Chicken Shawarma

Chicken Shawarma
  • Prep Time: 20
  • Total Time: 30
  • Servings: 4.0

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About this Recipe

This traditional Middle Eastern dish features freshly grilled chicken wrapped in a warm pita and topped with cucumber, tomato, and onion. Drizzle with tahini sauce and fresh parsley to serve!


Chicken Shwarma:
1 Package Maple Leaf® Prime® Naturally Thin Slice Chicken Breast
2 Cloves garlic, minced
.5 cup (125 mL) Yogurt
1 tbsp (15 mL) Vinegar
1 tbsp (15 mL) Olive oil
1 tsp (5 mL) Cumin
2 tsp (10 mL) Coriander
.5 tsp (2 mL) Turmeric
.5 tsp (2 mL) Ground cardamom
Pinch ground allspice
Pinch cayenne
Salt and Pepper
2 tsp (10 mL) Lemon juice
4 Pita breads
.5 Cucumber, diced
1 Tomato, diced
.5 Small red onion, thinly sliced
Chopped fresh parsley
2 Dill pickles, sliced
Tahini Sauce:
.5 cup (125 mL) Tahini
2 Cloves garlic, minced
3 tbsp (45 mL) Yogurt
1 tsp (5 mL) Honey
2 tbsp (30 mL) Lemon juice
.5 cup (125 mL) Hot water


PLACE chicken into a large re-sealable plastic bag.

WHISK together garlic, yogurt, vinegar, olive oil, spices and lemon juice. Pour over chicken. Seal bag completely and massage marinade into the chicken. Refrigerate for at least 30 minutes.

PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray.

GRILL chicken for 4-5 minutes per side or until golden brown and the internal temperature has reached 165°F (74°C).

WRAP pita bread in foil and place on the grill while chicken is cooking. Turn occasionally.

SLICE chicken into thin ½ inch (1 cm) strips. Divide chicken between pitas and top with cucumber, tomatoes, onions, parsley and pickles. Drizzle with tahini sauce. Serve as a wrap.

Tahini Sauce:
WHISK together tahini, garlic, yogurt, honey and lemon juice. Gradually whisk in hot water to achieve a saucy consistency.


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