Chicken Shawarma Souvlaki Wraps
If you’re craving takeaway-style chicken shawarma at home, these Chicken Shawarma Souvlaki Wraps are a game-changer. Made with juicy chicken thigh fillets, a fragrant shawarma spice mix and cooked using the Bunnings Souvlaki Pan, this easy homemade fakeaway is packed with flavour and perfect for busy weeknights, relaxed Sunday dinners or feeding a crowd.
One of my favourite ways to serve this is buffet-style: lay out warm wraps, crisp salads and creamy dips and let everyone build their own. The kids love it being served this way and you’ll love how stress-free dinner feels.
Don’t have the Bunnings Souvlaki pan? No worries! Try my pan-fried chicken shawarma recipe for another quick and flavour-packed dinner option. This is restaurant-quality shawarma made simple 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.
