Fusion Platter

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Chicken Shawarma | How to make Chicken Shawarma

‘Shawarma’ the world famous smoked chicken wrap with fresh salad and garlic dip is one amazing irresistable dish. Whether you grab a bite at a streetside cafe or in plush authentic restaurant it still tastes amazing. It’s a complete fully satisfying meal that leaves you with wanting for more. Today I’m going to share my Indian style shawarma recipe with you that is quite close to the Middle Eastern one. Hope you guys enjoy making it as much as I enjoyed smacking it. Do try out our Roast Chicken recipe too if you are fan of grilled chicken.

Shawarma Wrap


For Marinating the Chicken

  1. 1 kg chicken (boneless preferred)
  2. 8 – 10 pods of crushed garlic
  3. 3 – 4 pods of cardamom
  4. 2 tbsps of red chilli powder
  5. Salt to taste
  6. 1 tbsp lemon juice
  7. 3 tsps cumin powder
  8. 1 tsp pepper powder
  9. 4 tsps coriander powder
  10. 3 tbsp olive oil
Marination: 2 hrs or moreGrilling time : 35-40 minsServes : 3-4
Chicken Shawarma

Procedure / How to make Chicken Shawarma

  1. Marinating the chicken

    Grind the above ingredients except for the chicken to a rough paste .

  2. Clean, wash and pat dry the chicken. Spread the marinade evenly over chicken and coat the pieces well.

  3. Once you finish marinating, cover the chicken and let it sit in the refrigerator for about 2 hours before you grill it. I marinated mine overnight. The longer you marinate the tender the chicken turns out to be.

  4. Now pre-heat your oven to 220° C and grill on the lower rack for about 35-40 mins. When there are about 12 mins left, remove the chicken from the grill, drain the juices and put it back into the oven. You can also grill on a flat pan (tava) until the chicken is well roasted from all sides.

  5. After it has reached its desired time, cover with an aluminium foil and let it rest for 10 minutes so as to infuse the flavours

  6. When the chicken cools down you can slice it up or shred it as per your preference. I have shred the chicken pieces with my hand.

  7. Fill the chicken chunks inside the pita bread or flat bread. Throw in some fresh salad leaves and a little bit of garlic dip too. Your Chicken Shawarma is ready to eat 🙂


  • Marinate the chicken overnight so as to make the chicken more tender and juicy.
  • You can add in more spice depending on you level of spiceness.
  • I preferred to shred the chicken rather than slicing it as I could mix the masala well

Click here for pitabread, hummus and falafel recipes


You could also check out other shawarma recipes at : Chicken Shawarma (Middle Eastern)