Chicken Shawarma originates from the Middle East, it dates back to the Ottoman Empire. Traditionally, the meat is slow cooked on a vertical rotisserie resulting in a tender, juicy texture and smoky flavour. Over time, Shawarma has gained international recognition becoming a staple street food served in flatbreads or wraps, often accompanied by various toppings and sauces.
The word “Shawarma” originates from the Turkish term “çevirme”, which means turning, referencing the cooking method. In home kitchens, we simplify this easy cooked dish, by marinating the chicken and grilling it, recreating the same rich, savoury flavours in a more accessible way. This easy to make wrap is perfect for a quick family meal or a weekend gathering with friends.
Chicken Shawarma Tips
- Marinate the chicken for at least 2 hours or overnight for maximum flavour absorption.
- Use a grill pan, barbecue or stovetop grill to achieve a charred, smoky taste similar to traditional Shawarma.
- Warming the flatbreads before assembling them makes the wraps softer and easier to roll.
- A simple garlic yoghurt sauce enhances the flavour of the chicken and adds a cooling element.
- Slice the chicken thinly for even cooking and better flavour distribution.
- Add pickles or a tangy slaw to give the wraps extra texture and zing.
- Choose a dip and sauces that complement the flavours. Check out BellyBelly’s Sauces and Marinades
Ingredients
- 500g boneless chicken thighs, cut into thin strips
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 2 garlic cloves, minced
- 3 tablespoons plain yoghurt
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 large flatbreads or wraps
- Sliced cucumber and tomato, for serving
- Fresh parsley, for garnish
Directions
- In a large bowl, mix the cumin, coriander, paprika, turmeric, garlic, yoghurt, olive oil, salt and pepper.
- Add the chicken strips and coat thoroughly. These have been marinating for at least 2 hours or overnight in the refrigerator for best results.
- Preheat a grill pan or barbecue to medium high heat. Grill the chicken strips for 4-5 minutes on each side until they are fully cooked and slightly charred on the edges.
- Warm the flatbreads in a pan or microwave for a softer texture.
- To assemble the wraps, place some grilled chicken strips in the centre of each flatbread.
- Top with cucumber, tomato slices and a sprinkle of fresh parsley.
- Roll up the wraps tightly and serve immediately with garlic yoghurt sauce or your favourite dip on the side.
If you enjoyed these Shawarma Wraps, you’ll love our Smooth Kofta Curry and Creamy Paneer. A perfect match for your Middle Eastern meal!
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