Chicken Shawarma Wrap
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Marinating Time:
2 hrs
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Total Time
2 hrs 25 mins
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Servings
4 large sandwiches (or 6 medium sandwiches)
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Calories
495 kcal
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Course
Main Course, Lunch
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Cuisine
Middle Eastern, Lebanese
Chicken Shawarma Wrap
Description
This recipe marinates chicken thighs in a mixture featuring cumin, coriander, kosher salt, black pepper, garlic and onion powders, allspice, cinnamon, cardamom, plain yogurt, olive oil, and lemon juice. The marinade tenderizes the chicken while infusing it with a complex blend of warm spices and acidity. It is recommended to marinate for at least 2 hours or up to 24 hours for maximum flavor.
The chicken can be cooked by stovetop, grill, or oven methods. On the stovetop, it is cooked in batches until browned and thoroughly cooked. On the grill, it is cooked over medium heat with the lid closed to retain moisture. Ensuring the internal temperature reaches 165°F guarantees safety and juiciness.
Assembled wraps use large, thin pita breads around 10–12 inches in diameter. The chicken is paired with fresh lettuce, sliced tomato and red onion, and sliced cucumber pickles like cornichons or pickled turnips. A sauce such as garlic sauce, toum, tahini, yogurt-garlic mix, or tzatziki adds creamy tanginess. These wraps can also be served as a plated meal with rice and salads like tabbouleh.
Leftover shawarma keeps well refrigerated up to 4 days and reheats gently in the microwave or skillet with a bit of moisture. Wrapping the sandwich bottoms in foil provides easier handling and prevents filling from falling out.
Ingredients
Chicken Shawarma:
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ cup PLAIN yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice from about 1 lemon, fresh
- 2 pounds chicken thighs about 5 thighs, boneless, skinless
For Serving:
- 4 to 6 pita bread 10 to 12-inch diameter, Arabic
- lettuce sliced or chopped
- tomato sliced
- red onion thinly sliced
- mini cucumber pickles sliced, such as cornichons or pickled turnips
- garlic sauce or toum, tahini sauce, yogurt mixed with minced/crushed garlic, or tzatziki sauce
Instructions
- Combine all the chicken shawarma ingredients except for the chicken in a large bowl or ziplock bag. Add the chicken, coat evenly with the marinade, cover the bowl or zip the bag, and refrigerate for at least 2 hours or up to 24 hours (overnight).
Stovetop Cooking Method:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken in a single layer and cook for 5 to 6 minutes. Flip the chicken over, cover, and reduce heat to medium. Cook for approximately 4 to 5 minutes on the second side, or until the chicken is cooked through and has an internal temperature of 165°F using an instant read thermometer.
Grill Cooking Method:
- Preheat the grill to medium heat and lightly grease the grates. Grill the chicken with the grill lid covered/closed for about 5 to 7 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F using an instant read thermometer.
Oven Cooking Method:
- Preheat the oven to 425°F. Line a baking sheet with foil (for easy cleanup) and lightly grease with oil spray. Arrange the chicken in a single layer and bake for 20 to 25 minutes or until the chicken is cooked through and has an internal temperature of 165°F using an instant read thermometer.
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. After resting, slice the cooked chicken and transfer to a platter. To make chicken shawarma wraps, fill or top each pita bread with a generous schmear of your sauce, top with lettuce, tomato, onion, pickles, and sliced chicken shawarma. Roll/wrap and enjoy.
Notes
- Store leftover chicken shawarma in an airtight container in the refrigerator for up to 4 days; reheat using 30-second intervals in the microwave or in a skillet with added moisture.
- Use large, thin pita breads (about 10–12 inches diameter) labeled as Arabic, Syrian, or Lebanese bread; avoid smaller, thicker Greek-style pitas for these wraps.
- Wrapping the bottom half of the sandwich in foil helps keep the wrap secure and tidy while eating.
- Garlic sauce similar to Lebanese toum is a recommended sauce, but tahini, yogurt garlic sauce, tzatziki, or hummus can also be used depending on preference.
- Chicken shawarma can also be served as a plated dish alongside rice and salads such as tabbouleh for a more traditional presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4large sandwiches (or 6 medium sandwiches)
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1large sandwich (not including toppings) | |
| Calories | 495kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 41g | 82% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 180mg | 60% |
| Sodium | 1073mg | 45% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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