Chicken Shawarma Wrap with Garlic or Yogurt Sauce

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

Calleigh

5 from 4 votes

This Chicken Shawarma wrap is so tender, smokey and flavorful. Marinated in spices and roasted to perfection. Wrapped in a warm flatbread and top with garlic sauce or yogurt sauce, and crispy lettuce.

Servings: 12

Calleigh

Author: Calleigh

Prep Time 4 hours 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

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 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:

Calories: 195.59kcal | Carbohydrates: 1.99g | Protein: 12.75g | Fat: 15.13g | Saturated Fat: 3.63g | Sodium: 196.69mg | Fiber: 0.71g | Sugar: 0.27g

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.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.

Course: dinner, entree

Cuisine: Mediterranean, Middle East

Keywords: chicken shawarma garlic sauce, chicken shawarma wrap, gyro vs shawarma, how to make garlic sauce for shawarma, shawarma garlic sauce, shawarma wrap, shawarma wrap recipe, shwarma wrap