Name: High-Protein Chicken Shawarma
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 600 g Chicken Breast, thinly sliced; 50 g Low-Fat Yogurt; 1 tbsp Tomato Paste; 4 Garlic Cloves, pressed; 3 tbsp Lemon Juice; 1.5 tsp Paprika; 1 tsp Cumin; 1 tsp Oregano; 0.5 tsp Turmeric; 0.5 tsp Cinnamon; 0.5 tsp Chili; 1 tsp Salt; 0.5 tsp Black Pepper; 130 g Skyr (or another high-protein yogurt); 1 tsp Lemon Juice; 1 tsp Garlic Powder; 0.25 tsp Salt; 0.25 tsp Pepper; 3 Lavash Wraps (Lebanese flatbreads, pita bread or other wraps); Onion Slices; Pickle Strips; Parsley (optional); Cooking Spray

Jump to Recipe

We’re pretty convinced: chicken shawarma might just be the ultimate post-workout meal. And we’re not the only ones—there’s a reason even the Avengers went for shawarma after saving the world. Jokes aside, that iconic scene actually inspired us to make this high-protein chicken shawarma recipe. We wanted something that feels like real street food but still fits our macros and supports a high-protein lifestyle.

Traditional chicken shawarma is cooked on a vertical rotisserie, which isn’t exactly practical at home. So we came up with an easy chicken shawarma recipe that works perfectly in the air fryer or oven. Lean chicken breast, sliced into thin strips, gives you that classic shawarma texture without over-complicating things. This high-protein shawarma keeps things simple: easy-to-find ingredients, and no complicated steps.

The real star here is the spice blend, so don’t skimp on it—it’s what really makes this high-protein chicken shawarma. Everything comes together in a soft lavash wrap with a creamy garlic sauce and fresh toppings. So is our version 100% authentic? No. But is it easy, packed with flavor, and genuinely satisfying while hitting your macros? Absolutely.

Nutrition (Per Serving – Recipe Makes 3 Servings)

Calories	Carbs	Fat	Protein
432 kcal	32 g	8 g	55 g

Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.

Close-up photo of High-Protein Chicken Shawarma wrapped in baking paper, and served on a stone plate

Why Choose This Recipe?

Light Comfort Food

This high-protein chicken shawarma delivers everything you love about street food in a lighter, macro-friendly way. With over 50g of protein per wrap, it’s a satisfying option for post-workout meals, summer days, or quick lunches. Fresh toppings and our homemade sauce keep it light without feeling heavy.

Simple Ingredients, Exotic Flavor

You don’t need anything fancy here. This chicken shawarma recipe keeps things simple while delivering bold, authentic flavor. Most ingredients are pantry staples, but the spice blend transforms everything into something special. As the chicken cooks, the smell alone is enough to get you excited.

Easy at Home

No rotisserie? No worries. This high-protein chicken shawarma fits easily into everyday life and works with an air fryer or oven. Thinly sliced chicken breast mimics the texture of traditional shawarma, giving you that classic bite in a much easier, homemade version.

What You Need for High-Protein Chicken Shawarma

All ingredients for High-Protein Chicken Shawarma

Here you can see the ingredients for this high-protein chicken shawarma. See the recipe card below for the full list of ingredients with all quantities.

Ingredients Explained

Chicken Breast: lean, high in protein, and the perfect base for this high-protein chicken shawarma. It absorbs the marinade really well, which keeps every bite juicy and flavorful.
Low-Fat Yogurt: helps tenderize the chicken while also binding all the spices together.
Tomato Paste: adds color and a subtle depth of flavor, while also helping develop those delicious roasted and slightly caramelized notes during cooking.
Garlic: a key part of that classic shawarma flavor. We used garlic powder in the sauce for convenience, but you can also use freshly minced garlic if you want a stronger, more intense taste.
Lemon Juice: helps to tenderize the chicken for a softer, juicier texture.
Spices: paprika, cumin, oregano, turmeric, cinnamon, and chili. This is where the magic happens! The spices are the main source of flavor that turns simple chicken into a proper shawarma.
Skyr for the Sauce: a high-protein base that keeps the sauce creamy, light, and macro-friendly without feeling heavy.
Lavash Wraps: thin and flexible wraps that hold everything together and crisp up nicely when toasted.
Onion & Pickles: add freshness and crunch, while the acidity helps balance out the richness of the chicken and sauce.

Recipe Variations

You can easily customize this high-protein chicken shawarma recipe to match your own taste.

Chicken Breast: you can easily swap chicken breast for chicken thighs if you want a more traditional and juicier chicken shawarma. Thighs bring extra flavor and tenderness, but keep in mind they come with a higher fat content.
Skyr: any high-protein, fat-free yogurt that’s thick and creamy works perfectly here. Greek yogurt is also a great alternative for the sauce base, keeping this high-protein shawarma light, protein-rich, and macro-friendly.
Lavash: Lebanese flatbreads, pita bread, or any wraps you have on hand all work well. This recipe is flexible, so feel free to use whatever fits your preference.
Tomato Paste: you can replace it with paprika paste for an even more authentic shawarma flavor.

Any changes to the ingredients may affect the macronutrient values. If you modify the recipe, the nutritional values should be recalculated accordingly.

How to Make High-Protein Chicken Shawarma

Slicing the chicken breast into strips, mixing it with yogurt marinade, and baking it.

