chicken shawarma wrap

Chicken Shawarma from Delish.com is served with a delightful garlic yogurt sauce.

Chicken Shawarma

c. extra-virgin olive oil

lemon

garlic,

kosher salt

cumin

coriander

tsp. black pepper

turmeric

cinnamon

cayenne pepper

lb. boneless skinless chicken thighs

Cooking spray

onion,

c. Greek yogurt

olive oil

Kosher salt

red pepper flakes

Pitas, warmed

romaine

Cherry tomatoes, halved

Cucumber, thinly sliced

I cooked this exactly as the recipe said except I left the chicken in the oven for about 45 mins. It was so good, im making it again tonite over rice except this time I’m adding an extra onion and definitely keeping some olive oil on the pan because it was really good as a dressing mixed with the yogurt sauce just a preference we had lol. Definitely keeping in the dinner rotation and would definitely recommend this recipe for sure

An amazingly flavorful and juicy dish. Made it for my husband and making it again for our neighborhood group. It’s a keeper and super easy to put together!

This was incredible. I only had chicken breasts on hand so I cut two breasts in half, to create four strips, and threw it in to marinade. It ended up marinading for a couple days before I could get around to it, and it was phenomenal. I also thought the onion was going to be way too much, quantity wise, but once they caramelized they reduced and were perfect. I put on a flat pita, added the yogurt sauce, tomatoes and cucumbers. Will definitely make this again. Total winner

I made it with chicken breast thinly sliced at 400 degrees for 25 minutes. The sliced breast strips absorbed the marinade and cooked quicker.

Loved this - I found the flavour fantastic and it was so easy to make.  It is definitely on the  supper roster now!  Instead of just using the cucumber, tomatoes in the sandwich, however, I made a fattoush salad to go with it,  it was a great dinner - if I do say so myself, this rivaled going out for this meal.

Made this today and it was a hit. Thank you for the recipe!

This was nothing like real shawarma. My husband is Egyptian and he was so upset with dinner. Our daughter didn't eat it.

Yummy--but when I lived in the middle east, shwarmas always had a sour pickle inside, too. Sometimes that was a pickled vegetable of some sort, but usually just a thin dill pickle spear. Usually it was just onions, pickle, garlic sauce, and meat tightly wrapped in a thin pita. I like fresh veggies in mine, though.

I did this once with thighs and another time with breast and both times the flavor was underwhelming.  There's a chicken shwarma marinated chicken thighs package you can buy at Trader Joe's and it tastes amazing and we can't crack the code to get the same experience. there's not enough flavor in this recipe.

https://streaming.hearstdigitalstudios.com/df6f2e3e-b47d-497a-a6b1-74ed577663ed/video_rover_16x9_1080p_hd_1551285252_80360.mp4

This easy Chicken Shawarma has the best marinated chicken and is perfect for lunch or dinner.

Chicken Shawarma Makes The Best Pitas!

Chicken Shawarma from Delish.com is served with a delightful garlic yoghurt sauce.

120 mL extra-virgin olive oil

garlic, crushed

salt

900 g boneless skinless chicken thighs

Greek yoghurt

Salt

crushed chilli flakes

Pittas, warmed

lettuce

Homemade chicken shawarma (donair) with juicy tender chicken marinated in Middle Eastern spices and wrapped in pita bread is easy to make at home.

chicken thighs

olive oil, divided

paprika

garlic powder

cayenne pepper (or

black pepper

pita bread

romaine lettuce, chopped

tomato,

Persian

parsley,

plain Greek yogurt

lemon juice

Dijon mustard (optional)

In a large Ziploc bag, combine chicken strips with 1 tablespoon oil and all seasoning. Press air out of the bag and seal tightly. Press the seasoning around the chicken strips to coat. Let it marinate for 1 hour, up to overnight in the fridge. You can also marinate the chicken in a large mixing bowl and cover.

Preheat oven to 400 F. Add and spread chicken evenly on a large parchment-lined half sheet baking pan in a single layer. Bake in the oven for 15-20 minutes until fully cooked through and crispy. Remove the pan from the oven and let cool for 10 minutes.

Air Fryer Instructions: To air fry the chicken instead, spread chicken evenly in a single layer in the air fryer basket and cook at 375 F for 10-12 minutes until golden brown and crispy. Shake the basket halfway during cooking to brown evenly.

Serve chicken in pita bread with lettuce, tomato, cucumber and parsley.

In a medium mixing bowl, combine all the ingredients for the garlic yogurt sauce and stir until smooth. Drizzle on top of the chicken shawarma and serve. You can also add tzatziki sauce instead or a spread of hummus.

This Crunchwrap Supreme is loaded with all the fillings and even better than the Taco Bell Crunchwrap! Seasoned meat, nacho cheese, sour cream, salsa, lettuce, tomato, avocados, jalapeños, more cheese, all wrapped up in a pan seared tortilla! Watch how easy this Crunchwrap Supreme recipe comes together with video and step by step images.

Crunchwrap Supreme

onion

lb Ground Beef (or lamb)

chilli powder

salt and pepper

oregano

garlic

cilantro

scallions

bag large 10 inch tortillas

small 5 inch tortilla

Nacho cheese sauce

shredded cheese

salsa

guacamole

tomatoes

sour cream

jalapenos

scallions minced

In a medium hot skillet, cook the onion with olive oil until it softens and turns translucent.

Add in the ground beef or lamb and spices, garlic and cook well breaking down the lamb pieces so it cook evenly.

Continue cooking until the temperature registers 175 degrees at least.

Finish off with cilantro and scallions and then turn off the eat and allow the meat to cool.

Start the layering process using the large tortillas at the bottom.

See images for step by step layering ingredients.

Always add the ingredient right in the middle of the tortilla and avoid spreading it to the edges at all. Start with nacho cheese sauce layer

Then the cooked meat

Shredded cheese goes over the meat

Add a layer of tostada or tortilla chips over the cheese

A spread of sour cream goes over that.

the veggies are now piled over that starting with lettuce, tomatoes, avocadoes, cilantro and scallions

Add the salsa over the veggies

Now more cheese to top up the layers

Finish off with a final layer of the smaller size tortilla

Now begin the folding process using images for step by step

You&#39;ll be creating pleats by folding over the sides of the tortilla one at a time

Always keep a hand over the folded side and conetinue the folding process

Turn over the tortilla and continue more folding while holding down the folded sides already and continue

Continue until you have 5-6 sides folded up

Spray cooking spray on a skillet over medium heat and place the wrap seam side down.

Cook for 2 minutes and then flip and cook for another 2 minutes until ready.

Cut in half and enjoy!

https://embed.mediavine.com/videos/fgu1yrsabkjwsrwkjtuu

Make the best Crunchwrap supreme better than Taco Bell

T﻿his delicious Chicken Shawarma Wrap was inspired by lots of Shawarma I&#x27;ve eaten in Middle Eastern restaurants combined with a great new low-carb wrap I found in the grocery store! And if you like Shawarma flavors, you&#x27;re going to love this recipe. You can also use low-carb pita bread or wrap the Shawarma in lettuce for an option that&#x27;s Keto and gluten-free.

Chicken Shawarma Wrap

onion powder

sharp paprika

+ 1 tsp. ground Cumin

Turmeric

(plus

Aleppo Pepper (see notes)

Cardamom

Allspice

+ 2 T + 2 T olive oil

chicken breasts

La Banderita Carb Counter Wraps (see notes)

cucumbers

thinly-sliced green onion

T Tahini Sauce

Trim chicken breasts and cut into lengthwise strips.

Whisk together garlic powder, onion powder, hot Paprika,...

Whisk together garlic powder, onion powder, hot Paprika, 1 tsp. ground Cumin, 1 tsp.ground Sumac, ground Turmeric, salt, Aleppo Pepper, ground Cardamom, ground Allspice, black pepper, 1/4 cup olive oil, and lemon juice to make the marinade.

Put chicken strips and marinade inside a large...

Put chicken strips and marinade inside a large Ziploc bag and let chicken marinate in the fridge for 8-12 hours.

When you're ready to cook chicken and make...

When you're ready to cook chicken and make the wraps, drain chicken into a colander placed in the sink. (Not much will drain off.)

Mix diced tomatoes, diced cucumbers, sliced green onions,...

Mix diced tomatoes, diced cucumbers, sliced green onions, 2 T olive oil, and 2 T lemon juice to make the relish and season it with a little salt and fresh-ground black pepper.

Mix plain Greek yogurt, Tahini sauce, 3 T...

Mix plain Greek yogurt, Tahini sauce, 3 T lemon juice, 1 tsp. ground cumin, minced garlic, 2 tsp. ground Sumac (optional), and olive oil to make the yogurt-Tahini sauce. Season to taste with a little salt and pepper.

Heat about 1 tsp. olive oil in a...

Heat about 1 tsp. olive oil in a large non-stick frying pan over medium-high heat until it's sizzling, add the chicken strips and cook 4 minutes.

Turn chicken over, turn down heat to medium,...

Turn chicken over, turn down heat to medium, and cook about 5 minutes more, or until chicken reaches 165F/74C on an Instant Read Meat Thermometer (affiliate link).

When chicken is done, move it to a...

When chicken is done, move it to a cutting board and cut into small cubes.

While chicken cooks, heat each of the La...

While chicken cooks, heat each of the La Banderita wraps in a large dry frying pan.

To assemble the wrap, first place a row...

To assemble the wrap, first place a row of chicken cubes down the center of the tortilla wrap.

Top the chicken with a generous drizzle of...

Top the chicken with a generous drizzle of yogurt-Tahini sauce.

Top that with a generous amount of the...

