Bring Middle Eastern Street Food to Your Kitchen

There’s nothing quite like the aroma of sizzling shawarma—warm spices, garlic, and juicy chicken wafting through the air. Whether you’ve had the pleasure of grabbing one fresh off a street cart in the Middle East or you’re brand-new to this flavor-packed wrap, you’re in for something seriously special with this Authentic Chicken Shawarma Wrap recipe.

My first shawarma experience was at a tiny Lebanese place tucked away in a bustling city corner. The wrap was hot, stuffed to bursting, and so flavorful I practically inhaled it. Ever since, I’ve been obsessed with recreating that same flavor at home. And let me tell you, this recipe hits all the right notes—tender marinated chicken, a creamy garlic sauce, crisp veggies, and tangy pickles all wrapped in warm flatbread. It’s street food magic, right from your own kitchen.

This version is pan-friendly, meaning you don’t need a vertical spit or fancy equipment to make it work. Just marinate, sear, and wrap—and boom! You’ve got shawarma night sorted.

Let’s dive in.

Ingredients

For the Chicken Marinade:

1kg boneless, skinless chicken thighs

3 tbsp olive oil
2 tbsp lemon juice
4 garlic cloves, minced

1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika

½ tsp turmeric
½ tsp cayenne pepper (optional, for heat)
¼ tsp cinnamon

1 tsp salt

For the Garlic Sauce:

150g Greek yoghurt
2 garlic cloves, crushed

1 tbsp lemon juice
Salt, to taste

For Serving:

6 flatbreads or pitas

Shredded lettuce
Sliced tomatoes
Pickled turnips or cucumbers

Fresh parsley

Step 1: Marinate the Chicken

Start by slicing your chicken thighs into thin strips—this helps them cook quickly and soak up all the flavor. In a bowl, mix the chicken with olive oil, lemon juice, garlic, and spices. You’ll notice the marinade is super aromatic—cumin, coriander, paprika, and cinnamon bring that signature shawarma warmth, while the turmeric and cayenne add depth and kick.

Tip: Cover and refrigerate for at least 4 hours, or overnight if you want the flavor to really develop. Trust me, the wait is worth it.

Step 2: Cook the Chicken

When you’re ready to cook, heat a large skillet or grill pan over medium-high heat. Working in batches (don’t overcrowd the pan!), cook the marinated chicken strips for about 5–6 minutes, turning occasionally until charred on the edges and cooked through.

They should be golden, slightly crispy, and smell incredible. The sear is what gives it that irresistible street-style flavor.

Step 3: Make the Garlic Sauce

This part is SO easy. Just stir together the Greek yoghurt, crushed garlic, lemon juice, and a pinch of salt. Creamy, tangy, and punchy from the garlic—it’s the perfect match for the savory chicken.

If you want it even closer to the traditional toum sauce, you can use mayonnaise instead of yoghurt for a richer version—but this lighter yoghurt version keeps things balanced and refreshing.

Assembly & Expert Tips

Now for the best part—building your wrap. Shawarma is all about layering textures and flavors, and this version keeps it fresh, crisp, and satisfying in every bite.

Step 4: Warm & Assemble

Warm your flatbreads or pitas briefly in a dry pan or oven. This softens them up and makes wrapping easier (and tastier!).

Now, build your wrap:

Spread a generous spoonful of garlic sauce down the center.
Add a handful of cooked chicken strips.

Top with shredded lettuce, sliced tomatoes, pickled turnips or cucumbers, and a sprinkle of fresh parsley.
Roll tightly into a wrap. You can use parchment paper to hold it together, or even foil if you’re packing it to-go.

Serving Suggestions

Pair with fries – Middle Eastern-style crispy fries with a dusting of sumac are perfect.

Serve alongside fattoush – A bright, lemony salad balances the wrap beautifully.
Add hot sauce – If you like it spicy, a drizzle of chili garlic sauce or harissa takes it up a notch.

Tips for Shawarma Success

Marinate longer: Overnight gives the chicken a deeper, more developed flavor.