Steps 1–4: Marinate & Cook

Start by slicing the chicken into thin, even strips. Mix it with yogurt, tomato paste, garlic, lemon juice, and spices until everything is fully coated with no dry spots. Let the chicken marinate in the fridge for at least 30 minutes, or longer if you want an even deeper, more developed taste. Once ready, spread it out in a single layer on a tray or in your air fryer basket without overcrowding, lightly spray with cooking oil, and cook until golden and slightly browned (Air fryer: 190°C (370°F) for 10–12 minutes, flipping halfway / Oven (fan): 200°C (390°F) for 12–16 minutes, flipping halfway). Keep an eye on it—light browning is perfect, but overcooking will make it dry.

Making the skyr sauce, and slicing the pickles and onion into thin strips.

Steps 5–8: Sauce & Toppings

For the sauce, mix skyr with lemon juice, garlic powder, salt, and pepper until smooth. Slice onion into thin strips and pickles into matchsticks. Thin cuts like these make a noticeable difference in the final texture of your chicken shawarma wrap. You can also add some chopped parsley for extra freshness, but that’s completely up to you.

Assembling the wrap, rolling and toasting it, and showing the halved chicken shawarma.

Steps 9–12: Build & Toast

Warm your wrap briefly so it becomes flexible and doesn’t tear. Spread the sauce evenly, then add the cooked chicken and toppings without overfilling. Roll everything tightly, then toast in a pan with a little oil over medium heat. Start with the seam side down and cook for 1–2 minutes per side until golden and crispy.

JuicyMacros Recipe Tips

Thinly sliced chicken: cutting the chicken into thin strips makes the biggest difference in this high-protein chicken shawarma recipe. It helps the meat cook evenly, absorb more marinade, and get that authentic texture. So make sure your knife is sharp and take your time with this step.
Extra color & flavor: for a deeper flavor, you can briefly use the grill (broiler) function in your oven at the end of cooking. It brings out more browning and enhances the overall taste of your chicken shawarma without overcomplicating the process.

How to Store High-Protein Chicken Shawarma

Store the cooked chicken in an airtight container, separated from everything else. It keeps well in the fridge for 2–3 days or in the freezer for up to 2–3 months.
Reheat the chicken in a pan or air fryer for the best texture and flavor.
Keep the sauce stored separately in an airtight container in the fridge for 2–3 days.
Assemble and toast the wrap fresh when you’re ready to eat.

Similar Recipes

Here are more wrap recipes:

High-Protein Chicken Burrito
High-Protein Big Mac Wrap

And here are more chicken recipes:

If this recipe was a hit for you, consider leaving a star rating and letting us know your experience in the comments below. 🙂

Recipe: High-Protein Chicken Shawarma

High-Protein Chicken Shawarma

Recipe by JuicyMacros – juicymacros.com

0.0 from 0 votes

Course: Main CourseCuisine: Middle Eastern

Servings

–

servings

Prep Time

minutes

Cook Time

minutes

Calories*

432

kcal

Carbohydrates*

Fat*

Protein*

Craving bold Middle Eastern flavors? This high-protein chicken shawarma is loaded with warm spices, tender marinated chicken, and fresh toppings. It’s easy to make at home and a great option if you want big flavor while still keeping your protein high.

Cook Mode

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Ingredients

Chicken & Marinade
600 g Chicken Breast, thinly sliced
50 g Low-Fat Yogurt
1 tbsp Tomato Paste
4 Garlic Cloves, pressed
3 tbsp Lemon Juice
1.5 tsp Paprika
1 tsp Cumin
1 tsp Oregano
0.5 tsp Turmeric
0.5 tsp Cinnamon
0.5 tsp Chili
1 tsp Salt
0.5 tsp Black Pepper
High-Protein Sauce
130 g Skyr (or another high-protein yogurt)
1 tsp Lemon Juice
1 tsp Garlic Powder
0.25 tsp Salt
0.25 tsp Pepper
Other Ingredients
3 Lavash Wraps (Lebanese flatbreads, pita bread or other wraps)
Onion Slices
Pickle Strips
Parsley (optional)
Cooking Spray

Directions

Slice the chicken into thin, even strips, then mix it with yogurt, tomato paste, pressed garlic, lemon juice and all spices until everything is coated. Cover and refrigerate for at least 30 minutes, ideally 2–12 hours for maximum flavor.
Place the chicken on a parchment-lined tray or air fryer basket. Spray lightly with cooking oil.
– Air Fryer: 190°C (370°F) for 10–12 minutes, flipping halfway.
– Oven (fan): 200°C (390°F) for 12–16 minutes, flipping halfway.
In a small bowl, combine Skyr, lemon juice, garlic powder, salt, and pepper. Mix until smooth and creamy.
Slice the onion into thin strips and cut the pickles into matchsticks. Roughly chop the parsley if using.
Warm the lavash briefly in a pan or microwave to make it more flexible. Spread a layer of sauce over the wrap. Add one third of the chicken, then top with onion, pickles, and parsley. Roll the wrap tightly.
Toast the wrap in a pan with a little oil over medium heat, seam-side down first, for 2–3 minutes per side until golden and crispy.

Recipe Video

Notes

*Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.

Have you tried this recipe yourself?

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Recipe FAQs

Can I make this without an air fryer?

Yes, this high-protein chicken shawarma recipe works just as well in the oven. You’ll still get juicy, flavorful chicken with great texture.

Can I prepare it in advance?

Definitely. You can prep the chicken ahead of time and store it in the fridge. But for the best experience, assemble and toast the wrap fresh when you’re ready to eat.

Why isn’t my wrap getting crispy?

The most common reason is too low heat when toasting. Make sure your pan is properly heated so the wrap can crisp up nicely.

Can I make the sauce more intense?

For sure. Simply add more garlic powder or use freshly minced garlic for a stronger flavor.