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Chicken Shawarma Wrap with Garlic or Yogurt Sauce

Chicken Shawarma Wrap with Garlic or Yogurt Sauce
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This Chicken Shawarma Wrap with Garlic or Yogurt Sauce is a flavorful and easy-to-make Middle Eastern street food inspired meal. Tender marinated chicken thighs are cooked to juicy perfection, paired with fresh veggies and your choice of a creamy garlic or refreshing yogurt sauce, all wrapped in warm pita or flatbreads. Perfect for lunch, dinner, or gatherings, this recipe offers authentic spices and customizable options to suit your taste and dietary preferences.

Ingredients

Scale

Chicken Shawarma Marinade

  • 1 lb chicken thighs, boneless and skinless
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp shawarma spice mix (cumin, paprika, turmeric, cinnamon blend)
  • 2 garlic cloves, minced

Garlic Sauce

  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt to taste
  • 1-2 tbsp water (to thin sauce as needed)

Yogurt Sauce

  • 1 cup Greek yogurt
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp chopped fresh parsley or mint

Wrap Ingredients

  • 4 pita breads or flatbreads
  • 1 small cucumber, thinly sliced
  • 2 medium tomatoes, sliced
  • 2 tbsp fresh parsley or cilantro, chopped

Optional Add-ons

  • Pickled onions
  • Olives
  • Feta cheese
  • Chili flakes or harissa (for spice)
  • Tahini (to mix with yogurt sauce for extra creaminess)

Instructions

  1. Marinate the Chicken: In a bowl, mix 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp shawarma spice mix, and 2 minced garlic cloves. Add 1 lb chicken thighs and toss well to coat. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor infusion.
  2. Prepare the Sauces: For garlic sauce, blend 3 minced garlic cloves with 3 tbsp olive oil, 1 tbsp lemon juice, salt, and a little water until smooth and creamy. For yogurt sauce, stir together 1 cup Greek yogurt, 2 minced garlic cloves, 1 tbsp lemon juice, salt, and 2 tbsp chopped fresh herbs such as parsley or mint.
  3. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for about 5-6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice thinly.
  4. Assemble the Wraps: Warm the pita or flatbreads briefly to make them pliable. Spread your chosen sauce evenly over the bread. Layer sliced chicken, cucumber, tomato, and fresh herbs on top. Add any optional toppings like pickled onions or feta if desired. Roll up tightly and serve immediately.

Notes

  • Use chicken thighs for juicier, more flavorful shawarma compared to breasts.
  • Marinate overnight for best taste.
  • Rest cooked chicken before slicing to retain moisture.
  • Warm the pita bread briefly so it’s flexible and less prone to tearing.
  • Adjust sauce seasoning with lemon and salt to your preference before assembling.

Nutrition

Find it online: https://amandafood.com/chicken-shawarma-wrap-with-garlic-or-yogurt-sauce/