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.
Ingredients
Marinade
- 2-3 clove garlic minced
- 1½ tsp coriander ground
- 1 tsp cumin ground
- ½ tsp allspice
- ¼ tsp turmeric
- ½ tsp cinnamon ground
- ¼ tsp cayenne pepper
- 1½ 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 yoghurt
- 1 clove garlic grated
- 2 tsp cumin ground
- 1 tsp dill dried
- 1 tbsp lemon juice fresh
- Sea salt and black pepper to taste
To Serve
- Bibb or Romaine lettuce leaves
- Tomato sliced
- Cucumber sliced
- Tortilla wraps optional
Instructions
Marinade the Chicken
- 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.
Prepare the Yoghurt
- 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.
Cook the Chicken
- 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 the heat and let cool for several minutes.
- Slice chicken and arrange on lettuce leaves or tortilla wraps and top with tomatoes and cucumbers. Drizzle with Greek yoghurt 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.
Members can add their own private notes to recipes!
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
Tried this recipe?Let us know how it was!