Main Page
Fast and tasty
Shawarma with chicken in pita bread in a frying pan

Chicken Shawarma in Lavash, Pan-Grilled

A crowd favorite — easy to make and delicious to eat! Best of all, you control the flavor. Shawarma is surprisingly simple to put together, and it comes out just the way you want it, because you add the fillings to your own taste.

Recipe author

Shawarma with chicken in pita bread in a frying pan

Watch the video

Composition / ingredients

Servings:

Chicken breasts

Parsley

White wine vinegar (white)

Ground black pepper

Garlic (1 head)

Bell pepper

Sour cream

100

Cucumbers

Salt

Tomatoes

Thin lavash (3 sheets of thin Armenian lavash; pita works too)

600

White cabbage (young)

Onion (red)

Sugar

Dry spices

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 6 g

Fats 13 % 3 g

Carbohydrates 63 % 15 g

112 kcal

GI: 27 / 0 / 73

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients.
Step 2:

Start with the sauce so it has time to sit and the flavors can meld. Stir chopped parsley, pressed garlic, salt, and pepper into the sour cream and mix well.
Step 3:

Cut the chicken breast into small pieces.
Step 4:

Fry the chicken in hot vegetable oil, stirring constantly, until cooked through.
Step 5:

Transfer the cooked chicken to a bowl to cool.
Step 6:

Then chop it into even smaller pieces.
Step 7:

Wash the cucumber, trim the ends, and cut it into thin strips or small bite-sized pieces.
Step 8:

Wash the bell pepper, remove the seeds, and cut it into strips.
Step 9:

Wash the tomatoes and cut them into small cubes or bite-sized pieces.
Step 10:

Thinly shred the cabbage.
Step 11:

Peel the onion and quick-pickle it in salt, sugar, and wine vinegar.
Step 12:

Cut the lavash into strips of the length you want and spread sauce over one half.
Step 13:

Layer the chicken and the prepared vegetables onto the lavash.
Step 14:

Carefully roll the shawarma up into a tight wrap, starting from the right side. Sear it quickly on both sides in a screaming-hot grill pan.
Step 15:

Our shawarma is ready!

I used to buy shawarma from fast-food stands all the time, always wondering how to make chicken shawarma in lavash at home so it turned out as good as the pros'. Well, I figured it out — this recipe did it for me, and now I'm sharing it with you. As you can see, it's very simple: just stock up on the ingredients and follow the steps. You can pan-fry the finished wrap in a regular skillet, but then you won't get those pretty grill marks — the flavor, though, won't suffer one bit. Change up the filling however you like; there's no end to the combinations. I sometimes add Korean-style spicy carrot salad, and it's delicious.