Chicken Shawarma
Oven-baked and grilled chicken shawarma wraps with a homemade spice blend.
⏱️ Prep: 20 min🍳 Cook: 30 min
Nutritionper 1 shawarma wrap›
565
Calories
53g
Protein
36g
Carbs
22g
Fat
Ingredients
Shawarma Chicken
| 900 g | Boneless skinless chicken thighs, fat trimmed | |
| 80 g | 0% Greek yoghurt | |
| 0.5 lemon | Lemon juice | |
| 2 tsp | 10 ml | Minced garlic |
| — | Shawarma seasoning (see below) |
Shawarma Seasoning (homemade)
| 2 tsp | 10 ml | Smoked paprika |
| 1 tsp | 5 ml | Garlic powder |
| 1 tsp | 5 ml | Onion powder |
| 1 tsp | 5 ml | Allspice |
| 1 tsp | 5 ml | Cayenne |
| 1 tsp | 5 ml | Oregano |
| 0.5 tsp | 2.5 ml | Cumin |
| 2 tsp | 10 ml | Salt |
Crispy Shawarma Coating
| 3 tbsp | 45 ml | Avocado oil |
| 2 tbsp | 30 ml | Tomato paste |
| to taste | Salt to taste | |
| to taste | Dried chilli flakes |
For the Yogurt Sauce
| 120 g | Greek yogurt | |
| 1 tbsp | 15 ml | Lemon juice |
| 1 tsp | 5 ml | Garlic powder |
| to taste | Salt |
Other Ingredients
| 4 | Lebanese wraps (60 g each) |
| to taste | Sliced pickles |
Instructions
- Make the shawarma seasoning: mix the smoked paprika, garlic powder, onion powder, allspice, cayenne, oregano, cumin and salt.
- Marinate the chicken: combine the chicken thighs with the Greek yoghurt, lemon juice, minced garlic and the shawarma seasoning; mix to coat and leave to marinate.
- Oven bake at 200°C for 20-25 minutes, tossing halfway through. Then grill/broil on high for 3-5 minutes until you get a golden char.
- Make the yogurt sauce: whisk together the Greek yogurt, lemon juice, garlic powder and salt.
- Make the crispy shawarma coating: mix the avocado oil, tomato paste, salt and dried chilli flakes.
- Carefully separate each Lebanese wrap into two layers. Fill with the chicken, the yogurt sauce and sliced pickles, and wrap up.
- Fry the wraps in a pan with the crispy shawarma coating until crisp and golden (or bake at 200°C for about 20 minutes). Serve.