Here’s a Stuffed Chicken Shawarma Bread Rolls recipe—crispy on the outside, juicy and boldly spiced on the inside 🌯🔥
Perfect as a snack, party food, or even a light meal.
Stuffed Chicken Shawarma Bread Rolls
Ingredients (10–12 rolls)
Chicken Shawarma Filling
- 1 lb (450 g) chicken breast or thighs, thinly sliced
- 2 tbsp yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp chili powder (optional)
- Salt & black pepper, to taste
For the Rolls
- 10–12 bread slices (white or whole wheat, edges trimmed)
- ½ cup shredded mozzarella or cheddar
- Oil or butter for brushing
Instructions
- Marinate chicken
Mix yogurt, olive oil, lemon juice, garlic, spices, salt, and pepper.
Add chicken and marinate at least 30 minutes (overnight is best). - Cook chicken
Heat a pan over medium-high.
Cook chicken until golden and fully cooked.
Chop finely. - Prepare bread
Flatten bread slices with a rolling pin. - Assemble rolls
Place chicken and a little cheese on one end of each bread slice.
Roll tightly and seal edge with a little water. - Cook rolls
Brush with oil or butter.- Pan-fry: Cook until golden on all sides
- Bake: 375°F (190°C) for 15–18 minutes
- Air-fry: 360°F (180°C) for 8–10 minutes
- Serve hot
Dipping Sauces
- Garlic sauce (toum)
- Tahini sauce
- Yogurt-cucumber dip
- Spicy mayo
Tips for Best Results
✔ Use chicken thighs for extra juiciness
✔ Don’t overfill the rolls
✔ Press seam-side down first when cooking
Make It Extra
- Add sautéed onions or bell peppers
- Sprinkle sesame seeds on top before baking
- Add pickles inside for authentic shawarma flavor
If you want, I can also give you a cheese-loaded version, a keto-friendly wrap alternative, or a make-ahead freezer method.
