Chef Avtar Singh Rana’s Oozy & Juicy Chicken Shawarma
A delicious Middle Eastern-inspired chicken shawarma wrap featuring aromatic marinated chicken, crisp vegetables, toasted flatbread, and a rich, creamy garlic sauce.
Prep time : 25 minutes
Cook time: 20 minutes
Yield: 4 wraps
Ingredients
1. Chicken shawarma marinade
700 g boneless chicken thighs, skinless
3 tbsp Greek yogurt
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp minced garlic
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
½ tsp ground cinnamon
½ tsp black pepper
1 tsp salt, or to taste
½ tsp chili powder (optional)
2. Creamy garlic sauce
½ cup mayonnaise
¼ cup Greek yogurt
2–3 garlic cloves, finely minced
1 tbsp lemon juice
1 tbsp olive oil
Salt and white pepper, to taste
1–2 tbsp cold water to adjust consistency
3. Shawarma assembly
4 large pita breads or flour tortillas
1 cup shredded lettuce
1 tomato, thinly sliced
½ cucumber, sliced
½ red onion, thinly sliced
½ cup sliced pickles
½ cup shredded cheese, optional
Extra garlic sauce for drizzling
Method
Step 1 — Marinate the chicken
Combine yogurt, olive oil, lemon juice, garlic, and all spices. Coat the chicken thoroughly. Marinate for at least 30 minutes, ideally 4–8 hours refrigerated.
Step 2 — Cook until juicy
Heat a heavy skillet or grill pan over medium-high heat. Add a little oil and cook the chicken until deeply browned and cooked through. The thickest part must reach 165°F (74°C). Rest for 5 minutes, then slice thinly.
Step 3 — Prepare the garlic sauce
Whisk mayonnaise, yogurt, garlic, lemon juice, olive oil, salt, and pepper until smooth. Add cold water gradually until the sauce becomes creamy and drizzleable.
Step 4 — Assemble the wrap
Warm the flatbread. Spread garlic sauce, add lettuce, tomatoes, cucumber, onions, and pickles. Pile on the warm chicken and drizzle generously with more sauce.
Step 5 — Toast and serve
Roll tightly and toast seam-side down on a lightly oiled pan until crisp and golden. Cut diagonally and serve immediately while the chicken is juicy and the sauce is creamy.
Chef’s signature touches
For extra juiciness: Use chicken thighs rather than breast and avoid overcooking.
For authentic flavor: Add a pinch of allspice and cardamom to the marinade.
For an oozy finish: Drizzle garlic sauce inside the wrap just before rolling.
For a restaurant presentation: Stack the diagonally cut wraps, expose the chicken filling, and finish with garlic sauce, fresh herbs, pickles, and golden fries.
For a spicy version: Add harissa or chili-garlic sauce.
Chef Avtar’s plating suggestion: Serve on a dark wooden board with pickled vegetables, crispy fries, a small bowl of garlic sauce, and fresh parsley for a premium shawarma presentation.
