Chicken Shawarma with Garlic Yoghurt Sauce

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The best chicken wrap ever – includes fries!

This Chicken Shawarma with Garlic Yoghurt Sauce is kind of a complete meal in a wrap – it even includes fries (yes, actually IN the wrap!) … the combo of crunchy fries in soft flatbread is a dream! There is an unforgettable garlic yoghurt sauce (based on the Lebanese garlic sauce, “toum”) that’s next-level-delicious, which takes seconds to make (you’ll want to use it on everything as it’s addictive). I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Shawarmas are an incredibly popular Middle Eastern takeout, but now you can create your own at home, and customise them exactly to your taste. My version is made with familiar ingredients but with a subtle Middle Eastern twist, thanks to ground cardamom (which is not overpowering for little eaters, but adds just the right hit of citrus and exotic warmth).

When you read the recipe, it might look long, but it’s really just a matter of spending a few minutes tipping some pantry ingredients into a bowl with the chicken to create an unbelievable marinade, then you caramelise the chicken in a pan, prepare the freezer fries (in an air fryer is a great option if you have one), then you assemble the wraps. It can be fun to put all the ingredients in the middle of the table for the family to assemble their own ideal shawarmas – which is great if you cook for fusspots.

Can I use boneless, skinless chicken breast instead of chicken thighs?

You can use chicken breast, but my preference is chicken thighs as they tend to be juicier and more forgiving to cook. If using chicken breast, use 500 g (1 lb – roughly 2 large chicken breasts) cut it in half horizontally to create four thinner pieces. They will require less time to cook than chicken thighs, roughly 4–5 minutes on each side.

How long can I marinate the chicken for?

If you’re short on time, like most of us, you can cook the chicken immediately – rest assured you will still have incredible, flavour-packed chicken. Otherwise, marinate it for as little as 30 minutes or as long as 24 hours. The longer the marinating time, the deeper the flavour!

Can I cook the chicken in the oven?

Yes, but it needs to be cooked hard and fast to create the caramelisation we are after. Preheat the oven to 240°C (475°F) (220°C/425°F fan-forced). Line a baking tray with baking (parchment) paper. Pound the chicken, with some baking paper on top, until it’s an even thickness. Arrange the chicken on the prepared baking tray so that it is not overlapping. This is important. If the chicken is overcrowded in the baking tray, it will “steam” and it will be much more difficult to achieve a caramelised crust. If it doesn’t look charred enough, you can give it a blast under the grill (broiler) on high if required to create more “char” and a caramelised crust.

• Chicken thighs – bake for 25–30 minutes.
• Chicken breast – bake for 18–20 minutes.

What are some other things I can load into my chicken shawarma?

There are so many delicious options! Try some tabbouleh, grilled and marinated eggplant (aubergine), capsicum (bell pepper) or artichoke. Sliced cucumbers or shredded lettuce add a refreshing crunch. Crumbled feta, hummus and baba ganoush add creaminess. Add pickled vegetables, like Quick Pickled Red Onions or Sumac Onions, or jalapeños for spice. Try pomegranate seeds for a pop of sweetness. Roasted vegetables like cauliflower (plain or sprinkled with your favourite spice) or tomatoes would also pair beautifully. Don’t be limited to a wrap either. Try a chicken shawarma bowl with basmati rice, roasted potatoes or cauliflower rice.

What else can I use the yoghurt garlic sauce for?

This sauce is incredibly addictive. If you love garlic, this one’s for you! You can use it in wraps, or as a dip with falafels, veggies, kebabs, koftas, wedges or fries, or use it in sandwiches that need a lift. Try it in salad dressings or with cooked green vegetables, and it’s amazing with barbecued meat.

Watch how to make Chicken Shawarma with Garlic Yoghurt Sauce

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Chicken Shawarma with Garlic Yoghurt Sauce

Author: Nicole

5 from 5 votes

“Family absolutely loved this, I used your 2 ingredient Flat Bread recipe with this recipe and can say my family are demanding this on a weekly rotation!”

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This Chicken Shawarma with Garlic Yoghurt Sauce is the ultimate easy and satisfying weeknight dinner with family-friendly, customisable toppings.

