Chicken Shawarma Flatbreads

Tender shawarma-spiced chicken wrapped in warm flatbreads with crunchy slaw, pickled onions and smoky chipotle heat.

Shawarma is one of the great street foods of the Eastern Mediterranean and Middle East. Traditionally, layers of marinated meat are slowly roasted, shaved into thin slices and tucked into flatbreads alongside crisp salads, pickles and sauces.

This version takes those same flavours and turns them into an easy feast for sharing. Chicken thighs are marinated with OEA Shawarma Blend and Lemon Olive Oil, then cooked until golden and fragrant before being wrapped in warm flatbreads with a cool yoghurt slaw and quick-pickled Adana onions.

The combination is all about contrast. Warm spices against cool yoghurt, smoky heat against bright acidity, soft flatbread against crisp vegetables. Every ingredient has its place.

Whether cooked over a barbecue on a sunny afternoon or roasted in the oven when the weather refuses to play along, these shawarma wraps make relaxed, flavour-packed eating at its best.

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Chicken Shawarma Flatbreads Recipe (Serves 4)

Ingredients

Chicken

8 chicken thighs
2 tbsp OEA Shawarma Blend
3 tbsp OEA Lemon Olive Oil

Slaw

½ small red cabbage, finely shredded
2 carrots, grated
4 tbsp thick Greek yoghurt
A handful of fresh parsley, roughly chopped
Salt and black pepper

Pickled Onions

1 small red onion, finely sliced
1 tsp OEA Adana Blend
2 tbsp red wine vinegar
To Serve
4 warmed flatbreads
OEA Chipotle Hot Sauce

Method

1. Marinate the Chicken

Place the chicken thighs in a large bowl with the OEA Shawarma Blend and Lemon Olive Oil.

Mix thoroughly until every piece is coated, then cover and refrigerate for at least one hour. If time allows, leave overnight for an even deeper flavour.

2. Prepare the Pickled Onions

Place the sliced red onion into a bowl with the OEA Adana Blend and red wine vinegar.

Mix well and leave to soften and lightly pickle while the chicken marinates.

3. Make the Slaw

Combine the shredded cabbage, grated carrot, Greek yoghurt and parsley in a large bowl.

Season with a little salt and black pepper, then toss together until evenly coated.

4. Cook the Chicken

Cook the chicken over a hot barbecue, grill or griddle pan until lightly charred, golden brown and cooked through.

Alternatively, roast in a preheated oven at 200°C (180°C fan) for 25–30 minutes until beautifully caramelised around the edges.

Allow the chicken to rest for 5 minutes before shredding.

To Serve

Start with a generous spoonful of the yoghurt slaw on top of a flatbread, followed by shredded shawarma chicken and a scattering of the pickled onions.

Finish with a generous drizzle of OEA Chipotle Hot Sauce, then roll up and serve immediately.

Perfect for sharing around the table, alongside grilled vegetables, salads or a spread of mezze dishes.

Why It Works

Chicken thighs are naturally rich and juicy, making them ideal for absorbing the aromatic spices of the shawarma blend while remaining tender during cooking.

The Lemon Olive Oil brings brightness and helps carry the spices through the marinade, while the yoghurt slaw provides a cool, creamy contrast to the warmth of the chicken.

Quick-pickled onions cut through the richness with acidity and crunch, while the Chipotle Hot Sauce adds a smoky finish that ties everything together.

The result is a wrap that's vibrant, balanced and deeply satisfying — the sort of food that disappears quickly and encourages a second helping.