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5.0 from 12 votes

Chicken Shawarma Wrap

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.

Prep Time
15 mins
Cook Time
15 mins
Marinating Time:
2 hrs
Total Time
2 hrs 25 mins
Servings: 4 large sandwiches (or 6 medium sandwiches)
Calories: 495 kcal
Course: Main Course , Lunch
Cuisine: Middle Eastern , Lebanese

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

    Cup of Yum
  1. 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:
  1. 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:
  1. 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:
  1. 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.
  2. 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

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

% 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.