Shawarma is the king of street food. This wrap is the crown.
Spiced, seared chicken. Tangy garlic sauce. Pickled turnips or cucumbers. Fresh parsley. All tucked into warm pita. 30 minutes. Better than the cart. Cheaper too.
Ingredients
Serves 4.
- 1.5 lbs chicken thighs (boneless, skinless)
- 4 large pitas or flatbreads
- 1 tomato, diced
- ½ red onion, thinly sliced
- ½ cup pickled turnips or cucumbers
- Fresh parsley or cilantro
For the Shawarma Spice Blend:
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp coriander
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp cinnamon
- ¼ tsp cayenne (optional)
- 1 tsp salt
- 2 tbsp olive oil
- 2 tbsp lemon juice
For the Garlic Sauce (Toum):
- ¼ cup mayo
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 2 tbsp Greek yogurt or sour cream
Step-by-Step Instructions
Step 1: Marinate the Chicken
- Mix all spice blend ingredients in a bowl. Add chicken, toss to coat.
- Let sit 10 minutes (or up to 8 hours in fridge).
Step 2: Make Garlic Sauce
- Whisk mayo, garlic, lemon juice, and yogurt until smooth. Set aside.
Step 3: Cook the Chicken
- Heat a skillet or grill pan over medium-high heat.
- Cook chicken 5-7 minutes per side until charred and cooked through.
- Let rest 5 minutes. Slice into thin strips.
Step 4: Warm the Pita
- Warm pitas in a dry skillet or microwave for 15 seconds.
Step 5: Assemble Wraps
- Spread garlic sauce on each pita.
- Add sliced chicken, tomato, onion, pickled veggies, and parsley.
- Roll tightly. Wrap in foil if taking on the go.
Step 6: Serve
- Eat immediately. Napkins recommended. Happiness guaranteed.
Summary
Prep Time: 15 minutes | Cook Time: 10-15 minutes | Total Time: 25-30 minutes
Yield: 4 wraps
Difficulty: Easy
Storage Notes
Fridge:
Store chicken separately for 4 days. Assemble wraps fresh for best texture.
Reheat Chicken:
Skillet over medium heat for 3-4 minutes. Microwave works too.
Pro Tip:
Can’t find pickled turnips? Use quick-pickled red onions or cucumbers instead.
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