📝 About This Recipe
Transport your senses to the bustling night markets of the Levant with this deeply aromatic Chicken Shawarma wrap. Marinated in a complex blend of warm spices and citrus, the chicken is seared to achieve those iconic crisp, caramelized edges while remaining incredibly juicy inside. Wrapped in soft flatbread with pungent garlic toum and tangy pickles, it’s a masterclass in the balance of smoke, spice, and creaminess.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Boneless skinless chicken thighs (sliced into thin strips)
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 2 teaspoons Ground cumin
- 2 teaspoons Smoked paprika
- 1/2 teaspoon Ground turmeric
- 1/4 teaspoon Ground cinnamon
- 1/2 teaspoon Red pepper flakes (optional for heat)
The Garlic Sauce (Toum Style)
- 1/2 cup Greek yogurt (plain and full fat)
- 1/4 cup Mayonnaise (for richness)
- 2 cloves Garlic (very finely grated)
- 1 tablespoon Lemon juice
The Wrap & Fillings
- 4 pieces Large pita breads or Lavash (fresh and pliable)
- 2 Persian cucumbers (thinly sliced)
- 2 Roma tomatoes (seeded and diced)
- 1/2 Red onion (very thinly sliced)
- 1/2 cup Pickled turnips or Dill pickles (sliced into spears)
- 1/4 cup Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, red pepper flakes, 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, cover with plastic wrap, and refrigerate for at least 2 hours (4-6 hours is ideal for maximum flavor penetration).
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3
Prepare the garlic sauce by combining the Greek yogurt, mayonnaise, grated garlic, and lemon juice in a small bowl. Stir until smooth, season with a pinch of salt, and set aside in the fridge to let the flavors marry.
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4
Prep your vegetables: slice the cucumbers, tomatoes, and onions. Toss the onions with a pinch of sumac if you have it for an extra authentic touch.
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5
Heat a large heavy-duty cast iron skillet or griddle over medium-high heat with a tablespoon of oil.
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6
Once the pan is shimmering hot, add the chicken in a single layer. Do not overcrowd the pan; work in batches if necessary to ensure the chicken sears rather than steams.
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7
Let the chicken cook undisturbed for 4-5 minutes until a dark golden-brown crust forms on the bottom. Flip and cook for another 3-4 minutes until fully cooked through and charred at the edges.
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8
Remove the chicken from the heat and let it rest on a cutting board for 2 minutes. If the pieces are large, give them a rough chop to mimic the texture of meat shaved off a vertical rotisserie.
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9
Wipe the skillet clean and briefly warm each pita bread for 30 seconds per side until soft and flexible.
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10
To assemble, spread a generous tablespoon of the garlic sauce down the center of each pita.
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11
Layer a heap of the warm chicken over the sauce, followed by the cucumbers, tomatoes, onions, pickles, and a sprinkle of fresh parsley.
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12
Fold the sides of the pita inward and roll tightly. For a true street-style experience, wrap the bottom half in parchment paper or foil to hold everything together.
💡 Chef's Tips
Use chicken thighs instead of breasts; the higher fat content prevents the meat from drying out during the high-heat sear. Don't skip the marinating time—the acid in the lemon juice tenderizes the fibers while the spices infuse deep into the meat. For the best crust, ensure your skillet is screaming hot before adding the meat; you want to hear a loud sizzle immediately. If you want an extra crunch, place the assembled and rolled wrap back onto the dry skillet for 30 seconds per side to toast the bread. If the garlic sauce is too pungent, let it sit in the fridge for an hour; the cold temperature mellows the raw garlic bite.
🍽️ Serving Suggestions
Serve with a side of extra-crispy salted fries (traditionally tucked inside the wrap or served on the side). Pair with a cold glass of Salty Ayran (yogurt drink) or a crisp Lager to cut through the garlic and spices. Add a side of creamy hummus and warm olives for a full Mediterranean platter. A fresh tabbouleh salad provides a bright, herbaceous contrast to the rich meat. Offer a small bowl of Harissa or Skhug on the side for those who want an extra spicy kick.