My take on the viral crispy chicken shawarma trend with juicy spiced chicken, a crispy outer coating, and a refreshing garlic-dill yogurt sauce. This is similar to your classic shawarma recipes, but the method of baking + pan-crisping gives it that addictive crunch that has been trending across Instagram and TikTok. If you love bold flavours, crisp textures and easy prep, this will become your new favourite weeknight dinner.
Why You’ll Love This Recipe
-
Inspired by the viral crispy shawarma that everyone is recreating online but with my signature flavour upgrades.
-
Uses simple everyday spices with big Middle Eastern flavour.
-
The garlic dill yogurt sauce adds freshness and balances the smoky spices.
-
The crispy finishing coating makes the shawarma extra crunchy and glossy.
-
Easy to meal-prep and perfect for stuffing into pita with pickles and fries.
-
Baking keeps the chicken juicy, while broiling adds that delicious char.
Ingredients
For the Chicken Marinade
-
1 kg chicken breast, cut into thin strips
-
3 tbsp full-fat yogurt
-
1 tbsp tomato paste
-
1 tsp coriander powder
-
1 tsp cumin powder
-
1 tsp garam masala
-
2 tsp paprika
-
1 tsp garlic powder
-
3 tsp salt
-
1 tsp sumac
-
1/2 tsp cinnamon powder
-
1/2 tsp chaat masala
-
1 tbsp lemon juice
-
3 tbsp vegetable oil
Garlic Dill Yogurt Sauce
-
6 tbsp Greek yogurt
-
3 tbsp mayonnaise
-
2 tsp olive oil
-
1 clove garlic, crushed
-
1 tbsp lemon juice
-
Handful of fresh dill, chopped
-
Salt and pepper to taste
For the Crispy Coating
-
3 tbsp oil
-
2 tbsp pomegranate molasses
-
1 tsp sumac
-
1/2 tsp coriander powder
-
1/2 tsp cumin powder
-
1/2 tsp salt
-
2 tsp tomato paste
For Layering
-
Pita bread
-
Pickles
-
Fries
-
Pomegranate molasses (for drizzling)
Instructions
1. Marinate the Chicken
-
Add the thinly sliced chicken breast to a large bowl.
-
Mix in yogurt, tomato paste, coriander powder, cumin powder, garam masala, paprika, garlic powder, salt, sumac, cinnamon, chaat masala, lemon juice, and vegetable oil.
-
Use your hands or tongs to coat the chicken thoroughly, making sure every strip is covered in the marinade.
-
Set aside for at least 30 minutes, or refrigerate overnight for deeper flavor and more tender chicken.
2. Bake the Chicken
-
Preheat the oven to 200°C.
-
Line a sheet pan with foil or lightly oil it.
-
Spread the marinated chicken strips evenly across the tray, keeping them in a single layer so they crisp instead of steam.
-
Bake for 20 minutes, then switch to broil for 5 minutes to achieve a slightly charred, shawarma-style finish.
3. Prepare the Garlic Dill Yogurt Sauce
-
Mix the Greek yogurt, mayo, olive oil, crushed garlic, lemon juice, chopped dill, salt, and pepper in a small bowl.
-
Stir until smooth and creamy.
-
Adjust seasoning to taste. Refrigerate until needed.
4. Make the Crispy Coating Mixture
-
In another small bowl, whisk together oil, pomegranate molasses, sumac, coriander powder, cumin powder, salt, and tomato paste.
-
This mixture will coat the outside of the shawarma to give it the signature viral crispy crust.
5. Assemble the Shawarma
-
Take a fresh pita and carefully split it into two thin layers.
-
Stack the two layers to make the wrap sturdier and harder to tear.
-
Spread a generous amount of the garlic dill yogurt sauce down the centre.
-
Add sliced pickles and a handful of hot, baked chicken.
-
Drizzle lightly with pomegranate molasses.
-
Roll tightly into a wrap, folding the sides inward so it doesn’t spill.
6. Crisp the Shawarma
-
Heat a non-stick pan over medium heat.
-
Place the rolled shawarma seam-side down in the pan.
-
Brush the top and sides with the coating mixture until fully covered. Allow a few spoonfuls of the mixture to drip into the pan, this helps create the golden, crispy exterior.
-
Gently move the wrap back and forth so the oil spreads under the base.
-
Toast for 20–30 seconds per side, turning the shawarma so that all four sides get an even, crisp finish.