Grill it: For extra authenticity, cook the chicken on a barbecue or under the broiler to mimic the char of a spit.
Make it veggie: Swap the chicken for roasted cauliflower or crispy chickpeas with the same spice blend.
Use leftover chicken: Got grilled chicken from earlier in the week? Toss it in the shawarma spice blend and heat it up for a shortcut wrap.

FAQ & Final Thoughts

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
Yes, but thighs are more flavorful and stay juicier. If using breast, don’t overcook it or it might dry out.

2. What kind of flatbread works best?
Look for soft pita, lavash, or Middle Eastern-style flatbreads. Even tortillas will work in a pinch!

3. Can I bake the chicken instead of pan-frying?
Absolutely. Bake at 200°C (400°F) for 20–25 minutes on a lined baking sheet, turning once halfway through.

4. How long does the garlic sauce last?
Store it in an airtight container in the fridge for up to 3 days. It’s also great as a dip or salad dressing.

5. Is this shawarma spicy?
Only mildly. The cayenne pepper gives a slight kick, but you can reduce or skip it if preferred.

6. Can I freeze the cooked chicken?
Yes! Cool completely, portion into freezer bags, and freeze for up to 2 months. Reheat in a pan before using.

7. What’s the difference between shawarma and gyro?
Both are wraps made with spiced meat, but shawarma uses Middle Eastern spices and is often paired with pickles and garlic sauce, while gyros are Greek and often served with tzatziki.

Final Thoughts

If you’ve been craving the bold, savory flavors of street-style Middle Eastern shawarma, this Authentic Chicken Shawarma Wrap is exactly what you need. With juicy spiced chicken, creamy garlic sauce, and fresh toppings, it hits every note—comforting, flavorful, and totally satisfying.

It’s perfect for casual dinners, meal prep, or even a fun wrap-and-roll lunch party with friends. Once you’ve tried it, you might just skip takeout for good!

Tried it? Let me know your favorite toppings or if you gave it a veggie twist—I love hearing how you make these recipes your own.

Authentic Chicken Shawarma Wrap – Juicy Middle Eastern Street Food at Home

Author: Mouad Boulkhiout
Total Time: 30 minutes

Print Recipe

Description

This Authentic Chicken Shawarma Wrap brings the bold, irresistible flavors of Middle Eastern street food to your kitchen. Marinated chicken thighs are cooked until perfectly juicy and charred, then wrapped in soft flatbreads with creamy garlic yoghurt sauce, crisp lettuce, fresh tomatoes, pickled turnips or cucumbers, and a sprinkle of parsley. Whether you’re grilling or pan-searing, this easy and satisfying recipe is perfect for lunch, dinner, or meal prep.

Ingredients

Scale

For the Chicken:

1kg boneless, skinless chicken thighs

3 tbsp olive oil
2 tbsp lemon juice
4 garlic cloves, minced

1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika

½ tsp turmeric
½ tsp cayenne pepper (optional)
¼ tsp cinnamon

1 tsp salt

For the Garlic Sauce:

150g Greek yoghurt
2 garlic cloves, crushed

1 tbsp lemon juice
Salt, to taste

For Serving:

6 flatbreads or pitas

Shredded lettuce
Sliced tomatoes
Pickled turnips or cucumbers

Fresh parsley

Instructions

Marinate the Chicken:
Slice the chicken thighs into thin strips. In a large bowl, combine with olive oil, lemon juice, garlic, and all spices. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
Cook the Chicken:
Heat a large skillet or grill over medium-high heat. Cook the chicken in batches for 5–6 minutes until fully cooked and slightly charred on the edges.

Make Garlic Sauce:
Mix Greek yoghurt, crushed garlic, lemon juice, and salt in a small bowl until smooth.
Assemble Wraps:
Warm flatbreads, then spread with garlic sauce. Add cooked chicken, lettuce, tomatoes, pickles, and parsley. Roll tightly into a wrap and serve immediately.

Notes

Marinating time is key: For the best flavor, let the chicken marinate overnight.

Vegetarian alternative: Use spiced roasted cauliflower or chickpeas instead of chicken.
Extra flavor boost: Sprinkle a pinch of sumac or smoked paprika before serving.
To make ahead: Cooked chicken and garlic sauce can be stored in the fridge for up to 3 days.