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Shawarma Filo Rolls

Chicken shawarma filled inside filo pastry and baked.



    For the shawarma

      For Marination

      • 500 g chicken breast thinly sliced
      • 3 tbsp Yoghurt
      • 1 tsp chilli powder/cayenne
      • 1 tsp coriander powder
      • 3/4 tsp cumin powder
      • 1/2 tsp black pepper powder
      • 1/4 tsp cinnamom powder
      • 1/4 tsp cardamom powder
      • 2 tbsp chopped garlic
      • 1 tbsp lemon juice
      • 1/2 tsp paprika
      • Salt
      • 2 tbsp olive oil

      Other ingredients

      • Parsley
      • Onion chopped
      • Tomatoes chopped
      • Hot sauce
      • Pickled cucumbers chopped
      • Pickled green chillies chopped

      For assembling

      • 4 Filo pastry sheets
      • Garlic sauce
      • Mozzarella cheese
      • Melted unsalted butter



      • Marinate the chicken pieces in the above mentioned ingredients and let rest for 1-2 hours.
      • Heat some olive oil in a pan and shallow fry the chicken pieces till nicely cooked and gets that char on the pieces.
      • Chop these chicken pieces further.
      • To the chicken, mix in chopped parsley, hot sauce and olive oil to make it moist.
      • In a bowl mix in chopped onions, tomatoes, and pickled veggies. Combine the chicken mix in this. Your shawarma mix is ready.


      • Preheat oven to 350 degrees Fahrenheit.
      • Defrost and thaw the filo pastry well without taking it out of the package.
      • Open the package and take out a sheet of filo. Place on a surface and brush melted butter all over it.
      • Place a second sheet of filo on top of this and again brush with butter all over. I forgot to take the picture of these two steps.
      • Cut into 6 rectangles as shown in the picture.
      • Take out one rectangle piece and place the shawarma mix on one end.
      • Add in a little bit of garlic sauce. If you want you can add mozzarella too.
      • Roll twice and then fold the sides and continue rolling. You can brush more butter on the sides and edges for it to stick well.
      • Brush butter all over the roll and then sprinkle some sesame seeds.
      • Place the rolls on a lined baking sheet and bake them for 25-30 minutes till golden and crispy.


      * If filo pastry is not available, you can use spring roll pastry instead. But with that deep frying will be better.
      * Always while assembling cover the remaining filo pastry with a damp cloth once opened to avoid drying out.
      * You can add mozzarella, or moutabel too in the rolls if you like.
      * The amount of hot sauce added can be adjusted according to your preferred level of spiciness.