Chicken Shawarma Recipe
A magical blend of yogurt, lemon, garlic, and warm spices makes this homemade Chicken Shawarma tender, flavorful, and perfect for wraps, bowls, salads, or meal prep.
Servings: 4
Calories: 156kcal
Equipment
- Mixing Bowls
- Ziptop Bag
- Grill or Skillet
Ingredients
CHICKEN & MARINADE
- 2 large chicken breasts 1.25 lbs, $3.21*
- ½ cup plain Greek yogurt $0.52
- 1 Tbsp lemon juice $0.04
- 1 Tbsp garlic minced, (3 cloves) $0.18
- ½ tsp ground cinnamon $0.04
- ½ tsp dried oregano $0.07
- ½ tsp salt $0.01
- ¼ tsp ground nutmeg $0.03
- ¼ tsp ground cloves $0.03
YOGURT SAUCE (optional)
- ¾ cup plain Greek yogurt $0.78
- ¼ tsp garlic minced, (1 clove) $0.06
- ¼ tsp dried dill $0.03
- ¼ tsp salt $0.01
SANDWICH (optional)
- ½ head romaine lettuce washed, dried & chopped, $1.07
- ½ medium cucumber sliced, $0.38
- 2 medium Roma tomatoes sliced, $0.64
- ¼ red onion sliced, $0.31
- 4 naan or pita or flatbread, $2.64**
Instructions
- Gather all of your ingredients.
- In a small bowl, combine the ingredients for the marinade (½ cup plain Greek yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and ground cloves). Stir to combine.
- Slice chicken breasts into 1-inch-thick strips before marinating to maximize the flavor.
- Add chicken to a gallon ziptop bag or to a medium mixing bowl. Pour in the marinade and toss to cover the chicken. Make sure it’s coated well. Then, cover and refrigerate for 4-24 hours.
- If you're making the yogurt sauce (optional), you can prepare it while the chicken marinates. Combine the ¾ cup plain Greek yogurt with the garlic, dill, and salt. Cover and refrigerate until ready to use.
- Preheat your grill. After marinating the chicken, grill until cooked through (I use an indoor tabletop grill; the total amount of time it'll take to cook will vary from grill to grill). Flip after 7 minutes.***
- Check the internal temperature of the chicken before removing it from the grill; it must read at least 160℉. It'll reach a safe temperature of 165℉ after it’s removed from the grill and rested for a few minutes, covered with foil on a clean plate. Once rested, the chicken is ready to use!
- If you want to make a wrap sandwich (optional), spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can also wrap the sandwich in foil or parchment paper to help it stay closed as you eat.
See how we calculate recipe costs here.
Video
Notes
*I got my chicken breasts for $2.57 per lb at my local Walmart. It was a bulk package of 8 breasts. If you can, buy in bulk, split up the breasts, and freeze it for future meal prep. You can also use 4-6 boneless, skinless chicken thighs.
**If I'm using this chicken to make a sandwich, I love serving it in a homemade naan. Homemade pita or flatbreads are also perfect. But you can, of course, use a store-bought option to save time! Our cottage cheese wraps will also work as a protein-packed alternative.
***Don’t worry if you don’t have a grill; this chicken comes out just as delicious when cooked in a skillet. It won’t have the char marks, but it’ll still taste amazing. Cook the chicken until browned on both sides and cooked through!
Marinating Time: Marinate the chicken for at least 4 hours, or up to 24 hours for the best flavor. You can also freeze the chicken in the marinade for up to 3 months, then thaw overnight in the fridge (it'll marinate as it thaws!) and cook as directed.
Nutrition information: The nutritional information below is for the marinated chicken only. Naan, pita, and flatbreads can all vary in shape, size, and nutritional value. This chicken is also delicious served in many ways, not just as a wrap!
Nutrition
Serving: 1serving (chicken only) | Calories: 156kcal | Carbohydrates: 2g | Protein: 28g | Fat: 3g | Sodium: 437mg | Fiber: 0.4g