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.
“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
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!
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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.
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.
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.
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