Crispy Chicken Shawarma Recipe

Byrami Hayes
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Introduction

Crispy Chicken Shawarma is a flavorful Middle Eastern classic featuring tender, spiced chicken wrapped in warm flatbread and topped with zesty sauces and fries. This recipe offers a homemade garlic sauce and a spicy glaze for the perfect balance of flavors and textures.

Two wraps are held by a woman's hands, each covered halfway with brown paper. The wraps have a golden brown, slightly crispy outer layer with black grill marks. Inside, there are dark brown grilled meat pieces on top, followed by light yellow crispy fries and green pickles layered near the top edge, along with a dollop of white sauce. In the background on a white marbled surface, there are more fries and pickles next to a small brown pot filled with dark sauce and a small white bowl with a spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • Chicken Marinade:
    • 2 pounds boneless & skinless chicken thighs, cut into thin strips
    • 1/4 cup plain yogurt
    • 2 tablespoons olive oil
    • 2 tablespoons tomato paste
    • 1 tablespoon hot sauce
    • 1 tablespoon lemon juice
    • 2 teaspoons minced garlic
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons salt
    • 1 teaspoon sumac
    • 1 teaspoon coriander
    • 1 teaspoon allspice
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon cardamom
  • Garlic Sauce:
    • 1/3 cup garlic cloves
    • 1 cup neutral oil
    • 1/4 teaspoon salt
    • 2 tablespoons lemon juice
    • 1/4 cup sour cream
    • 1/4 cup mayonnaise
  • Spicy Sauce:
    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 1 tablespoon hot sauce
    • 1 tablespoon tomato paste
    • 1 teaspoon pomegranate molasses
    • 1 teaspoon paprika
    • Pinch of salt
  • For Assembly:
    • Large flour tortillas or Arab flatbread
    • Pickles, cut into long strips
    • French fries, cooked
    • Pomegranate molasses

Instructions

  1. Step 1: In a large bowl, combine yogurt, olive oil, tomato paste, hot sauce, lemon juice, garlic, paprika, salt, sumac, coriander, allspice, black pepper, and cardamom. Mix until smooth.
  2. Step 2: Add chicken strips and toss to coat evenly. Marinate immediately or refrigerate up to 24 hours for deeper flavor.
  3. Step 3: To make garlic sauce, process garlic cloves with salt in a food processor until finely minced and pasty. Slowly drizzle in half the neutral oil while processing to emulsify.
  4. Step 4: Add half the lemon juice, continue processing, then slowly add the remaining oil and lemon juice to fully emulsify (about 8–10 minutes).
  5. Step 5: Add sour cream and mayonnaise, process until smooth. Adjust salt if needed and refrigerate until use.
  6. Step 6: For spicy sauce, whisk together olive oil, melted butter, hot sauce, tomato paste, pomegranate molasses, paprika, and a pinch of salt until well combined.
  7. Step 7: Heat a skillet over medium-high heat with a drizzle of oil. Cook the marinated chicken in a single layer, allowing it to sear undisturbed for 3–4 minutes.
  8. Step 8: Stir and cook for 5–7 minutes more, letting the chicken get charred edges. Ensure chicken is cooked through and caramelized.
  9. Step 9: Warm tortillas or flatbread. Spread garlic sauce generously, then layer chicken, fries, and pickle strips. Drizzle with pomegranate molasses and wrap tightly.
  10. Step 10: Brush the wrapped shawarma outside with spicy sauce. Toast seam-side down in an oiled skillet or grill pan over medium heat for 2–3 minutes per side until golden and crispy.

Tips & Variations

  • Marinate the chicken overnight to intensify the spices and tenderness.
  • Use Greek yogurt for a thicker, creamier marinade base.
  • Substitute sour cream with Greek yogurt in the garlic sauce for a tangier flavor.
  • For extra heat, add a pinch of cayenne pepper to the spicy sauce.
  • Serve with fresh herbs like parsley or mint for added freshness.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Garlic and spicy sauces can be kept refrigerated separately for up to a week. To reheat, warm the chicken gently in a skillet to maintain crispiness and avoid drying out.

