Chicken Shawarma Wrap with Cucumber Radish Relish

Chicken Shawarma Wrap with Cucumber Radish Relish

By: Schwartz UK

March 11, 2026

This shawarma wrap is a flavourful take on a popular street food served in the Middle East. It features sliced marinated chicken, creamy tahini yogurt and a cucumber radish relish.

Recipe Info

  • Prep Time:

    30

  • Cook Time:

    20

  • Servings:

    4

  • User Rating:

Ingredients

  • Chicken Shawarma:
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 4 teaspoons shawarma spice blend https: //www.schwartz.co.uk/recipes/vegetables/shawarma-spice-blend
  • 2 teaspoons Schwartz® Garlic Granules
  • 1 teaspoon Schwartz® Sea Salt
  • 1 teaspoon Schwartz® Ground Black Pepper
  • 450 grams boneless, skinless chicken thigh or breast fillets
  • Tahini Yoghurt:
  • 125 mililitres plain Greek style yoghurt
  • 1 tablespoons tahini
  • 1 teaspoon grated lemon peel
  • ¼ teaspoon Schwartz® Sea Salt
  • Cucumber Radish Relish:
  • 4 teaspoons olive oil
  • 3 teaspoons lemon juice
  • 1 teaspoon Schwartz® Mint
  • ¼ teaspoon Schwartz® Sea Salt
  • 1 pinch Schwart Garlic Granules
  • 1 pinch Schwartz®Ground Black Pepper
  • ½ cucumber, diced, seeds removed
  • 75 grams radishes, diced
  • 1 spring onion, thinly sliced
  • Wraps:
  • 4 pocket-less pittas, lavash flatbreads or flour tortilla wraps (8-inch)
  • 4 lettuce leaves

Nutrition Information

(per serving)

This shawarma wrap is a flavourful take on a popular street food served in the Middle East. It features sliced marinated chicken, creamy tahini yogurt and a cucumber radish relish.

Key products

A clear plastic jar of Schwartz Garlic Granules 50G is shown against a white background, featuring a green and black lid.
Grilled chicken wings on skewers are coated in a savory glaze, which could be made using Schwartz Garlic Granules 50G, and served on a wooden platter with a side of seasoning.

Garlic Granules

£2.15

A bottle of Schwartz Sea Salt with an adjustable grinder top.

Sea Salt Adjustable Grinder Mill

£3.20

A clear glass jar of Schwartz Black Pepper Ground Medium with a dark grey lid and an orange label.
A baked potato is cut open on a white plate and filled with baked beans and shredded cheese, with a fork and a small bowl of pepper nearby.

Ground Black Pepper

£2.35

Schwartz Mint Herb

Mint Herb

£2.15

Instructions

Instructions

  1. For the Chicken Shawarma, mix oil, vinegar, lemon juice, Shawarma Spice Blend, Garlic, Sea Salt and Pepper in small bowl. Place chicken in large zip seal food bag or glass dish. Add marinade, turn to coat well, then cover and refrigerate for 1 hour, or for best results allow to marinate overnight.
  2. Meanwhile, for the Tahini yoghurt, mix all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
  3. For the Cucumber Radish Relish, mix oil, lemon juice, Mint, Sea Salt, Garlic and Pepper in large bowl. Add cucumber, radishes and spring onion and toss to coat well. Cover and refrigerate until ready to serve.
  4. Pre-heat oven to 230°C / 450°F / 210°C Fan / Gas Mark 8.
  5. Remove chicken from marinade, discarding any remaining marinade. Place chicken on foil-lined baking pan.
  6. Roast chicken in the oven for 15-20 minutes, or until cooked through. Slice chicken into thin slices. Serve on pitta with lettuce, tahini yoghurt and cucumber radish relish.
  7. Cooking Tip: Make your own Shawarmna Spice Blend: Mix 2 tablespoons Schwartz® Ground Coriander, 1 teaspoon Schwartz® Ground Allspice, 1 teaspoon Schwartz® Ground Cinnamon, 1 teaspoon Schwartz® Ground Cumin, 1/2 teaspoon Schwartz® Ground Ginger, and 1/2 teaspoon Schwartz® Ground Turmeric Powder. Store in airtight container.

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