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.

Shawarma is about to be your new favorite meal.

The amount of flavor here is just utterly divine.

Chicken shawarma is heaven on flatbread.

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!

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.

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