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Classic shawarma with chicken

Classic Chicken Shawarma

A simple, fast recipe for delicious shawarma. Shawarma is a wonderfully tasty wrap, and when you make it at home it's a healthy one, too. Veggies, meat, and flatbread all come together perfectly. It's a great choice for a hearty, satisfying snack or lunch.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

250

Cucumber

Tomato

Cabbage

150

Mayonnaise

Ketchup

Thin lavash (flatbread)

100

Vegetable oil

Salt

Dry seasonings

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 26 % 7 g

Carbohydrates 41 % 11 g

146 kcal

GI: 36 / 0 / 64

Cooking method

Cooking time: 40 min

Step 1:

How do you make classic chicken shawarma? Start by prepping everything you need. Wash the cucumber and tomato well. For the cabbage you can use regular green cabbage or napa cabbage — I prefer napa, since it's more tender on its own and the kids like it better in the wrap. For the sauce, stir the mayonnaise and ketchup together in a small bowl until smooth.
Step 2:

Cut the chicken into thin strips and fry them in a hot skillet with a little vegetable oil. Season with salt and spices to taste. I use ground pepper, paprika, and dried basil. When I'm cooking chicken for shawarma I season it generously, since this is where most of the flavor and aroma of the finished wrap comes from.
Step 3:

Finely shred the cabbage. If you're using green cabbage, scrunch it with your hands for a moment to soften it slightly.
Step 4:

Cut the cucumber and tomato into thin strips.
Step 5:

Lay a sheet of lavash flat on the counter and spread the ketchup-mayo sauce over it. Leave the edges bare so it's easy to roll up. Scatter the shredded cabbage over the sauce.
Step 6:

Add the fried chicken, cucumber, and tomato.
Step 7:

Fold in the sides of the lavash, then roll it up into a tight wrap. Press down gently to compact it.
Step 8:

Toast the finished shawarma in a dry skillet or on a grill pan on both sides. Why toast it? As it heats, the flatbread dries out slightly and forms an appetizing, crisp crust on the outside, while the juicy filling waits inside.
Step 9:

This hearty, delicious wrap is ready! Dig in while it's still warm. Enjoy!

To make this shawarma lighter, use poached chicken breast and swap the mayonnaise for sour cream (though the flavor won't be quite as rich). You can also vary the filling however you like — Korean-style carrots, mushrooms, or other vegetables all work well.
Every cooking oil is only healthy up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying, and don't let it overheat.
Homemade mayonnaise is worth the effort — it tastes better and is better for you. You can also dress the wrap with sour cream or plain yogurt instead of (or blended with) mayo in any ratio you like, which cuts the calories.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and sharp flavors is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember there are some — chili pepper, for one — that are especially easy to overdo.