I absolutely love making homemade chicken shawarma! It’s a fun and delicious way to enjoy a taste of Middle Eastern cuisine right in my own kitchen. The juicy, spiced chicken paired with warm flatbreads and fresh toppings makes for a perfect meal. Plus, it’s really easy to make, and everyone can customize their wraps just the way they like. Let’s get started on this tasty journey!
Method
Prepare the Chips
First, I start by making the chips, which are a delicious complement to the chicken shawarma. I take Maris Piper potatoes, known for their excellent frying qualities, and cut them into thin strips. I make sure they’re even in size for consistent cooking. Once cut, I place the potato strips in a mixing bowl and season them with salt and pepper. I also add a light spray of oil, which helps them crisp up beautifully in the air fryer. After tossing everything together to coat the potatoes evenly, I transfer them to the air fryer. I cook the chips at 200°C (about 400°F) for approximately 25 minutes, shaking the basket halfway through to ensure they become golden and crispy on all sides. The aroma of cooking chips fills the kitchen, and I can’t wait to enjoy them!
Marinate and Cook the Chicken
While the chips are cooking, I turn my attention to the chicken. In a mixing bowl, I combine the chicken thigh fillets with shawarma paste, ensuring that every piece is generously coated in the flavorful marinade. If I have a seasoning pouch handy, I’ll add that as well to enhance the flavor profile further. After mixing everything together well, I carefully thread the marinated chicken onto skewers. This step is fun and allows for even cooking. I can either cook these skewers in my air fryer or under the grill, depending on my preference. If I’m using the air fryer, I set it to the same temperature as the chips and cook them for about 12-15 minutes, turning them halfway through. The goal is to have the chicken fully cooked, tender, and slightly charred, which adds a lovely smoky flavor.
Make the Sauce
Next, I prepare the refreshing sauce that will accompany the chicken. In a separate bowl, I mix fat-free Greek yogurt with freshly squeezed lemon juice and minced garlic. This combination creates a tangy and creamy sauce that perfectly balances the spices of the shawarma. I stir the ingredients until they’re well combined and let the mixture sit for a bit. Allowing it to rest helps the flavors meld together nicely, making for a delicious dipping sauce or spread for the flatbreads.
Prepare the Flatbreads
Now it’s time to make the flatbreads, which are a key component of this dish. In a mixing bowl, I combine plain flour, garlic granules, and a pinch of salt. Gradually, I add the Greek yogurt to the dry ingredients, mixing as I go. It’s crucial to add the yogurt little by little to avoid making the dough too wet. I continue mixing until the ingredients form a cohesive dough. Once I have a nice dough, I roll it into a ball and then split it in two. I take each piece and roll it out thinly on a floured surface. The thinner the flatbreads, the more delightful they will be once cooked. I have two options for cooking them: I can fry the flatbreads in a little spray oil for about 2-3 minutes on each side until they’re golden brown, or I can bake them in the oven for a few minutes, flipping them halfway through to achieve that perfect texture.
Assemble and Serve
After the chicken is cooked and the flatbreads are ready, I slice the chicken thinly to make it easy to layer inside the flatbreads. To assemble, I take a flatbread and layer in the sliced chicken, adding some crispy chips for crunch. I also include fresh lettuce and thinly sliced red onion, which add a lovely freshness and extra texture to each bite. The combination of the warm chicken, crunchy chips, and crisp vegetables wrapped in the soft flatbread makes for a satisfying meal that is sure to impress.
Enjoy!
Once everything is assembled, I serve the chicken shawarma flatbreads warm, alongside the crispy chips and the tangy yogurt sauce for dipping. Each bite is a delightful explosion of flavors, and it’s a meal that brings everyone to the table with smiles!
Homemade Chicken Shawarma
Equipment
- Mixing bowl
- Skewers (if grilling)
- Air fryer or grill
- Rolling Pin
- Frying pan or baking sheet
- Knife and cutting board
Ingredients
- For the Chicken:
- 300 g chicken thigh fillets
- 1 tablespoon shawarma paste
- Half pouch of seasoning mix optional
- For the Flatbreads:
- 100 g plain flour
- 40-60 g 0% Greek yogurt
- 1 teaspoon garlic granules
- A pinch of salt
- To Serve:
- 400 g Maris Piper potatoes for chips
- Lettuce
- Red onion
Instructions
- Method
- First, I start by making the chips. I cut the Maris Piper potatoes into thin strips and add salt, pepper, and a little spray oil. Then, I cook them in the air fryer for about 25 minutes, shaking them halfway through to get them crispy.
- While the chips are cooking, I prepare the chicken. In a mixing bowl, I combine the chicken thigh fillets with the shawarma paste. If I have a seasoning pouch, I’ll add that too for extra flavor. After mixing everything together well, I thread the marinated chicken onto skewers. I can either cook these skewers in my air fryer or under the grill until they are fully cooked and slightly charred.
- Next, I make the sauce by mixing fat-free Greek yogurt with lemon juice and some garlic in a bowl. I let this sit for a bit so the flavors can combine nicely.
- Now for the flatbreads! I combine the plain flour, garlic granules, and salt in a bowl. I gradually add the Greek yogurt, mixing until it forms a dough. It’s important to add the yogurt little by little to avoid making the dough too wet. Once I have a nice dough, I roll it into a ball, split it in two, and roll each piece out thinly. I can either fry the flatbreads in a little spray oil for a couple of minutes on each side or bake them in the oven for a few minutes, flipping halfway.
- After the chicken is cooked, I slice it thinly and serve it all together. I layer the sliced chicken inside the flatbreads, adding some crispy chips, lettuce, and red onion for crunch.
Notes
Serving Suggestions
These homemade chicken shawarma wraps are fantastic served with extra sauce on the side for dipping. You could also add some sliced tomatoes or cucumbers for extra freshness!
Fun Fact
Shawarma is a popular street food in many Middle Eastern countries. It’s traditionally made by stacking marinated meat on a vertical rotisserie, where it is slow-cooked and shaved off in thin slices.
Conclusion
Homemade chicken shawarma is a delightful meal that everyone will love! It’s simple to prepare and allows for lots of customization. I hope you give this recipe a try; it’s a delicious way to enjoy a favorite dish right at home!