Shish-Tawook – Chicken Wrap

Name: Shish-Tawook - Chicken Wrap
Prep time: 15 min
Cook time: 15 min
Yield: 4 Wraps
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Tender grilled chicken in garlic wraps with fries and pickles—this shish tawook is hands down one of the best wraps you’ll ever make.

PREP TIME

15 minutes (plus marinating time)

COOK TIME

15 minutes

SERVES

4 Wraps

About this recipe

I wouldn’t be Lebanese if a Shish Tawook Chicken Wrap recipe wasn’t on my website. This is hands down the best wrap to have—tender grilled chicken, garlic toum, hot chips, and crunchy pickles all wrapped in warm pita. It’s simple, bold, and packed with flavour.

If you’ve tried my Chicken Shawarma or lamb Shawarma wraps, you’ll know I’m all about keeping things authentic but doable at home. And if you’re after something vegetarian, my Falafel Wrap hits the spot too. But this Grilled Shish Tawook Chicken Wrap has its own charm—lighter, zesty, and that garlic punch is everything. Just don’t overcook it. Trust me, once it’s off the heat, cover it or pop it into a warm pot and let it steam. That’s the secret to keeping it juicy.

These wraps are best served hot off the grill with extra fries or a crisp side salad. The marinade also works beautifully for skewers served over rice or fattoush instead of wraps.

Ingredients

For the chicken and marinade

1 kg boneless chicken breast, cut into 4–5cm cubes
¼ cup lemon juice
5 garlic cloves, crushed
6 tablespoons plain Greek-style yogurt
⅓ cup olive oil
2 tablespoons white vinegar
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoons paprika
Salt to taste
½ teaspoon white pepper
1 teaspoon ground ginger

Your Condiments

toum garlic sauce
pita breads
tomatoes, grilled or charred
Potato Fries
cucumber pickles

Notes from Rouba

Use metal skewers if you can to help the chicken cook evenly
Don’t cut the chicken too small or it will dry out
Marinate overnight for the best flavour
Let grilled chicken rest in a covered pot for extra juiciness
Garlic paste (toum) is so good here too—make your own or use store-bought
You can use thigh fillets if you prefer.
Don’t skip the pickles and fries—they complete the wrap

Method

Step 1. Marinate the Chicken

Start by cutting your chicken into even-sized cubes—around 4 to 5 centimetres is ideal. Avoid cutting them too small or they’ll dry out quickly on the grill. Place the chicken in a bowl or container, then add lemon juice, garlic, yogurt, olive oil, vinegar, tomato paste, and all the spices. Mix well, using your hands if you like, to make sure every piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best flavour.

Step 2. Grill the Chicken Skewers

Thread the marinated chicken onto skewers—metal skewers work best as they help cook the meat evenly. Preheat your fry- pan to medium heat, and cook the skewers for approximately 10 minutes, turning every few minutes to get a nice char on all sides. Avoid overcooking—the chicken should be cooked through but still juicy.

My tip for ultra-moist chicken:

Once you remove the chicken from the grill, place the skewers or chicken chunks into a warm pot with a tight-fitting lid. Let them rest, covered, for about 8–10 minutes. This quick steam helps the chicken stay incredibly soft and juicy.

Step 3. Assemble the Wraps

Spread a generous teaspoon of garlic paste in a line about 3cm down from the edge closest to you— between you and the centre of the pita. This way, when you roll, the filling stays tucked in and doesn’t spill out. Add a skewer of grilled chicken (or about 4–5 pieces), then layer with grilled tomato, fries, and pickles. Wrap tightly, and if you like, toast the wrap on a sandwich press or the same griddle for 2–3 minutes to crisp it up slightly.

A Few Things You’ll Want to Know

Do I need to oil the pan?
No need. The marinade already has enough olive oil, so you can skip adding extra. Just keep your heat on medium—not high—or the chicken will burn before it cooks through. Turn the skewers regularly and gently move them around the pan so they colour evenly and stay juicy.

What if I don’t love toum?
Toum (Lebanese garlic paste) has a bold, sharp flavour and is a big part of what makes Shish Tawook so iconic. But if you prefer a milder garlic taste, here’s a simple garlic sauce you can make in minutes:

2 garlic cloves crushed,
4 tablespoons mayonnaise,
4 tablespoons natural yogurt
finely chopped parsley

Mix everything together and chill before using. It’s creamy, garlicky, and a little gentler than traditional toum.
You can also check out my full Toum recipe here if you’re ready to make the real thing!

Do I need a grill for this?
Not at all. I cook my shish tawook skewers in a frypan on the stovetop. It’s simple, fuss-free, and still gives you that golden colour and juicy texture. Just keep the heat at medium, turn the skewers regularly, and don’t skip the resting step in a warm pot—it makes all the difference.

Where should I place the filling when making the wrap?
Instead of spreading the garlic paste down the centre, place it in a line about 3cm down from the edge closest to you. This makes wrapping easier and keeps everything tucked in nicely as you roll.

How do I keep the chicken juicy?
Once grilled, place the chicken in a warm pot or dish and cover tightly for 8–10 minutes. This resting step lets the meat steam gently, locking in moisture. Don’t skip it—it’s a game-changer.

Can I prep this ahead?
Yes! Marinate the chicken the night before and keep everything else (pickles, fries, sauce) ready to go. It’s an easy wrap to build when you’re ready to serve.