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 Time15 minutesmins
Cook Time10 minutesmins
Marinating Time:2 hourshrs
Total Time2 hourshrs25 minutesmins
Course: Main Course, Sandwich
Cuisine: Lebanese, Middle Eastern
Servings: 4large sandwiches (or 6 medium sandwiches)
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
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:
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:
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:
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.
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.
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.