United Arab Emirates πŸ‡¦πŸ‡ͺ Chicken Shawarma

Shawarma are flavor-packed wraps served all over the Middle East. This recipe from Dubai uses highly spiced chicken, savory garlic sauce and adds pomegranate seeds to the salad for a pop of sour and sweet. In the UAE shawarma is often served with fries, either inside the wrap or on the side. We wrapped ours in for the ultimate meal on-the go.

*Naptime Tip: The salad and garlic sauce can both be assembled while the chicken is marinating. Then it all comes together in a matter of 10 minutes.

Chicken Shawarma

Makes 6 large wraps. Recipe adapted from Sips and Spoonfuls


For the chicken and marinade-
500 g boneless chicken (breasts or thighs) cut into 1 inch cubes
2 Tbs. canola oil
Β½ cup yogurt
Juice of 1 lemon
1 tsp. Black pepper
1 tsp. cardamom powder
1 tsp. cinnamon
1 tsp. Salt
Β½ tsp. red pepper flakes
Β½ tsp. garam masala
2 tsp. minced garlic
1 tsp. Grated fresh ginger

For the garlic sauce-
4 garlic cloves, minced
2 Tbs. olive oil
Β½ cup yoghurt
Juice of 1/2 a lemon
Salt to taste

For the salad
1 cup shredded lettuce
1/2 cucumber, chopped
1 tomato, diced
3 Tbs. chopped coriander
3 Tbs. pomegranates
Juice of 1/2 lemon (optional)

To assemble
Cooked French fries (optional)
6 lavash flatbreads or pita breads
Tabasco sauce


For the chicken- Put all the marinade ingredients into a bowl or bag, along with the chicken and stir to combine. Once chicken is thoroughly coated, cover and refrigerate at least 1 hour.

For the sauce- Fry the garlic in the olive oil over medium low heat until fragrant but not browned. Stir the garlic and oil into the yogurt. Add the lemon juice and salt. Chill until ready to serve.

For the salad- Combine all the salad ingredients in a bowl, adding lemon juice, if desired. Chill until ready to serve.

To assemble- Cook the chicken, marinade and all in a skillet over medium high heat until chicken is cooked through and sauce is reduced and nearly dry.

Fry or bake French fries, if desired. Season well. Warm the lavash bread in the oven wrapped in foil or in a towel in the microwave.

Assemble shawarma with a shmear of garlic sauce topped with the cooked chicken and a heap of salad. Finish with some French fries and Tabasco sauce, if desired. Roll it up, cut it in half and serve.

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