Chicken Shawarma

These soft wraps are stuffed with perfectly seasoned, smoky chicken, creamy yogurt sauce, and colorful toppings of choice. The chicken is moist, slightly charred, and insanely flavorful, and it partners beautifully with the tangy yogurt sauce. Easy to make and much better than take-out!

Course Main Course

Cuisine American, Greek

Diet Gluten Free

Keyword chicken shawarma, easy shawarma recipe, Greek food

Prep Time 15

Cook Time 15

Marinating Time 4

Total Time 4 30

Servings

Calories 347kcal

Author Robin Miller

Ingredients

For the Chicken

3 tablespoons olive oil divided
2 tablespoons fresh lemon juice
2 cloves garlic minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespooon ground cardamon
2 teaspoons smoked paprika
1 teaspoon cayenne pepper or less to taste
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless skinless chicken thighs or chicken breasts

For the Yogurt Sauce

1 cup plain Greek yogurt
1 clove garlic minced or grated
1 teaspoon ground cumin
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper

For Serving

Flabread or pita, or tortillas
Shredded lettuce or arugula
Chopped tomato
Chopped red onion

Instructions

To prepare the chicken, in a large bowl or zip-top freezer bag, combine 2 tablespoons of the olive oil and the rest of the ingredients for the chicken EXCEPT for the chicken. Mix well. Add the chicken and massage the mixture into the meat, making sure to coat every side. Refrigerate for 24 hours (or at least 4 hours).
To make the yogurt sauce, combine all the ingredients and mix well. Cover and refrigerate until ready to serve (sauce will last up to 3 days in the refrigerator).
Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until nicely charred on both sides and cooked through (165 degrees), about 4 to 5 minutes per side.
Transfer the chicken to a plate, cover with foil and let stand 5 minutes.
Slice the chicken into strips and serve on flatbreads (or pita or tortillas) with yogurt sauce, lettuce (or arugula), tomato, and onion.

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