Shawarma-Spiced Chicken Wraps are the perfect meal for any occasion. Whether you're looking for a quick and easy dinner or a leisurely brunch, these wraps will hit the spot.
Shawarma spices add a flavorful zip to chicken,
Shawarma spices add a flavorful zip to chicken, while the greek yogurt sauce provides a creamy contrast. And best of all, Shawarma-Spiced Chicken Wraps can be made in advance, so they're perfect for busy families. So next time you're looking for a delicious and easy meal, give Shawarma-Spiced Chicken Wraps a try.
Using tools you probably already
Chicken shawarma is traditionally prepared on a vertical, rotating spit over open flames. As a result, it can be challenging to prepare an authentic version of this dish at home. Fortunately, this tasty recipe delivers great shawarma flavor using tools you probably already have in your kitchen.
What is so special about Shawarma-Spiced Chicken Wraps
Shawarma-Spiced Chicken Wraps are a special dish because they are made with Shawarma spices. Shawarma spices are a mixture of oregano, cumin, paprika, garlic, and salt. This combination of spices gives the chicken wraps a unique flavor that is not found in other dishes. Shawarma-Spiced Chicken Wraps are also special because they are made with fresh ingredients.
24 hours in the Shawarma spices
The chicken is marinated for 24 hours in the Shawarma spices before it is cooked. This allows the flavors of the spices to infuse into the chicken, giving it a delicious and authentic flavor. Shawarma-Spiced Chicken Wraps are a truly special dish that will tantalize your taste buds and leave you wanting more.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 10 minutes + time to marinade
Cook time: 16-18 minutes
Serves: 4-6
Jump to:
Ingredients
Marinade Ingredients:
2-3 cloves garlic, minced
1½ t. ground coriander
1 t. ground cumin
½ t. allspice
¼ t. turmeric
½ t. ground cinnamon
¼ t. cayenne pepper
1½ t. smoked paprika
2 T. fresh lemon juice
3 T. extra virgin olive oil
Sea salt and black pepper, to taste
6 chicken thighs, boneless and skinless
2 T. extra virgin olive oil
Greek Yogurt Dressing:
1 c. Greek yogurt
1 clove of garlic, grated
2 t. ground cumin
1 t. dried dill week
1 T. fresh lemon juice
Sea salt and black pepper, to taste
To serve:
Bibb or Romaine lettuce leaves
Tomato slices
Cucumber slices
Instructions
Directions:
In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!
Substitutions
Shawarma is a popular Middle Eastern dish that traditionally consists of meat that has been slowly roasted on a spit. Shawarma spice blends typically include paprika, cumin, coriander, and cloves, among other spices. These spices give Shawarma chicken its signature flavor.
If you're looking to make Shawarma-Spiced Chicken Wraps at home and don't have all of the spices on hand, there are a few substitutes that you can use. For instance, smoked paprika can be used in place of regular paprika, and ground ginger can be used in place of cloves.
Additionally, dried oregano can be used in place of fresh oregano, and ground cinnamon can be used in place of coriander. With these substitutions, you'll be able to create a delicious Shawarma-Spiced Chicken Wrap that is sure to satisfy.
Storage
Shawarma-Spiced Chicken Wraps can last in the fridge for up to four days. Be sure to store them in an airtight container or wrap them tightly in plastic wrap. If you're planning on eating them within the next day or two, they can also be stored in the freezer.
Shawarma-Spiced Chicken Wraps are a great meal prep option because they're already seasoned and cooked, so all you have to do is reheat them before eating. Enjoy Shawarma-Spiced Chicken Wraps as part of a healthy, balanced diet.
Top tip
Note: For quick make-ahead meals, double or triple this recipe and prepare several freezer bags with chicken and marinade at once. Then, place each bag in the freezer until ready to use. Pull out a bag the night before preparing to give the chicken a chance to defrost and marinate at the same time.
. Here are the top 5 tips for making Shawarma-Spiced Chicken Wraps:
- Start with the good quality chicken. Shawarma is all about the flavor of the spices, so it's important to use good quality chicken that will absorb the flavors well.
- Season the chicken with a blend of Shawarma spices. There are many different spice blends available, or you can make your own.
- Grill or roast the chicken until it is cooked through.
- Slice the chicken thinly and wrap it in a pita or flatbread.
- Serve with your favorite toppings, such as tahini sauce, hummus, chopped tomatoes, and onions. This recipe is only calling for Bibb or Romaine lettuce leaves with Greek Yogurt Dressing
Shawarma-Spiced Chicken Wraps
- Total Time: 28 minutes
- Yield: 4- 6
Description
Chicken shawarma is traditionally prepared on a vertical, rotating spit over open flames. As a result, it can be challenging to prepare an authentic version of this dish at home. Fortunately, this tasty recipe delivers great shawarma flavor using tools you probably already have in your kitchen.
Ingredients
Marinade Ingredients:
2-3 cloves garlic, minced
1½ t. ground coriander
1 t. ground cumin
½ t. allspice
¼ t. turmeric
½ t. ground cinnamon
¼ t. cayenne pepper
1½ t. smoked paprika
2 T. fresh lemon juice
3 T. extra virgin olive oil
Sea salt and black pepper, to taste
6 chicken thighs, boneless and skinless
2 T. extra virgin olive oil
Greek Yogurt Dressing:
1 c. Greek yogurt
1 clove garlic, grated
2 t. ground cumin
1 t. dried dill week
1 T. fresh lemon juice
Sea salt and black pepper, to taste
To serve:
Bibb or Romaine lettuce leaves
Tomato slices
Cucumber slices
Instructions
Directions:
-
In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
-
Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
-
To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
-
Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
-
Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
-
Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!
Notes
Tip: For quick make-ahead meals, double or triple this recipe and prepare several freezers bags with chicken and marinade at once. Then, place each bag in freezer until ready to use. Pull out a bag the night before preparing to give the chicken a chance to defrost and marinade at the same time.
- Prep Time: 10 min
- Cook Time: 18 mins
