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Overhead view of a pair of hands holding a chicken shawarma wrap.
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4.83 from 57 votes

Chicken Shawarma Recipe

A magical blend of yogurt, lemon, and Mediterranean spices makes this homemade Chicken Shawarma Wrap mouth-wateringly delicious.
Prep Time4 hours
Cook Time15 minutes
Total Time4 hours 15 minutes
Course: Lunch
Cuisine: Middle-Eastern
Total Cost: $8.47 recipe / $2.11 serving
Servings: 4
Calories: 592kcal
Author: Beth Moncel

Equipment

  • 2 Mixing Bowls
  • Grill

Ingredients

CHICKEN & MARINADE

  • 1/2 cup plain yogurt $0.76
  • 1 Tbsp lemon juice $0.32
  • 1 Tbsp garlic minced, $0.04
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1/4 tsp ground cloves $0.02
  • 2 large chicken breasts 1.25 lbs, $2.67

YOGURT SAUCE

  • 7 oz plain greek yogurt $1.52
  • 1/4 tsp garlic minced, $0.02
  • 1/4 tsp dried dill $0.02
  • 1/4 tsp salt $0.02

SANDWICH

  • 1/2 head romaine lettuce $0.80
  • 1 medium cucumber $0.74
  • 2 medium roma tomatoes $0.49
  • 1/4 red onion optional, $0.27*
  • 4 homemade naan pita or flatbread, $0.64**

Instructions

  • In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.
  • Prepare the yogurt sauce for the sandwiches. Combine the plain Greek yogurt with the garlic, dill, and salt. Refrigerate until ready to use.
  • After marinating the chicken, grill until cooked through (I use an indoor tabletop grill; the total amount of time it'll take to cook will vary from grill to grill). Don't forget to flip your chicken over if your grill doesn't have a lid that cooks evenly from both sides (like a George Foreman grill).***
  • After it's grilled, let it sit for a few minutes to let the juices redistribute and then slice it into strips (if not already sliced).
  • Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato. Slice the red onion.
  • Build the sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat.

See how we calculate recipe costs here.

Video

Notes

*I only used 1/4 red onion split between 4 wrap sandwiches. You can use more or less according to your preferences or leave it out altogether.
**I love serving this wrap in a homemade naan. Homemade pita or flatbreads are also perfect. But you can, of course, use a store-bought option to save time! Our cottage cheese wraps will also work as a protein-packed alternative.
***Don’t worry if you don’t have a grill; this chicken comes out just as delicious when cooked in a skillet. It won’t have the char marks, but it’ll still taste amazing. Cook the chicken until browned on both sides and cooked through!
 

Nutrition

Serving: 1Serving | Calories: 592kcal | Carbohydrates: 69g | Protein: 43g | Fat: 15g | Sodium: 1462mg | Fiber: 5g