Chicken Shawarma Wraps (Print Version)
# Ingredients:
→ For the Chicken and Marinade
01 -
1 kg (2 lb) chicken thigh fillets, boneless and skinless
02 -
1 large garlic clove, minced (or 2 small)
03 -
1 tablespoon ground coriander
04 -
1 tablespoon ground cumin
05 -
1 tablespoon ground cardamom
06 -
1 teaspoon ground cayenne pepper (or 1/2 tsp for milder taste)
07 -
2 teaspoons smoked paprika
08 -
2 teaspoons salt
09 -
Black pepper, to taste
10 -
2 tablespoons lemon juice
11 -
3 tablespoons olive oil
→ Yogurt Sauce
12 -
1 cup Greek yogurt
13 -
1 garlic clove, crushed
14 -
1 teaspoon ground cumin
15 -
Squeeze of lemon juice
16 -
Salt and pepper, to taste
→ To Serve
17 -
4–5 flatbreads (Lebanese, pita, or homemade)
18 -
Shredded lettuce (cos or iceberg)
19 -
Sliced tomatoes
20 -
Finely sliced red onion
21 -
Shredded cheese (optional)
22 -
Hot sauce of choice (optional)
# Instructions:
01 -
In a large ziplock bag, combine all marinade ingredients. Add chicken, seal the bag, and massage to coat well. Refrigerate for at least 3 hours or overnight.
02 -
In a small bowl, mix all yogurt sauce ingredients until smooth. Cover and refrigerate until needed.
03 -
Preheat a non-stick skillet with 1 tbsp oil over medium-high heat, or brush grill with oil and heat to medium-high. Cook chicken for 4–5 minutes on one side until charred, then 3–4 minutes on the other. Remove and rest under foil for 5 minutes.
04 -
Slice the chicken and serve with flatbreads, yogurt sauce, and toppings so everyone can build their own wraps.
# Notes:
01 -
Chicken can be frozen in the marinade and defrosted before cooking.
02 -
Best cooked on BBQ or stovetop for maximum flavor, but baking also works.
03 -
You can prep ahead for gatherings and reheat before serving—just toss with collected juices.