Chicken Shawarma Souvlaki Wraps
If you’re looking for an easy family dinner that tastes like takeaway, these Chicken Shawarma Souvlaki Wraps are a must-try. Made with juicy chicken thigh fillets, shawarma spice mix and a simple oven-baked method, this homemade fakeaway is packed with flavour and perfect for feeding a crowd. It’s budget-friendly, simple to prepare and ideal for busy weeknights or relaxed Sunday dinners.
One of my favourite ways to serve this is buffet-style. Lay out warm wraps, fresh salads and creamy dips and let everyone build their own. The kids love the independence and you’ll love how stress-free dinner feels. It’s restaurant-quality flavour made easily at home - exactly what family cooking should be.
Chicken Shawarma Souvlaki Wraps
These easy Chicken Shawarma Souvlaki Wraps are the ultimate family fakeaway dinner. Made with juicy spiced chicken thighs, baked on a souvlaki skewer and served with fresh salads and wraps, this budget-friendly meal feeds a crowd and is perfect for busy weeknights or Sunday dinner.
Ingredients
- 1.5kg chicken thigh fillets
- 1 packet Al’Fez Shawarma Spice Mix
- ¼ cup olive oil
- Juice of ½ lemon
- Wraps or souvlaki breads
- Shredded lettuce
- Tomato
- Cucumber
- Grated carrot
- Grated cheese
- Tzatziki
- Garlic dip
Instructions
- In a large dish, combine chicken thigh fillets, shawarma spice mix, olive oil and lemon juice. Mix well to fully coat.
- Thread the marinated chicken onto a souvlaki skewer pan (mine is from Bunnings Warehouse) and place half an onion on top.
- Cover meat with foil and bake at 180°C (fan-forced) for 1 hour.
- Remove foil and cook for a further 20-30 minutes until golden.
- Allow the chicken to rest for 10–15 minutes before slicing.
- Slice the chicken off the skewer. Heat a frying pan over medium heat and cook the sliced chicken for 2–3 minutes in the tray juices until well coated and slightly caramelised.
- Serve buffet-style with wraps, salads and dips so everyone can build their own.
Notes
Top Tips:
- Marinate longer: If time allows, marinate the chicken for 2–4 hours (or overnight) for deeper flavour (this isn't essential).
- Rest before slicing: Resting keeps the juices locked in for tender, juicy chicken.
- Pan-fry finish: Don’t skip this step - it coats the chicken in flavour and gives that authentic shawarma texture.
Nutrition Facts
Calories
520Fat
40 gSat. Fat
10 gCarbs
7 gFiber
1 gNet carbs
6 gSugar
1 gProtein
32 gSodium
234 mgCholesterol
188 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
