Homemade Chicken Shawarma with Spiced Onion Salad

This chicken shawarma turns out juicy and vividly spiced thanks to a marinade of olive oil, paprika, cumin, coriander, tomato paste, harissa, and lemon juice. Serve it in thin lavash with a fresh onion salad and herbs — simple, quick, and deeply satisfying.

Ingredients

For the chicken

• Chicken breast — 1.3 lb | 600 g
• Sweet paprika — 1 tsp
• Garlic powder — 1 tsp
• Onion powder — 1/2 tsp
• Salt — 1 tsp
• Black pepper — 1/4 tsp
• Ground cumin — 1/2 tsp
• Ground coriander — 1/2 tsp
• Ground ginger — 1/4 tsp
• Olive oil — 2 tbsp
• Tomato paste — 1 tsp
• Harissa — 1 tsp
• Lemon juice — 1 tbsp

Onion salad

• Large onion — 1
• Parsley — 1 small bunch
• Salt — 1/4 tsp
• Black pepper — 1/4 tsp
• Paprika — 1/2 tsp
• Olive oil — 1 tbsp
• Lemon juice — 1 tbsp

For serving

• Thin lavash — 4

Step-by-step recipe

1. Prepare the chicken: slice the fillet lengthwise into thin strips or small pieces for quick searing.
2. Make the marinade: mix the olive oil, tomato paste, harissa, lemon juice, paprika, garlic and onion powders, cumin, coriander, ginger, salt, and pepper. Toss in the chicken, cover, and let it sit for at least 20–30 minutes, or up to 12 hours in the refrigerator.
3. Make the onion salad: slice the onion thinly into half-moons and gently massage it with the salt until softened. Add the paprika, pepper, finely chopped parsley, olive oil, and lemon juice; mix well. Let stand for 5–10 minutes.
4. Cook the chicken: heat a dry nonstick skillet over medium-high heat. Cook the chicken in batches for 6–8 minutes, turning, until browned and cooked through. Transfer to a plate and cover with foil for 2–3 minutes.
5. Warm the lavash in a dry skillet for 10–15 seconds per side.
6. Assemble the shawarma: place the chicken on the lavash, then add a generous handful of onion salad on top. Roll or fold into a parcel.
7. If desired, briefly toast the wrapped shawarma in a dry skillet for 1 minute per side for a light crust. Serve immediately.

Tips and variations

• Harissa can be replaced with a pinch of chili flakes or 1/2 tsp adjika.
• Boneless chicken thighs work beautifully instead of breast — even juicier.
• Oven method: spread the chicken on a baking sheet and bake at 430°F | 220°C for 12–15 minutes, then quickly broil for color if desired.
• Add-ins for the wrap: cucumber, tomato, pickles, or a light yogurt-garlic sauce.
• Marinate longer, up to 12 hours, for a more pronounced flavor.

Nutritional value

Serving	1 shawarma
Calories	≈ 430 kcal
Protein	≈ 33 g
Fat	≈ 17 g
Carbohydrates	≈ 38 g
Fiber	≈ 3 g
Sodium	≈ 1.2 g

FAQ

Can I make shawarma without heat?

Yes. Leave out the harissa or replace it with tomato paste and a little extra paprika. The heat is easy to adjust to taste.

How do I keep the chicken from drying out?

Do not overcook it, and let the chicken rest under foil for 2–3 minutes after frying so the juices redistribute evenly.

What can I use instead of lavash?

Pita bread or thin tortillas work well. Warm them lightly before assembling so they stay flexible and do not tear.