Chicken Shawarma Wrap

Name: Chicken Shawarma Wrap
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1.5 lb boneless, skinless chicken thighs, sliced thin; 3 tbsp olive oil; 2 tbsp lemon juice; 3 cloves garlic, minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1/2 tsp turmeric; 1/2 tsp ground cinnamon; 3/4 tsp salt; 1/4 tsp black pepper; 1/2 cup plain Greek yogurt; 1 clove garlic, grated (for sauce); 1 tbsp lemon juice (for sauce); 4 large pitas or flatbreads; Shredded lettuce, diced tomato, sliced cucumber and red onion, for serving

Instructions

Whisk together the olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt and pepper. Add the chicken, toss to coat, and marinate for at least 30 minutes (up to overnight).
For the sauce, mix the Greek yogurt, grated garlic and lemon juice with a pinch of salt.
Heat a large skillet over medium-high heat and cook the chicken in a single layer for 4-5 minutes per side, until charred and cooked through (165°F/74°C internal).
Warm the pitas or flatbreads.
Fill each with the shawarma chicken, a spoonful of garlic sauce, lettuce, tomato, cucumber and red onion, then roll or fold and serve.

How to tell it's done

Thinly sliced thighs cook in about 8-10 minutes total. They should be well charred on the edges, which gives shawarma its flavor, and cooked to at least 165°F (74°C). Thighs stay juicy even when cooked to 175-185°F, so don't pull them early because of the dark spice color. The turmeric and paprika make the meat look darker than it is, so use a thermometer.

Tips for success

Slicing the chicken thin before marinating helps the spices penetrate more and speeds up cooking.
Cook the chicken in batches if needed so it sears and chars rather than steaming in a crowded pan.
The garlic yogurt sauce can be made a day ahead and keeps well in the fridge.
For extra char, finish the chicken under a hot broiler for 1-2 minutes after searing.

Ingredient notes & swaps

Chicken thighs: these are traditional for street-style shawarma and stay moist under high heat. Breast works but dries out more easily.
Spice blend: you can mix a double batch and keep it in a jar. Add 1/4 tsp ground cardamom or allspice for a more aromatic version.
Garlic sauce: the yogurt sauce here is a quick version. Lebanese toum is an emulsified garlic sauce that's much stronger, if you want to try it.
Bread: fluffy pocketless pita or lavash rolls up best. Warm it in a dry skillet for 20-30 seconds per side.

Storage & reheating

Refrigerate the cooked chicken for up to 4 days, and store the yogurt sauce separately for up to 4 days. Reheat the chicken in a hot skillet for 2-3 minutes to re-crisp the edges, then build fresh wraps.

Make ahead & freezing

Marinating overnight is recommended, so prepare the chicken the evening before. Raw chicken in the marinade freezes for up to 3 months. Thaw it overnight in the fridge. Cooked shawarma chicken also freezes well for bowls and wraps.

What to serve with it

Pickled turnips, hummus, tabbouleh, fattoush salad, or seasoned fries tucked inside the wrap, Middle Eastern style. You can also make a shawarma plate with rice instead of wrapping it.

Frequently asked questions

What spices are in shawarma seasoning?

A typical blend includes cumin, coriander, paprika, turmeric and cinnamon, sometimes with cardamom or allspice for extra warmth.

Can I make this without a grill or skillet?

Yes, roast the marinated chicken at 425°F (218°C) for about 20 minutes, though you'll miss some of the charred edges searing gives.

What can I use instead of Greek yogurt for the sauce?

Sour cream or a mayo-yogurt blend both work as substitutes.

Can I meal prep chicken shawarma?

Yes, the cooked chicken and sauce both keep well in the fridge for up to 4 days; assemble wraps fresh when ready to eat.

Nutrition (per serving)

Calories	462
Protein	33g
Carbs	32g
Fat	22g
Sodium	620mg
Sugar	3g

Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.

Written by

Armin

Armin runs Daily Chicken Meals and writes every recipe on the site. He's working through the whole collection in his own kitchen, adding his own photos and notes to each recipe as he cooks it. More about how recipes here are written.

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