Chicken Shawarma Grilled Wraps
I still remember the first time I had real, authentic shawarma. It was from a tiny, bustling street cart, and the aroma of spiced, sizzling meat was absolutely intoxicating.
The vendor, with practiced hands, shaved tender chicken from a vertical spit, piling it high on a warm flatbread. He added a smear of intense garlic sauce, some pickles, and a sprinkle of herbs. That first bite was a revelation.
For years, I thought that flavor was impossible to capture in a home kitchen. I was wrong. You don’t need a giant vertical rotisserie to get that incredible taste.
All you need is a grill, the right marinade, and a little bit of patience. This recipe brings that street cart magic right to your backyard, and it’s easier than you think.
What You’ll Need
The magic is in the marinade. Don’t be intimidated by the list; these spices come together to create something truly special.
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 2 teaspoons salt
For the Wraps & Toppings:
- 6-8 large flatbreads or pita breads
- 1 cup garlic sauce (Toum) or a simple yogurt-tahini sauce
- 1 cup shredded lettuce
- 1 large tomato, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh parsley
- Pickled turnips or dill pickles, sliced
Pro Tips
I’ve made my share of mistakes with this recipe. Here are a few things I’ve learned that make a huge difference.
- Marinate Longer Than You Think: A quick 30-minute marinade is fine, but for that deep, layered flavor, you need at least 4 hours. If you can let it sit overnight, the result is even better. The yogurt and lemon juice tenderize the chicken beautifully.
- Don’t Crowd the Grill: Give each piece of chicken its own space on the grill. If they’re too close together, they’ll steam instead of char. That beautiful, slightly smoky crust is what we’re after.
- Rest the Chicken: This is non-negotiable. Once the chicken comes off the grill, let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful. If you cut it too soon, all that deliciousness will end up on the board.
- Warm Your Flatbread: A cold, stiff wrap can ruin the experience. Throw the flatbreads on the grill for about 30 seconds per side right before you assemble. It makes them soft, pliable, and much more enjoyable.
Tools Required for the Job
You don’t need a professional kitchen, just a few basics.
- Large mixing bowl
- Whisk
- Grill (outdoor or indoor grill pan)
- Tongs
- Cutting board
- Sharp knife
Substitutions and Variations
This recipe is flexible. Feel free to play around with it to suit your taste or what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chicken Thighs | Chicken Breast | Reduce grill time slightly to prevent drying out. |
| Greek Yogurt | Sour Cream or Buttermilk | Adds a similar tang and tenderizing effect. |
| Garlic Sauce (Toum) | Yogurt-Dill Sauce | A milder, but still delicious, option. |
| Chicken | Firm Tofu or Chickpeas | For a great vegetarian version. Press tofu well first. |
How to Make Chicken Shawarma Grilled Wraps
Let’s get cooking. It’s a simple process of marinating, grilling, and assembling.
Step 1: In a large bowl, whisk together all the marinade ingredients: Greek yogurt, lemon juice, olive oil, garlic, and all the spices. Mix until it’s a smooth, fragrant paste.
Step 2: Add the chicken thighs to the bowl. Use your hands or tongs to make sure every piece is thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
Step 3: Preheat your grill to medium-high heat. Clean the grates to prevent sticking. While it heats up, prepare your toppings: slice the veggies, chop the parsley, and get your sauce ready.
Step 4: Place the marinated chicken thighs on the hot grill. Cook for about 6-8 minutes per side. You’re looking for an internal temperature of 165°F and some nice char marks on the outside.
Step 5: Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes. Once rested, slice the chicken into thin, bite-sized strips.
Step 6: Briefly warm your flatbreads on the grill. To assemble, spread a generous layer of garlic sauce on a warm flatbread, add a handful of sliced chicken, and top with lettuce, tomato, onion, and pickles. Finish with a sprinkle of parsley.
Step 7: Roll up your wrap tightly, tucking in the sides as you go. You can wrap the bottom half in foil to keep everything together, just like a real street cart.
Nutrition, Diets, and Pairings
Here’s how you can adapt this meal to your needs and make it a complete feast.
| Dietary Adaptations | |
|---|---|
| For Keto/Low-Carb | Serve the chicken over a large salad instead of in a wrap. Use a sugar-free garlic sauce. |
| For Gluten-Free | Use your favorite gluten-free flatbread or serve the components in a bowl with rice. |
Nutritional Info (Estimated): A single wrap is approximately 450-550 calories, with a great balance of protein from the chicken, carbs from the wrap, and healthy fats from the olive oil and sauce.
Meal Pairing Suggestions: This dish is fantastic on its own, but it’s even better with a side of crispy french fries, a simple cucumber and tomato salad, or a scoop of creamy hummus.
Cooking Efficiency Tips
Want to save time on a busy weeknight? Here’s how.
| Task | Time-Saving Tip |
|---|---|
| Marinade | Make it the night before. This also improves the flavor. |
| Veggies & Sauce | Chop everything and make the sauce while the chicken marinates or cooks. |
| Meal Prep | Grill a double batch of chicken to use for salads and bowls later in the week. |
Make Ahead and Storage Tips
Leftovers are one of the best parts of this meal.
Make-Ahead: The chicken can be marinated up to 24 hours in advance. The garlic sauce and chopped veggies can also be prepared a day ahead and stored in airtight containers in the fridge.
Storage: It’s best to store the components separately. Keep the cooked chicken, sauce, and veggies in individual containers in the refrigerator for up to 3 days. This prevents the wrap from getting soggy.
Reheating: Gently reheat the chicken in a pan over medium heat or in the microwave. Warm the flatbread and assemble just before eating for the best texture.
Frequently Asked Questions
Q1. Can I bake the chicken instead of grilling it?
Ans: Absolutely. Place the chicken on a baking sheet lined with parchment paper and bake at 400°F for 20-25 minutes, or until cooked through. You can broil it for the last 2-3 minutes to get some browning, though you’ll miss the smoky char from the grill.
Q2. My garlic sauce is way too strong. How can I fix it?
Ans: This is a common issue with toum! To mellow it out, you can whisk in a little more lemon juice or even a tablespoon of plain yogurt. Letting it sit in the fridge for a day can also help the flavors meld and soften.
Q3. What is the best kind of flatbread to use?
Ans: A large, thin, and pliable flatbread works best. Look for Lebanese-style flatbreads or large, thin pitas without a pocket. A sturdy flour tortilla can also work in a pinch.
Q4. My chicken came out dry. What did I do wrong?
Ans: The two most common culprits are using chicken breast instead of thighs (thighs are more forgiving) or overcooking. Use a meat thermometer to pull the chicken off the grill right at 165°F, and always let it rest before slicing.
Wrapping Up
There you have it. That incredible, memorable shawarma flavor, made right in your own kitchen. It’s a meal that feels special but is built on simple, fresh ingredients.
The beauty of this recipe is in the shared experience—the smell from the grill filling the air, everyone building their own perfect wrap. It’s more than just dinner; it’s an event.
I hope you give it a try. Let me know how it turns out for you in the comments below. I’d love to hear about your creations or answer any questions you might have!
