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Chicken Shawarma Wraps

This Chicken Shawarma Wraps recipe is bursting with middle eastern flavors. Simple to make.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 4 hours
Servings 8
Author Bushra | Recipestable


For Chicken & Marinade

  • 750 gm boneless chicken cubed
  • 2 tablespoon plain yogurt
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoon hot sauce
  • 1 teaspoon onion powder
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon mustard paste
  • 1 teaspoon degi mirch pepper
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cinnamon powder
  • salt to taste
  • 2 tablespoon olive oil

For Pita Bread

  • 3 cups plain flour
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 4 tablespoon oil
  • 1 teaspoon salt

For Hummus Sauce

  • 1 cup boil chickpea
  • 2 tablespoon lemon juice
  • 1 tablespoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon olive oil

For Sour Cream

  • 1/2 cup mayonise
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic finely chopped
  • 1/4 teaspoom white pepper powder
  • 1/4 teaspoon salt or to taste

For Shawarma Pickle

  • 1 small onion thinly sliced
  • 4-5 black and green olives pitted & sliced
  • 1 cucumber thinly sliced
  • 1 to mato thinly sliced
  • 1 cup cabbage thinly sliced
  • 1 cup lettuce leaves chopped
  • 4 tablespoon vinegar
  • a pinch of crushed red pepper
  • a pinch of salt



    To Make Chicken Marinade

    • Cut chicken into cubes.
    • Place in a large bowl. Add plain yogurt, vinegar, lemon juice, hot sauce(optional) onion
    • powder, ginger garlic paste, mustard paste, degi mirch(pepper), cumin powder, coriander powder,cinnamon powder and salt. Stir to coat evenly.
    • Cover and marinate for at least 4 hour or overnight.
    • Now heat 2 tablespoon oil in a grill pan over medium heat.
    • Cook chicken for 10-12 minutes or until all juices run clear. OR Grill chicken pieces for 25 minutes or until chicken is nicely cooked or no longer pink.
    • Cut chicken into very thin pieces or chunks and set aside.

    To Make Pita Bread

    • Place flour , yeast, sugar, salt and oil in a mixing bowl.
    • Knead a soft and smooth dough with warm water.
    • Wipe some oil on the palms of your hands and rub over the lump of kneaded dough.
    • Then cover the dough with a wet cloth or a plastic sheet and let it rise for 1 hour or until it doubled in size.
    • Once well-risen, make small balls of equal size.
    • Roll out each ball gently and evenly (do not lean/press down hard on the ball of dough, you
    • need to use a light hand) to a thickness of a little more than a quarter inch.
    • Place the rolled-out pitas on a lightly floured surface and cover them with a towel that not
    • too much air can get in. Leave them to stand for about 2 hours until they rise again.
    • Now Preheat oven for 250 degree C.
    • Bake pita breads in the preheated oven for 5-7 minutes.
    • keep warm.

    To Make Shawarma Pickle

    • Wash vegetables and cut into thin slices.
    • Put all vegetables in a mixing bowl or jar. Drizzle vinegar over them.
    • Season with salt and red chilli.
    • Stir well and keep aside.

    To Make Hummus Sauce

    • Place chickpea, lemon juice, garlic powder, white pepper, salt, water and olive oil in a
    • blender.
    • Blend until well combined.
    • Take it out in a bowl and sprinkle a pinch of red chili over it.
    • Set aside.

    To Make Sour Cream

    • In a small bowl, mix together the mayonnaise, lemon juice, garlic, white pepper and salt.
    • Stir well and keep aside.

    To Assemble Chicken Shawarma Wraps

    • Place pita bread in a clean surface.
    • Spread sour cream and hummus over it.
    • Put chicken pieces on it.
    • Add shawarma pickle and roll tightly.
    • Secure with a wooden pick or wrap in a butter-paper.
    • Do this procedure with remaining ingredients.
    • Chicken Shawarma Wraps are ready to eat!!


    Serving Suggestions:
    Serve with Hummus Sauce, chili garlic sauce and french fries.