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  • Chicken Shawarma
    Chicken Shawarma Mo Govindji
  • Chicken Shawarma
    Chicken Shawarma Mo Govindji

Chicken Shawarma Wrap with Yoghurt Tahini Sauce

Khatiza Kassam
27 September 2016
30 mins PreparationServes 610 mins Cooking time

So delicious and bursting with flavour, you can now make your own shawarma at home and enjoy the taste of Middle Eastern cuisine. A good shawarma is one that can be customized; grilled beef, skewered chicken, lamb or falafel, layered in either a spicy, sweet or herby sauce and then blanketed by a warm pita. What could be better?! Filled with chicken, this shawarma recipe uses wholewheat wraps, a generous helping of salad and a yogurt sauce. From start to finish, you can have this on the table in 40 minutes. Beats take-out any day!

Healthy Hints

Typically, most restaurant shawarmas come wrapped up in a pita made of refined flour. Often the meats are dripping in excess oil and fat, while the sauces are doused in sugar or too much salt. The high sugar and fat combo in most recipes isn't great for your waistline or health. You can easily substitute many typical ingredients with better alternatives, such as incorporating whole grains (pita, brown rice or quinoa), grilled meat, yogurt-based sauces and fresh herbs.


  • For the Marinade

    455 g (2 cups) chicken breast, skinless & boneless, cut into thin strips

    62 g (¼ cup) fat free natural yoghurt

    ½ tsp cardamom powder

    ½ tsp cinnamon powder

    ½ tsp nutmeg powder

    ¾ tsp oregano, ground

    ¾ tsp salt


    For the yoghurt and tahini sauce

    248 g (1 cup) fat free natural yoghurt

    2 tbsp tahini paste

    ¼ tsp white pepper powder

    ¼ tsp lemon juice


    1 tbsp rapeseed (canola) oil

    6 whole wheat pita bread

    30 g (¼ cup) onion, thinly sliced

    80 g (½ cup) cucumber, cut into strips

    60 g (½ cup) iceberg lettuce, shredded

    10 g (½ cup) fresh parsley, finely chopped

    1 tsp sumac powder


Cooking Guide

1. Prepare the marinade by mixing the chicken with 62g (¼ cup) of the yogurt, cardamom, cinnamon, nutmeg and ½ teaspoon of each of the oregano and salt. Set aside to marinate for at least 30 minutes.

2. Prepare the yoghurt and tahini sauce by mixing the tahini paste with the remaining yoghurt, oregano and salt. Add the white pepper and lemon juice. Stir and set aside.

3. In a large non-stick frying pan, heat the oil over a medium - high heat and add the chicken mixture.

4. Stir the chicken, cover and cook for 7-10 minutes on a low-medium heat, or until the chicken is cooked through. Remove from the heat and set aside.

5. To assemble, place some chicken on to a warmed pita bread. Top with onion, cucumber, lettuce & parsley.

6. Spoon some of the tahini sauce over the top and sprinkle lightly with the sumac powder. Gently fold the pita bread.

You can also use aluminum foil to fold the wrap; this will avoid spillage and hold the wrap together well.

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Food Facts

  • Fat
  • Sat Fats
  • Sugars
  • Salt
  • Calories268kcal
  • Protein23.1g
  • Fat5.5g
  • Saturated fat0.8g
  • Trans fat0.0g
  • Cholesterol40.7mg
  • Carbohydrate33.2g
  • Sugars (Total)3.4g
  • Fibre4.5g
  • Sodium611.10mg
  • Salt equivalents1.5g
  • Iron2.6mg
  • Vitamin A10.6RAE
  • Vitamin C3.9mg
  • Vitamin D0.6mcg
  • Vitamin B120.5mcg
  • Potassium410.6mg