Chicken Shawarma Wrap
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Marinating Time:
2 hrs
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Total Time
2 hrs 25 mins
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Servings
4 large sandwiches (or 6 medium sandwiches)
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Calories
495 kcal
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Course
Main Course, Lunch
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Cuisine
Middle Eastern, Lebanese
Chicken Shawarma Wrap
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Make easy homemade Middle Eastern Chicken Shawarma Wraps with this recipe! A variety of fragrant spices combine with yogurt and lemon juice to yield a simple yet flavorful marinade. My favorite way to serve chicken shawarma is wrapped in pita bread and slathered with pungent garlic sauce.
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Ingredients
Chicken Shawarma:
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ cup PLAIN yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 2 pounds boneless, skinless chicken thighs (about 5 thighs)
For Serving:
- 4 to 6 Arabic pita breads (10 to 12-inch diameter)
- Sliced or chopped lettuce
- sliced tomatoes
- thinly sliced red onions
- Sliced mini cucumber pickles (such as cornichons) or pickled turnips
- Choice of sauce: Zankou Chicken garlic sauce, toum, tahini sauce, yogurt mixed with minced/crushed garlic, or tzatziki sauce
Instructions
- Combine all the chicken shawarma ingredients except for the chicken in a large bowl or ziplock bag. Add the chicken, coat evenly with the marinade, cover the bowl or zip the bag, and refrigerate for at least 2 hours or up to 24 hours (overnight).
Stovetop Cooking Method:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken in a single layer and cook for 5 to 6 minutes. Flip the chicken over, cover, and reduce heat to medium. Cook for approximately 4 to 5 minutes on the second side, or until the chicken is cooked through and has an internal temperature of 165°F using an instant read thermometer.
Grill Cooking Method:
- Preheat the grill to medium heat and lightly grease the grates. Grill the chicken with the grill lid covered/closed for about 5 to 7 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F using an instant read thermometer.
Oven Cooking Method:
- Preheat the oven to 425°F. Line a baking sheet with foil (for easy cleanup) and lightly grease with oil spray. Arrange the chicken in a single layer and bake for 20 to 25 minutes or until the chicken is cooked through and has an internal temperature of 165°F using an instant read thermometer.
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. After resting, slice the cooked chicken and transfer to a platter. To make chicken shawarma wraps, fill or top each pita bread with a generous schmear of your sauce, top with lettuce, tomato, onion, pickles, and sliced chicken shawarma. Roll/wrap and enjoy.
Notes
- Store leftover chicken shawarma in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (using 30-second intervals) or in a skillet with a splash of water for moisture.
- Use large, thin pita breads for these chicken shawarma wraps. They may be labeled as Arabic bread, Syrian bread, or Lebanese bread, ideally with a diameter of about 10-to-12-inches across. Although they may be easier to find, avoid using the smaller, thicker Greek-style pitas for this recipe.
- My local Middle Eastern deli uses 12-inch pitas for their pita wraps, and that's what I used in these photos. You'll yield 4 large chicken shawarma wraps with 12-inch pitas. If you use slightly smaller pitas, like 10-inches, you can yield about 6 sandwiches.
- For a more secure bundle, wrap the bottom half of your sandwich in foil, peeling the foil away as you eat.
- My go-to sauce is this copycat Zankou Chicken Garlic Sauce which is similar to Lebanese toum and is a traditional accompaniment for chicken shawarma. You could also use traditional Lebanese toum, tarator (tahini sauce) (though more typical with beef shawarma and falafel), hummus, tzatziki sauce (technically Greek), or a simple yogurt and garlic sauce.
- In additional to turning chicken shawarma into a delicious pita-wrapped sandwich, it's also very common to serve it as a plate. To make a chicken shawarma plate, serve the sliced shawarma with rice and salads such as tabbouleh.
Nutrition Information
Show Details
Serving
1large sandwich (not including toppings)
Calories
495kcal
(25%)
Carbohydrates
34g
(11%)
Protein
41g
(82%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Cholesterol
180mg
(60%)
Sodium
1073mg
(45%)
Potassium
113mg
(3%)
Fiber
2g
(8%)
Nutrition Facts
Serving: 4large sandwiches (or 6 medium sandwiches)
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1large sandwich (not including toppings) | |
| Calories | 495kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 41g | 82% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 180mg | 60% |
| Sodium | 1073mg | 45% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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