-
Once golden and crunchy, remove it to a paper towel–lined board and lightly blot the surface to remove excess oil.
7. Serve
-
Slice the shawarma in half or serve whole.
-
Pair with extra fries, more yogurt sauce, and fresh pickles on the side.
-
Best enjoyed hot while the wrap is still crispy.
Notes & Tips
-
Cutting chicken into thin strips ensures fast, even cooking and crisp edges.
-
Broiling is key for that authentic shawarma char.
-
Use pomegranate molasses generously, it adds sweetness, tang and colour.
-
Marinating overnight will deepen the flavour significantly.
Crispy Viral Chicken Shawarma
Ingredients
For the Chicken Marinade
- 1 kg chicken breast cut into thin strips
- 3 tbsp full-fat yogurt
- 1 tbsp tomato paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tsp paprika
- 1 tsp garlic powder
- 3 tsp salt
- 1 tsp sumac
- 1/2 tsp cinnamon powder
- 1/2 tsp chaat masala
- 1 tbsp lemon juice
- 3 tbsp vegetable oil
Garlic Dill Yogurt Sauce
- 6 tbsp Greek yogurt
- 3 tbsp mayonnaise
- 2 tsp olive oil
- 1 clove garlic crushed
- 1 tbsp lemon juice
- Handful of fresh dill chopped
- Salt and pepper to taste
For the Crispy Coating
- 3 tbsp oil
- 2 tbsp pomegranate molasses
- 1 tsp sumac
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 2 tsp tomato paste
For Layering
- Pita bread
- Pickles
- Fries
- Pomegranate molasses for drizzling
Instructions
- Add the thinly sliced chicken breast to a large bowl.
- Mix in yogurt, tomato paste, coriander powder, cumin powder, garam masala, paprika, garlic powder, salt, sumac, cinnamon, chaat masala, lemon juice, and vegetable oil.
- Use your hands or tongs to coat the chicken thoroughly, making sure every strip is covered in the marinade.
- Set aside for at least 30 minutes, or refrigerate overnight for deeper flavor and more tender chicken.
- Preheat the oven to 200°C.
- Line a sheet pan with foil or lightly oil it.
- Spread the marinated chicken strips evenly across the tray, keeping them in a single layer so they crisp instead of steam.
- Bake for 20 minutes, then switch to broil for 5 minutes to achieve a slightly charred, shawarma-style finish.
- Mix the Greek yogurt, mayo, olive oil, crushed garlic, lemon juice, chopped dill, salt, and pepper in a small bowl.
- Stir until smooth and creamy.
- Adjust seasoning to taste. Refrigerate until needed.
- In another small bowl, whisk together oil, pomegranate molasses, sumac, coriander powder, cumin powder, salt, and tomato paste.
- This mixture will coat the outside of the shawarma to give it the signature viral crispy crust.
- Take a fresh pita and carefully split it into two thin layers.
- Stack the two layers to make the wrap sturdier and harder to tear.
- Spread a generous amount of the garlic dill yogurt sauce down the centre.
- Add sliced pickles and a handful of hot, baked chicken.
- Drizzle lightly with pomegranate molasses.
- Roll tightly into a wrap, folding the sides inward so it doesn’t spill
- Heat a non-stick pan over medium heat.
- Place the rolled shawarma seam-side down in the pan.
- Brush the top and sides with the coating mixture until fully covered. Allow a few spoonfuls of the mixture to drip into the pan this helps create the golden, crispy exterior.
- Gently move the wrap back and forth so the oil spreads under the base.
- Toast for 20–30 seconds per side, turning the shawarma so that all four sides get an even, crisp finish.
- Once golden and crunchy, remove it to a paper towel–lined board and lightly blot the surface to remove excess oil.
- Slice the shawarma in half or serve whole.
- Pair with extra fries, more yogurt sauce, and fresh pickles on the side.
- Best enjoyed hot while the wrap is still crispy.
Nutrition
Frequently Asked Questions (FAQ)
Q. Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs stay even juicier and work beautifully in this recipe.
Q. Can I air-fry the chicken instead of baking?
Yes, air-fry at 190°C for 12–14 minutes, shaking once.
To get the same crispy finish, still pan-crisp with the coating.
Q. Can I meal prep this?
Yes! Store cooked chicken separately and crisp fresh in the pan when assembling.
