Even though it’s been 14 years since I first shared this recipe, I still believe the marinade for this Chicken Shawarma Wrap is one of the best marinades I’ve ever made. EVER. It’s so good that I find myself using it on everything! If you’ve never had a shawarma wrap before, the flavor is an interesting mix of savory garlic and sweet spices, topped with a tangy yogurt sauce and wrapped in soft flatbread. It’s pure magic and much easier to make at home than you think.
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“This recipe is in my regular rotation of BB recipes. I always chop up the chicken so it gets more marinade up the garlic in the sauce. This time I didn’t have cucumber so I subbed spinach for both that and the lettuce. So good!”
Kelsey
Easy Chicken Shawarma Wrap Recipe
Shawarma is a Middle Eastern dish traditionally made from marinated meat that’s slow-roasted on a rotating spit. Lamb is a popular choice, but for my recipe, I use chicken because it’s a more accessible and budget-friendly option. I don’t have a rotating spit at home (and I’m assuming you don’t either!), so my take on this traditional recipe involves marinating the chicken and then cooking it on a grill. So while my recipe isn’t technically authentic, it’s an easy option for home cooks to try!
I mix warming spices like cinnamon, nutmeg, and cloves with yogurt, and let the chicken marinate in it for AT LEAST 4 hours. I even use the marinade in my roasted potato wedges with shawarma sauce recipe. So good!
- I used 2 large chicken breasts as that’s what I had to hand, but chicken thighs will also work (and are usually cheaper!). The fattiness of the thighs will make these wraps taste a little more like the traditional rotisserie version, too. The marinade will work for about 4-6 boneless, skinless chicken thighs.
- If you don’t want to buy two different types of yogurt (plain yogurt for the marinade and Greek yogurt for the sauce), you can just use Greek yogurt for both and save some pennies. The reason I use both is that plain yogurt is thinner and works best in marinades, while Greek yogurt makes a creamier sauce. But if you’re trying to stick to one tub, Greek yogurt can totally do double duty.
Chicken Shawarma Recipe
CHICKEN & MARINADE
- 1/2 cup plain yogurt ($0.76)
- 1 Tbsp lemon juice ($0.32)
- 1 Tbsp garlic (minced, $0.04)
- 1/2 tsp cinnamon ($0.05)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp salt ($0.02)
- 1/4 tsp ground nutmeg ($0.02)
- 1/4 tsp ground cloves ($0.02)
- 2 large chicken breasts (1.25 lbs, $2.67)
YOGURT SAUCE
- 7 oz plain greek yogurt ($1.52)
- 1/4 tsp garlic (minced, $0.02)
- 1/4 tsp dried dill ($0.02)
- 1/4 tsp salt ($0.02)
SANDWICH
- 1/2 head romaine lettuce ($0.80)
- 1 medium cucumber ($0.74)
- 2 medium roma tomatoes ($0.49)
- 1/4 red onion (optional, $0.27*)
- 4 homemade naan (pita or flatbread, $0.64**)
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In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.
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Prepare the yogurt sauce for the sandwiches. Combine the plain Greek yogurt with the garlic, dill, and salt. Refrigerate until ready to use.
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After marinating the chicken, grill until cooked through (I use an indoor tabletop grill; the total amount of time it’ll take to cook will vary from grill to grill). Don’t forget to flip your chicken over if your grill doesn’t have a lid that cooks evenly from both sides (like a George Foreman grill).***
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After it’s grilled, let it sit for a few minutes to let the juices redistribute and then slice it into strips (if not already sliced).
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Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato. Slice the red onion.
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Build the sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat.
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**I love serving this wrap in a homemade naan. Homemade pita or flatbreads are also perfect. But you can, of course, use a store-bought option to save time! Our cottage cheese wraps will also work as a protein-packed alternative.
***Don’t worry if you don’t have a grill; this chicken comes out just as delicious when cooked in a skillet. It won’t have the char marks, but it’ll still taste amazing. Cook the chicken until browned on both sides and cooked through!
Serving: 1ServingCalories: 592kcalCarbohydrates: 69gProtein: 43gFat: 15gSodium: 1462mgFiber: 5g
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How to Make Chicken Shawarma Step-by-Step Photos
Gather all of your ingredients.
Make the marinade: Add 1/2 cup plain yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, 1/2 tsp cinnamon, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp nutmeg, and 1/4 tsp ground cloves to a small bowl. Mix to combine.
Marinate the chicken: Coat both sides of 2 large chicken breasts in the marinade. Cover the chicken and refrigerate for 4-24 hours. You can also slice the chicken into strips before marinating to allow more flavor to permeate the chicken.
Make the yogurt sauce: While you wait for the chicken to marinate, you can make the herby yogurt sauce. Add 7 oz plain Greek yogurt, 1/4 tsp minced garlic, 1/4 tsp dried dill, and 1/4 tsp salt to a mixing bowl.
Mix to combine and then store the sauce in the fridge until you’re ready to assemble your wraps.
Cook the chicken: Once the chicken has marinated for a least 4 hours, grill until the chicken is cooked through. (I’m using the Ninja Sizzle Indoor Smokeless Grill. The total amount of time it’ll take to cook will vary from grill to grill). You can also cook it in a skillet on the stovetop.
Don’t forget to flip your chicken over, unless you’re using a grill with a lid that cooks it evenly from both sides (like a George Foreman grill).
The chicken is done once it has noticeable grill marks on the outside, the juices run clear, and is no longer pink on the inside. If you’ve got a meat thermometer handy, you’re aiming for 165°F right in the thickest part. After it’s grilled, let the chicken sit for a few minutes to let the juices redistribute and then slice it into strips (if not already sliced).
Prepare the vegetables: Chop, rinse, and drain 1/2 head Romaine lettuce in a colander. Then, wash and slice 1 medium cucumber and 2 medium Roma tomatoes into rounds. Slice 1/4 red onion into thin slices.
Make the wraps: Spread the yogurt sauce on your chosen bread (naan, pita, or flatbread) and top it with the chicken and salad. Roll the wrap closed. You can also wrap it in foil or parchment paper to help it stay closed as you eat.
Serving Suggestions
I made this grilled chicken shawarma with the sole intention of making sandwich wraps, but then I started topping salads with it and eventually just snacked on the chicken plain. It’s just that good. I even divided the ingredient list in case you want to use the marinade for something else because even if you don’t want the wrap, you NEED to at least try the chicken.
If you do make the recipe as written and serve it in wraps, there are so many sides you could add! Because I’ve already got the grill on, I like to throw on some sliced zucchini, onions, or bell peppers because grilled veggies go with everything. White bean hummus is another favorite with fresh-cut vegetables, as is quinoa tabbouleh. If I want to go take-out style, I’ll make some air fryer French fries. And if you’re not in the mood for the yogurt sauce from the recipe, tzatziki is a solid swap. I like it when I want something with a little more tang and cucumber kick.
Storage Instructions
Leftover cooked shawarma chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop it back in the grill or pan until heated through. The yogurt sauce can also be stored in the refrigerator for up to 4 days. I’d store everything separately and assemble when ready to eat.
Our Chicken Shawarma Wrap recipe was originally published 6/22/11. It was retested, reworked, and republished to be better than ever 6/9/25.