Vivace Estate Winery Pinot Grigio with Shawarma on a Bun with Yogurt-Tahini Sauce.

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Answer it Vivace Pinot Grigio and these yummy chicken shawarmas!  💯

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Vivace Estate Winery Pinot Grigio

Shawarma on a Bun with Yogurt-Tahini Sauce

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Traditional shawarma is spiced meat cooked on a Middle Eastern rotisserie, then shaved and served in a pita. This version takes marinated kebabs, slides them into hot dog buns and garnishes them with raw veggies and a garlicky yogurt sauce enriched with tahini.
Course Main Course
Cuisine Middle East
Keyword chicken, Shawarma, Tahini
Prep Time 30 mins
Cook Time 20 mins
Marinating Time 3 hrs
Total Time 3 hrs 50 mins
Servings 4


Yogurt-Tahini Sauce

  • 2/3 cup full-fat plain yogurt
  • 1 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1/4 tsp finely grated garlic
  • Salt to taste

Shawarma Kebabs


  • For the yogurt-tahini sauce, whisk ingredients in a medium bowl until smooth. Transfer to an airtight container. Cover and refrigerate for up to 5 days.
  • For the kebabs, whisk oil, garlic and spices in a large mixing bowl. Add chicken. Season with salt and pepper. Mix thoroughly.
  • Thread chicken onto four metal skewers, dividing evenly. Place in an airtight container. Cover and refrigerate for at least 4 hours or overnight.
  • Preheat barbecue to medium-high.
  • Clean and oil barbecue grate. Grill kebabs, turning occasionally until cooked through, 12 to 14 minutes. (If your buns aren’t super fresh, grill them, cut side down, for about 30 seconds.)
  • Thinly slice radishes and cucumbers.
  • Smear buns generously with yogurt-tahini sauce and line with radishes and cucumbers. Top with chicken pieces and serve with hot sauce.