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Middle Eastern Chicken Shawarma Recipe No Yeast

Marinated chicken wrapped in a flatbread
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Servings: 2 people


  • Pots and Pans


Flat Bread Recipe

  • 225 g All-purpose flour
  • 225 g Plain yogurt or curd No flavouring
  • 1 tsp Baking Powder
  • pinch of Salt Table salt

Chicken marinade

  • 4 tsp Cumin Powder
  • 1/2 tsp Salt Table salt
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Pepper Ground
  • 1 tsp Chilli Powder
  • 1 Lemon Juiced
  • 8 tsp Oil Canola or Vegetable
  • 2 tsp Garlic Chopped
  • 1 tsp Thyme or rosemary Optional

Chicken Skewer

  • 300 g Chicken thigh Diced
  • 1 Capsicum/ Bellpepper Diced
  • 1 Red onion Diced


  • In a small bowl, place all the chicken marinade ingredients together and mix well
  • Massage the chicken with the marinade and mix well
  • Using wooden skewers, skewer the chicken, red onion and capsicum leave aside for 20 minutes
  • Heat a pan with oil on medium heat and grill the chicken skewers on all sides until cooked through

How to make shawarma wrap

  • In a large bowl mix flour, yogurt, salt and baking powder together and form a dough. Leave aside for 10 minutes
  • Cut into 4 equal portions
  • Flatten the dough using a rolling pin into a circular shape (don't add too much of flour as it is important to keep the dough soft)
  • Heat a pan on high heat with NO oil
  • Cook the flattened wraps on both sides until brown and cooked through
  • Build the wraps using lettuce, sliced red onion, tomato, grilled chicken skewers and top up with a sauce of choice ( Check article above to see recommendations on sauces and accompaniments)


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