Print

Mini Chicken Shawarma Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Chicken Shawarma Cups are bite-sized appetizers combining marinated, spiced chicken with crispy wonton or phyllo shells, topped with fresh vegetables and creamy sauce. Perfect for parties or fun family dinners.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • Salt and pepper to taste
  • 2 tbsp lemon juice
  • 24 wonton wrappers or mini phyllo shells
  • 1/2 cup Greek yogurt or garlic sauce
  • 1/2 cup chopped cucumbers
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced pickles
  • Fresh parsley or cilantro for garnish

Instructions

  1. In a bowl, mix olive oil, garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, salt, pepper, and lemon juice.
  2. Add the chicken to the marinade, cover, and refrigerate for at least 30 minutes or overnight.
  3. Preheat oven to 375°F (190°C).
  4. If using wonton wrappers, press them into mini muffin tins. If using phyllo shells, place them on a baking sheet.
  5. Bake wonton wrappers for 8–10 minutes until golden and crisp. Skip this step if using pre-baked phyllo shells.
  6. Cook the marinated chicken in a skillet over medium-high heat until cooked through and slightly charred. Let rest, then dice or shred.
  7. Fill each cup with a spoonful of cooked chicken.
  8. Top with garlic sauce or Greek yogurt, then add cucumbers, tomatoes, and pickles.
  9. Garnish with fresh parsley or cilantro and serve immediately.

Notes

  • Marinate the chicken overnight for the best flavor.
  • Assemble cups just before serving to maintain crispness.
  • Store leftover chicken in the fridge for up to 3 days.
  • Use gluten-free shells to make the recipe gluten-free.
  • Rotisserie chicken can be used in place of cooked chicken for convenience.

Nutrition