Homemade chicken shawarma with a thick garlic sauce and a crisp lavash shell makes for a fast, satisfying, and deeply fragrant bite. The tender chicken breast is marinated in yogurt, lemon, and spices, which keeps it wonderfully juicy, while a quick sear on a grill pan gives it that perfect texture.
Ingredients
- Chicken breast — 500–600 g (1.1–1.3 lb)
- Lavash or tortillas — 3–4 pcs.
- Lemon — 1/2 pc. (for the marinade)
- Garlic — 4–5 cloves
- Vegetable oil — for the marinade, sauce, and cooking
- Plain yogurt or sour cream — for the marinade and sauce
- Pickled cucumbers — 2–3 pcs.
- Paprika, salt, black pepper, ground coriander — to taste
How to cook
- Prepare the chicken: cut the breast into long strips about 1 cm thick.
- Marinade: in a bowl, combine the yogurt (about 2–3 tbsp), the juice and a little zest from half a lemon, 1–2 cloves of finely chopped garlic, 1 tbsp vegetable oil, paprika, a pinch of ground coriander, salt, and black pepper. Stir well.
- Marinate: add the chicken and coat thoroughly in the marinade. Cover and leave for at least 20–30 minutes (you can refrigerate it longer — up to 2 hours).
- Garlic sauce: blend the remaining 2–3 cloves of garlic with 150 g (5 1/3 oz) yogurt (or sour cream), 1–2 tbsp vegetable oil, and a pinch of salt until smooth and thick. Add a few drops of lemon juice if you like.
- Cook the chicken: heat a skillet with a little oil over medium heat. Arrange the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until browned and fully cooked through.
- Prepare the filling: cut the pickled cucumbers into thin sticks or slices.
- Assemble: spread 1–2 tbsp of garlic sauce along one edge of the lavash, then top with the chicken and cucumbers. Roll up tightly, tucking in the sides so the filling stays in place.
- Crispy finish: brush the roll lightly with oil and, if desired, sprinkle with a pinch of paprika. Cook on a dry grill pan for 1–2 minutes per side until striped and crisp.
- Serve: cut the shawarma in half and serve with the remaining garlic sauce.
Nutrition per serving
| Calories | ≈ 610 kcal |
| Protein | ≈ 45 g |
| Fat | ≈ 24 g |
| Carbohydrates | ≈ 55 g |
| Fiber | ≈ 2 g |
| Sodium | ≈ 900 mg |
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Tips and variations
- No yogurt: swap in 15–20% sour cream or kefir; adjust the sauce thickness with oil.
- Heat: add a pinch of chili flakes or harissa to the marinade.
- Oven instead of a grill pan: preheat to 220°C (428°F) and bake the rolls for 5–7 minutes until crisp.
- Add-ins: lettuce, fresh tomatoes, onion, or a little herbs make a great finish.
FAQ
Can I marinate the chicken ahead of time?
Yes, it is convenient to marinate the chicken for 8–12 hours in the refrigerator. Longer is not recommended, so the acidity in the yogurt does not make the texture too loose.
How do I make the sauce thicker and richer?
Use full-fat yogurt or sour cream and add 1 tsp mustard. If the sauce feels too thin, add a pinch of salt and let it stand for 5–10 minutes.
How do I keep the lavash from getting soggy?
Spread the sauce only over the filling area, add the chicken without excess liquid, and quickly sear the roll to seal the seam.