure is. What a great recipe to make this dish at home. Perfect for lunch or dinner and day of the week.
Oana Iancu says
Your chicken shawarma is looking amazing! This is one of my all time favorite recipe and I used to devour these once a week. So glad I have found your recipe and recreate it at home
Pavani says
What a flavorful and delicious looking shawarma recipe this is. Love all the spices in the marinade and that cardamom sounds amazing. Great in sandwich and those sauces sounds so yummy.
Veena Azmanov says
I love chicken shawarma very much, especially with tahina sauce. This sounds so incredible. Love the flavors in the shawarma seasoning. Saving this for later.
Natalie says
Oh yes. This looks sooo tasty. It's perfect for my lunchbox for next week. The sauces and spices combo sounds heavenly.
Kylee from Kylee Cooks says
There is absolutely NOTHING not to love about this! I literally said to my husband "we need this" as soon as I saw it.
Claudia Lamascolo says
I love this kind of lunch or brunch these look mouth watering delicious and I am glad I have this recipe to make my own instead of ordering out!
Carlee says
There is something about a sandwich wrapped in soft pita or naan that gets me every time. These look absolutely delicious!
Marlynn says
There's a restaurant that has a food truck at one of our farmers markets that serves the most amazing chicken shawarma -- it looks just like this one! Cannot wait to try your recipe!
Nancy Garbutt says
My husband would love this garlic sauce, checking the ingredients so I can grab them when I have to swing to the market later. Yummy!!
Thelma C says
Yes, please.. I tried the garlic sauce and the shawarma tastes awesome.. It's worth a try than the regular yogurt sauce.
Elaine @ Dishes Delish says
This looks so delicious! I want to try ALL the sauces! I love all the spices and herbs and I can just imagine what your chicken shawarma tastes like!
Calleigh says
@Tina Dawson,
Yes, they are! 🙂
Tina Dawson | Love is in my Tummy says
Oh these would make excellent packed lunches for a summer picnic, won't they?
christine hadden says
This looks full of flavor and truthfully, I would never know the difference between this method and the traditional method.
Jessica Formicola says
I wish I had one of these for lunch today! They look amazing!
Danielle says
These are bringing back happy memories of our travels round Greece. That sauce sounds amazing.
Crystal Dennings says
This is one of my favorite finger foods.. we always make this when we're having some friends gatherings and it's always a crowd pleaser.
Bernice Ayers says
I cant wait to try this garlic sauce, looks authentic to me instead of just adding the yogurt sauce. Thanks for sharing.