Introduction
Habibi! I absolutely love chicken shawarma, and this is my go-to way of making it at home. The recipe uses my own Lebanese spice blend and soft, fluffy laffa bread to create a proper shawarma wrap. It is surprisingly simple to make and brings real Middle Eastern flavours into your kitchen. I especially enjoy shawarma as street food, and this always reminds me of the wraps served on market days in St Albans.
What Makes This Chicken Laffa Shawarma Special?
This chicken shawarma with laffa bread brings the authentic flavors of Middle Eastern street food straight to your kitchen. What makes it stand out?
- Authentic marinade – Warm spices, garlic, and yogurt keep the chicken juicy and full of flavour.
- Homemade laffa bread – Soft, chewy, and flexible enough for wrapping, with light charring from the pan.
- Stovetop cooking – No rotisserie needed. A hot pan delivers the char and depth you want.
- Flexible toppings – Toum, tahini, pickled vegetables, or sumac onions all work well.
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What Is Laffa Flatbread and Why Use It Here?
Laffa is a soft, slightly chewy Middle Eastern flatbread traditionally baked at very high heat, either in a clay oven or over an open flame. That cooking method gives it a pillowy texture with light charring, while keeping it flexible rather than brittle.
Compared to standard wraps or thin tortillas, laffa is made from a slightly thicker dough. This makes it sturdier and better suited to dishes like shawarma, where there are hot fillings, sauces, and juices involved. It stays soft, holds together well, and does not tear as easily once filled.
Pita bread, on the other hand, is usually baked to form a pocket and is less flexible once opened. Laffa does not form a pocket, but it wraps more easily and stays supple, which is why it works so well for street-style wraps.
The light char you get from cooking laffa in a hot pan adds a subtle smokiness that pairs naturally with spiced chicken and garlic-based sauces. It supports the filling rather than competing with it.
Lebanese Spice Blend: What Makes It Work
The flavour of chicken shawarma comes almost entirely from the spice blend. This Lebanese-style mix is built to be bold without overpowering the meat, and warm rather than sharp.
Spices like coriander, cumin, and paprika form the base. They bring earthiness and warmth that carry well through cooking. More aromatic spices such as allspice, cardamom, and fenugreek add depth and that unmistakable shawarma character once the chicken hits a hot pan.
A small amount of cinnamon and nutmeg rounds everything out. You should not taste them directly, but they soften the edges of the spice mix and stop it from feeling harsh or one-dimensional.
This balance is what makes the blend work so well with yogurt-based marinades. It clings to the chicken, cooks evenly, and stays fragrant without burning.
The recipe makes enough spice blend for two batches. I usually keep the extra for another shawarma night, but it also works well on vegetables, potatoes, or other meats where you want the same warm, Middle Eastern flavour profile.
What Meat to Use for Laffa Shawarma and How to Cook It at Home
For chicken shawarma, boneless, skinless chicken thighs are the best choice. Thighs have a higher fat content than chicken breasts, which keeps them juicy and tender during cooking. They also handle high heat better, making them more forgiving if you slightly overcook them.
Chicken breasts can be used if needed, but they tend to dry out more quickly and do not absorb the marinade as well as thighs do.
Traditionally, shawarma is cooked on a vertical rotisserie and shaved as it cooks. At home, the goal is not to copy the equipment, but to recreate the flavour and texture.
You can do this in a few reliable ways:
- Cast-iron skillet
Heat a cast-iron pan over medium-high heat and cook the marinated chicken until well browned on both sides and cooked through. This method gives the best char and is closest in flavour to street-style shawarma. - Oven roasting
Skewer the marinated chicken, place it in a roasting dish, and cook in a very hot oven at around 250°C for about 20 minutes, turning once halfway through. This works well when cooking larger batches. - Grill
If you have access to a grill, cook the chicken over high heat for good colour and smokiness.
Once cooked, let the chicken rest for a few minutes, then slice it thinly. This resting step helps keep the meat juicy and gives you that familiar shawarma texture.
Pickled Vegetables for Chicken Shawarma Laffa
Pickled vegetables are not just a garnish in shawarma. They play an important role by cutting through the richness of the chicken and sauces and adding freshness and crunch to each bite.
Traditionally, shawarma is served with pickled turnips, often lightly tinted pink from beetroot in the brine, or lacto-fermented cucumbers with a mild, clean acidity. These pickles are sharp enough to balance the warm spices and garlic sauce without overpowering them.
The acidity helps reset the palate between bites, especially when the shawarma is served with creamy sauces like toum or tahini. Without that contrast, the wrap can quickly feel heavy.
If traditional Middle Eastern pickles are hard to find, red sauerkraut or any lacto-fermented cucumber works well as a substitute. The key is gentle acidity and crunch rather than strong vinegar sharpness. Quick pickles made at home are also a good option if kept lightly seasoned.
Recipe Card for Chicken Shawarma with Laffa Bread:
Chicken Shawarma with Laffa Bread
Equipment:
- Skewers For skewering and grilling the chicken, though not required if you’re cooking in a pan or oven.
- Cast iron skillet or Griddle pan To cook the laffa bread, creating a nice char.
- Stand mixer or hand mixer To help knead the laffa dough, but you can also do this by hand.
