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Chicken Shawarma (Pita chicken wrap)

Hi everyone! It's feels like ages since i first put up a Shawarma recipe...jeez!! It's been "only" three years but it feels like it was just yesterday that post went up. I must confess, I've been having shawarma take outs more often so i guess that's one of the reasons why i never settled to put together a post on chicken sharwama. Thank goodness i've got that settled now i'm back in my zone.
Chicken shawarma is a tasty sandwich wrap which is pretty easy to make. It's really similar to beef shawarma with the only difference being that chicken is being used instead of beef as it is in beef shawarma. If you don't have pita bread in your vicinity, you could learn to make yours from scratch by Clicking here. For the Hot press (To seal and heat up the wrapped shawarma), you could make do with a grill, sandwich Toaster or a frying pan….They both serve the same function only that one heats both ways (Most times leaving grill marks) and the other heats one way leaving no line at all.


How to make chicken shawarma

3 medium sized carrots
½ medium sized cabbage
1 medium sized cucumber
2 green pepper - Optional
2 tbsp. chili powder
10 pieces Pita Bread (Shawarma bread)
½ kilo grilled chicken (with the bones removed)
Mayonnaise - As desired
Ketchup - As desired
2 tbsp. Vegetable oil


  • View the steps Below

  • Calories per serving: 0
    Fat per serving: 0


    Step 1: Chop the cabbage, Grate the carrots, Dice the green pepper & slice the cucumber- Set aside separately

    Step 2: Shred or dice the grilled chicken and set this aside

    To assemble:::
    Step 3: Get one pita bread and open the pocket (This divides it into two). Place one on top of the other. 

    Step 4: Rub mayonnaise over the bread on top. Add the cabbage, carrot, green pepper, cucumber, chicken.

    Step 5: Sprinkle with powdered chili and drizzle with ketchup and more mayonnaise.

    Step 6: Fold to seal the contents and place on the grill (Greased with a little vegetable oil). Reduce the burner to the barest minimum and let the shawarma heat up on the side with the open flap . Flip and do the same for the other side. 

    Step 6: Yep! Your Chicken shawarma is ready. Serve.

    Remember, portion control is one of the secrets to healthy living……..So, indulge a ‘lil but stay healthy. 

    To make your Homemade shawarma bread....CLICK HERE


    1. Replies
      1. Do keep us updated on the outcome k :)

    2. Really lovely and nice pictures.

    3. I would really like to commend u.....firstly,I love how you break down each step backed up by a picture "infact that is what i really love about your blog" & not forgetting how you explain the details in easy to understand English yea!!how can i forget how you really go all the way to give alternatives just to make sure we do not have an excuse not to try any of the recipes...Keep up the good work.

      1. Thank you Damilola. Glad to have you here :)

    4. best electric griddle1/17/2017 6:02 am

      Everything you make in your home is best for your family like this shawarma. looks nice and testy.

    5. Hello Dobby,my name is Happy. Please how can I keep my shawarma strong? After making it at home it will be strong and crunchy, but when it gets cold the bread will be too soft? Please I need your help. Thank you.

      1. Hello Happiness,You can only keep your shawarma strong by making it when you want to eat it (quick service style) or simply adding the cream and mayo when you're ready to eat. Hope this helps.

    6. This looks really good! I will have to try it. :)

      1. Thanks Carmen. Do keep us posted k :)

    7. Weldone ma, looks really yummy, please my oven is faulty, can I use a stir fry instead of an oven roast chicken, thanks so much


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