Chicken Shawarma Garlic Wrap

Nothing beats the aroma of homemade chicken shawarma sizzling on the stove. This classic Middle Eastern wrap brings street-food flavor right to your kitchen with juicy spiced chicken, a cool crunch of vegetables, and a rich creamy garlic sauce. Whenever I serve it for family movie night, the foiled wraps disappear in minutes and everyone wants seconds.

My first try at homemade shawarma happened on a rainy Saturday. Now it is our top choice for casual get-togethers because it is both stunning and so satisfying.

Ingredients

• Boneless chicken thighs or breast: Thin slices absorb marinade fast and stay juicy. Chicken thighs add more flavor if you can find them
• Plain yogurt: Tenderizes the meat and helps the spices stick. Choose a full-fat or Greek-style yogurt for best results
• Olive oil: A good-quality cold-pressed olive oil boosts flavor and helps caramelize the meat
• Lemon juice: Freshly squeezed brightens the chicken with classic tang. Choose a juicy lemon that feels heavy for its size
• Garlic: Essential for layered flavor in both the marinade and sauce. Use plump cloves free from green sprouts
• Ground cumin: Adds warmth. Pick a fresh batch for fullness of flavor
• Smoked paprika: Gives subtle smoky undertones. Spanish smoked paprika adds even more character
• Turmeric: Lends color and mild earthiness. Look for bright yellow powder
• Cinnamon: For signature Middle Eastern complexity. Use a punchy aromatic variety
• Salt and pepper: Season to balance and enhance flavor
• Lavash or flatbread: Large and thin wraps give that real shawarma texture. Use fresh soft bread for easy rolling
• Iceberg lettuce: Shredded crisp lettuce keeps the sandwich fresh and juicy
• Red cabbage: Adds color and crunch. Pick a firm head with no wilted leaves
• Tomato: Choose ripe on-the-vine tomatoes with deep color and firm flesh
• Pickled gherkins: Classic tangy sharpness. Look for snappy pickles in jars
• Mayonnaise: Creamy body for the garlic sauce. Full-fat mayo blends best
• Yogurt: For a touch of tang and silkiness in the sauce. Use extra thick yogurt if you like it even creamier
• Garlic: Again for the sauce. Freshly grated means no raw chunks and truer flavor
• Lemon juice: Freshly squeezed wakes up the sauce
• Foil: For easy wrapping and that authentic street style. Use kitchen-grade foil

Step-by-Step Instructions

Marinate the Chicken:

Combine yogurt olive oil lemon juice garlic cumin paprika turmeric cinnamon salt and pepper in a large bowl until smooth. Add sliced chicken and toss thoroughly to ensure every piece is coated. Cover with cling wrap and refrigerate at least one hour or up to four hours to allow deep seasoning.

Grill or Pan-Sear the Chicken:

Preheat either your grill pan or frying pan over medium-high heat. Spread chicken evenly and cook in batches without overcrowding Turn only when caramelized and deeply golden about six to eight minutes total depending on thickness. Let cooked chicken rest on a plate for three minutes then slice into strips.

Make the Garlic Sauce:

In a medium bowl combine mayonnaise yogurt grated garlic fresh lemon juice and a pinch of salt. Whisk until completely smooth Chill the sauce in the refrigerator until ready to serve which also lets flavors meld joyfully.

Warm the Lavash Bread:

Place each bread on a preheated dry pan just until soft and warmed through Turn once to get light charring and extra flexibility for wrapping.

Assemble the Wraps:

Lay out each warmed bread onto a sheet of foil shiny side out Spread with a healthy spoonful of garlic sauce then add shredded lettuce red cabbage tomato slices and rows of gherkin strips Top with warm sliced chicken and spoon extra sauce over.

Roll and Wrap Tightly:

Fold the sides of the bread in slightly to keep filling inside then roll up from the bottom Using foil helps keep the shape firm and creates that real-deal street food presentation with one end open for easy eating.

Save

I am especially fond of smoked paprika in the marinade It brings unexpected depth to the chicken and makes your entire kitchen instantly transport to a bustling street corner in Beirut My family loves piling on the veggies and everyone has their favorite way to layer the wrap

Storing Leftovers

Keep grilled chicken and prepared vegetables in separate airtight containers in the refrigerator for up to three days Store the garlic sauce covered in the fridge Use within three days for best freshness Assemble just before serving for the best flavor and texture

Substituting Ingredients

Chicken thighs offer richest flavor but chicken breast works equally well with extra marinade time For a dairy-free version swap the yogurt in both marinade and sauce for a plant-based alternative Try with gluten-free wraps or even sturdy lettuce leaves for a low-carb option

Serving Suggestions

Serve shawarma wraps straight from the foil for maximum street-food authenticity Offer sides such as spicy hummus crispy fries or a light cucumber-tomato salad Extra garlic sauce on the side is always a hit Warm wraps briefly in the oven if eating later

A Bit of Shawarma History

Shawarma is a classic Levantine street favorite blending Turkish meat roasting traditions with vibrant Middle Eastern flavor Early versions used lamb on vertical spits but the home kitchen pan-grill version delivers all the core flavors in a fraction of the time It is amazing to see how this dish brings people together wherever it is served

Recipe FAQs

→ What cut of chicken works best for shawarma wraps?

Boneless chicken thighs provide juicy results, but breast can be used for a leaner option. Thin slices absorb the marinade well.

→ How do I get a charred, smoky flavor without a grill?

Pan-fry chicken over high heat in a heavy skillet until deeply browned, or broil for added char.

→ Can I prepare the garlic sauce ahead of time?

Yes, the creamy garlic sauce can be made in advance and kept refrigerated for several days.

→ What type of flatbread should I use?

Lavash, thin flatbread, or large pita work well. Warm just before assembly for best texture and pliability.

→ How do I wrap the shawarma tightly?

Fold in both ends, roll up from the bottom, and use foil to help secure the shape. Serve with the open end exposed.

→ What are tasty variations I can add?

Try sumac onions, a spread of hummus, or a dash of chili flakes for extra flavor and heat in your wrap.