Ingredients:
Ingredients for the Lebanese Spice Blend (Enough to make this recipe twice)
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp ground fenugreek seeds
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- Pinch of cinnamon
- Pinch of nutmeg
- 1.5 tsp salt
Ingredients for the Laffa Flatbread (Makes 6 medium flatbreads)
- 360 g plain flour - sieved plus extra for dusting
- 240-260 g lukewarm water - start with 240g and add more if needed
- 10 g salt
- 1 tsp sugar
- 1 tbsp instant yeast
- 1 tbsp olive oil
Ingredients for the Chicken Shawarma
- 650 g boneless - skinless chicken thighs
- Juice of half a lemon
- 3 garlic cloves - minced
- 1 tsp minced ginger
- 1 tbsp extra virgin olive oil - for the marinade
- Half of the Lebanese spice blend
- Iceberg lettuce - shredded
- Cherry tomatoes - quartered
- Cucumber - halved and sliced
- Pickled element of the salad - lacto-fermented cucumbers or red sauerkraut
- Toum - Lebanese garlic sauce made of yoghurt, garlic, olive oil, and lemon juice
- Chilli sauce
- Optional: Drizzle of tahini sauce or a sprinkle of sumac for extra flavor
Instructions:
How to Prepare Laffa Flatbread:
Activate Yeast:
- In a bowl, combine 240 g of lukewarm water, 1 tsp of sugar, and 1 tbsp of instant yeast. Let the mixture stand for 10 minutes to activate the yeast.
Prepare the Laffa Dough:
- In a large mixing bowl, combine 360 g of sieved plain flour, 10 g of salt, and 1 tbsp of olive oil with the yeast mixture. Knead for 5-8 minutes by hand or with an electric mixer. If the dough feels dry, add more water (up to 20g) gradually until it’s smooth and elastic.
Proof the Laffa Dough:
- Once the dough is smooth, transfer it to a greased bowl, cover with a clean kitchen towel, and let it proof for one hour or until doubled in size.
Shape Laffa Bread:
- Divide the dough into 6 equal parts, shape them into balls, and let them proof on a floured surface for an additional 10 minutes.
Shape and Cook Laffa Bread:
- Roll each ball into a thin circle, then bake on a medium-high heated frying or griddle pan for a couple of minutes on each side. Alternatively, you can grill them outside for a smoky flavor.
How to Prepare Chicken Shawarma:
Marinate the Chicken:
- Prepare the chicken thighs by cutting each thigh into halves. Marinate the meat in a bowl with half the Lebanese spice blend, 1 tbsp extra virgin olive oil, lemon juice, minced garlic, and ginger. Allow the meat to marinate in the refrigerator for at least 2 hours or overnight (up to 24 hours for optimal flavor).
Oven Cooking Method:
- Skewer the marinated meat onto metal skewers and place them in a roasting dish. Preheat the oven to 250°C. Grill the skewers for 10-12 minutes, turning once halfway, until the meat is charred and cooked through.
Alternative Cooking Method:
- If you don’t have an oven or grill, you can cook the chicken in a cast-iron skillet on medium-high heat. Heat 1 tbsp of olive oil in the skillet and cook the chicken pieces in batches until well-charred and cooked through (about 6-8 minutes per side). This method replicates the smoky effect of grilling.
Shred the meat:
- Once the meat is fully cooked, remove it from the oven or skillet, take it off the skewers, and shred it with a knife.
Build Shawarma:
- Build your shawarma by layering the flatbread with meat juices, salad, shredded chicken, and sauces. For extra flavor, drizzle with tahini sauce or sprinkle sumac. Wrap it up, and for an authentic experience, use paper and tin foil.
Nutrition:
Troubleshooting
- My laffa bread is not rising Cold kitchens can slow dough significantly. Make sure the yeast was properly activated before mixing and that the dough is proofing in a warm, draft-free place. While written with winter kitchens in mind, this winter proofing guide is useful year-round whenever dough struggles to rise.
- The dough feels tight or hard to stretch This usually means the dough is too cold or has not rested long enough. Cover it and let it rest for 10–15 minutes. Resting allows the gluten to relax and makes shaping much easier.
- The dough shrinks back when rolling The dough needs more resting time. Cover it and leave it alone for another 10 minutes before trying again. Forcing it will only make it tighter.
- The laffa cooks unevenly or burns The pan is too hot. Laffa should be cooked over medium to medium-high heat so it has time to puff slightly and cook through without scorching.
- The bread turns out dry This usually happens when it is overcooked or left uncovered after cooking. Stack cooked laffa and cover with a clean cloth to trap steam and keep it soft.
Frequently Asked Questions (FAQs)
What is the difference between laffa and pita bread?
Laffa is softer and more flexible than pita and does not form a pocket. It is cooked at high heat, resulting in a slightly charred flatbread that works better for wrapping shawarma.
What toppings go best with chicken shawarma?
Traditional toppings include toum (garlic sauce), tahini, pickled turnips, cucumber, tomatoes, lettuce, and sumac onions. You can also add a drizzle of yogurt sauce or hummus.
What are the best substitutes for laffa bread?
If laffa is unavailable, naan, markook bread, or soft flour tortillas are the closest substitutes.
What other meats or vegetarian options can I use for shawarma?
Shawarma is commonly made with chicken, beef, lamb, or turkey. Vegetarian options such as falafel, mushrooms, or grilled eggplant also work well with the same spices and sauces.
A Few Words from the Chef 👨🍳
This is one of those recipes I come back to often. It is straightforward, flexible, and delivers exactly what you expect from a good shawarma wrap at home. If you adjust the spices, toppings, or bread to suit your kitchen, that is exactly how it should be.
Enjoy cooking.
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This looks amazing! I love the idea of pairing chicken shawarma with fresh laffa bread—it feels so authentic. The step-by-step instructions make it super easy to follow. Can’t wait to try this at home!
This worked exactly as written, thanks!
the wraps are the best I have ever made and so tasty. thanks for sharing.