Delicious Chicken Shawarma Wraps with Yogurt Sauce Recipe
This classic Chicken Shawarma recipe features tender, flavorful marinated chicken thighs roasted to perfection and served with a tangy yogurt sauce and fresh vegetable toppings. Perfectly spiced with a blend of Middle Eastern seasonings, this recipe brings homemade shawarma wraps to your table with ease and delicious authentic taste.
- Prep Time: 3 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 14 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Ingredients
Marinade:
- 4 tablespoons avocado oil (plus more for roasting)
- 2 tablespoons lemon juice (from 1 lemon)
- 4 teaspoons ground coriander
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 8 boneless skinless chicken thighs (about 2 pounds)
Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Black pepper to taste
For Serving:
- 4–6 flatbreads (like naan)
- Iceberg lettuce
- Tomatoes, sliced
- Red onion, peeled and thinly sliced
- Cucumber, chopped or sliced
Instructions
- Prepare the marinade: In a large bowl or gallon-size Ziploc bag, combine avocado oil, lemon juice, ground coriander, salt, ground cumin, ground cardamom, smoked paprika, turmeric, black pepper, ground cloves, and cayenne pepper. Mix well to create a uniform marinade.
- Marinate the chicken: Add the chicken thighs to the marinade and toss until fully coated. Seal the bag or cover the bowl and refrigerate for at least 3 hours or overnight to develop deep flavor.
- Make the yogurt sauce: In a small bowl, whisk together Greek yogurt, sour cream, mayonnaise, lemon juice, garlic powder, and black pepper. Cover and chill in the fridge until ready to use to allow flavors to meld.
- Preheat oven and prepare chicken: Remove marinated chicken from fridge and let sit at room temperature for 20-30 minutes. Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly grease with avocado oil.
- Roast the chicken: Place chicken thighs on the prepared baking sheet in a single layer. Roast in the oven for 15 minutes or until the internal temperature reaches 165°F (74°C), ensuring chicken is fully cooked.
- Broil for char: For slightly charred edges, switch oven to broil and cook chicken for an additional 2-3 minutes while watching carefully to avoid burning.
- Rest and slice chicken: Remove chicken from oven and let rest for 10 minutes. Then slice into thin strips suitable for assembling wraps.
- Warm the flatbreads: Optionally, place flatbreads in the warm oven for a few minutes to warm before assembling.
- Assemble shawarma wraps: Spread a smear of the yogurt sauce on each warmed flatbread, add sliced chicken, and top with iceberg lettuce, tomato slices, red onion, and cucumber slices. Roll or fold wraps to serve.
Notes
- Marinating the chicken overnight intensifies the flavors but a minimum of 3 hours also works well.
- Use an instant-read thermometer to ensure the chicken is safely cooked to 165°F internal temperature.
- You can adjust cayenne pepper for more or less heat according to your preference.
- Broiling is optional but recommended for adding a characteristic charred flavor often found in shawarma.
- Flatbreads such as naan or pita work best for assembling shawarma wraps.
- This recipe yields 14 servings, perfect for a large gathering or meal prep.
