Chicken Shawarma (Indian Style) Recipe
Forget takeout—this Indian-style Chicken Shawarma is bold, smoky, and wrapped in layers of spiced goodness. It ditches the massive rotisserie but keeps the juicy, charred perfection intact. Marinated in yogurt, garam masala, and garlic, this flavor-packed dish belongs in a wrap, over rice, or straight into your mouth. The secret? A sizzling hot pan and patience—because good shawarma waits for no one. It’s got the street-food charm without the mystery meat and questionable hygiene. One bite, and you’ll never crave those overpriced food-court wraps again. Ready to make your kitchen smell like a Middle Eastern spice market?
Chicken Shawarma (Indian Style) Recipe
A spiced, yogurt-marinated chicken recipe cooked to charred perfection and stuffed into wraps, drizzled with tangy garlic sauce.
Ingredients
For the Chicken:
- 500 g boneless chicken thighs skinless, for ultimate tenderness
- 3 tablespoons thick yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon salt
- 1 tablespoon olive oil for cooking
For the Garlic Sauce:
- ½ cup thick yogurt
- 1 tablespoon mayonnaise optional but extra creamy
- 1 teaspoon lemon juice
- 2 cloves garlic grated or minced
- ½ teaspoon black pepper
- ½ teaspoon salt
For Assembly:
- 4 pita breads or thin rotis
- ½ cup sliced onions
- ½ cup chopped lettuce
- ½ cup tomato slices
- 2 tablespoons chopped fresh coriander
Instructions
Step 1: Marinate the Chicken
- Mix yogurt, lemon juice, garlic paste, ginger paste, and all dry spices in a bowl.
- Coat the chicken in this mixture and let it marinate for at least 2 hours.
Step 2: Cook to Perfection
- Heat a grill pan or heavy-bottomed pan over medium-high heat.
- Add a drizzle of olive oil and sear the chicken until golden brown on both sides.
- Cook for about 6-7 minutes per side until charred and cooked through.
- Let it rest for 5 minutes, then slice thinly.
Step 3: Prepare the Garlic Sauce
- Whisk yogurt, mayonnaise, lemon juice, garlic, black pepper, and salt until smooth.
- Refrigerate for 10 minutes to let the flavors blend.
Step 4: Assemble the Shawarma Wraps
- Warm the pita or roti on a dry pan for a few seconds.
- Spread a generous layer of garlic sauce.
- Add sliced chicken, onions, tomatoes, and lettuce.
- Sprinkle chopped coriander for a fresh kick.
- Roll tightly, wrap in parchment paper, and serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: ~420
- Total Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin B6: 12%
- Potassium: 14%
- Calcium: 8%
- Vitamin C: 6%
Pro Tips for the Ultimate Chicken Shawarma
- Use chicken thighs instead of breast for juicier results.
- Marinate overnight for deep, restaurant-style flavor.
- Cook on high heat for a perfect char.
- Toast your pita slightly for a crisp yet soft texture.
- For extra smoky flavor, place a piece of hot coal in the pan, cover, and let it infuse for 5 minutes.
