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Easy Chicken Shawarma

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This easy chicken shawarma recipe is full of flavor and a delicious family friendly dinner. Spiced, saucy roasted chicken and onions are wrapped in a flatbread with a creamy garlic sauce, fresh tabbouleh, creamy hummus and crunchy fresh vegetables.

A Caucasian female holding a chicken shwarma pita

Shawarma is about to be your new favorite meal.

The amount of flavor here is just utterly divine.

Chicken shawarma is heaven on flatbread.

A white plate on a wooden table with an open chicken shwarma pita

Being a big foodie and a big nerd, I always pay attention to the food they serve in movies. I know, they are totally meant to be background, but I just can’t help myself!

Sometimes the food they serve is really obvious – everyone knows about Harry Potter’s butterbeer, that Elves eat Lembas bread, Princess Tiana’s Gumbo, and somewhere in Paris there is a rodent who makes a mean veggie dish. But sometimes, things are more subtle.

Are you a fan of the Marvel movie series?

In the very first Avengers movie, there is a scene at the very end, after they have gotten done saving the world from alien invasion and mass destruction, where Iron Man suggests they all go out eat. He says something like “There’s a great shwarma place a few blocks from here. I don’t know what it is, but I want to try it.”

Then at the very, very end of the movie, past all of the credits, there is an extra scene. It’s literally like 30 seconds long – but all the avengers are sitting at a table in this cafe that is completely destroyed. Workers behind them are sweeping rubble while all the Avengers sit silently eating Shawarma.

If you have never before tried Shawarma, get this on your meal plan NOW!

folded flatbread filled with shwarma chicken, tomatoes and cucumbers

How to make weeknight chicken shawarma

This recipe is easy to make! For the full set of directions, please scroll down to the recipe card below.

Make the chicken

  1. In a large bowl, whisk together marinade.
  2. Add the chicken and sliced onions and toss to make sure the chicken is coated well.
  3. Spread evenly in a 9×13 baking dish.
  4. Bake for 40-45 minutes, or until the chicken is browned and crisp on the edges.

Prepare the tabbouleh

  1. Place the bulgur in a small bowl and cover with 1/2″ of boiling water. Cover and sit about 20 minutes.
  2. In a large mixing bowl, add the parsley, mint, cucumber, and tomatoes, lemon juice, olive oil, and salt.
  3. When the bulgur is done, drain off any excess liquid and toss with the herbs/tomatoes.
  4. Allow to sit at room temperature until ready to eat.
  5. You can store excess in an air tight container in the fridge for a few days.

*Recipe Note: Tabbouleh tastes better as it ages, so you might want to make this ahead of time if you can. It is really great when served cold, but its still great when served right after making.

Make the garlic sauce

  1. Place the garlic and salt into a food processor and puree until smooth.
  2. Slowly drizzle in 1/2 cup of the oil while the processor is going.
  3. Add in 1 tsp of the lemon juice and puree.
  4. Drizzle in the remainder of the oil, puree, and then add the remainder of the lemon juice.
  5. Puree until its fluffy and white!

The garlic sauce can be stored in an airtight container in the fridge for up to 4 days. Feel free to make it ahead of time and store until ready to use.

How to assemble and serve chicken shawarma wraps

When the chicken has finished cooking, slice it into bite sized pieces.

To serve these as pita sandwiches, warm the pita/flatbread in the microwave for about 30 seconds, and then spread with hummus, spoon 2-3 TBSP of tabbouleh salad on, add the chicken and drizzle with garlic sauce.

For younger children, serve the shwarma “deconstructed”, in small piles of food on their plates.

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Yield: 4 Servings

Chicken Shwarma

folded flatbread filled with shwarma chicken, tomatoes and cucumbers

This Chicken shawarma recipe is a full flavor and totally addicting twist on a sandwich! Tender marinated chicken with tabouli, garlic sauce, and wrapped in a hummus coated pita. The whole family quickly devour it!

