Easy homemade shawarma recipe for juicy wraps
The first time I tried making shawarma at home, I was so confident I didn’t even measure the spices. Big mistake. I ended up with meat so salty it could’ve preserved a mummy. My husband took one bite and chugged a gallon of water—not my finest moment. But after a few disasters (and one surprisingly perfect batch), I finally nailed it. Now, it’s our go-to for easy dinners, lazy weekends, and impressing friends who think I’m secretly a shawarma master. Spoiler: I’m not. But this recipe? Foolproof.
Recipe Card
| Recipe Title | Easy homemade shawarma recipe for juicy wraps |
|---|---|
| Servings | 4–6 |
| Prep Time | 20 mins |
| Cooking Time | 15 mins |
| Calories | ~350 per wrap |
Ingredients
- 1.5 lbs chicken thighs (or beef, but thighs are juicier)
- 2 tbsp olive oil (don’t skip—trust me)
- 1 tbsp lemon juice (bottled works in a pinch)
- 3 garlic cloves, minced (or 1 tsp garlic powder if you’re lazy like me)
- 1 tsp cumin (the soul of shawarma)
- 1 tsp paprika (smoked if you’re fancy)
- 1/2 tsp turmeric (for color, not flavor)
- 1/2 tsp cinnamon (sounds weird, tastes magic)
- 1/2 tsp salt (measure this time, please)
- 1/4 tsp black pepper (freshly ground if you can)
- 4–6 pita or flatbreads (stale ones ruin lives)
- Toppings: yogurt sauce, pickles, tomatoes, onions (go wild)
The first time I used chicken breasts instead of thighs, I ended up with dry, sad meat. Thighs are forgiving—they’ll still taste good even if you overcook them a little. And that cinnamon? I left it out once thinking it was a typo. Nope. It’s what makes shawarma taste like shawarma, not just spiced chicken.
Directions
- Mix all spices, oil, lemon juice, and garlic in a bowl. Taste it—if it’s bland, add more salt or cumin. Learned this after serving flavorless meat once.
- Slice chicken into thin strips. Thick pieces won’t cook evenly—ask me how I know.
- Toss chicken in the marinade. Let it sit for at least 30 mins. Overnight’s better, but who plans that far ahead?
- Heat a skillet on medium-high. Don’t crowd the pan (I ignored this and steamed my chicken instead of browning it).
- Cook chicken in batches until browned and cooked through, about 5–7 mins per batch.
- Warm pitas slightly—cold pitas tear like tissue paper.
- Pile chicken and toppings into wraps. Fold like a burrito unless you enjoy shawarma all over your lap.
The biggest disaster? I once marinated the chicken for 5 minutes because I was hungry. Tasted like disappointment. Give it time—even 30 mins makes a difference. And don’t skip warming the pitas. I did once, and mine cracked open like a bad joke.
This recipe saves my sanity on busy nights. I double the marinade and freeze half with chicken for future me—genius move. Leftovers? Toss ‘em in a salad or scramble with eggs. My kid even eats it cold straight from the fridge (weird, but I’ll take it).
I’ve made this for potlucks, and no one believes it’s homemade. Joke’s on them—it’s embarrassingly easy. Next time, I’m adding more garlic because why not?
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 350 | 30g | 12g | 28g |
Not bad for something this tasty! I’ve swapped Greek yogurt for mayo in the sauce to cut calories, and it’s still creamy. For low-carb, skip the pita and make a bowl with greens. My keto friend does this and swears it’s just as good.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Chicken thighs | Beef, lamb, or even chickpeas (for veggie) |
| Yogurt sauce | Tahini or hummus (different but delicious) |
| Pita | Tortillas or lettuce wraps (less authentic, still tasty) |
I tried chickpeas once for a vegetarian version—marinated and roasted them. They were good, but not shawarma. Beef works great, but cook it rare or it’ll toughen up. And lettuce wraps? Fine if you’re dieting, but let’s be real—it’s not the same.
Tips
- Marinate overnight if possible. The flavor difference is insane.
- Don’t skip the cinnamon. It’s the secret handshake of shawarma.
- Warm your pitas. Cold ones crack and betray you.
- Cook in batches. Overcrowding = steamed sadness.
- Double the recipe. Leftovers are life.
I once ignored the “cook in batches” tip because I was in a hurry. Ended up with soggy, pale chicken that tasted like regret. And that time I forgot to warm the pitas? Let’s just say I ate my shawarma with a fork like a heathen.
FAQ
Can I use chicken breasts?
Sure, if you like living on the edge. They dry out faster than thighs, so watch them like a hawk. I’ve done it—still edible, but not as juicy.
What if I don’t have all the spices?
Skip the turmeric—it’s mostly for color. But cumin and paprika are non-negotiable. Once I subbed chili powder for paprika in a pinch, and it was… spicy. Not terrible, but not shawarma.
Can I grill the chicken?
Absolutely! Just don’t let it fall through the grates like I did. Skewers or a grill basket work wonders.
That’s everything I know about making easy homemade shawarma for juicy wraps! Hope you give it a try. And if you mess it up, you’re in good company—I still do sometimes. Just order pizza and try again tomorrow.
