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chicken shawarma wrap placed beside a pot of yogurt tahini sauce.

Chicken Shawarma Wrap

Ajoke
This homemade chicken shawarma is juicy, moist, flavourful and utterly delicious, it is served in a wrap with fresh veggies and yogurt tahini sauce. Follow these step by step instructions for making the best chicken shawarma at home like a pro using homemade shawarma seasoning
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mediterranean
Servings 4
Calories 378 kcal

Ingredients
  

  • 6 Boneless skinless chicken thighs
  • 3 tablespoon shawarma seasoning
  • ⅓ cup Olive oil
  • ⅓ cup fresh lemon juice
  • ½ tablespoon garlic granules
  • Salt to taste

Shawarma Sauce Ingredients (tahini yogurt sauce)

  • 1 cup greek yogurt
  • 1 ½ tablespoon tahini
  • ½ tablespoon lemon juice
  • Black pepper and salt to taste

Bread to serve:

  • You can use any of the following: pita bread flat bread, or shawarma bread.

Veggies

  • ½ English cucumber cut to strips
  • 2 large tomatoes sliced
  • 4 cups lettuce chopped or as needed
  • fresh lemon juice to serve optional

Instructions
 

Make the shawarma sauce:

  • In a bowl, combine Greek yogurt, tahini, lemon juice, pinch salt, black pepper, and mix to combine. Place it in the fridge until needed.
    PS: add a little bit of water to thin it out if it is too thick

Chop the veggies:

  • wash and pat dry the veggies and chop into desired sizes. Place it in the fridge for later.

Make chicken shawarma

  • Prep the chicken: remove any visible fat from the chicken thighs and set aside
  • In a large mixing bowl, combine shawarma seasoning, olive oil, lemon juice, garlic salt and mix to combine.
  • Add chicken thighs to the shawarma marinade, mix together and make sure it is well combined. Cover the bowl with plastic wrap (cling film) and marinate for at least one hour.
  • Preheat the oven at 200C/400F for about 30 minutes before you cook, bring out the chicken from the fridge, set it aside for about 10 minutes so it comes to room temperature.
  • Arrange the marinated chicken on a baking tray and roast in the oven for about 25 to 30 minutes or until the chicken is cooked through. The internal temperature of cooked chicken should register 165F/73C when tested with an instant meat thermometer.
  • Carefully remove the chicken from the oven and rest for about 5 minutes then slice the chicken into strips.
  • Assemble: using any of the flatbread mentioned above, serve the chicken strips on shawarma bread with chopped tomatoes, cucumber, onions, lettuce, top with yogurt tahini sauce. enjoy!

Notes

Tips
  • It is important to marinate the chicken for at least one hour, preferably longer before you cook so that it can absorb optimum flavors from the marinade
  • While chicken breast is a healthier cut of chicken when making chicken shawarma, you are best using chicken thighs, it is more flavourful and juicier than chicken breast.
  • Slice the chicken thighs into strips if you prefer before roasting in the oven.
  • To make this recipe, serve with as many veggies as you want. The fresher they are the better.
  • Follow my cajun chicken recipe for how to make this recipe on the stove top.
 
Air fryer instructions
If cooking in the air fryer, cook at 180C/360F for 15 to 18 minutes flipping it hallway through the cooking time or until well done and the internal temperature read 165F/73C.
How to store
This recipe makes a great leftover and stores well in the fridge too. This chicken will keep in the fridge in an airtight container for up to 3 days. Ensure it cools completely before storing.
To reheat: the best way to reheat cooked chicken is to warm in the oven or the air fryer. Do worry it wouldn’t dry out especially if you are using chicken thighs. reheat at 160C/325F for 3 to 5 minutes or until warmed through.
NOTE: the nutritional calculated value is an estimate only and it doesn't include the calories for the bread and yogurt tahini sauce. 

Nutrition

Calories: 378kcalCarbohydrates: 4gProtein: 33gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 161mgSodium: 153mgPotassium: 469mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 8mgCalcium: 47mgIron: 3mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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