Viral Crunchy Chicken Shawarma

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.

Author: Delicate Kitchen

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 servings

Calories: 336 kcal per serving

Ingredients

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 - 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

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