Spiced and juicy chicken wrapped in soft naan, paired with crisp vegetables and a creamy yogurt sauce. This fusion dish combines the bold flavors of Indian spices with the classic appeal of shawarma, creating a delicious and satisfying meal.
Why You’ll Love This Recipe
- Bold and Flavorful – Infused with Indian spices, this shawarma has a rich and aromatic taste.
- Healthy and Balanced – Packed with lean protein, fresh veggies, and a creamy yogurt sauce.
- Easy to Make – Simple steps and readily available ingredients make this dish hassle-free.
- Customizable – Adjust the spice level or swap out ingredients to suit your preferences.
- Perfect for Any Occasion – Great for a quick weeknight dinner or a meal prep option.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts, sliced into thin strips
- Yogurt
- Lemon juice
- Olive oil
- Garam masala
- Ground cumin
- Smoked paprika
- Turmeric
- Ground coriander
- Red chili powder
- Salt
- Black pepper
- Garlic, minced
- Ginger paste
- Naan or flatbreads
- Greek yogurt
- Tahini
- Garlic, minced
- Lemon juice
- Cucumber, julienned
- Carrots, julienned
- Red onion, thinly sliced
- Green bell pepper, sliced
Directions
- In a bowl, mix yogurt, lemon juice, olive oil, garam masala, cumin, paprika, turmeric, coriander, red chili powder, salt, black pepper, garlic, and ginger.
- Add the chicken strips to the marinade, mix well, cover, and marinate for at least 30 minutes (or overnight for best flavor).
- Heat a skillet over medium-high heat and cook the marinated chicken for 4-5 minutes per side until charred and cooked through.
- In a small bowl, mix Greek yogurt, tahini, garlic, and lemon juice to make the sauce.
- Warm naan or flatbreads on a dry pan for a few seconds on each side.
- Assemble the shawarma by spreading yogurt sauce on each naan, then adding cooked chicken, cucumber, carrots, red onion, and bell peppers.
- Wrap and serve warm.
Servings and Timing
- Prep Time: 10 minutes (+30 min marination)
- Cooking Time: 10 minutes
- Total Time: 50 minutes
- Servings: 4 wraps
- Calories: 350 kcal per wrap
Variations
- Spicy Version – Increase the red chili powder or add a dash of hot sauce for extra heat.
- Vegetarian Option – Swap chicken for paneer or grilled mushrooms for a meat-free alternative.
- Low-Carb Version – Serve the shawarma over a salad instead of using naan.
- Extra Crunch – Add shredded cabbage or toasted nuts for more texture.
- Different Sauces – Replace the tahini-yogurt sauce with mint chutney or garlic aioli for a unique twist.
Storage/Reheating
- Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Marinated raw chicken can be frozen for up to 3 months. Thaw in the fridge overnight before cooking.
- Reheating: Warm the chicken in a skillet over medium heat for a few minutes or in the microwave for 30-40 seconds. Avoid overheating to retain juiciness.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness to the dish.
How long should I marinate the chicken?
For the best flavor, marinate for at least 30 minutes. Overnight marination enhances the taste further.
Can I grill the chicken instead of using a skillet?
Absolutely! Grilling adds a smoky flavor that complements the spices.
What type of naan should I use?
Any store-bought or homemade naan will work, or you can use flatbreads as an alternative.
Can I make this dish ahead of time?
Yes, you can marinate the chicken in advance and cook it when needed. The yogurt sauce and veggies can also be prepped ahead.
What can I serve with Indian-style shawarma?
It pairs well with a side of raita, roasted potatoes, or a fresh salad.
Can I make this without dairy?
Yes, use coconut yogurt in place of dairy yogurt and skip the tahini if needed.
What if I don’t have tahini?
You can substitute tahini with a little extra Greek yogurt or peanut butter for a different flavor.
Is this recipe gluten-free?
The chicken and toppings are gluten-free, but you’ll need to use a gluten-free flatbread or serve it as a bowl.
How do I make this dish kid-friendly?
Reduce the chili powder and serve with a milder sauce to make it more suitable for children.
Conclusion
This Indian-Style Chicken Shawarma brings a flavorful fusion of Indian spices and Middle Eastern-style shawarma, wrapped in warm naan with crisp vegetables and a creamy yogurt sauce. Perfect for a quick meal or meal prep, it’s a delicious and satisfying dish that is sure to become a favorite. Try it today and enjoy a taste of bold spices in every bite!
Print
Indian-Style Chicken Shawarma
- Total Time: 50 minutes
- Yield: 4 wraps 1x
Description
Spiced and juicy chicken wrapped in soft naan with crisp veggies and a creamy yogurt-tahini sauce, bringing together bold Indian flavors with a Middle Eastern twist.
Ingredients
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts (sliced into thin strips)
- 2 tablespoons yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon ginger paste
For the Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon tahini
- 1 clove garlic, minced
- 1 teaspoon lemon juice
For Assembly:
- 4 naan or flatbreads
- 1/2 cup cucumber, julienned
- 1/2 cup carrots, julienned
- 1/2 red onion, thinly sliced
- 1/2 green bell pepper, sliced
Instructions
- In a bowl, mix yogurt, lemon juice, olive oil, garam masala, cumin, paprika, turmeric, coriander, red chili powder, salt, black pepper, garlic, and ginger.
- Add chicken strips to the marinade, mix well, cover, and marinate for at least 30 minutes (or overnight for best flavor).
- Heat a skillet over medium-high heat and cook the marinated chicken for 4-5 minutes per side until charred and cooked through.
- In a small bowl, mix Greek yogurt, tahini, garlic, and lemon juice to make the sauce.
- Warm naan or flatbreads on a dry pan for a few seconds on each side.
- Assemble shawarma by spreading yogurt sauce on each naan, then adding cooked chicken, cucumber, carrots, red onion, and bell peppers.
- Wrap and serve warm.
Notes
- Marinate the chicken overnight for deeper, richer flavor.
- Use whole wheat naan for a healthier option.
- Pair with a side of mint chutney or extra yogurt sauce for dipping.
- Prep Time: 10 minutes (+30 min marination)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling / Pan-frying
- Cuisine: Indian / Fusion
