Few dishes capture the heart of Middle Eastern street food quite like Chicken Shawarma Wraps with Garlic Sauce. Juicy, spice-marinated chicken layered with crisp vegetables and creamy, garlicky sauce all tucked into soft, warm pita bread—it’s a meal that combines comfort, flavor, and freshness in every bite.
Whether you’ve enjoyed shawarma at your favorite food truck or Mediterranean restaurant, you’ll be surprised at how easy it is to recreate this iconic wrap at home. With a little preparation and the right mix of spices, you can bring the vibrant taste of shawarma to your kitchen.
In this post, we’ll cover everything you need to know: from choosing the best chicken cuts and preparing a flavorful marinade to tips for cooking, assembling, and serving. You’ll also find storage ideas, variations, and side dish pairings to make this recipe your go-to for family meals, casual dinners, and even entertaining guests.
Why You’ll Love These Chicken Shawarma Wraps
- Authentic flavor at home: The spice blend and garlic sauce bring restaurant-style shawarma straight to your table.
- Customizable: Swap toppings and adjust spice levels to your liking.
- Meal prep friendly: Marinate chicken in advance and cook when ready.
- Family favorite: Easy to serve for lunch, dinner, or even parties.
Ingredients for Chicken Shawarma Wraps with Garlic Sauce
For the Chicken Marinade
- 700 g boneless chicken thighs (skinless, trimmed)
- 3 tbsp plain yogurt (unsweetened)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp paprika (sweet)
- 0.5 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 0.5 tsp cayenne pepper (optional, for spice lovers)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lemon juice (freshly squeezed)
Why chicken thighs?
Thighs are juicier and more forgiving than chicken breasts. They stay tender even after cooking, which is why they’re preferred for shawarma.
For the Garlic Sauce (Toum-style)
- 4 large garlic cloves (peeled)
- 0.25 tsp salt
- 1 egg white (room temperature, optional for creaminess)
- 120 ml neutral oil (sunflower or canola)
- 1 tbsp lemon juice
This sauce is creamy, garlicky, and slightly tangy—perfect for balancing the spices in the chicken.
For the Wrap Assembly
- 4 large pita breads (or flatbreads)
- 1 medium red onion (thinly sliced)
- 1 cup cucumber (sliced into thin sticks)
- 1 medium tomato (sliced)
- 0.5 cup lettuce (shredded)
- Pickles (optional but highly recommended)
Step-by-Step Instructions
Step 1: Prepare the Chicken Marinade
In a large bowl, whisk together yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice. Add chicken thighs, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, though 4–12 hours gives the best flavor.
Tip: Marinate the chicken the night before for a hassle-free meal the next day.
Step 2: Cook the Chicken
You can prepare shawarma chicken using different methods:
- Grill Method: Preheat grill to medium-high (200°C). Cook chicken for 5–6 minutes per side until charred and cooked through.
- Oven Method: Preheat oven to 200°C. Place chicken on a baking sheet and roast for 20–25 minutes, flipping halfway.
- Stovetop Method: Heat a cast-iron pan over medium-high. Cook chicken for 5–6 minutes per side until golden.
Once cooked, let the chicken rest for 5 minutes before slicing thinly.
Step 3: Make the Garlic Sauce
In a food processor, blend garlic and salt into a paste. Add egg white and lemon juice. With the processor running, drizzle oil in slowly until the mixture emulsifies into a creamy sauce. Chill until serving.
Note: If you prefer a vegan version, substitute with tahini sauce or hummus.
Step 4: Assemble the Wrap
Warm the pita bread in a skillet or oven until soft and pliable. Spread garlic sauce generously on the base. Add shredded lettuce, onion, cucumber, tomato, and pickles. Top with sliced chicken, then drizzle extra garlic sauce.
Wrap tightly, cut in half, and serve immediately.
Serving Suggestions
- With Sides: Pair with fries, tabbouleh, fattoush salad, or roasted potatoes.
