Description
A delicious and flavorful Chicken Shawarma recipe served with crispy fries and a creamy garlic yoghurt sauce, perfect for a quick and satisfying meal. Tender, spiced chicken thighs are marinated in a blend of Middle Eastern spices, cooked until charred and juicy, then wrapped with fresh vegetables and garlic sauce in warm flatbreads.
Ingredients
For the Shawarma Chicken
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs (or chicken breast)
- 1 tbsp tomato paste (concentrated puree)
- 2 tbsp Greek yoghurt
- 2 tbsp lemon juice
- 1 tsp freshly minced garlic
- 2 tsp ground cumin
- 1 tsp ground cardamom
- 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
- ¼ cup (60 ml) water
For the Garlic Yoghurt Sauce
- 1 cup (250 g) Greek yoghurt
- 2 tbsp toum (Middle Eastern garlic dip) or substitute: ½ tsp freshly minced garlic + ½ tsp salt
For Serving
- 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, pita breads, wraps or naan breads
- ½ tsp sumac (optional)
Instructions
- Prep the ingredients: Preheat your oven or air fryer and cook the frozen French fries according to the package instructions. Meanwhile, wash and slice the tomatoes, finely slice the red onion, and chop the mint leaves if using.
- Make the garlic yoghurt sauce: In a small bowl, combine the Greek yoghurt with toum or garlic dip. If you don’t have garlic dip, mix in freshly minced garlic and salt. Set this sauce aside for serving.
- Marinate the chicken: Place the chicken thighs in a large bowl and add tomato paste, Greek yoghurt, lemon juice, minced garlic, ground cumin, cardamom, garlic powder, onion powder, sweet paprika, smoked paprika, sea salt flakes, cracked black pepper, and olive oil. Toss using tongs to coat every piece thoroughly. You can cook immediately or marinate covered in the fridge for up to 24 hours to enhance the flavors.
- Cook the chicken: Heat a large, heavy-based frying pan over medium-high heat. Add the marinated chicken and cook for 5–6 minutes per side until the chicken is fully cooked, slightly charred, and browned. In the last 3 minutes, add water to loosen the crispy bits from the pan. Remove the chicken and let it rest for a few minutes, then slice into thin strips. Drizzle with pan juices for extra flavor.
- Assemble the wraps: Lay your choice of flatbread or pita bread on a plate. Spread a generous amount of the garlic yoghurt sauce in the center. Add sliced chicken, crispy fries, tomato slices, red onion, chopped mint, and sprinkle sumac if using. Fold the sides up like a taco to secure the fillings.
- Serve: Serve the shawarma wraps immediately with extra garlic yoghurt sauce on the side for dipping.
Notes
- For a barbecue option, cook the marinated chicken on a grill, turning until cooked through and charred.
- Chicken breast can be substituted for thighs, but thighs provide more juiciness and flavor.
- If toum or Middle Eastern garlic dip is unavailable, freshly minced garlic with a pinch of salt works well as a substitute in the garlic yoghurt sauce.
- Sumac adds a tangy, lemony flavor to the wraps and is optional but recommended for authenticity.
