Mouthwatering spicy buffalo chicken chicken shawarma loaded with crispy onions
🌯 Spicy Buffalo Chicken Shawarma with Crispy Onions
Serves: 4–6
Prep time: 25 minutes + marinating
Cook time: 20–25 minutes
Ingredients
For the chicken
- 700 g boneless, skinless chicken thighs
- 3 tbsp Buffalo hot sauce
- 2 tbsp yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp garlic paste
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp dried oregano
For the Buffalo sauce
- 4 tbsp hot sauce
- 2 tbsp melted butter
- 1 tsp honey
- ½ tsp garlic powder
- ½ tsp smoked paprika
Mix everything until glossy and smooth.
For the creamy shawarma sauce
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp garlic paste
- 1 tsp Buffalo hot sauce
- ½ tsp black pepper
- Salt to taste
For the crispy onions
- 2 large onions, very thinly sliced
- ½ cup flour
- 1 tbsp cornflour/cornstarch
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp salt
- Oil, for frying
For the shawarma
- 4–6 large tortillas, pita, or Arabic flatbreads
- Shredded lettuce
- Sliced tomatoes
- Sliced cucumber
- Pickled jalapeños
- Pickled cucumbers
- Fresh coriander or parsley
- Extra Buffalo sauce
- Extra creamy sauce
Step 1 — Marinate the chicken
Cut the chicken thighs into large, thin pieces. Keeping the pieces relatively large helps them stay juicy while cooking.
Add yogurt, Buffalo sauce, lemon juice, olive oil, garlic, paprika, smoked paprika, chili powder, cumin, pepper, salt, onion powder, and oregano.
Massage the marinade thoroughly into the chicken.
Cover and refrigerate for at least 2 hours. For the best flavor, marinate overnight.
Step 2 — Make the creamy Buffalo sauce
In a bowl, combine mayonnaise, yogurt, lemon juice, garlic, Buffalo sauce, black pepper, and a little salt.
Whisk until completely smooth.
Taste it and adjust the heat. For a hotter sauce, add another spoonful of Buffalo sauce or a pinch of chili powder.
Refrigerate until needed.
Step 3 — Prepare the crispy onions
Slice the onions as thinly as possible.
Separate the slices with your fingers.
Mix flour, cornflour, paprika, chili powder, and salt in a bowl.
Toss the onions through the mixture until lightly coated.
Heat oil over medium-high heat. Fry the onions in batches rather than overcrowding the pan.
Cook until deep golden brown and crispy, then transfer them to a wire rack or paper towel.
Don’t leave them in the oil too long—they continue darkening slightly after they come out.
For an extra-crispy finish, let them cool completely before assembling the shawarma.
Step 4 — Cook the chicken
Heat a heavy skillet, grill pan, or cast-iron pan over high heat.
Add a small amount of oil.
Place the marinated chicken in the hot pan without overcrowding it.
Cook for about 5–7 minutes per side, depending on thickness, until beautifully charred on the outside and cooked through.
You want those dark, caramelized edges—that’s where the shawarma gets its irresistible flavor.
During the final minute, brush the chicken generously with the Buffalo sauce.
Let the chicken rest for 5 minutes.
Then slice it thinly, shawarma-style.
Step 5 — Give the chicken extra Buffalo flavor
After slicing, put the chicken back into the hot pan for about 1–2 minutes.
Add another drizzle of Buffalo sauce and toss everything together.
The thin pieces should become slightly crispy around the edges while staying juicy inside.
Step 6 — Warm the bread
Heat your tortillas, pita, or Arabic flatbread in a dry skillet for about 20–30 seconds per side.
You want them soft and flexible, not crispy.
Step 7 — Build the shawarma
Lay the warm flatbread on a clean surface.
Spread a generous layer of creamy Buffalo sauce over the center.
Add:
- Shredded lettuce
- Fresh tomato
- Cucumber
- Pickled jalapeños
- Pickles
- A generous pile of spicy chicken
- Extra Buffalo sauce
- A drizzle of creamy sauce
- A huge handful of crispy onions
- Fresh coriander or parsley
Don’t be shy with the crispy onions—they’re what give this shawarma its incredible crunch.
Step 8 — Roll it tightly
Fold the bottom of the bread upward over the filling.
Fold in both sides and roll firmly forward, keeping the filling packed tightly inside.
For a restaurant-style finish, wrap the shawarma in foil or parchment paper.
Step 9 — Toast the finished shawarma
For the ultimate version, place the wrapped shawarma seam-side down on a hot skillet or grill pan.
Toast for 1–2 minutes per side.
The outside becomes lightly crisp and golden while the inside gets hot, creamy, spicy, and incredibly juicy.
🔥 The final result
When you cut it open, you should get juicy Buffalo-spiced chicken with charred edges, creamy garlic-Buffalo sauce, cool crunchy vegetables, tangy pickles, and a mountain of golden crispy onions.
The combination is especially good because you get heat + creaminess + acidity + crunch + smoky chicken in every bite.
Pro tip: For an even more indulgent version, add a little shredded mozzarella or cheddar to the chicken before rolling, then toast the shawarma until the cheese melts.