Prep 20 minutes mins

Cook 20 minutes mins

Total 40 minutes mins

Servings: 4

Ingredients

1x2x3x

TO SERVE

• ▢ 400 g (14 oz) frozen French fries
• ▢ 2 tomatoes, sliced
• ▢ 1 red onion, finely sliced
• ▢ 1 tbsp roughly chopped fresh mint leaves (optional)
• ▢ 4 Lebanese flatbreads (try my 2 Ingredient Flatbread recipe, pita breads, wraps or naan breads)
• ▢ ½ tsp sumac (optional)

GARLIC YOGHURT SAUCE

• ▢ 250 g (1 cup) Greek yoghurt
• ▢ 2 tbsp toum (if you can find it or Middle Eastern garlic dip or sauce, available from the supermarket) – can be substituted with ½ tsp freshly minced garlic and ½ tsp salt)

CHICKEN

• ▢ 500 g (1 lb) boneless, skinless chicken thighs (can be substituted with chicken breast, see note 1)
• ▢ 1 tbsp tomato paste
• ▢ 2 tbsp Greek yoghurt
• ▢ 2 tbsp fresh lemon juice
• ▢ 1 tsp freshly minced garlic
• ▢ 2 tsp ground cumin
• ▢ 1 tsp ground cardamom (see note 2)
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 1 tsp sweet paprika
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp sea salt flakes
• ▢ ½ tsp freshly cracked black pepper
• ▢ 3 tbsp olive oil
• ▢ 60 ml (¼ cup) water

Instructions

Cook Mode(keeps your screen active)

• Prep the ingredients – Preheat the oven or air fryer and cook the freezer fries according to the packet instructions.
• Ensure the tomatoes, red onion and mint (if using) are washed, cut and ready.
• Make the garlic yoghurt sauce – In a small bowl, combine the Greek yoghurt and toum or garlic dip (or freshly minced garlic and salt, if not using garlic dip). Set aside.
• Marinate the chicken – Put the chicken in a large bowl. Add the tomato paste, Greek yoghurt, lemon juice, minced garlic, cumin, cardamom, garlic powder, onion powder, sweet paprika, smoked paprika, sea salt, black pepper and olive oil.
• Toss the chicken using tongs, ensuring each piece is well coated with the marinade. You can cook the chicken immediately, or allow the chicken to marinate, covered and refrigerated, for up to 24 hours for a deeper flavour.
• Cook the chicken – Heat a large, heavy-based frying pan over medium–high heat (see note 3 for barbecue). Once hot, add the marinated chicken and cook for 5–6 minutes on each side, or until fully cooked and slightly charred. Add the water in the last 3 minutes of cooking to loosen up all the crispy bits on the base of the pan.
• Remove the chicken from the pan and let it rest for a few minutes before slicing into thin strips. Drizzle with the pan juices.
• Assemble the wraps – Lay your bread of choice on a plate. Spread a generous amount of the garlic yoghurt sauce in the centre. Top with the sliced chicken, crispy fries, tomato, red onion, shredded mint and a sprinkle of sumac (if using).
• Fold the sides of the flatbread up in the shape of a taco.
• Serve – Serve the wraps immediately, with extra yoghurt garlic sauce on the side for dipping.

Nutrition information

Nutrition Facts

Chicken Shawarma with Garlic Yoghurt Sauce

Amount per Serving

Calories

759

% Daily Value*

Fat

 

37

g

57

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

21

g

Cholesterol

 

123

mg

41

%

Sodium

 

1489

mg

65

%

Potassium

 

1153

mg

33

%

Carbohydrates

 

68

g

23

%

Fiber

 

8

g

33

%

Sugar

 

7

g

8

%

Protein

 

40

g

80

%

Vitamin A

 

1255

IU

25

%

Vitamin C

 

26

mg

32

%

Calcium

 

197

mg

20

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Cardamom adds a unique, aromatic note to the marinade and it’s what gives this Middle Eastern-inspired wrap its distinct flavour. If you don’t have it on hand, you can substitute it with a mix of ground cinnamon and nutmeg, or you can leave it out completely.

Note 2 – Use 2 boneless, skinless chicken breasts (500 g/1 lb in total) cut in half horizontally to form 4 thinner pieces. They will take less time to cook. Cook for 4–5 minutes on each side, or until fully cooked.

Note 3 – You can cook the chicken on a barbecue hotplate over medium–high heat.

Make Ahead

Garlic yoghurt sauce – Combine and set aside up to 24 hours in advance, stored refrigerated in an airtight container.

Chicken – The chicken can be marinated up to 24 hours in advance and kept in the refrigerator until ready to cook. You can freeze the raw chicken in the marinade for up to 2 months.

Vegetables – Prepare the salad ingredients by washing and cutting them ahead of time. Store them refrigerated separately in an airtight container.

Leftovers

Store any leftover chicken and garlic yoghurt sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a pan over medium heat until warmed through or in the microwave.

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

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Course chicken, mains, quick and easy

Cuisine Mediterranean, Middle Eastern