Name: Chicken Shish Kebab Wraps (Roll)
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Ingredients: 600 g Chicken Breast Or Thighs; 200 ml Greek Style Yoghurt; 2 tbsp Minced Garlic (4 Diced Garlic Cloves); 1 tbsp Tomato Puree; 1 tbsp Lemon Juice; 2 tbsp Cumin; 1 tsp Cayenne Pepper; 1 tsp Salt; 1 tsp Black Pepper; Tortilla Wraps; Chopped Lettuce; Red Cabbage (Click For The Recipe); Sliced Cucumber; Sliced Tomatoes; 5 tbsp Greek Style Yoghurt; 5 tbsp Mayonnaise; 1 tbsp Lemon Juice; ½ tsp Salt; ½ tsp Black Pepper; 1 tbsp Minced Garlic (2 Diced Garlic Cloves)

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Chicken Shish Kebab Rolls

A delicious chicken shish kebab wrap loaded with flavour and topped with homemade garlic sauce. It’s made with tasty ingredients rolled into an enticing wrap.

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Make your own chicken shish roll with this kebab shop fakeaway recipe. These wraps are bursting with flavour and contain juicy and seasoned chunks of chicken inside.

Making homemade kebab wraps are a lot easier than you might think. Pieces of chicken are marinated in a yoghurt mixture filled with spices, before being grilled and charred to perfection.

Assembling each wrap is so much fun! The chicken shish is topped with delicious veg and an array of sauces!

What Is Chicken Shish?

Chicken shish is marinated chicken fed through skewers and grilled until cooked. You’ll find most UK Turkish takeaway shops cook their shish meat on a flat grill.

You’re going to love this recipe because it’s so straightforward and easy to put together. Plus, you can customise this kebab roll with your favourite salads and sauces.

Watch How To Make It

Kebab Roll Recipe Ingredients

Below are the ingredients needed for this recipe:

Chicken: You can use boneless chicken thighs or chicken breast. I prefer using chicken thighs as they’re less likely to dry out. The chicken needs to be cut into small chunks.
Marinade: The marinade is made from a mixture of Greek style yoghurt, minced garlic, lemon juice, cumin, cayenne pepper, salt, tomato puree and black pepper.

Chicken Shish Wrap Filling

The best thing about this recipe is the customisation, you get to choose the fillings! I like to make an authentic kebab shop shish by adding the below recipes to my wrap:

Kebab Shop Salad
Kebab Shop Garlic Sauce
Easy Flatbread Recipe (even make the wrap from scratch!)
Kebab Shop Chilli Sauce

I also serve this alongside my lamb shish kebab fakeaway recipe.

How To Make Chicken Shish Kebab Wrap

Below is a step-by-step guide on how to make a chicken shish kebab wrap (roll). Full recipe instructions are on the recipe card.

Step One:

Place the chicken onto a chopping board and dice into small bite-sized pieces.

In a large mixing bowl add: Greek style yoghurt, minced garlic, lemon juice, cumin, cayenne pepper, salt, tomato puree and black pepper. Then mix until evenly distributed.

Step Two:

Add the diced chicken to the marinade mixture and mix until evenly distributed. Cover with cling film and leave to chill in the fridge for at least 1 hour.

TIP: In the meantime, you can prep your wrap fillings. This homemade kebab shop salad and chilli sauce will taste epic in a wrap!

Step Three:

Feed the marinated chicken through the skewers and grill for 2 to 3 minutes on each side or until fully cooked through.

To cook the chicken in the oven: Preheat the oven to 180°C (gas mark 4, 350°F) and cook for 8 to 10 minutes on each side or until fully cooked through.

You can cook the chicken on a hot pan for 2 to 3 minutes on each side.

Step Four:

To make the garlic sauce mix all the ingredients together in a mixing bowl.

It’s time to assemble your chicken shish kebab wrap!

Heat the tortilla or flatbread and place onto a plate or piece of foil. Place the chicken onto the wrap, add salads of your choice and top with sauces. Roll the shish kebab wrap and enjoy!

How To Roll Up A Wrap

To make an open wrap:

Place your filling at the centre of your wrap, leaving a gap between the top and the bottom. Fold the bottom over, then fold over the edges on the left and right.

You can use foil to prevent the wrap from re-opening or stick a toothpick in the middle.

To make a closed wrap:

Place filling at the centre of the wrap (not laying it close to the edges). Then fold the bottom and top edges over and turn the tortilla so that it’s portrait and roll up from the bottom.

My Top Tips

Use metal skewers instead of wooden skewers! Metal skewers conduct heat so help to cook the meat evenly. It also quickens the cooking time for more juicer and tender pieces of chicken shish.

Wooden skewers are okay to use but they can break easily, create splinters and can char on the grill.

The longer you leave the chicken to marinate the better! You’ll want the chicken to absorb the spices and the yoghurt helps to tenderise the chicken. Leave the chicken to marinate for at least 1 hour. You could prepare the meat in the morning to cook it in the afternoon.

If you overcook the chicken, it will dry out and we don’t want that! Cook for 2 to 3 minutes on each side, that should be enough for tender and juicy pieces of chicken.

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