Creamy Lemon Yogurt Chicken Shawarma Wraps Recipe
This authentic Chicken Shawarma recipe brings the vibrant, bold flavors of the Middle East right to your kitchen. Tender, marinated chicken thigh fillets are infused with a fragrant blend of spices, then charred to perfection on a stovetop skillet or grill. Served alongside freshly made lemon yogurt sauce and wrapped in warm flatbreads with crisp lettuce, tomato, and optional cheese, this dish is a delicious and satisfying meal perfect for casual dinners or entertaining guests.
- Prep Time: 10 minutes (plus minimum 3 hours marinating time)
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Chicken Shawarma
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Lemon Yogurt Sauce
- (Ingredients as per recipe, assumed full inclusion: 1 cup plain yogurt, 2 tbsp lemon juice, 1 garlic clove minced, salt and pepper to taste)
To Serve
- 4 - 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Shredded cheese (optional)
- Hot sauce of choice (optional)
Instructions
- Marinade chicken: Combine the marinade ingredients—garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil—in a large ziplock bag. Add the chicken thigh fillets, seal the bag, and massage the marinade into the chicken thoroughly to ensure each piece is well coated. Refrigerate and marinate for at least 3 hours, ideally 24 hours, to allow flavors to penetrate deeply.
- Prepare yogurt sauce: In a bowl, mix the plain yogurt with lemon juice, minced garlic, salt, and pepper. Cover and chill in the refrigerator until ready to serve. The sauce can be made ahead and will last up to 3 days refrigerated.
- Preheat cooking surface: Heat a large non-stick skillet on the stovetop over medium-high heat with 1 tablespoon of olive oil. Alternatively, lightly brush a BBQ hotplate or grill with oil and heat to medium-high. This ensures a good char on the chicken.
- Cook chicken: Place the marinated chicken fillets in the hot skillet or on the grill. Cook the first side for 4 to 5 minutes without moving, allowing a nice char to form. Flip and cook the other side for 3 to 4 minutes until cooked through and slightly charred.
- Rest chicken: Remove the cooked chicken from heat and loosely cover with foil. Let rest for 5 minutes to allow juices to redistribute and ensure moist and tender meat.
- Slice chicken: After resting, slice the chicken fillets thinly against the grain for optimal tenderness and easy assembling in wraps.
- Assemble to serve: Arrange sliced chicken on a platter alongside warm flatbreads, fresh salad components such as lettuce, tomato slices, and red onion, as well as the lemon yogurt sauce. Cheese and hot sauce can be offered as optional toppings.
- Make wraps: To enjoy as a wrap, spread a generous layer of lemon yogurt sauce over a piece of flatbread. Add a handful of lettuce and tomato slices, top with sliced chicken shawarma, and roll up tightly. Serve immediately and enjoy the burst of Middle Eastern flavors!
Notes
- Marinating the chicken overnight intensifies flavor and tenderizes the meat.
- Reducing the cayenne pepper to 1/2 teaspoon makes the dish mild and family-friendly.
- Chicken thighs are preferred for juiciness, but you can use chicken breasts if preferred—adjust cooking time accordingly.
- If you do not have a grill or skillet, the chicken can be baked in the oven at 200°C (400°F) for 20-25 minutes, turning halfway through.
- The lemon yogurt sauce can be substituted with a dairy-free tahini sauce for a vegan option or to accommodate lactose intolerance.
- Leftover cooked chicken shawarma can be stored in the refrigerator for up to 3 days and reheated gently.