Chicken Shawarma Seven Layer Dip

Chicken Shawarma Seven Layer Dip - A crowd-pleasing Middle Eastern-inspired layered dip! |

Welcome to Foxes Love Lemons’ WEEK OF DIPS! I’m bringing you all sorts of dippin’ goodness so you can find a recipe your party crowd will love for the big game!

If you come to metro Detroit for the first time, what’s the one thing you have to eat or drink? Answers will vary, from coney hot dogs to Faygo Red Pop to apple cider from our area’s many cider mills. If you ask me, I would tell you that you must have a chicken shawarma pita sandwich. Shawarma is very similar to gyros in preparation – the meat is marinated and roasted on a spit, or grilled. It is then served as a platter, or stuffed in soft pita bread slathered with garlic sauce.

Chicken Shawarma Seven Layer Dip - A crowd-pleasing Middle Eastern-inspired layered dip! |

Why is this uniquely Detroit? Thanks to our large Arab-American population, Mediterranean, Middle Eastern and Lebanese restaurants dot nearly every corner of our metro area. Many of them have names like Mr. Pita, Mr. Kabob and Kabob House. I never tire of chicken shawarma pitas, and this week, I’ve adapted those flavors into a party-perfect dip. With seven layers of chicken shawarma meat, hummus, yogurt sauce, feta cheese, lettuce, onion and tomato, this Detroit-inspired dip will be a hit wherever you serve it!

Chicken Shawarma Seven Layer Dip - A crowd-pleasing Middle Eastern-inspired layered dip! |

Chicken Shawarma Seven Layer Dip

Yield: Makes enough for 4 mini trifle dishes or 1 regular trifle dish or serving bowl


For the Chicken Shawarma:

For the Yogurt Sauce:

  • 3/4 cup Greek yogurt
  • 1/4 cup shredded cucumber
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • Pinch of kosher salt and ground black pepper

For the Seven Layer Dip:

  • 1 cup prepared hummus
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1 cup shredded romaine lettuce
  • 2 Roma tomatoes, chopped
  • Pita chips, for serving


  1. In large ziploc bag, combine chicken, garlic, lemon juice and Middle Eastern Seasoning. Seal and refrigerate at least 1 hour or up to overnight.
  2. Preheat oven to 400 degrees F. Remove chicken from marinade; discard marinade. Place chicken on rimmed baking pan and transfer to oven; cook 14 to 16 minutes or until internal temperature reaches 165 degrees F, turning once halfway through cooking. Let cool; then coarsely chop chicken.
  3. Meanwhile, make Yogurt Sauce: In small bowl, stir together all ingredients.
  4. In trifle dish(es) or large bowl, layer hummus, cheese, onion, chicken shawarma, yogurt sauce, lettuce and tomato. Refrigerate until ready to serve, up to 2 hours. Serve with pita chips.


Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Foxes Love Lemons Week of Dips

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  1. Everyone loved this dip so much when we ate it at a football tailgate – Michigan vs MSU, none the less. Great job capturing the essence of the shwarma wrap.

  2. This is the BEST 7 layer dip ever. For real, a seriously genius idea and one I would have never thought of. I could eat this every day and not get tired of it.

  3. This looks absolutely amazing! I am putting this on my must make list. This is the kind of thing I hide in the back of the fridge so no one else eats it.

  4. LOVE this! We usually keep a chicken marinade on hand. Shish Express (12 & Telegraph) sells it & a few of the smaller markets. In case you’re ever feeling lazy 😉

  5. This dip looks delicious! I’m having a lot of vegetarian/vegan
    football fans over this weekend, and I was wondering what you would
    substitute for the chicken? What about tofu?

  6. Oh that looks so great! I’m making it!

  7. WANT! This sounds absolutely amazing.

  8. Ok, just give me a spoon. I’m gonna just shovel it into my mouth and call it a meal.

  9. I was introduced to shawarma along the ancient cobblestone streets of Jerusalem at Grandma’s Kitchen. It was one of the best meals I ate during my pilgrimage to the Holy Land … and I had some really great food! Fortunately, there is a wonderful Lebanese restaurant in Dallas (Afrah Restaurant) that prepares traditional shawarma that’s delicious and doesn’t require an 18-hour flight across the Atlantic! Thanks for sharing this recipe, it’s something I’ll definitely try at home to satisfy my shawarma cravings. Blessings!

  10. Haha to be honest, the first time I made this, it was such a HUGE batch of it that it lasted for several days. After awhile, the pita chips just became a nuisance and I started just eating it with a spoon. There’s lettuce and tomato in there, so it’s *kinda* like a salad 🙂

  11. I made individual-sized versions of this for a girl’s night in! Such a hit – very delicious and oh so cute 🙂

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