Dubai shawarma has become a viral sensation, known for its crispy, golden exterior and creamy, garlicky interior. This version, popular in Wrexham and beyond, layers juicy, spiced chicken with a rich garlic sauce and cheese, all wrapped in a warm, toasted tortilla. It’s a satisfying fusion of Middle Eastern flavors and indulgent comfort food that you can easily recreate at home.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 g) ground cumin
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) turmeric
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper
- 1/4 tsp (1.25 g) cayenne pepper (optional)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (240 ml) garlic sauce (toum) or garlic aioli
- 1 cup (120 g) shredded mozzarella cheese
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (120 g) plain Greek yogurt
- 1/4 cup (60 g) mayonnaise
- 2 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2.5 g) salt
- 1/4 cup (60 g) butter, melted
- 1/4 cup (60 ml) olive oil
- 1/2 tsp (2.5 g) paprika (for brushing)
Instructions
- In a bowl, combine the sliced chicken thighs with olive oil, lemon juice, cumin, coriander, paprika, turmeric, garlic powder, salt, black pepper, and cayenne (if using). Mix well, cover, and marinate in the refrigerator for at least 15 minutes (or up to 2 hours for deeper flavor).
- While the chicken marinates, make the garlic sauce: In a small bowl, stir together the Greek yogurt, mayonnaise, minced garlic, lemon juice, and salt. Set aside.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked and slightly charred, about 8–10 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum). Remove from heat and set aside.
- Preheat a separate large skillet or griddle over medium heat. Brush one side of a tortilla with the melted butter and olive oil mixture.
- Place the tortilla, buttered side down, on the hot skillet. On one half of the tortilla, spread a generous layer of garlic sauce, then sprinkle with a mix of mozzarella and cheddar cheese.
- Add a portion of the cooked chicken on top of the cheese. Fold the other half of the tortilla over to create a half-moon shape. Press down gently with a spatula.
- Cook for 2–3 minutes per side, until the tortilla is golden brown and crispy and the cheese is melted. Repeat with the remaining tortillas and filling.
- Brush the outside of each cooked shawarma with a little garlic sauce and sprinkle with paprika before serving.
Tips
- Substitutions: If you can’t find toum (Lebanese garlic sauce), use a good-quality garlic aioli or mix 1/2 cup mayonnaise with 2 minced garlic cloves and a squeeze of lemon. This changes the flavor slightly but still tastes great.
- Chicken options: Chicken breast works, but thighs are juicier and more forgiving. For a quicker version, use rotisserie chicken and skip the marinating step.
- Don’t overstuff: Keep the filling moderate so the tortilla folds easily and crisps evenly. Too much filling makes it soggy and hard to handle.
- Common mistake: Skipping the butter-oil brush on the tortilla will result in a pale, less crispy wrap. Don’t skip it—it’s essential for that golden crunch.
Serving Suggestions
Serve the Dubai shawarma hot, cut into halves or thirds, with extra garlic sauce on the side for dipping. It pairs well with a simple cucumber-tomato salad, pickled vegetables, or a bowl of lentil soup. For a complete meal, add a side of seasoned fries or a fresh fattoush salad.
Variations
- Spicy version: Add sliced fresh chili or a drizzle of hot sauce (like sriracha) inside before folding.
- Cheese swap: Use halloumi or feta for a saltier, more traditional Middle Eastern flavor, though they melt differently.
- Chicken shawarma bowl: Skip the tortilla and serve the chicken, garlic sauce, and cheese over rice with chopped tomatoes and cucumbers.
- Vegetarian: Replace chicken with pan-seared halloumi or grilled vegetables like zucchini and bell peppers.
Storage and Reheating
Leftover shawarma can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a dry skillet over medium heat for 2–3 minutes per side, or in an air fryer at 350°F (175°C) for 5–6 minutes, until hot and crispy. Avoid microwaving, as it makes the wrap soggy. The garlic sauce can be refrigerated separately for up to 5 days.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out more easily. If using breast, consider pounding it to an even thickness and don’t overcook—check for doneness at 165°F (74°C) and remove from heat immediately.
What is the best cheese for Dubai shawarma? A blend of mozzarella (for stretch) and cheddar (for flavor) works well. You can also use provolone or a Middle Eastern white cheese like akkawi, if available.
Can I make this gluten-free? Absolutely. Use gluten-free tortillas or large lettuce leaves as a wrap. The filling itself is naturally gluten-free.
How do I make the garlic sauce less intense? If you find toum too pungent, mix it with an equal part of Greek yogurt or mayonnaise to mellow it out. That’s already incorporated in this recipe’s sauce.
Can I prepare the chicken ahead of time? Yes, you can marinate the chicken up to 24 hours in advance. Cook it just before assembling the shawarma for best texture.
Why is my shawarma not crispy? Make sure your skillet is hot enough and that you’re using enough butter-oil mixture. Also, avoid overcrowding the pan—cook one at a time if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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