Flavorful Chicken Shawarma Wraps

This homemade chicken shawarma wrap brings authentic Middle Eastern street food flavors right to your backyard grill. The tender, spice-marinated chicken thighs develop beautiful char marks while staying juicy inside, all wrapped in warm pita with fresh veggies and a creamy sauce that ties everything together.

I first made these shawarma wraps for a backyard gathering when my brother visited from overseas. The platters were emptied within minutes, and now it's become our signature summer meal when family comes together.

• Boneless skinless chicken thigh fillets provide the perfect texture and flavor for shawarma. Dark meat stays juicy on the grill and carries the marinade beautifully.
• Fresh garlic and lemon juice form the acidic base that tenderizes the meat while adding brightness.
• Ground spices including coriander, cumin, paprika and allspice create that distinctive shawarma flavor profile. Toast them lightly before adding for enhanced aroma.
• Plain yogurt creates a tangy, cooling sauce base that balances the warm spices. Use full-fat Greek yogurt for the richest texture.
• Sriracha adds customizable heat to the sauce. Start with less and adjust to your preference.
• Fresh vegetables provide essential crunch and freshness. Look for firm tomatoes and crisp lettuce.
• Pita bread serves as the perfect vessel. Choose thicker, fresher pitas that can hold up to the fillings.

How To Make Chicken Shawarma Grilled Wraps

Prepare the marinade

Combine minced garlic, fresh lemon juice, olive oil and all ground spices in a large bowl. Whisk thoroughly until spices are fully incorporated into the liquid. The marinade should look like a reddish-brown slurry with a fragrant aroma that combines citrus and warm spices.

Marinate the chicken

Add chicken thighs to the bowl and use your hands to massage the marinade into every piece, ensuring complete coverage. Cover tightly with plastic wrap and refrigerate at least one hour, though overnight produces the most flavorful results as the acid and spices penetrate deeply into the meat.

Make the sauce

Combine yogurt, mayonnaise, Sriracha, garlic powder and onion powder in a small bowl. Stir thoroughly until completely smooth with no streaks remaining. Season with salt and pepper to taste, then refrigerate to allow flavors to meld while you prepare the rest of the meal.

Grill the chicken

Preheat your grill to medium-high heat around 400°F. Remove chicken from marinade and let excess drip off. Place thighs on oiled grill grates and cook undisturbed for 6-8 minutes until charred grill marks form. Flip once and continue cooking until internal temperature reaches 74°C and exterior has developed attractive charring.

Rest and slice

Transfer cooked chicken to a cutting board and let rest for 5-10 minutes to allow juices to redistribute. Using a sharp knife, slice chicken against the grain into thin strips approximately 1/4-inch thick. The interior should be juicy while exterior carries a flavorful crust.

Assemble the wraps

Warm pita bread briefly on the grill or in foil in the oven until soft and pliable. Spread a generous layer of sauce on each pita, then layer with shredded lettuce, tomato slices, red onion, and finally the sliced chicken. Add an additional drizzle of sauce if desired before folding or rolling.

The allspice in this recipe is truly the secret ingredient that separates homemade shawarma from restaurant versions. My Lebanese neighbor first shared this tip with me, explaining how this single spice brings warmth and complexity that balances the cumin and coriander perfectly. When he tasted my version, his approving nod was the ultimate validation.

Make-Ahead Strategy

The beauty of this shawarma lies in its convenience for entertaining. Marinate the chicken up to 24 hours in advance, and prepare the sauce up to three days ahead. You can even slice vegetables the morning of your gathering. When guests arrive, simply grill the chicken and warm the pitas. This preparation strategy allows you to enjoy the party rather than being stuck in the kitchen.

Authentic Variations

Traditional Middle Eastern shawarma varies by region. Lebanese versions often include pickles and garlic sauce, while Israeli shawarma might feature tahini and pickled turnips. For an Egyptian twist, add tahini sauce and amba (pickled mango sauce). Feel free to experiment with these authentic additions to discover your favorite combination of flavors and textures.

Serving Suggestions

Create a shawarma board by arranging sliced chicken on a platter surrounded by warmed pitas, sauce in a bowl, and all vegetables in separate sections. This interactive serving style allows guests to build their perfect wrap. Accompany with sides like tabbouleh, hummus, or a simple cucumber salad dressed with lemon and mint. For beverages, mint lemonade or a light wheat beer complements the flavors beautifully.

Storage and Leftovers

Leftover grilled chicken stays remarkably flavorful for 3-4 days in the refrigerator. Store components separately with chicken in one container, sauce in another, and prepare fresh vegetables as needed. For meal prep, portion the chicken into individual containers with a small container of sauce. When reheating, sprinkle the chicken with a few drops of water before microwaving to maintain moisture, or better yet, reheat in a skillet to restore some of the exterior crispness.

Recipe FAQs

→ Can I use chicken breast instead of thighs for shawarma wraps?

Yes, you can substitute chicken breasts, though thighs are traditionally used because they remain juicier and more flavorful when grilled. If using breasts, reduce cooking time slightly and consider tenderizing them beforehand to prevent dryness.

→ How long should I marinate the chicken for best results?

For optimal flavor development, marinate the chicken for at least 1 hour, but preferably overnight (8-12 hours). The longer marination allows the spices and acid from the lemon juice to fully penetrate the meat, resulting in more flavorful chicken.

→ Can I make the shawarma sauce in advance?

Absolutely! The yogurt-based sauce can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together better, potentially improving the taste.

→ What can I use instead of pita bread?

Lavash, naan, flour tortillas, or even lettuce wraps make excellent alternatives to pita bread. For a grain-free option, consider large collard green leaves or cabbage leaves as wrappers.

→ How can I make these wraps vegetarian?

For a vegetarian version, substitute the chicken with grilled halloumi cheese, roasted cauliflower, or marinated tofu using the same spice blend. Chickpeas roasted with the shawarma spices also make an excellent protein alternative.

→ Can I cook the chicken in an alternative way if I don't have a grill?

Yes, you can cook the marinated chicken in a cast-iron skillet over medium-high heat, under a broiler, or in an air fryer. Aim for a similar cooking time of 6-8 minutes per side, adjusting based on thickness and ensuring the internal temperature reaches 74°C.