Introduction:
If you’re craving a flavorful, hearty, and satisfying meal, look no further than Chicken Shawarma with Garlic Mayonnaise and Harissa Sauce. This Middle Eastern-inspired dish delivers on every front: tender marinated chicken, creamy garlic mayo, tangy sumac onions, and a spicy kick from harissa. Perfectly wrapped in warm pita bread and filled with fresh veggies, this recipe brings all the flavors of a traditional shawarma right to your kitchen.
Shawarma is renowned for its complex seasoning and textures. The marinade is packed with spices like cumin, chili, and turmeric, which give the chicken its distinctive flavor. Combined with garlic mayonnaise, crunchy sumac onions, and store-bought harissa sauce, this shawarma wrap is an explosion of taste in every bite. Whether you’re looking for a satisfying lunch or a quick dinner, this shawarma recipe will leave you wanting more.
Ingredients:
For the Chicken:
- 2 lbs boneless chicken thighs, cut into strips
- Salt, to taste
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 tbsp tomato paste
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp olive oil (plus more for cooking)
For the Garlic Mayonnaise:
- 1 cup mayonnaise
- 5 garlic cloves, finely minced
- 1 tbsp freshly chopped parsley
- Salt, to taste
- Juice of 1/2 lemon
For the Sumac Onions:
- 1 large red onion, thinly sliced (washed in vinegar and salt water)
- A handful of fresh parsley, chopped
- 2 tbsp lemon juice
- 1 tbsp sumac
For Assembly:
- 5-6 pita bread (or flatbread)
- Fresh cucumbers, thinly sliced
- Fresh tomatoes, thinly sliced
- Pickled cucumbers (optional)
- Harissa sauce (store-bought or homemade)
- Garlic mayonnaise
- French fries (optional)
Preparation:
Step 1: Prepare the Chicken
- In a large mixing bowl, whisk together 3 tbsp olive oil, 2 tbsp tomato paste, 2 tbsp lemon juice, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cumin powder, 1 tsp red chili powder, 1 tsp turmeric powder, salt, and black pepper.
- Add the chicken thigh strips to the marinade and coat thoroughly. Let the chicken marinate for at least 30 minutes in the refrigerator. For even more flavor, marinate it overnight if possible.
Step 2: Cook the Chicken
- Heat a large pan or skillet over medium-high heat and add a drizzle of olive oil.
- Once the oil is hot, add the marinated chicken strips to the pan in batches, making sure not to overcrowd the pan.
- Cook the chicken for about 6-8 minutes, turning occasionally until fully cooked and slightly charred around the edges. The chicken should be golden and crispy on the outside but tender and juicy inside.
- Set the cooked chicken aside and cover to keep warm.
Step 3: Make the Garlic Mayonnaise
- In a small bowl, combine 1 cup of mayonnaise, 5 minced garlic cloves, 1 tbsp chopped parsley, a pinch of salt, and the juice of half a lemon.
- Stir well to mix the ingredients thoroughly. Adjust the seasoning to taste.
- Set the garlic mayo aside until ready to use.
Step 4: Prepare the Sumac Onions
- After washing the thinly sliced red onion in vinegar and salt water, rinse them well and drain.
- In a mixing bowl, combine the onions with 1 tbsp sumac, 2 tbsp lemon juice, and the chopped parsley.
- Toss everything together and let the flavors marinate while you prepare the rest of the ingredients.
Step 5: Assemble the Shawarma
- Warm the pita bread in a pan or on a skillet for about 1-2 minutes on each side until soft and pliable.
- Lay the warm pita on a flat surface and start by spreading a generous amount of the garlic mayonnaise.
- Layer the shawarma with cooked chicken, sliced cucumbers, sliced tomatoes, and pickled cucumbers (if using).
- Add some of the sumac onions for a fresh, tangy crunch.
- Drizzle harissa sauce over the filling for a spicy kick. Adjust the amount depending on your spice preference.
- Optionally, add a few French fries inside the wrap for an authentic shawarma experience.
- Fold the pita bread over the fillings, tucking in the sides, and roll into a wrap.
- For extra crispness, you can place the shawarma wrap back on the skillet for about 2-3 minutes per side, pressing lightly to toast the bread.
Cooking Notes:
- Chicken Substitutes: While chicken thighs are recommended for their tenderness, you can use chicken breast if you prefer. Just be sure to watch the cooking time to prevent the meat from drying out.
- Marinade Tip: The longer you marinate the chicken, the more flavorful it will be. Overnight marination will give you the best results.
- Vegan Option: For a vegan alternative, substitute the chicken with marinated tofu or seitan and use a plant-based mayonnaise for the garlic mayo.
- Garlic Mayo Alternative: If you prefer a lighter sauce, you can use a Greek yogurt-based sauce instead of mayonnaise.
Serving Suggestions:
This Chicken Shawarma wrap is a perfect meal on its own, but you can also serve it with:
- Extra sides like hummus, tabbouleh, or a fresh salad for a Mediterranean feast.
- A side of roasted vegetables like eggplant, bell peppers, or zucchini to complement the flavors.
- Sweet potato fries for a healthier option if you’re watching your carb intake.
