Name: Viral Crunchy Chicken Shawarma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 250 grams chicken breast; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 tsp ground cumin; 0.5 tsp curry powder; 0.5 tsp MSG; 1 tbsp tomato paste; 1 tbsp Greek yogurt; 1 tsp olive oil; 5 tablespoons Greek yogurt; 6 clove garlic; salt & pepper; 20 grams olive oil; 20 milliliters water; 1 tbsp tomato paste; 1 tsp ketchup; salt & pepper

Crispy, juicy, and packed with Middle Eastern flavors, this Viral Crunchy Chicken Shawarma is the easiest homemade shawarma you’ll ever make. No grill, no spit, just simple ingredients and a pan, yet the result is incredibly flavorful and unbelievably crunchy. Perfect for lunch, dinner, or meal prep and the recipe is easy to double or triple.

Dinner

30 m

Mexican

Delicate Kitchen

March 7, 2026

Delicate-kitchen.com

From the Cook

1/3

Viral Crunchy Chicken Shawarma

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Delicate-kitchen.com

Ingredients

Warning0 allergens identified

Viral Crunchy Chicken Shawarma

Chicken

250 grams chicken breast

1 tsp salt

½ tsp black pepper

1 tsp paprika

1 tsp garlic powder

1 tsp ground cumin

½ tsp curry powder

½ tsp MSGoptional

1 tbsp tomato paste

1 tbsp Greek yogurt

1 tsp olive oil

Garlic Sauce

5 tablespoons Greek yogurt

6 clove garlic

salt & pepperto taste

Tomato Oil

20 grams olive oil

20 milliliters water

1 tbsp tomato paste

1 tsp ketchup

salt & pepperto taste

Instructions

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Instructions

In a bowl, mix chicken with salt, pepper, paprika, garlic powder, cumin, curry, MSG, tomato paste, yogurt, and olive oil. Stir well until everything is evenly coated.

Preheat oven to 220°C (top/bottom heat). Lightly oil a baking sheet and spread the chicken pieces on top. Bake for 15–18 minutes until cooked and lightly crisp on the edges.

Mix Greek yogurt with grated garlic, salt, and pepper. Set aside.

In a bowl, mix olive oil, water, tomato paste, ketchup, salt, and pepper. This will be used to brush the wraps, not for frying.

Lay your wrap flat and brush the INSIDE with the tomato oil mixture. Add the baked chicken, quick toum, and pickle slices. Roll the shawarma tightly.

Heat a pan over medium heat with oil. Add the shawarmas and toast them slowly until the outside becomes deeply crispy. This step takes a bit longer, but that’s exactly how they get ultra-crunchy.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Marinate for Maximum Flavor Absorption 🧄
Combine your yogurt, tomato paste, garlic, and spices (curry powder, cumin, paprika) at least 2-4 hours before cooking, allowing the acid in yogurt to tenderize the chicken while the spices penetrate deeply for authentic shawarma flavor.
Pat Dry for Ultimate Crunchiness 🥒
Remove excess marinade with paper towels before pan-searing to eliminate moisture that prevents browning and crunchiness; this single step creates the signature crispy exterior everyone craves.
High Heat Searing Strategy 🔥
Use a screaming hot pan with olive oil to sear chicken 2-3 minutes per side without moving it, creating a caramelized crust that locks in juices while developing the crunchy texture.
MSG Enhancement for Umami Depth 🧂
Don't skip the MSG in your marinade—it amplifies savory depth and mimics traditional shawarma spice blends, creating restaurant-quality flavor that balances the sweetness from ketchup and tomato paste.
Slice Against the Grain Post-Rest 🔪
After cooking, rest chicken 5 minutes, then slice against the grain at a slight angle to shorten muscle fibers, resulting in ultra-tender pieces that maintain their crunchy exterior while staying juicy inside.