Mini Chicken Shawarma brings all the incredible flavors of traditional Middle Eastern street food into an elegant, party-friendly format that’s perfect for entertaining or as a sophisticated appetizer. These adorable mini versions capture the essence of authentic shawarma with tender, spice-marinated chicken that’s been roasted to perfection and tucked into small pita pockets or flatbreads along with fresh vegetables and creamy tahini sauce. Each bite delivers the complex blend of warm spices like cumin, coriander, and sumac that makes shawarma so irresistible, while the small format makes them easy to eat and perfect for sharing. The marinated chicken develops deep, rich flavors from a blend of Middle Eastern spices and yogurt, creating meat that’s incredibly tender and bursting with aromatic taste. These mini shawarmas offer all the satisfaction of the full-sized version while being perfectly portioned for appetizers, cocktail parties, or when you want to serve authentic Middle Eastern cuisine in an approachable way.
Serves: 6-8 people as appetizers (makes about 16-20 mini shawarmas)
Ingredients
For the chicken marinade:
- 2 lbs boneless, skinless chicken thighs, cut into strips
- 1/2 cup plain Greek yogurt
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
For the tahini sauce:
- 1/3 cup tahini paste
- 3 tablespoons fresh lemon juice
- 2 tablespoons water (or more as needed)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For assembly:
- 16-20 small pita pockets or mini flatbreads
- 1 cucumber, diced small
- 2 tomatoes, diced small and drained
- 1/2 red onion, very thinly sliced
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped (optional)
- 1/2 teaspoon sumac (for sprinkling)
- Pickled turnips or pickles, chopped (optional)
Preparation Time
Total time: 3 hours (including marinating time)
- Marinating: 2 hours minimum
- Prep: 30 minutes
- Cooking: 15-20 minutes
- Assembly: 15 minutes
Instructions
Marinate the Chicken
Cut the chicken thighs into strips about 1 inch wide – this allows for better flavor penetration and faster cooking. In a large bowl, whisk together yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, pepper, and lemon juice. Add the chicken strips and toss thoroughly to coat every piece. Cover and refrigerate for at least 2 hours, though overnight marinating produces even better results.
Prepare the Tahini Sauce
While the chicken marinates, make the tahini sauce by whisking together tahini paste, lemon juice, water, minced garlic, salt, and olive oil in a bowl. The mixture may seem thick at first, but keep whisking and add water gradually until you reach a creamy, pourable consistency. The sauce should coat the back of a spoon but still drizzle easily. Set aside at room temperature.
Prepare the Fresh Components
Dice the cucumber and tomatoes into small, uniform pieces. After dicing the tomatoes, place them in a colander with a pinch of salt and let drain for 15 minutes to remove excess moisture that could make the shawarmas soggy. Slice the red onion as thinly as possible – a mandoline works perfectly for this. Chop the fresh herbs and have all components ready for assembly.
Cook the Chicken
Preheat your oven to 450°F (230°C), or heat a grill pan or outdoor grill to medium-high heat. Remove the chicken from the marinade and arrange on a baking sheet lined with parchment paper, or place directly on the grill. Cook for 12-15 minutes in the oven, or 6-8 minutes per side on the grill, until the chicken is cooked through and has developed some nice charred edges. The internal temperature should reach 165°F.
Warm the Bread
While the chicken cooks, warm the mini pita pockets or flatbreads. You can do this by wrapping them in damp paper towels and microwaving for 30 seconds, or warming them individually in a dry skillet for about 30 seconds per side. This makes them more pliable and enhances their flavor.
Slice the Chicken
Let the cooked chicken rest for 5 minutes, then slice it into smaller pieces suitable for mini shawarmas. The chicken should be golden brown on the outside and juicy on the inside, with the spices creating a flavorful crust. Taste and adjust seasoning if needed.
Assemble the Mini Shawarmas
Working with one pita or flatbread at a time, carefully open the pocket or place filling on one half of the flatbread. Add a generous spoonful of the sliced chicken, then top with diced cucumber, drained tomatoes, red onion slices, and fresh herbs. Drizzle with tahini sauce and sprinkle with a pinch of sumac for authentic tangy flavor.
Final Touches and Presentation
Arrange the assembled mini shawarmas on a serving platter. If using pickled turnips or pickles, add small pieces for extra tang and crunch. Serve with extra tahini sauce on the side for dipping, and provide small napkins as these can be slightly messy to eat, which is part of their authentic charm.
Make-Ahead Tips
The chicken can be marinated up to 24 hours in advance for even deeper flavor development. The tahini sauce can be made several days ahead and stored covered in the refrigerator – just whisk in a little water if it thickens. Cook the chicken earlier in the day and reheat gently before assembly, though they’re best when the chicken is freshly cooked.
Spice Blend Variations
For a more authentic flavor, try to find Middle Eastern spice blends like baharat or make your own by toasting whole spices before grinding. Za’atar can be sprinkled on top for additional Middle Eastern authenticity. If you can’t find sumac, a light sprinkle of lemon zest provides similar tartness.
Serving Suggestions
Serve these mini shawarmas alongside other Middle Eastern appetizers like hummus, baba ganoush, or tabbouleh for a complete mezze spread. They pair wonderfully with mint tea, Lebanese beer, or a crisp white wine. For a casual party, set up a shawarma bar where guests can assemble their own with various toppings and sauces.
Storage and Reheating
Assembled shawarmas are best eaten immediately, but components can be prepared ahead. Store cooked chicken covered in the refrigerator for up to 3 days. The tahini sauce keeps for up to a week refrigerated. Reheat chicken gently in the microwave or oven before assembling fresh shawarmas.
Authentic Touches
For the most authentic experience, try to source ingredients from a Middle Eastern market – the spices will be fresher and more flavorful, and you’ll find specialty items like sumac and high-quality tahini. Traditional accompaniments like pickled turnips add authentic flavor and beautiful color contrast to the finished shawarmas.
