Shawarma Quesadillas combine the bold, spiced flavors of Middle Eastern shawarma with the crispy, cheesy goodness of a quesadilla. This fusion dish is packed with juicy marinated chicken, melted mozzarella, and a creamy garlic yogurt sauce, making it a perfect quick meal, snack, or iftar option during Ramadan.
With simple ingredients and a one-pan cooking method, this dish is incredibly easy to prepare, yet delivers restaurant-quality flavors at home. The combination of warm shawarma-spiced chicken, crisp tortillas, and refreshing salad makes every bite irresistibly delicious!
Why You’ll Love This Recipe
Crispy, cheesy, and loaded with bold flavors
A fusion of Middle Eastern & Mexican cuisines
Perfect for a quick, satisfying meal or iftar
Easy to customize – swap chicken for beef or add extra veggies
Ingredients
For the Chicken Marinade
- 500g chicken breast, cut into small cubes
- 2 tbsp Greek yogurt
- 1 tbsp tomato paste
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- 2 tbsp oil or ghee for cooking
- ¼ cup chicken stock (optional, for a saucier texture)
For the Yogurt Sauce
- 2 tbsp Greek yogurt
- 1 tbsp mayo
- 1 garlic clove, crushed
- ½ tbsp lemon juice
- ½ tbsp olive oil
- Salt and pepper to taste
For the Salad
- ½ small onion, thinly sliced
- 1 cup lettuce, shredded
- ½ tsp sumac
- ½ tbsp lemon juice
- Salt and pepper to taste
For Assembly
- 4-6 tortilla wraps
- 1 cup shredded mozzarella cheese
- 1 tbsp oil or ghee for cooking
Instructions
Step 1: Marinate & Cook the Chicken
- In a bowl, mix Greek yogurt, tomato paste, spices, salt, garlic powder, onion powder, and lemon juice to create a flavorful marinade.
- Add the chicken cubes, mix well, and let marinate for at least 30 minutes (or overnight for deeper flavor).
- Heat oil or ghee in a pan over medium heat. Add the marinated chicken and cook for 10-15 minutes, stirring occasionally, until fully cooked and slightly charred.
- For a juicier filling, add chicken stock while cooking to create a slight sauce.
Step 2: Prepare the Sauce & Salad
- In a small bowl, whisk together Greek yogurt, mayo, garlic, lemon juice, olive oil, salt, and pepper to make the creamy garlic sauce. Set aside.
- In another bowl, toss sliced onions, lettuce, sumac, lemon juice, salt, and pepper to create a refreshing salad.
Step 3: Assemble the Quesadillas
- Lightly dip each tortilla in the chicken mixture so it gets coated with the flavorful sauce.
- Heat a little oil or ghee in a pan and place the tortilla.
- On one half of the tortilla, add a layer of cooked chicken and shredded mozzarella cheese.
- Fold the tortilla in half and cook for 2-3 minutes per side until golden and crispy, and the cheese is melted.
Step 4: Serve & Enjoy
- Remove the quesadilla from the pan and gently open it. Add a handful of salad and lots of sauce, then close again.
- Slice into wedges and serve warm with extra sauce on the side!
What to Serve with Shawarma Quesadillas
These quesadillas are delicious on their own, but you can pair them with:
- Hummus – A creamy, garlicky dip for extra richness.
- Garlic Mayo or Toum – The perfect garlicky sauce to enhance the shawarma flavors.
- Fries or Potato Wedges – A crunchy side to make it a complete meal.
- Pickles – Tangy pickled cucumbers or turnips add a zesty contrast.
Shawarma Quesadillas
Ingredients
For the Chicken Marinade
- 500 g chicken breast cut into small cubes
- 2 tbsp Greek yogurt
- 1 tbsp tomato paste
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- 2 tbsp oil or ghee for cooking
- ¼ cup chicken stock optional, for a saucier texture
For the Yogurt Sauce
- 2 tbsp Greek yogurt
- 1 tbsp mayo
- 1 garlic clove crushed
- ½ tbsp lemon juice
- ½ tbsp olive oil
- Salt and pepper to taste
For the Salad
- ½ small onion thinly sliced
- 1 cup lettuce shredded
- ½ tsp sumac
- ½ tbsp lemon juice
- Salt and pepper to taste
For Assembly
- 4-6 tortilla wraps
- 1 cup shredded mozzarella cheese
- 1 tbsp oil or ghee for cooking
Instructions
- In a bowl, mix Greek yogurt, tomato paste, spices, salt, garlic powder, onion powder, and lemon juice to create a flavorful marinade.
- Add the chicken cubes, mix well, and let marinate for at least 30 minutes (or overnight for deeper flavor).
- Heat oil or ghee in a pan over medium heat. Add the marinated chicken and cook for 10-15 minutes, stirring occasionally, until fully cooked and slightly charred.
- For a juicier filling, add chicken stock while cooking to create a slight sauce.
- In a small bowl, whisk together Greek yogurt, mayo, garlic, lemon juice, olive oil, salt, and pepper to make the creamy garlic sauce. Set aside.
- In another bowl, toss sliced onions, lettuce, sumac, lemon juice, salt, and pepper to create a refreshing salad.
- Lightly dip each tortilla in the chicken mixture so it gets coated with the flavorful sauce.
- Heat a little oil or ghee in a pan and place the tortilla.
- On one half of the tortilla, add a layer of cooked chicken and shredded mozzarella cheese.
- Fold the tortilla in half and cook for 2-3 minutes per side until golden and crispy, and the cheese is melted.
- Remove the quesadilla from the pan and gently open it. Add a handful of salad and lots of sauce, then close again.
- Slice into wedges and serve warm with extra sauce on the side!
Make Ahead & Storage Tips
Marinate in advance: You can marinate the chicken up to 24 hours ahead for more flavor.
Store leftovers: Keep cooked quesadillas in an airtight container in the fridge for up to 2 days. Reheat in a pan or air fryer for crispiness.
Freeze for later: Freeze cooked chicken for up to 1 month, then quickly reheat before assembling quesadillas.
One Response
I can’t wait to try this recipe!