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Crispy Viral Chicken Shawarma

My take on the viral crispy chicken shawarma trend with juicy spiced chicken, a crispy outer coating, and a refreshing garlic-dill yogurt sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 30 minutes
Course Main Course
Cuisine Fusion, Middle eastern
Servings 5
Calories 530 kcal

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.
Keyword Chicken recipes, chicken shawarma, viral crispy shawarma