Thinly sliced chicken, marinated overnight in a blend of yogurt, lemon, and warm spices, forms the foundation of this Turkish Chicken Shawarma. The meat is seared at a high temperature to develop a slight char while staying tender, then combined with a signature red sauce that ties the savory, aromatic marinade together. Searing the sauce directly into the tortilla wraps adds a depth of flavor that carries through every bite.

Assembling these wraps involves layering the seasoned chicken with cool, crunchy pickles and a generous spread of homemade garlic sauce. The final touch—pressing the sandwich in a hot pan—creates a crisp, golden exterior that contrasts against the juicy, spice-forward filling. It is a practical yet satisfying meal that brings the experience of a street-food stall directly into your home kitchen.

These wraps work well for a hearty lunch or a relaxed dinner, especially when served alongside a pile of crisp fries and extra garlic dip. The combination of the tangy red sauce and the brightness of the pickled turnips provides a balance that cuts through the richness of the chicken, making each sandwich feel substantial without being heavy.

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If you enjoy the bold, spiced profile of this Turkish-style chicken, there are plenty of other ways to enjoy shawarma flavors at home. For a quick lunch, these bite-sized shawarma sandwiches offer a perfect grab-and-go option, while my savory chicken wraps provide a satisfying alternative when you have a bit more time to assemble fresh ingredients.

Key Ingredients

Chicken: Sliced boneless chicken breasts or thighs serve as the protein base for the shawarma.
Yogurt: Used in the marinade to tenderize the chicken and provide a creamy texture.
Tomato paste: Provides a concentrated tomato base for both the red sauce and the chicken marinade.
Garlic: Fresh minced garlic and garlic powder are used to infuse the meat and sauce with pungency.
Paprika: Adds a vibrant color and mild earthy warmth to both the marinade and red sauce.
Tortilla wraps: The vessels used to hold the chicken, sauces, and pickles for the finished sandwich.
Pickled cucumber and turnip: Provide a necessary acidic crunch to balance the savory, rich chicken shawarma.
Hot pepper paste: An optional addition that brings a spicy kick to the signature red sauce.

More Ways to Feature Shawarma and Spiced Chicken

The impressive chicken shawarma tower is an excellent centerpiece if you are hosting a dinner party and want to recreate that authentic rotisserie experience.
This creamy coconut chicken incorporates the same signature shawarma spice blend but mellows the heat with rich, tropical notes for a comforting weeknight meal.
Ayam Semur, or sweet soy chicken stew, is ideal if you are looking to branch out into other deeply aromatic, slow-cooked poultry dishes that rely on complex spice profiles.

Turkish Chicken Shawarma With Red Sauce

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Turkish Chicken Shawarma Ingredients

1 kg chicken breast or boneless thighsTortilla wrapsPickled cucumber and turnipGarlic sauceRed sauce

Red Sauce

2 tbsp tomato paste1 tsp hot pepper paste ( optional)2 tbsp vegetable oil1/2 cup water1 tsp paprika1/2 tsp garlic powder & 1/2 tsp onion powder1/4 tsp salt & 1/4 tsp black pepper1/2 tsp oregano

Chicken Shawarma Marinating

3 tbsp yogurt3 tbsp lemon juice3 tbsp oil1 tbsp mustard1 tbsp tomato paste3 minced garlic1 tbsp paprika2 tsp salt1 tsp black pepper1/2 tsp coriander

Instruction

1: cut each chicken breast into 3 to 4 thin slices2: in a bowl add chicken with all the ingredients mentioned above and mix good.3: cover then refrigerate for at least 8 hours or over night for best flavour.4: if you are making the garlic sauce at home make it then Refrigerate5: in a heated pan add oil then add chicken slices cook for about 1 1/2 minutes on each side at high temperature then move to plate continue till finish all the amount.6: stack the chicken on top each other then slice very thin you will get that shawarma stick cut.7: make the red sauce then microwave for 1 minute or 2 the sauce should get little bit thick.8:Add little bit of the sauce on the chicken then mix.9: brush the bread with the red sauce on both sides then cook on both sides in a heated pan on high heat just for few seconds each side.10:Move the bread from the pan then spread garlic sauce, add chicken and pickles(tomatoes and lettuce optional) close then press or put back in the pan to get a crispy bread.8: cut the sandwich then enjoy with side of fries and garlic dip.

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Curated by Aprilia Wanson in Austin, TX — I research and organize easy recipes so you can cook with what you have. More about how I create content →