Top that with a generous amount of the tomato-cucumber relish.

Fold the one end of the of the...

Fold the one end of the of the tortilla wrap in, then fold the sides over. (Use a toothpick to keep it together if needed.)

Serve hot, with extra relish and yogurt-Tahini sauce...

Serve hot, with extra relish and yogurt-Tahini sauce on the side.

Treat yourself to a popular Middle Eastern street food dish with this Homemade Juicy Chicken Shawarma Sandwich! Chicken thighs coated in a flavourful marinade of garlic, turmeric, cumin powder, olive oil, lemon juice, and a touch of cinnamon. The chicken is wrapped in a homemade pita bread, veggies, and a yogurt sauce! Enjoy on its own or with lemon baked potatoes!

Homemade Juicy Chicken Shawarma Sandwich

boneless skinless chicken thighs

lemon, juiced (2 Tbsp)

4-5 garlic cloves,

tsp cumin

tsp black pepper

Cup Greek yogurt

garlic cloves,

iceberg lettuce, roughly chopped

onions, thinly sliced

pita breads

This homemade chicken shawarma recipe is made with a special spice mix that infuses it with classic Middle Eastern flavors. Serve it in a wrap to get the satisfying taste of take-out shawarma at home!

Homemade Chicken Shawarma Recipe

garlic (minced)

tsp cardamom

tsp salt

lemon (juice)

Pita bread

tomatoes (chopped)

Persian cucumbers (chopped)

Tahini sauce

In a large bowl, mix olive oil, garlic, all the spices and lemon juice.&nbsp;

Add chicken thighs to the bowl and mix so they are coated in the marinade.&nbsp;

Cover and marinate the chicken in the refrigerator for at least 30 minutes up to 8 hours.&nbsp;

When you&#039;re ready to bake, preheat the oven to 400°F and line a baking sheet with aluminum foil and coat with non stick spray. 

Place the chicken thighs in a single layer on the baking sheet. Bake in the oven for 30 minutes.&nbsp;

Take the baking sheet out of the oven and raise the temperature to 425°F. 

Place the cooked chicken thighs on a cutting board and slice them into bits. Return them to the baking sheet and give it a stir.

Bake in the oven for an additional ten minutes.&nbsp;

Meanwhile, mix chopped tomatoes and cucumbers and add some salt, pepper and lemon juice. Set aside.&nbsp;

Mix yogurt, minced garlic and salt and set it aside.

Make chicken shawarma wraps by placing chicken shawarma on warm pita or lavash and add some tomato and cucumber salad with some yogurt garlic sauce. 

Enjoyed this for dinner and it was a savory success! Quick, easy and delicious; definitely, a new favorite recipe!

Yes. Please. Thank you! This is so amazing!

One of my favorites to order when we are getting Greek/Middle Eastern takeout! Can't wait to try this recipe at home soon. :)

It truly is all about the right spices, this is the perfect blend!! Thank you for sharing.

This was SO delicious! The chicken had great flavor and was so tender and juicy. My family loved it!

I love that I can make this so delicious at home! Not too difficult and great every time.

We live in the UK Shadi and what we call a grill is, I believe, what you call a broiler? I bought boneless chicken thighs because I'm very naughty and love chicken skin. So I cooked the thighs in the oven and finished them off under the broiler and the skin was crispy and absolutely lovely and tasty. My wife doesn't eat chicken skin so double rations for me. it was another reward for me for doing the cooking and the dishes. This is a 'no lose' recipe for me and I'll be cooking it about once every two months. There are many other recipes of yours I will be trying too. My wife and I love Greek, Turkish, Middle Eastern and North African food and your site is packed full of them. Thank you so much for sharing them and giving us a holiday at home.

Shadi, you have really 'nailed' this recipe. I made it for the third time last night and each time it was absolutely delicious and consistent. I put the chicken thighs in a zip-loc bag to marinate and squeezed out the air so all parts of the thighs are covered in oil, lemon juice and the wonderful spices. 8 hours in the fridge - perfect flavouring. I tried paratha (an Indian flatbread) last night and that worked as well as pita and lavash. There is only one part of your wonderful recipe I haven't been able to test yet. I haven't tested whether the leftovers last 3 days in the fridge because we haven't had any leftovers. I cook for my wife and myself and scale down the ingredients to suit 3 but we like the shwarma so much there's never anything left. Another positive though, it makes doing the dishes easy too. 😂😂

Made this for dinner the other night for my husband and I and we both really enjoyed it.  The recipe was easy to follow and very delicious. Will definitely be making again!

Definitely a recipe I'll be making again and again! Perfectly seasoned!

Homemade chicken shawarma made the right way. It looks absolutely stunning!

delicious - i love schwarma but haven't been able to go get it for so long - this was great!

This is so tasty and delicious!! I can't stop myself from eating more than I usually do! This is amazing!

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Top 7 chicken shawarma wrap recipes from across the web

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