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Chicken Shish Kebab Rolls
A delicious chicken shish kebab wrap with added tasty toppings and my homemade garlic sauce. It’s loaded with flavour and rolled into an enticing wrap. Let’s get cooking…
Chicken shish in a wrap… do I need to say more? This right here is the perfect combination of ingredients and flavours. Genuinely, at some point in my life, I couldn’t go a week without making this!
Pieces of chicken are marinated in a yoghurt mixture that’s filled with spices, before being grilled and charred to perfection. This is what makes the texture so tender and the flavour so great.
Assembling each wrap is so much fun too! I like to add an array of delicious veggies and sauces, but you can literally chuck in whatever you want.
Kebab Roll Recipe Ingredients
Below are the ingredients I used to make this dish:
- 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
I like to try and make this shish as authentic as possible 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
- Caramelised Fried Onions
To bring everything together, I also serve the wraps alongside my fakeaway lamb shish kebabs or these homemade lamb kofta wraps for double the fun.
How To Make Chicken Shish Kebab Wraps
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:
I start by dicing my chicken into small bite-sized pieces (that’s if I haven’t bought it pre-diced).
In a large mixing bowl, I add: Greek style yoghurt, minced garlic, lemon juice, cumin, cayenne pepper, salt, tomato puree and black pepper. Then I give the mixture a stir until it’s evenly distributed.
Step Two:
I add the diced chicken into the marinade mixture and mix it in until it’s evenly distributed. Then I cover the bowl with cling film and leave it to chill in the fridge for at least 1 hour.
TIP: In the meantime, I like to prep the wrap fillings (like the garlic sauce). Also, I have to say, this homemade kebab shop salad and chilli sauce will taste epic in a wrap!
Step Three:
Once an hour or so has passed, I feed the marinated chicken through the skewers and grill for 2 to 3 minutes on each side or until it’s fully cooked through.
Occasionally, if I want to cook the chicken in the oven, I preheat it to 180°C (160°C Fan, gas mark 4) and cook the shish for 8 to 10 minutes on each side or until it’s fully cooked through. Alternatively, you can cook the chicken on a hot pan for 2 to 3 minutes on each side.
Step Four:
Now it’s time to assemble the chicken wraps!! To do this, I heat the tortilla or flatbread and place it onto a plate or piece of foil. Then I add the chicken onto the wrap, add salads of my choice and top with sauces. Once I’ve done customising, I roll the shish kebab wrap and take a HUGE bite!
How To Roll Up A Wrap
I’ve put a picture below of the instructions I follow when I’m rolling a wrap up. The only difference is that I like to layer the fillings in a line rather than sprinkling them everywhere (as I find it harder to roll that way).
How I make an open wrap (like the picture above): I place my filling at the centre of the wrap, leaving a gap between the top and the bottom. Then I 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.
How I make a closed wrap: I place the filling at the centre of the wrap (not laying it close to the edges). Then I fold the bottom and top edges over and turn the tortilla so that it’s portrait (and the folded edges are now facing the sides). Then I roll up the wrap from the bottom up.
My Top Tips
I prefer using 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. If I’m using them, I like to soak them in water to help prevent any burning or charring.
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 (that’s what I tend to do).
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 to achieve a tender and juicy texture.
More Wrap & Burger Recipes
Chicken Shish Kebab Wraps (Roll)
Equipment
Ingredients
- 600 g Chicken Breast Or Thighs
Chicken Shish Marinade
- 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
Kebab Roll Toppings
- Tortilla Wraps
- Chopped Lettuce
- Kebab Shop Red Cabbage (Recipe Linked)
- Sliced Cucumber
- Sliced Tomatoes
Homemade Garlic Sauce (Optional)
- 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)
Instructions
- Place the chicken onto a chopping board and dice into small bite-sized pieces.600 g Chicken Breast Or Thighs
- 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.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
- 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.
- Feed the marinated chicken through the skewers and grill for 2 to 3 minutes on each side or until fully cooked through.
- To make the garlic sauce, mix all the ingredients together in a mixing bowl.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)
- 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!Tortilla Wraps, Chopped Lettuce, Kebab Shop Red Cabbage (Recipe Linked), Sliced Cucumber, Sliced Tomatoes
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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