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Shawarma has captivated taste buds around the world, emerging as one of the most beloved street foods in the Middle East and beyond. This dish, typically consisting of marinated meat cooked on a vertical rotisserie, has inspired a myriad of variations that reflect regional flavors and preferences. From beef to lamb and, of course, chicken, shawarma is endlessly adaptable, making it a favorite for many. Today, we’re diving into a fun, shareable twist on this classic dish: Mini Chicken Shawarma Flatbread Squares.

Mini Chicken Shawarma Flatbread Squares

Discover a delicious and fun twist on traditional shawarma with Mini Chicken Shawarma Flatbread Squares. This easy recipe combines marinated chicken with bold Middle Eastern spices, nestled in soft flatbreads for a shareable treat. Perfect for game nights, parties, or a cozy meal at home, these bite-sized delights can be customized with fresh veggies and creamy tzatziki sauce. Experience a flavorful, savory dish that’s sure to impress your family and friends!

Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust according to heat preference)

Salt and freshly ground black pepper, to taste

4 flatbreads (choose between pita or naan)

1 cup tzatziki sauce (store-bought or homemade)

1 cup diced tomatoes

1 cup shredded lettuce

1/2 cup sliced red onion

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken Marinade: In a mixing bowl, whisk together the olive oil, ground cumin, ground coriander, smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or allow the flavors to meld overnight.

    Cook the Chicken: Preheat your grill or stovetop grill pan to medium-high heat. Once hot, remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken thighs for approximately 6-8 minutes on each side, or until they are fully cooked and the juices run clear. Once cooked, remove from the grill and let the chicken rest for 5 minutes to allow the juices to redistribute.

      Slice the Chicken: After resting, place the grilled chicken on a cutting board and slice it into thin strips.

        Prepare the Flatbreads: While your chicken rests, warm the flatbreads on the grill for about 1 minute per side, until they are lightly charred and flexible.

          Assemble the Squares:

            - Begin by laying a warm flatbread flat on a cutting board.

              - Generously spread tzatziki sauce across the flatbread, followed by a line of sliced chicken, diced tomatoes, shredded lettuce, and sliced red onion.

                - Fold the flatbread in half and use a sharp knife to cut it into squares that are about 2-3 inches in size.

                  Garnish and Serve: Place the assembled mini squares on a serving platter. Finish by sprinkling freshly chopped parsley over the top for a touch of color and flavor. Serve warm with an extra bowl of tzatziki sauce on the side for dipping.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: Approximately 4-6 squares per person | Total Servings: 4-6 people

                      Enjoy this delightful twist on a classic shawarma, perfect for sharing or as a fun appetizer!