Homemade Cheese Shawarma in Lavash (Pan-Grilled)
Delicious, juicy, and filling - perfect for dinner or a quick snack! Homemade cheese shawarma in lavash is made from the freshest ingredients and tastes far better than store-bought. Serve it as a main dish, take it outdoors, or enjoy on the go. It’s simple and fast to make.
Updated : 08 August, 2025
Easy
About 30 min.
Ingredients
100 grams
Thin lavash
250 grams
Chicken fillet
100 grams
Cabbage
1
Tomato
1
Cucumber
50 grams
Korean carrot
50 grams
Hard cheese
1 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Ground black pepper
to taste
Salt
Sauce
4 tablespoon
Yogurt
1 teaspoon
Lemon juice
1
Garlic
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
This amount of ingredients makes two large shawarmas, so you’ll need two big thin lavash wraps. Use any chicken fillet - I use breast, but thighs are juicier. Basic vegetables: cabbage and tomato. I also added cucumber and Korean-style carrots.
Step 2
Start by cooking the chicken. Wash and pat dry the fillet - excess moisture prevents browning and causes steaming. Season with salt and spices. I used chicken curry, paprika, and black pepper - use what you like. Rub well and let sit for 10 minutes.
Step 3
Heat a skillet on high and add vegetable oil. Place the fillet in the hot pan.
Step 4
Fry for 5 minutes on one side until golden brown, then flip. Keep the heat high for a good sear. Fry a couple more minutes, then cover with a lid, reduce heat, and simmer for another 5 minutes. This keeps the juices inside while fully cooking the meat.
Step 5
Remove the cooked fillet and immediately wrap it in foil. Let it sit for 5 minutes to finish cooking.
Step 6
While the meat rests in foil, prep other ingredients. Thinly shred the cabbage - white or napa cabbage works. If using white, massage it with hands and sprinkle with lemon juice or wine vinegar.
Step 7
Wash the tomato, slice it, and remove the watery core with seeds. Cut the flesh into wedges.
Step 8
Slice the cucumber into half-moons. I use fresh cucumber, but pickled works too.
Step 9
Grate the cheese on a medium grater. Use any cheese - hard, semi-hard, or soft like mozzarella. Just make sure it melts well and is of good quality.
Step 10
By now the chicken is ready. Open the foil - there will be juices. Slice the meat thinly and mix it back with the juices in foil for extra flavor.
Step 11
Prepare the sauce. I made a yogurt-based one, but you can use mayo, sour cream, or tomato-based sauce. Use plain, unsweetened yogurt.
Step 12
Add lemon juice, grated garlic clove, salt, and pepper to the yogurt. Mix well.
Step 13
Time to assemble the shawarma. Lay the lavash sheet with the short side facing you. Place cabbage in a strip, then tomato slices on top.
Step 14
Add the chicken, drizzle with sauce, sprinkle cheese, then add cucumber slices and Korean carrots. Feel free to layer ingredients in any order.
Step 15
Roll up the lavash, folding in the sides. You can make a round or flat wrap - your choice.
Step 16
Grill the shawarma on both sides in a grill pan until golden grill marks appear.
Step 17
Serve immediately or cut in half. Enjoy!