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Chicken Shawarma Wrap

Chicken Shawarma Wrap

  • Author: Wafa Shami
  • Cook Time: 15
  • Total Time: 15 minutes
  • Yield: 4 wraps 1x
  • Category: Sandwich
  • Method: Grilling
  • Cuisine: Middle Eastern


Grilled Chicken Shawarma marinated with garlic, onion, ginger, cinnamon, clove powder, black pepper, salt, olive oil, lemon, and yogurt. served on Arabic bread wrap covered with Tahini sauce, pickles and red onions.


  • 2 breast chicken cut thinly
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon clove powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup plain yogurt
  • 2 ounces of sliced red onions
  • 1/2 teaspoon sumac spice
  • 1/2 cup tahini (sesame oil)
  • 1/2 cup of water
  • 1/4 cup lemon juice
  • salt


  1. Mix all the spices with the lemon juice, olive oil, and yogurt.
  2. Slice the chicken into fist size thin pieces.
  3. Pour the above mixture over the chicken, stir well and let it marinate in the fridge up to 4 hours or overnight.
  4. Once the chicken is marinated, it needs to be cooked. Heat the pan, place the chicken, and let it cook on medium-high heat for few minutes and until the bottom turns brownish. Then flip to the other side for another few minutes. Until both sides look fully cooked. Once grilled slice chicken into more of shaved looking type and set aside.
  5. Prepare tahini dressing by gradually adding water to tahini with continuous stirring, then add lemon and salt, adjust to taste.
  6. Use flatbread, and start layering down the ingredient starting with the chicken shawarma and adding all other ingredients: onions, pickles, tahini dressing, then wrap it and it’s ready to serve.