Quick Chicken Shawarma Wraps with Creamy Yogurt Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
