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Buffalo Chicken Shawarma

◷ 40 minutes ⚡ 438 kcal
DinnerLunch
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Buffalo Chicken Shawarma cooking guide
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  • 700 g chicken thighs boneless and skinless, cut into thin strips or small chunks
    BETAGRO Chicken Bone in Leg 300 g BETAGRO Chicken Bone in Leg 300 g300 g · ฿59.00
  • 120 ml hot sauce buffalo-style, divided
  • 150 g plain yoghurt divided
    Natural Youghurt Natural Youghurt150 g · ฿22.00
  • 2 tbsp cooking oil
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • 3 cloves garlic minced
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 1 lemon juiced
    Lemon Juice Lemon Juice29 ml · ฿69.00
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
    No.1 Cumin Seed 45 g No.1 Cumin Seed 45 g45 g · ฿83.50
  • 1 tsp onion powder
    Onion 500 g. Onion 500 g.500 g · ฿35.00
  • 6 flatbreads or pita breads
  • 1/2 lettuce finely shredded
    Lettuce 300 g. Lettuce 300 g.300 g · ฿52.00
  • 2 tomatoes sliced
    Whole Peeled Tomatoes in Tomato Juice 400 g Whole Peeled Tomatoes in Tomato Juice 400 g400 g · ฿69.00
  • 1/2 red onion thinly sliced
    Red Onion 500 g. Red Onion 500 g.500 g · ฿39.00
  • 100 g pickles sliced, optional
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿676.80
Estimated value used฿637.47
Estimated pantry value left฿39.33

12 of 16 selected ingredients currently have usable Big C price data. Estimates update as you untick items.

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Cooking instructions

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  1. 1

    Prepare the ingredients

    Cut the chicken into thin strips or small chunks. In a bowl combine most of the hot sauce, half the yoghurt, cooking oil, garlic, lemon juice, smoked paprika, cumin, onion powder, salt and black pepper. Add the chicken and mix thoroughly.

  2. 2

    Marinate the chicken

    Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavour and tenderness.

  3. 3

    Cook the chicken

    Heat a grill pan or frying pan over medium-high heat. Cook the marinated chicken in batches for about 4–5 minutes per side, depending on the size of the pieces, until lightly charred and completely cooked through. Remove from the heat.

  4. 4

    Prepare the wraps

    Warm the flatbreads or pitas. Mix the remaining yoghurt with a little lemon juice, salt and black pepper to make a quick garlic-style yoghurt sauce. Spread it over each flatbread, then top with shredded lettuce, sliced red onion and tomato.

  5. 5

    Add chicken and sauce

    Pile the hot buffalo chicken onto the prepared wraps. Drizzle with the remaining buffalo-style hot sauce and extra yoghurt sauce to taste. Add sliced pickles if using.

  6. 6

    Fold and serve

    Fold in the sides and roll the wraps tightly, or serve open shawarma-style. Cut in half if preferred and serve immediately with extra sauce, pickles or a fresh slaw on the side.

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Per serving

Nutritional information

Calories438 kcal
Protein42 g
Carbohydrates34.4 g
Fat16 g
Saturated fat3.8 g
Fibre3.9 g
Sugar5.8 g
Sodium285 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairy

For this recipe: Contains milk from yoghurt or ranch-style sauce and gluten if made with wheat flatbreads or pitas. Check bottled hot sauce and packaged flatbreads for additional allergen declarations.

Useful substitutions

Use boneless chicken breast or thigh. Greek-style yoghurt or plain yoghurt both work. Use any soft flatbread, pita or wrap readily available locally. Adjust the buffalo-style hot sauce to your preferred heat level.

Storage and reheating⌄

Storage

Cool leftover cooked chicken promptly and refrigerate in an airtight container for up to 2 days. Store flatbreads, vegetables and sauces separately.

Reheating

Reheat the chicken in a hot frying pan, oven or air fryer until piping hot throughout. Warm the flatbreads separately and assemble with fresh vegetables and sauce. Reheat only once.

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Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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