Ultimate Guide to Chicken Shawarma with Easy Flatbread: A Flavorful Middle Eastern Feast
I remember the first time I smelled chicken shawarma sizzling on the streets of Athens—spiced, juicy, and irresistible. Years later, I found a way to recreate that same magic at home, with a simple flatbread that comes together in minutes. It’s become a Sunday tradition in our house. You’ll love how easy and flavorful this meal is—perfect for sharing.
- Prep Time: 15 minutes (+marinating time)
- Cook Time: 20 minutes
- Total Time: 35 minutes (excluding marinate)
Instructions
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Marinate Chicken: Mix oil, lemon juice, garlic, and all spices. Toss with chicken and marinate for at least 1 hour (overnight is best).
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Cook Chicken: Grill or pan-fry over medium-high heat until browned and fully cooked (about 5–7 minutes per side). Let rest, then slice.
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Make Flatbread: Combine yogurt, flour, and salt. Knead until soft dough forms. Divide into 8 pieces, roll out, and cook in a dry skillet over medium heat for 2 minutes per side until golden.
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Assemble: Serve sliced chicken in warm flatbreads with toppings like sliced cucumber, tomato, red onion, and a dollop of yogurt or tahini sauce.
Notes
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For extra flavor, char the flatbread slightly.
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Serve with a simple cucumber-yogurt dip or fresh salad.
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Chicken can be cooked in an air fryer for a crisp finish.
Nutrition
- Calories: 370 kcal per serving
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g