Uploaded July 2026 | Updated September 2026, 2 weeks ago
This Chicken Shawarma is juicy spiced chicken wrapped in flatbreads with a creamy, tahini dressing 😋
Ingredients
Chicken Shawarma
8 chicken thigh fillets cut into bite-sized chunks
2 tbsp oil (I like to use avocado oil)
1 tsp paprika
1 tsp ground cumin
½ tsp ground coriander
¼ tsp chili powder
pinch cinnamon
1 clove garlic peeled and minced
Shawarma Sauce:
240 ml (1 cup) Greek yogurt
1 clove garlic minced
1 ½ tbsp tahini
½ tsp cumin
1 tsp dried dill or 1 tbsp chopped fresh dill
2 tbsp lemon juice
¼ tsp salt
pinch black pepper
To Serve:
4 flatbreads warmed
1 romaine lettuce shredded
½ red onion peeled and thinly sliced
8 cherry tomatoes sliced into quarters
¼ cucumber sliced into rounds, then again in quarters
Instructions
✅First, marinate the chicken. Place the chopped chicken thighs in a large bowl and add the rest of the shawarma ingredients.
✅Mix together, then cover and place in the refrigerator for an hour (or up to overnight).
✅When you’re ready to prepare the shawarma, place a cast iron griddle on the hob to heat up.
✅Place the chicken pieces on the griddle and cook for 6-10 minutes – turning a couple of times until slightly charred on the outside cooked through in the middle. (see notes on blog for alternative cooking methods).
✅Whilst the chicken is cooking make the shawarma dressing by mixing all of the shawarma dressing ingredients together in a small bowl until combined.
✅Place the flatbreads onto serving plates and divide the lettuce, red onion, tomatoes, and cucumber between them.
✅Place the cooked shawarma on top, then drizzle over the shawarma sauce.
✅Roll up the flatbreads and serve.
This Chicken Shawarma is juicy spiced chicken wrapped in flatbreads with a creamy, tahini dressing 😋
Ingredients
Chicken Shawarma
8 chicken thigh fillets cut into bite-sized chunks
2 tbsp oil (I like to use avocado oil)
1 tsp paprika
1 tsp ground cumin
½ tsp ground coriander
¼ tsp chili powder
pinch cinnamon
1 clove garlic peeled and minced
Shawarma Sauce:
240 ml (1 cup) Greek yogurt
1 clove garlic minced
1 ½ tbsp tahini
½ tsp cumin
1 tsp dried dill or 1 tbsp chopped fresh dill
2 tbsp lemon juice
¼ tsp salt
pinch black pepper
To Serve:
4 flatbreads warmed
1 romaine lettuce shredded
½ red onion peeled and thinly sliced
8 cherry tomatoes sliced into quarters
¼ cucumber sliced into rounds, then again in quarters
Instructions
✅First, marinate the chicken. Place the chopped chicken thighs in a large bowl and add the rest of the shawarma ingredients.
✅Mix together, then cover and place in the refrigerator for an hour (or up to overnight).
✅When you’re ready to prepare the shawarma, place a cast iron griddle on the hob to heat up.
✅Place the chicken pieces on the griddle and cook for 6-10 minutes – turning a couple of times until slightly charred on the outside cooked through in the middle. (see notes on blog for alternative cooking methods).
✅Whilst the chicken is cooking make the shawarma dressing by mixing all of the shawarma dressing ingredients together in a small bowl until combined.
✅Place the flatbreads onto serving plates and divide the lettuce, red onion, tomatoes, and cucumber between them.
✅Place the cooked shawarma on top, then drizzle over the shawarma sauce.
✅Roll up the flatbreads and serve.
