The Fattoush Chicken Shawarma Wrap as served at Shawarma Guys food truck in San Diego, California, as seen on Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Shawarma Guys

Fattoush Chicken Shawarma Wrap

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  • Level: Intermediate
  • Total: 1 day 1 hr 20 min (includes marinating time)
  • Active: 1 hr
  • Yield: 4 to 6 servings


Chicken Shawarma:

Garlic Paste:

Fattoush Dressing:

Fattoush Wrap:


  1. For the chicken shawarma: Combine the lemon juice, yogurt, turmeric, granulated garlic, onion powder, paprika, Aleppo pepper, salt, thyme, allspice, cumin, ginger, seven-spice powder and 1 cup water in a large bowl and whisk together. Add the chicken and marinate, covered and refrigerated, 24 hours.
  2. Preheat a grill to 400 degrees F.
  3. Place the chicken on the grill and cook until it reaches an internal temperature of 165 degrees F. Take the chicken off the grill and let rest for 10 to 15 minutes for juices to redistribute. Slice into thin strips.
  4. For the garlic paste: Place the garlic in a food processor while it is running. Blend until fine, then add 1 tablespoon lemon juice. Start to stream the oil in very slowly, switching off every few minutes between the oil and lemon juice until it forms a paste. Keep adding until it becomes the right potency for your liking. Season with salt.
  5. For the fattoush dressing: Combine the lemon juice, vinegar, mint, sumac, salt and 4 ounces garlic paste in a medium bowl. Whisk the olive oil in slowly.
  6. For the fattoush wrap: Lay out a tortilla, then spread 2 ounces garlic paste on the tortilla. Place the lettuce, radishes, pita, tomatoes, mint, peppers, onions and sumac in a bowl and mix well with 8 ounces fattoush dressing, then add some salad on top of the garlic paste. Place slices of chicken shawarma on top of the salad and wrap the tortilla tightly. Toast in a pan or panini press as desired. Repeat with the remaining ingredients. Slice in half and enjoy.