Description
This Chicken Shawarma recipe features tender, marinated chicken breasts grilled to perfection and served with fresh vegetables and a creamy yogurt sauce, all wrapped in soft naan or flatbread. Perfect for a flavorful and satisfying sandwich inspired by Middle Eastern cuisine.
Ingredients
Scale
Chicken & Marinade
- 1/2 cup plain yogurt
- 1 Tbsp lemon juice
- 1 Tbsp garlic, minced
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large chicken breasts (1.25 lbs)
Yogurt Sauce
- 7 oz plain Greek yogurt
- 1/4 tsp garlic, minced
- 1/4 tsp dried dill
- 1/4 tsp salt
Sandwich
- 1/2 head romaine lettuce
- 1 medium cucumber
- 2 medium roma tomatoes
- 1/4 red onion (optional)
- 4 homemade naan pita or flatbread
Instructions
- Prepare the marinade: In a small bowl, combine the yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove. Mix thoroughly to create a uniform marinade.
- Marinate the chicken: Add the chicken breasts to the marinade, coating them well. Cover and refrigerate for 4 to 24 hours to allow the flavors to permeate. For increased flavor absorption, slice the chicken into strips before marinating if desired.
- Make the yogurt sauce: While the chicken marinates, prepare the sauce by mixing plain Greek yogurt with minced garlic, dried dill, and salt. Refrigerate until ready to serve.
- Grill the chicken: After marinating, cook the chicken on an indoor tabletop grill or skillet until it is cooked through, about 12-15 minutes depending on your equipment. Flip the chicken halfway if your grill does not cook evenly from both sides. Alternatively, cook in a skillet over medium heat until browned and fully cooked.
- Rest and slice chicken: Let the grilled chicken rest for a few minutes to allow the juices to redistribute. Then, slice into strips if not already sliced before marinating.
- Prepare vegetables: Chop and rinse the romaine lettuce, slice the cucumber and roma tomatoes, and thinly slice the red onion if using. Drain lettuce well.
- Assemble the sandwiches: Spread yogurt sauce evenly onto each naan or flatbread. Top with grilled chicken strips and fresh vegetables. Roll the sandwich tightly and wrap with foil if needed to hold it closed while eating.
Notes
- The red onion is optional; use as much or as little as preferred.
- Homemade naan or flatbreads work best, but store-bought pita or flatbreads are a convenient alternative. Cottage cheese wraps can also be used for a protein-rich option.
- If you don’t have a grill, cooking the chicken in a skillet yields delicious results without the char marks.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg
