Ingredients
Chicken Shawarma
- 1.5 pounds chicken breasts
- 4 tablespoons Greek yogurt
- 2 tablespoons lemon or lime juice
- 2 tablespoons olive oil
- 3-4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon all spice or 7 spice
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Shawarma Sauce
- ½ cup sour cream or Greek yogurt
- ½ cup mayonnaise
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Pinch of salt & pepper
To Assemble
- 6-8 medium tortillas, thin pitas, or saj bread
- Pickled turnips or pickles, thinly sliced
- Thinly sliced onion
- Thinly sliced tomato (optional)
- Chopped parsley
Instructions
- Prepare the Chicken: Slice chicken breasts into thin strips or bite-sized pieces. In a large bowl, combine the chicken with Greek yogurt, lemon juice, olive oil, minced garlic, and all the spices (ground cumin, coriander, smoked paprika, salt, all spice or 7 spice, turmeric, cinnamon, garlic powder, and black pepper). Mix well until all chicken pieces are coated. For deeper flavor, cover and marinate in the fridge for up to 24 hours.
- Cook the Chicken: Heat a large heavy-duty pan over high heat. Add the marinated chicken mixture and cook for 8-10 minutes, stirring occasionally, until the chicken is nicely browned and cooked through.
- Make the Shawarma Sauce: In a blender, combine sour cream or Greek yogurt, mayonnaise, tahini paste, lemon juice, minced garlic, and a pinch of salt and pepper. Blend until smooth and creamy, making sure the garlic is fully incorporated to avoid any chunks.
- Assemble the Wraps: Lay out tortillas or saj bread on a flat surface or parchment paper. Spoon a generous amount of the cooked chicken onto each wrap. Top with thinly sliced pickled turnips or pickles, onion, optional tomato slices, and a sprinkle of fresh chopped parsley. Drizzle a good amount of the shawarma sauce over the fillings.
- Wrap and Toast (Optional): Roll the wraps tightly to enclose the filling. To achieve a crispy texture, brush the outside of each wrap lightly with oil and toast them in the same pan used for cooking the chicken, using the residual spices for added flavor. Toast until the wraps are golden brown and slightly crisp, about 2-3 minutes per side.
Notes
- Marinating the chicken for several hours or overnight enhances the flavor and tenderness.
- Use thin pitas or saj bread for a more authentic wrap experience.
- For a dairy-free option, substitute sour cream and Greek yogurt with vegan alternatives and mayonnaise with a vegan mayo.
- Pickled turnips add an authentic Middle Eastern tang, but you can substitute with pickled cucumbers or your favorite pickles.
- To store leftovers, keep chicken and sauce separate from bread to prevent sogginess; reheat chicken and assemble fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
