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Chicken shawarma flatbread sandwich filled with spiced grilled chicken, fresh lettuce, tomato slices, red onion, and creamy garlic yogurt sauce on warm naan
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Chicken Shawarma Flatbread Sandwich

Juicy, warmly spiced chicken shawarma is pan-seared until golden, sliced thin, and layered onto soft flatbread with crisp veggies and a creamy garlic yogurt sauce. This Chicken Shawarma Flatbread Sandwich is bold, comforting, and easy enough for a weeknight while still feeling restaurant-worthy.
Course dinner, Lunch
Cuisine Mediterranean, Middle Eastern
Keyword chicken shawarma flatbread sandwich, chicken shawarma sandwich, easy chicken sandwich, flatbread sandwich, shawarma flatbread
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 sandwiches
Calories 520kcal
Cost $13 for entire recipe

Equipment

  • Mixing bowl
  • Measuring spoons
  • Large skillet or grill
  • Tongs
  • knife
  • Cutting board

Ingredients

Chicken Shawarma

  • 1 ½ lb boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp turmeric
  • ½ tsp black pepper
  • ¾ tsp salt
  • Juice of 1 lemon

Garlic Yogurt Sauce

  • ¾ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic finely grated
  • Salt to taste

Sandwich Assembly

  • 4 flatbreads or naan
  • Shredded romaine or lettuce
  • Sliced tomatoes
  • Thinly sliced red onion
  • Optional: sliced cucumbers pickles, or feta

Instructions

Marinate the Chicken

  • In a bowl, combine olive oil, garlic, spices, salt, pepper, and lemon juice. Toss chicken to coat evenly. Marinate at least 30 minutes, or up to 12 hours refrigerated.

Cook the Chicken

  • Heat a large skillet over medium-high heat. Cook chicken thighs 5–7 minutes per side until deeply browned and cooked through. Rest 5 minutes, then slice thinly.

Make the Sauce

  • Stir together yogurt, lemon juice, garlic, and salt until smooth. Chill until ready to use.

Warm the Flatbread

  • Warm flatbreads in a dry skillet or oven until soft and pliable.

Assemble Sandwiches

  • Spread garlic yogurt sauce on flatbread. Top with sliced chicken, lettuce, tomatoes, onion, and any optional toppings. Fold or wrap and serve warm.

Notes

  • Chicken thighs are recommended for the juiciest texture, but chicken breast can be used if preferred.
  • Marinating longer (up to 12 hours) will deepen the flavor.
  • Grill the chicken instead of pan-searing for extra char and smokiness.
  • Add harissa, chili sauce, or red pepper flakes for heat.
  • Leftover chicken stores well in the refrigerator for up to 3 days and is great for wraps, bowls, or salads.