This dish is excellent for lunch, dinner, or even meal prep for the week. Store the components separately and assemble just before eating to keep everything fresh and flavorful.
Tips:
- Crispy French Fries: For perfectly crispy fries, fry them in hot oil until golden brown, then drain on paper towels. Alternatively, bake them in the oven at 220°C (425°F) for about 20-25 minutes, tossing halfway through.
- Customizable Heat: Harissa sauce can vary in spiciness, so start with a small amount and increase based on your heat tolerance. You can also add a pinch of cayenne to the marinade if you like extra heat in your chicken.
- Storage: You can store cooked chicken shawarma in the fridge for up to 3 days. Reheat the chicken before assembling the wrap.
Prep Time:
- 20 minutes
Cooking Time:
- 25-30 minutes
Total Time:
- 50 minutes
Nutritional Information (Per Serving):
- Calories: 650 kcal
- Protein: 35g
- Fat: 35g
- Carbohydrates: 40g
- Fiber: 5g
- Sodium: 980mg
Conclusion:
This Chicken Shawarma with Garlic Mayonnaise and Harissa Sauce is the perfect blend of Middle Eastern flavors wrapped up in one delicious meal. The juicy, well-spiced chicken paired with creamy garlic mayo, spicy harissa, and fresh vegetables creates a shawarma experience that rivals your favorite takeout. Whether you’re serving it as a quick family dinner or meal prepping for the week, this shawarma wrap is sure to satisfy.
Don’t be afraid to get creative with the toppings—add extra veggies, more spice, or even homemade pickles for added tang. No matter how you assemble it, this shawarma is a winner every time!
Print
Chicken Shawarma with Garlic Mayonnaise and Harissa Sauce
- Total Time: 50 minutes
Ingredients
Scale
For the Chicken:
- 2 lbs boneless chicken thighs, cut into strips
- Salt, to taste
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 tbsp tomato paste
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp olive oil (plus more for cooking)
For the Garlic Mayonnaise:
- 1 cup mayonnaise
- 5 garlic cloves, finely minced
- 1 tbsp freshly chopped parsley
- Salt, to taste
- Juice of 1/2 lemon
For the Sumac Onions:
- 1 large red onion, thinly sliced (washed in vinegar and salt water)
- A handful of fresh parsley, chopped
- 2 tbsp lemon juice
- 1 tbsp sumac
For Assembly:
- 5–6 pita bread (or flatbread)
- Fresh cucumbers, thinly sliced
- Fresh tomatoes, thinly sliced
- Pickled cucumbers (optional)
- Harissa sauce (store-bought or homemade)
- Garlic mayonnaise
- French fries (optional)
Instructions
Step 1: Prepare the Chicken
- In a large mixing bowl, whisk together 3 tbsp olive oil, 2 tbsp tomato paste, 2 tbsp lemon juice, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cumin powder, 1 tsp red chili powder, 1 tsp turmeric powder, salt, and black pepper.
- Add the chicken thigh strips to the marinade and coat thoroughly. Let the chicken marinate for at least 30 minutes in the refrigerator. For even more flavor, marinate it overnight if possible.
Step 2: Cook the Chicken
- Heat a large pan or skillet over medium-high heat and add a drizzle of olive oil.
- Once the oil is hot, add the marinated chicken strips to the pan in batches, making sure not to overcrowd the pan.
- Cook the chicken for about 6-8 minutes, turning occasionally until fully cooked and slightly charred around the edges. The chicken should be golden and crispy on the outside but tender and juicy inside.
- Set the cooked chicken aside and cover to keep warm.
Step 3: Make the Garlic Mayonnaise
- In a small bowl, combine 1 cup of mayonnaise, 5 minced garlic cloves, 1 tbsp chopped parsley, a pinch of salt, and the juice of half a lemon.
- Stir well to mix the ingredients thoroughly. Adjust the seasoning to taste.
- Set the garlic mayo aside until ready to use.
Step 4: Prepare the Sumac Onions
- After washing the thinly sliced red onion in vinegar and salt water, rinse them well and drain.
- In a mixing bowl, combine the onions with 1 tbsp sumac, 2 tbsp lemon juice, and the chopped parsley.
- Toss everything together and let the flavors marinate while you prepare the rest of the ingredients.
Step 5: Assemble the Shawarma
- Warm the pita bread in a pan or on a skillet for about 1-2 minutes on each side until soft and pliable.
- Lay the warm pita on a flat surface and start by spreading a generous amount of the garlic mayonnaise.
- Layer the shawarma with cooked chicken, sliced cucumbers, sliced tomatoes, and pickled cucumbers (if using).
- Add some of the sumac onions for a fresh, tangy crunch.
- Drizzle harissa sauce over the filling for a spicy kick. Adjust the amount depending on your spice preference.
- Optionally, add a few French fries inside the wrap for an authentic shawarma experience.
- Fold the pita bread over the fillings, tucking in the sides, and roll into a wrap.
- For extra crispness, you can place the shawarma wrap back on the skillet for about 2-3 minutes per side, pressing lightly to toast the bread.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 650 kcal
- Sodium: 980mg
- Carbohydrates: 40g
- Protein: 35g