- For a Crowd: Wrap each shawarma in foil for easy serving at parties or picnics.
- As a Bowl: Skip the pita and serve chicken, sauce, and veggies over rice or quinoa for a lighter option.
Tips for Perfect Shawarma
- Don’t rush the marinade: More time means deeper flavor.
- High heat = flavor: Whether grilling or pan-searing, use medium-high heat for those charred edges.
- Slice thinly: Thin slices make wraps easier to fold and eat.
- Balance flavors: Don’t skip the pickles or garlic sauce—they’re essential for cutting through the richness of the chicken.
Variations of Chicken Shawarma Wraps with Garlic Sauce
- Spicy Shawarma: Add extra cayenne or chili paste to the marinade.
- Dairy-Free: Use coconut yogurt or skip yogurt entirely and add more oil and lemon juice.
- Vegetarian Alternative: Substitute chicken with roasted cauliflower, mushrooms, or falafel.
- Low-Carb: Swap pita for lettuce wraps.
Storing and Reheating
- Cooked Chicken: Store in an airtight container for up to 3 days in the fridge or freeze for 1 month. Reheat in a skillet for best texture.
- Garlic Sauce: Keeps for up to 5 days refrigerated.
- Assembled Wraps: Best eaten fresh, but you can wrap them tightly in foil and refrigerate for up to 24 hours.
Conclusion
Chicken Shawarma Wraps with Garlic Sauce bring the flavors of Middle Eastern street food into your kitchen with ease. From the perfectly spiced, tender chicken to the creamy garlic sauce and fresh toppings, each bite is a balance of savory, tangy, and refreshing.
Chicken Shawarma Wraps with Garlic Sauce Recipe
Description
Tender, juicy chicken marinated in warm Middle Eastern spices, grilled to perfection, and wrapped in soft pita bread with fresh veggies and creamy garlic sauce. These Chicken Shawarma Wraps with Garlic Sauce are a flavorful and satisfying meal, perfect for lunch, dinner, or meal prep. With authentic seasoning and a simple homemade sauce, this recipe brings restaurant-quality shawarma straight to your kitchen.
Ingredients
For the Chicken Marinade
For the Garlic Sauce (Toum-style)
For the Wrap Assembly
Instructions
Prepare the Marinade
- Combine yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice in a bowl. Mix well until smooth. Add chicken thighs and coat evenly. Cover and refrigerate for at least 1 hour, preferably 4–12 hours for deep flavor.
Cook the Chicken
- Grill Method: Preheat grill to medium-high (200°C). Grill chicken for 5–6 minutes per side until charred and fully cooked.
- Oven Method: Preheat oven to 200°C. Place chicken on a lined baking sheet and bake for 20–25 minutes, flipping halfway.
- Stovetop Method: Heat a cast-iron pan over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through.
- Once cooked, let the chicken rest for 5 minutes, then slice thinly.
Make the Garlic Sauce
- In a food processor, blend garlic and salt until fine. Add egg white and lemon juice, then slowly drizzle in oil while blending until creamy and smooth. Chill until ready to use.
Assemble the Wrap
- Warm pita bread lightly on a skillet or in the oven. Spread a generous spoonful of garlic sauce on each pita. Layer with lettuce, onion, cucumber, tomato, and pickles (if using). Add sliced chicken shawarma on top. Drizzle more garlic sauce before wrapping.
Serve
- Wrap tightly in parchment paper or foil, cut in half, and serve immediately with fries or salad.
Note
Marination Tip: The longer the chicken marinates, the more flavorful it becomes. Overnight marination gives the best results.
Storage: Cooked chicken can be refrigerated for up to 3 days or frozen for 1 month. Garlic sauce can be stored in the fridge for 5 days.
Variations:
- Use chicken breast instead of thighs for a leaner option.
- Add hummus or tahini sauce instead of garlic sauce for a different flavor.
- Swap pita with tortilla wraps if unavailable.
