Chicken Shawarma

Shawarma-Spiced Chicken Wraps

Chicken Shawarma

Shawarma-Spiced Chicken Wraps

Chicken shawarma is traditionally prepared on a vertical, rotating spit over open flames. As a result, it can be challenging to prepare an authentic version of this dish at home. Fortunately, this tasty recipe delivers great shawarma flavor using tools you probably already have in your kitchen.
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 6 people
Calories 383 kcal

Ingredients
 
 

Marinade

  • 2-3 cloves garlic minced
  • tsp coriander ground
  • 1 tsp cumin ground
  • ½ tsp allspice
  • ¼ tsp turmeric
  • ½ tsp cinnamon ground
  • ¼ tsp cayenne pepper
  • tsp paprika smoked
  • 2 tbsp lemon juice fresh
  • 3 tbsp olive oil extra virgin
  • Sea salt and black pepper to taste

Chicken

  • 6 chicken thighs boneless and skinless
  • 2 tbsp olive oil extra virgin

Greek Yogurt Dressing

  • 1 cup Greek yogurt
  • 1 clove garlic grated
  • 2 tsp cumin ground
  • 1 tsp dried dill week dried
  • 1 tbsp lemon juice fresh
  • Sea salt and black pepper to taste

To Serve

  • Bibb or Romaine lettuce leaves
  • Tomato sliced
  • Cucumber sliced

Instructions
 

  • In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
  • Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
  • To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
  • Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
  • Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
  • Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!

Notes

Tip: For quick make-ahead meals, double or triple this recipe and prepare several freezers bags with chicken and marinade at once. Then, place each bag in freezer until ready to use. Pull out a bag the night before preparing to give the chicken a chance to defrost and marinade at the same time.

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Nutrition

Calories: 383kcalCarbohydrates: 4gProtein: 22gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 112mgSodium: 102mgPotassium: 340mgFiber: 1gSugar: 1gVitamin A: 395IUVitamin C: 4mgCalcium: 69mgIron: 2mg
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