Quick Chicken Shawarma Wraps with Creamy Yogurt Sauce Recipe

Introduction

Chicken Shawarma is a flavorful Middle Eastern dish featuring tender, marinated chicken with bold spices. Perfect for a quick weeknight dinner or a casual gathering, it’s delicious served as a wrap or plated with fresh salad and yoghurt sauce.

Ingredients

• 1 kg / 2 lb chicken thigh fillets, skinless and boneless
• 1 large garlic clove, minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamom
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less heat)
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper, to taste
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 cup Greek yoghurt
• 1 clove garlic, crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper, to taste
• 4 – 5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices
• Red onion, finely sliced
• Cheese, shredded (optional)
• Hot sauce of choice (optional)

Instructions

1. Step 1: Combine the garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil in a large ziplock bag. Add the chicken thigh fillets, seal the bag, and massage the marinade into the chicken until well coated. Refrigerate and marinate for at least 3 hours, ideally 24 hours.
2. Step 2: Prepare the yoghurt sauce by mixing the Greek yoghurt, crushed garlic, cumin, lemon juice, salt, and pepper in a bowl. Cover and chill in the refrigerator until ready to use.
3. Step 3: Heat a large non-stick skillet over medium-high heat with 1 tablespoon of oil, or preheat a BBQ grill to medium-high and lightly oil the grates.
4. Step 4: Cook the chicken on the skillet or grill for 4 to 5 minutes on the first side, allowing it to char nicely. Flip and cook the other side for 3 to 4 minutes until cooked through.
5. Step 5: Remove the chicken and cover loosely with foil. Let it rest for 5 minutes to retain juices.
6. Step 6: Slice the rested chicken thinly and arrange on a platter with flatbreads, sliced lettuce, tomato, red onion, and optional cheese.
7. Step 7: To serve as a wrap, spread yoghurt sauce on a piece of flatbread, add some lettuce, tomato, and sliced chicken shawarma. Roll it up and enjoy immediately.

Tips & Variations

• For a dairy-free option, substitute the yoghurt sauce with tahini sauce.
• Use skin-on chicken thighs if you prefer a juicier and crisper texture.
• Adjust the cayenne pepper to control the level of spiciness.
• Marinating chicken overnight enhances flavor and tenderness.
• Serve with pickled vegetables or fresh herbs like parsley for added freshness.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the yoghurt sauce separate for best freshness. Reheat the chicken gently in a skillet or microwave before serving to avoid drying it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works as a leaner alternative, but it may be less juicy and tender than thigh meat. Adjust cooking time to prevent drying out.

How long should I marinate the chicken?

For best results, marinate the chicken for at least 3 hours, but overnight (up to 24 hours) will deepen the flavors and make the meat more tender.

Quick Chicken Shawarma Wraps with Creamy Yogurt Sauce Recipe

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★★★★★

4.4 from 66 reviews

This authentic Chicken Shawarma recipe brings the vibrant flavors of the Middle East to your kitchen. Tender boneless chicken thighs are marinated in a fragrant blend of spices and garlic, then cooked to perfection on a skillet or grill for a beautifully charred finish. Served with a creamy Greek yogurt sauce, fresh vegetables, and warm flatbreads, this dish is perfect for a flavorful family meal or casual gathering.

• Author: luca
• Prep Time: 10 minutes plus marinating time
• Cook Time: 10 minutes
• Total Time: 30 minutes plus marinating time
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 kg / 2 lb chicken thigh fillets, skinless and boneless
• 1 large garlic clove, minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamom
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less heat)
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper, to taste
• 2 tbsp lemon juice
• 3 tbsp olive oil

Yogurt Sauce

• 1 cup Greek yoghurt
• 1 clove garlic, crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper, to taste

To Serve

• 4 – 5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices
• Red onion, finely sliced
• Cheese, shredded (optional)
• Hot sauce of choice (optional)

Instructions

1. Marinate Chicken: Combine all the marinade ingredients—garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil—in a large ziplock bag. Add the chicken thigh fillets, seal the bag, and massage the marinade evenly over the chicken pieces. Allow the chicken to marinate in the fridge for at least 3 hours, ideally 24 hours, to develop deep flavors.
2. Prepare Yogurt Sauce: In a bowl, mix together the Greek yoghurt, crushed garlic, cumin, a squeeze of lemon juice, and salt and pepper to taste. Cover and refrigerate the sauce until ready to serve. It can be kept for up to 3 days in the fridge.
3. Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Alternatively, lightly brush a BBQ hotplate or grill with oil and preheat it to medium-high heat. If baking, preheat your oven to 200°C (390°F) and prepare a baking tray lined with parchment.
4. Cook Chicken: Place the marinated chicken in the hot skillet or on the grill. Cook the first side for 4 to 5 minutes until it is nicely charred. Flip the chicken and cook the other side for 3 to 4 minutes. The second side requires less time as the chicken should be cooked through by now.
5. Rest Chicken: Remove the cooked chicken from the heat and cover loosely with foil. Let it rest for 5 minutes to retain the juices and ensure tender meat.
6. Slice and Serve: Slice the rested chicken into strips and arrange on a platter alongside the flatbreads, fresh lettuce, tomato slices, red onion, and yogurt sauce. You can also add shredded cheese and hot sauce if desired.
7. Assemble Wraps: To make a wrap, spread a generous amount of yogurt sauce on a piece of flatbread, add lettuce, tomato slices, and chicken shawarma strips. Roll up tightly and enjoy your delicious, homemade shawarma wrap.

Notes

• Marinating the chicken overnight intensifies the flavors but a minimum of 3 hours works well too.
• If you prefer cooking in the oven, bake the marinated chicken at 200°C (390°F) for about 20-25 minutes, turning halfway through, until cooked through.
• You can substitute Greek yogurt with a dairy-free alternative to make this recipe lactose-free.
• Adjust cayenne pepper to control the spiciness according to your preference.
• Grilled red onion adds a nice smoky flavor if preferred over raw.

Keywords: Chicken Shawarma, Middle Eastern Chicken, Grilled Chicken, Shawarma Wrap, Greek Yogurt Sauce, Spiced Chicken, Flatbread Wrap