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Ingredients

**Marinade

  • 1 lb boneless, skinless chicken breasts
  • 2 tsp smoked paprika
  • 1/2 tsp tumeric
  • 2 tsp cumin powder
  • 1/2 tsp cinnamon
  • 2 tsp black pepper
  • 1 tsp salt
  • juice from 2 lemons
  • 1/2 cup olive oil
  • 1 tsp red pepper flakes
  • 1 large onion, sliced into wedges
  • 2 garlic cloves, minced

**Tabbouleh

  • 1/2 cup bulghur wheat or 1 cup quinoa
  • 1 1/2 cups boiling water
  • juice from 1 lemons
  • 1 large bunch flat leaf parsley
  • 1 bunch mint
  • 2 green onions
  • 3 roma tomatoes
  • 1/4 cup olive oil
  • 1 small cucumbber

**Garlic Sauce

  • 1 head garlic sauce
  • 1/4 tsp salt
  • 1 cup canola oil
  • juice of half a lemon

**Assembly

  • hummus
  • tabbouleh salad
  • pita wraps/flat bread

Instructions

**Chicken

  • In a large bowl, whisk together the lemon juice, olive oil, salt, cumin, black pepper, paprika, tumeric, red pepper flakes, cinnamon, and garlic.
  • Add the chicken and toss to make sure the chicken is coated well. **The longer you let the marinade sit, the better it is. At least an hour is awesome, but in a pinch you can throw it into the oven as is.
  • Preheat the oven to 425F.
  • Add the sliced onion to the bowl and toss to coat.
  • Add everything to a 9x13 baking dish and spread evenly.
  • Bake for 40-45 minutes, or until the chicken is browned and crisp on the edges. ** While the chicken is baking, prepare the tabbouleh and then the garlic sauce.
  • Let the chicken rest for about 5 minutes and then slice into it.

**Tabbouleh

  • Place the bulgur in a small bowl and cover with 1/2" of boiling water. Cover and sit about 20 minutes.
  • While the bulgur is soaking, chop the parsley, mint, cucumber, and tomatoes.
  • Mix these together with the lemon juice, olive oil, and salt.
  • When the bulgur is done, drain off any excess liquid and toss with the herbs/tomatoes.
  • Allow to sit at room temperature until ready to eat.
  • You can store excess in an air tight container in the fridge for a few days. *The taste gets better as it ages, so you might want to make this ahead of time if you can. If not, it will still be good!

**Garlic Sauce

  • Place the garlic and salt into a food processor and puree until smooth.
  • Slowly drizzle in 1/2 cup of the oil while the processor is going.
  • Add in 1 tsp of the lemon juice and puree.
  • Drizzle in the remainder of the oil, puree, and then add the remainder of the lemon juice.
  • Puree until its fluffy and white!

**Assembly

  • Warm the pita/flatbread in the microwave for about 30 seconds, and then spread with hummus, spoon 2-3 TBSP of tabbouleh salad, add the chicken and drizzle with garlic sauce.

Enjoy!

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 949Total Fat: 71.9gCholesterol: 55.2mgSodium: 981.4mgCarbohydrates: 53.6gSugar: 4.1gProtein: 27.2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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Melissa Belanger

Wednesday 9th of November 2022

This recipe is perfect! Super easy to make and very good. The kids loved it and they even tried the tabbouleh, which was a hit with the adults, too. I'm so excited that we will have leftovers for lunch tomorrow!

Brandy M.

Friday 8th of July 2016

I want a plate of that right now! I'm adding this to my menu plan for the week as a new dish to try.

Jasmine Lukuku

Wednesday 6th of July 2016

Now I am so hungry I could eat my own arm. These look amazing.

Kristen Chidsey

Tuesday 5th of July 2016

Ha! Now I get your reference to the Avengers in your social media clips--I missed that scene!! Chicken Shwarma looks incredible!

Megan @ MegUnprocessed

Tuesday 5th of July 2016

Those seasonings sound good!

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