📝 About This Recipe
Experience the vibrant street food culture of the Levant with this succulent Chicken Shawarma wrap, featuring thighs marinated in a complex blend of warm spices and citrus. Each bite offers a perfect contrast between the charred, tender poultry and the crisp, refreshing crunch of pickled vegetables and fresh greens. Bound together by a silky, punchy garlic sauce (Toum) and wrapped in pillowy flatbread, this recipe brings the authentic smoky flavors of a Middle Eastern rotisserie right into your home kitchen.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Boneless, skinless chicken thighs (sliced into thin strips)
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ground cumin
- 1 tablespoon Smoked paprika
- 1 teaspoon Ground turmeric (for vibrant color)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
The Garlic Sauce (Toum/Aioli)
- 1/2 cup Greek yogurt (full fat preferred)
- 1/4 cup Mayonnaise
- 3 cloves Garlic (grated into a paste)
- 1/2 teaspoon Dried mint (optional but recommended)
The Wrap & Assembly
- 4 large pieces Pita bread or Lavash (fresh and soft)
- 1/2 cup Pickled cucumbers or turnips (sliced into spears)
- 1/2 piece Red onion (thinly sliced)
- 2 pieces Roma tomatoes (diced)
- 1/4 cup Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, cayenne, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
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2
Add the sliced chicken thighs to the marinade. Massage the spices into the meat thoroughly until every piece is coated. Cover and refrigerate for at least 4 hours, though overnight is best for maximum flavor penetration.
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3
While the chicken marinates, prepare the garlic sauce by mixing the Greek yogurt, mayonnaise, grated garlic, and dried mint in a small bowl. Set aside in the fridge to let the flavors meld.
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4
Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. You want the pan to be very hot to achieve a nice sear.
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5
Add a tablespoon of oil to the pan. Working in batches to avoid overcrowding, lay the chicken strips in a single layer. Let them cook undisturbed for 3-4 minutes to develop a dark, crispy crust.
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6
Flip the chicken and cook for another 3-5 minutes until fully cooked through and charred on the edges. Remove from heat and let rest for 5 minutes.
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7
Roughly chop the cooked chicken into smaller, bite-sized pieces to mimic the texture of meat shaved off a vertical rotisserie.
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8
Warm your pita bread or lavash in a dry pan or directly over a low gas flame for 20 seconds per side until pliable and soft.
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9
To assemble, spread a generous tablespoon of the garlic sauce down the center of the bread.
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10
Layer a heap of the spiced chicken over the sauce, followed by the tomatoes, red onions, pickles, and a sprinkle of fresh parsley.
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11
Roll the bread tightly, tucking in the sides if using a large wrap, or simply folding it over for a classic street-style look.
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12
Optional: Place the assembled wrap back onto the hot skillet for 30 seconds per side to seal the seam and add an extra crunch to the bread. Serve immediately.
💡 Chef's Tips
Don't skip the chicken thighs; chicken breast tends to dry out under the high heat needed for shawarma. For the most authentic flavor, add a pinch of sumac to your sliced red onions before adding them to the wrap. If you don't have a cast-iron skillet, you can broil the chicken on a sheet pan on the top rack of your oven for 10-12 minutes. Ensure the chicken is at room temperature for 15 minutes before cooking to ensure even browning. If the garlic sauce is too sharp, add a teaspoon of honey or a little more yogurt to mellow the bite.
🍽️ Serving Suggestions
Serve with a side of crispy salted fries, which are often tucked inside the wrap in Middle Eastern shops. Pair with a refreshing glass of Ayran (a salty yogurt drink) or a cold mint lemonade. Include a side of hummus or baba ganoush for dipping the ends of the wrap. A simple cucumber and tomato salad with a lemon-tahini dressing makes a perfect light accompaniment.