Chicken Shawarma Recipe

Chicken Shawarma is a delicious and flavorful Middle Eastern dish that combines marinated chicken, fresh vegetables, and creamy sauce, all wrapped in a warm tortilla.

This recipe offers an easy and authentic way to enjoy restaurant-style shawarma at home, using simple ingredients and straightforward cooking methods. Whether for a quick lunch or a family dinner, this chicken shawarma will be a hit!

PRO Tips for the Best Chicken Shawarma Recipe

• Marinate the chicken for at least 30 minutes (or overnight) to enhance the flavor.
• Cook the chicken in a single layer to ensure even browning and tenderness.
• When wrapping the shawarma, avoid overfilling to prevent tearing the tortilla.

Personalising the Recipe

• Swap chicken for beef, lamb, or tofu for a different twist.
• Add pickled vegetables or olives for an extra burst of flavor.
• Use Greek yogurt instead of mayonnaise in the sauce for a tangy twist.

Ingredients

For the Chicken

• Chicken fillet (chicken tenders): The main protein, providing juicy and flavorful bites.
• Maple syrup: Adds a hint of sweetness and helps with caramelization.
• Paprika: Brings mild heat and color to the dish.
• Coriander: Adds a warm, citrusy flavor.
• Pepper: Balances the spices with a bit of heat.
• Granulated garlic: Enhances the overall aroma and taste.
• Cumin: Provides earthy, warm notes typical of shawarma.
• Salt: Enhances all the flavors in the marinade.
• Olive oil: Keeps the chicken moist and helps with roasting.
• Soy sauce: Adds umami depth to the marinade.
• Garlic puree: Boosts the garlic flavor, making the shawarma more aromatic.
• Lemon juice: Adds freshness and helps tenderize the chicken.

For the Wrap

• Tortillas: The base for wrapping the shawarma.
• Cucumber, sliced into strips: Adds crunch and freshness.
• Cup tomato, sliced into strips: Brings juiciness and a slight acidity.
• Shredded cheddar: Adds a creamy, cheesy layer.
• Salad mix: Provides a fresh and crisp texture.

For the Sauce

• Sour cream: Adds creaminess and a tangy flavor.
• Mayonnaise: Makes the sauce rich and smooth.
• 1/3 tsp dried herbs: Enhances the flavor with aromatic notes.

air fryer Chicken Shawarma Recipe

Marinate the Chicken

Mix all marinade ingredients in a bowl. Add chicken fillets (whole or cut into strips) and mix until well coated. For best results, marinate for at least 30 minutes or overnight.

Cook the Chicken

Preheat the air fryer to 360°F (180°C).

Arrange the marinated chicken in a single layer in the air fryer basket.

Cook for 12 minutes on one side, then flip and cook for an additional 8-10 minutes until fully cooked and slightly crispy.

Prepare the Sauce

In a small bowl, mix sour cream, mayonnaise, and dried herbs until smooth. Set aside.

Slice the Chicken Allow the cooked chicken to cool slightly, then slice into thin strips or bite-sized pieces.

Assemble the Shawarma

Spread a layer of sauce in the center or slightly to the left of each tortilla.

Add shredded cheddar, chicken slices, salad mix, cucumber strips, and tomato slices.

Drizzle more sauce on top for extra flavor.

Wrap and Grill

Fold the sides of the tortilla and roll tightly to form a wrap.

Grill the shawarma in a preheated grill pan or electric grill for 3-4 minutes on each side until golden and crispy.

Serve Serve warm, optionally with extra sauce and cheese on the side.

Different Methods of Cooking Chicken Shawarma

• Oven: Bake marinated chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Stovetop: Sauté chicken in a skillet over medium heat until fully cooked.
• Grill: Cook chicken on a preheated grill for 5-7 minutes per side.

Different Methods of Serving

• Serve in pita bread or naan for a traditional shawarma experience.
• Add chicken shawarma to a salad bowl with fresh veggies and a drizzle of sauce.
• Serve over rice or couscous for a filling meal.

How to Store Leftovers Chicken Shawarma

• Refrigerator: Store cooked chicken and sauce separately in airtight containers for up to 3 days.
• Freezer: Freeze cooked chicken in a freezer-safe bag for up to 2 months.
• Reheating: Warm chicken in the oven or air fryer until heated through.

Chicken Shawarma FAQs

Can I make this recipe with beef or lamb?

Yes, simply swap the chicken for thinly sliced beef or lamb.

Can I use Greek yogurt instead of sour cream in the sauce?

Yes, Greek yogurt adds a tangy and creamy texture to the sauce.

How do I prevent the tortilla from tearing?

Avoid overfilling, and wrap the tortilla tightly but gently.

What sides go well with chicken shawarma?

Serve with hummus, tabbouleh, or roasted vegetables for a complete meal.

Chicken Shawarma Recipe

The Chicken Shawarma recipe brings the delicious flavors of Middle Eastern cuisine into your kitchen with minimal effort. The juicy chicken is then wrapped in a soft tortilla with fresh vegetables, shredded cheddar, and a creamy homemade sauce.

The recipe offers versatility with different proteins like beef, lamb, or tofu and can be served in pita bread, as a salad bowl, or over rice for a satisfying meal.

Whether for a quick lunch or a flavorful dinner, this Chicken Shawarma recipe is sure to be a hit. Plus, with easy storage and reheating options, it’s perfect for meal prep or enjoying leftovers.

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Course Brunch, Dinner, Main Course

Cuisine American

Servings 4 People

Ingredients

  

• For chicken
• 1 lb chicken fillet chicken tenders
• 1 tbsp maple syrup
• 1/2 tsp paprika
• 1/2 tsp coriander
• 1/2 tsp pepper
• 1/2 tsp granulated garlic
• 1/2 tsp cumin
• 1/3 tsp salt
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp garlic puree
• 1 tbsp lemon juice
• 4 large tortillas
• 1/3 cup cucumber sliced into strips
• 1/3 cup tomato sliced into strips
• 1/3 cup shredded cheddar
• 1/3 cup salad mix
• For the sauce
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/3 tsp dried herbs

Instructions

 

• Mix all ingredients for marinating chicken. Then place chicken tenders or chicken fillets cut into strips into a bowl. If desired, you can leave to marinate for 30 minutes.
• Preheat the air fryer to 360F. Place the marinated chicken in a single layer in the basket. Fry in air for 12 minutes on one side and 8-10 minutes on the other side.
• Make the sauce – mix all ingredients in a bowl.
• When the chicken is fried, take it out and let it cool a little.
• Cut the chicken into thin strips or slices.
• Spread the sauce in the center of the tortilla or a little closer to the left edge. Place grated cheese, chicken, lettuce leaves cut into strips, as well as cucumber and tomato on top. Try not to put too much filling, otherwise it will be difficult to wrap the shawarma. Add a little more sauce.
• Wrap the shawarma tightly but carefully, being careful not to tear the tortilla.
• Fry the shawarma in a grill pan, pressing with a spatula, for 3-4 minutes on each side. Or in an electric grill, 3-4 minutes.

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