Chicken Shawarma

Easy, healthy and flavour-packed chicken shawarma recipe. We show you how to serve it in pita along with veggie toppings and sauces! This is a Sanjeev Kapoor exclusive recipe.

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Chicken Shawarma

Main Ingredients Boneless chicken breasts, Pita breads
Cuisine Middle Eastern
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Non Veg


  • 200 grams boneless chicken legs 
  • 4 pita breads
  • Salt to taste
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon chaat masala
  • 1 teaspoon lemon juice
  • 1 tablespoon oil
  • 4 tablespoons mayonnaise
  • 4 tablespoons schezwan sauce
  • Pickled beetroot as required
  • French fries as required


  1. Take chicken legs in a bowl. Add salt, ginger-garlic paste, cumin powder, coriander powder, red chilli powder, chaat masala, lemon juice and oil and mix well. Set aside to marinate for 10-15 minutes.
  2. Preheat the oven at 180ºC. Arrange the marinated chicken on a baking tray and bake for 10-15 minutes.
  3. Transfer on a board and shred into thick slices.
  4. Heat a nonstick tawa. Toast the pita breads for 1-2 minutes on both sides. 
  5. Transfer on worktop, spread mayonnaise and schezwan sauce evenly.
  6. Arrange the roasted chicken on 1 side.
  7. Add pickled beetroot and French fries on top.
  8. Drizzle mint mayonnaise and roll tightly in aluminium foil
  9. Serve.