Chicken Shawarma Wrap

About This Recipe

Shawarma is one of the most beloved street foods of the Levant and has spread across the globe to become an international fast-food phenomenon. The word 'shawarma' comes from the Turkish 'çevirme,' meaning 'to turn,' referring to the rotating vertical spit on which meat is traditionally cooked. In Lebanon, shawarma is made with chicken or lamb, marinated in a fragrant blend of warm spices including allspice, cinnamon, and cumin, then wrapped in flatbread with toum (an intense garlic cream), pickled turnip, and fresh tomato. The wrapping technique and the garlic sauce are the hallmarks that distinguish Lebanese shawarma from other regional variations.

Ingredients

Serves 4

• 700 gboneless chicken thighs(skinless)
• 3 tbspolive oil
• 3 tbspplain yogurt
• 4 clovesgarlic(minced)
• 1 tspground allspice
• 1 tspground cumin
• 1 tspground coriander
• 0.5 tspground cinnamon
• 0.5 tspsmoked paprika
• 0.5 tspturmeric
• 0.5 tspblack pepper
• 1 tspsalt
• 2 tbsplemon juice
• 4 largeflatbreads or pita bread
• 4 tbsptoum (garlic cream sauce)(or garlic mayonnaise)
• 2 mediumtomatoes(sliced)
• 4 leavesromaine lettuce
• 80 gLebanese pickled turnips(or pickled cucumbers)

Instructions

1. 1

   Marinate the Chicken

   Combine olive oil, yogurt, garlic, all spices, salt, and lemon juice in a bowl. Add chicken thighs and coat thoroughly. Marinate for at least 2 hours, preferably overnight in the refrigerator. The yogurt tenderizes the chicken while the spices penetrate deeply.

   Overnight marinating produces dramatically more flavorful, tender chicken — plan ahead when possible.

2. 2

   Cook the Chicken

   Heat a grill pan or heavy skillet over high heat until very hot. Cook chicken thighs 5–6 minutes per side until charred on the outside and cooked through (internal temp 74°C/165°F). Work in batches to maintain the heat. Rest for 5 minutes before slicing.

3. 3

   Slice the Meat

   Using a sharp knife, slice the rested chicken thinly against the grain. This mimics the shaved layers of traditional vertical-spit shawarma. The slices should be thin enough to be tender but with good char on the edges.

4. 4

   Warm the Flatbread

   Warm flatbreads in a dry pan over medium heat for 30 seconds per side, or wrap in foil and heat in a 180°C oven for 5 minutes. The bread should be warm and pliable, not crispy.

5. 5

   Assemble and Wrap

   Spread toum generously across the flatbread. Layer lettuce, tomato slices, pickled turnips, and a generous portion of sliced chicken. Fold the bottom up, then roll tightly from one side to form a wrap. Serve immediately or wrap in foil to keep warm.

Variations

• •

  Lamb Shawarma: Use thinly sliced lamb shoulder marinated in the same spice blend for a richer, fattier version.

• •

  Shawarma Bowl: Serve over rice with hummus instead of wrapping, for a deconstructed plate version.

• •

  Spicy Shawarma: Add harissa or extra cayenne to the marinade and serve with chili garlic sauce.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Marinated raw chicken keeps in the fridge for up to 48 hours. Cooked chicken keeps refrigerated for 3 days. Reheat in a hot pan to restore char. Assembled wraps are best eaten immediately.

Frequently Asked Questions