Chicken Shawarma Wraps | Middle Eastern Recipe - Mirchi Tales (2024)

5 from 1 vote

Shawarma Spice Mix

• ▢ 1 ½ teaspoons ground coriander
• ▢ 1 teaspoon ground black pepper
• ▢ ½ teaspoon ginger paste
• ▢ ¼ teaspoon ground fenugreek methi
• ▢ 2 cardamom pods remove the seeds & crush
• ▢ 2 cloves crushed
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon ground turmeric
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon chili pepper adust to taste
• ▢ ¼ teaspoon coriander seeds crushed
• ▢ ½ teaspoon zaatar optional

Chicken Shawarma Marination

• ▢ ½ kg boneless chicken cut into pieces
• ▢ 6 tablespoon plain yogurt
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 teaspoon vinegar
• ▢ 3 cloves garlic crushed
• ▢ 1 - 1 ½ teaspoons salt

Vegetables

• ▢ 2 medium onion sliced
• ▢ 1 red capsicum sliced
• ▢ 1 yellow capsicum sliced
• ▢ 3 garlic cloves sliced

For grilling

• ▢ 3 tablespoon oil
• ▢ 2 tablespoon brown sugar
• ▢ 1 teaspoon hot sauce

Tzatziki Sauce

• ▢ 1 cucumber finely chopped without seeds
• ▢ 1 teaspoon salt
• ▢ 2 garlic cloves crushed
• ▢ 1 teaspoon lemon juice
• ▢ ¼ teaspoon garlic powder
• ▢ 1 cup thick yoghurt or Greek yoghurt

For the assembly / sides

• ▢ 1 tomato sliced
• ▢ ½ cucumber cut into long slices
• ▢ 1 cup lettuce or salad Leaves
• ▢ 5 – 8 Lebanese bread khubz, pita bread or tortillas (the quantity of meat & vegetables is enough for 5 large Lebanese bread / tortillas but if using a smaller size, more will be required)

Shawarma Spice Mix

• Crush the cardamom seeds, cloves and coriander seeds in a mortar and pestle. Place in a large bowl, and add coriander, black pepper, fenugreek (methi), paprika, turmeric, garlic powder, chili powder and zaatar (if using). Mix together.

• Add yoghurt, lemon juice, ginger paste and salt and mix.

• Add the boneless chicken and toss together to coat properly.Cover and refrigerate for at least 2 hours or leave overnight.

Chicken Shawarma

• Heat a grill pan (a skillet can be used if a grill pan is not available) with about 1 tablespoon oil.

• Sprinkle about 1 teaspoon of brown sugar and a few drops of hot sauce. Stir for a few seconds, and then add the chicken.

• Make sure that the chicken pieces do not overlap one another. Cook till one side is golden brown, and then grill on the other side. The chicken can be cooked in two batches, with oil, brown sugar and hot sauce added as needed.

• Remove the chicken from the pan and then transfer it to a cutting board. Slice the chicken into thin pieces. Transfer the chicken back to the grill pan, and cook for 1-2 minutes enough to heat and crisp up the chicken. This along with the brown sugar caramelises the chicken from the outside, and gives it the shawarma like effect at home

Vegetables

• Heat a tablespoon of oil in the same pan, and add the onions to the pan. Add brown sugar, 1 -2 drops of hot sauce and hot sauce. Cook for a few minutes till the onions caramelise and turn soft & golden brown. If you think the onions are turning crispy or black, add a splash of water and continue cooking on low heat.

• Take out the onions and place in a bowl. Add the sliced capsicum and again season with salt, brown sugar and hot sauce. Cook on low heat for a few minutes till they turn soft and caramelised. Place in a bowl.

Tzatziki Sauce

• Put the finely chopped cucumber in a colander and sprinkle salt on top. Let this sit for an hour with a plate below it in the fridge so that the water from the cucumber is is reduced.

• Add the cucumber along with crushed & chopped garlic to the yoghurt. Add lemon juice and mix it all up. Taste and adjust as required.

For Assembling

• Heat a large frying pan or tawa, and toast the pita bread, wrap or Lebanese bread.

• Add lettuce or salad greens, followed by sliced chicken, caramelised onions, caramelised vegetables, lettuce, tomato and then add dollops of tzatziki sauce.

• There are two ways that this chicken shawarma can be rolled. One method is by folding the edges from top and bottom, and then rolling it up spring roll style, after which the shawarma roll can be cut into half. The other method is folding from one end, and then rolling it up so it becomes a chicken shawarma wrap that is open from one end.

• Serve with more Tzatziki sauce, chili sauce, hummus or baba ganoush on the side.

• The best way to fold the wraps is to place a baking paper or foil sheet on the bottom and then rolling the chicken shawarma on top of that. This will help in the rolling, and ensure that the ingredients don’t fall out.
• The brown sugar is added to add in the caramelisation of the chicken and to give a lovely brown color - it will also give a subtle sweet flavor to the chicken which is really tasty in the dish, however, in case you don't like the flavour, then brown sugar can be reduced or not even added altogether. The grill pan will still give a good char on the chicken.
• To make Greek yoghurt, just take regular yoghurt and put it in a fine mesh strainer or in a muslin cloth for a few hours till the liquid drains out and you are left with thick yoghurt.