How to Serve

Two wraps held by a woman's hand each show three main layers: a dark yellow-orange tortilla with black seasoning spots forming the outer layer, inside is a brown grilled meat filling, and on top, a dollop of white sour cream with dark red sauce drizzled over it; there are also some green pickle slices peeking out from inside the wrap near the top. The wraps are partly wrapped in brown paper at the bottom. In the background on a white marbled texture, a wooden board holds golden yellow French fries, green pickle slices, a white bowl of sour cream with a spoon, and a wrapped wrap. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs remain juicier and more flavorful due to their higher fat content.

How can I make the garlic sauce without a food processor?

You can finely mince the garlic using a knife and then whisk it vigorously with oil and lemon juice to emulsify, although the texture may be less creamy.

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Crispy Chicken Shawarma Recipe

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★★★★★

4.8 from 88 reviews

This Crispy Chicken Shawarma recipe features tender strips of marinated chicken thighs, cooked to golden perfection and wrapped in warm flatbread with garlic sauce, pickles, fries, and a flavorful spicy sauce. The shawarma is toasted to create a crispy, caramelized exterior, delivering authentic Middle Eastern street food flavors perfect for a satisfying meal.

  • Author: rami
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Ingredients

Scale

Chicken Marinade

  • 2 pounds boneless & skinless chicken thighs, cut into thin strips
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon hot sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon sumac
  • 1 teaspoon coriander
  • 1 teaspoon allspice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cardamom

Garlic Sauce

  • 1/3 cup garlic cloves
  • 1 cup neutral oil (such as vegetable or canola oil)
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise

Spicy Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon hot sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon paprika
  • Pinch of salt

For Assembly

  • Large flour tortillas or Arab flatbread
  • Pickles, cut into long strips
  • French fries, cooked
  • Pomegranate molasses, for drizzling

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, olive oil, tomato paste, hot sauce, lemon juice, minced garlic, paprika, salt, sumac, coriander, allspice, black pepper, and cardamom. Mix until smooth. Add sliced chicken thighs and toss to coat thoroughly. For best flavor, marinate in the refrigerator up to 24 hours, or cook immediately if pressed for time.
  2. Make the Garlic Sauce: Place garlic cloves and salt into a food processor and pulse until finely minced and pasty. With the processor running, slowly drizzle in half the neutral oil in a thin stream to begin emulsification. Add half the lemon juice and continue processing. Drizzle in remaining oil gradually and then the remaining lemon juice, continuing to process for about 8 to 10 minutes until sauce is thick and creamy. Add sour cream and mayonnaise; process again until smooth. Taste and adjust salt. Refrigerate until use.
  3. Make the Spicy Sauce: In a small bowl, whisk together olive oil, melted butter, hot sauce, tomato paste, pomegranate molasses, paprika, and a pinch of salt until smooth and well combined.
  4. Cook the Chicken: Heat a large skillet over medium-high heat and add a drizzle of oil. Arrange the marinated chicken strips in a single layer and cook undisturbed for 3 to 4 minutes until deep golden sear forms. Stir and continue cooking for another 5 to 7 minutes, stirring occasionally to achieve charred edges on all sides. Cook until chicken is fully cooked and caramelized.
  5. Assembly: Warm tortillas or Arab flatbread. Spread a generous layer of garlic sauce on the bread. Add crispy chicken, a handful of cooked fries, and pickle strips. Drizzle lightly with pomegranate molasses, then wrap tightly into a shawarma.
  6. Toast the Shawarma: Brush the outside of each wrapped shawarma with the spicy sauce. Heat a skillet or grill pan over medium heat and lightly coat with oil, butter, or ghee. Place the shawarma seam-side down and toast for 2 to 3 minutes per side until the outside is golden and crispy.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness but is optional.
  • Neutral oil such as vegetable or canola works best for garlic sauce emulsification.
  • Use boneless, skinless chicken thighs for juicier and more flavorful shawarma.
  • Adjust hot sauce quantity in marinades and spicy sauce to suit your heat preference.
  • For a gluten-free version, substitute flatbread with gluten-free wraps.
  • Garlic sauce can be made ahead and refrigerated for up to 3 days.

Keywords: Chicken Shawarma, Crispy Chicken Shawarma, Middle Eastern Chicken Wrap, Shawarma Recipe, Garlic Sauce, Spicy Sauce

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