Chicken Shawarma Wrap
This Chicken Shawarma Wrap layers juicy, spice-marinated chicken with a creamy garlic-yogurt sauce, zingy onions, lettuce, and dill pickle coins. Bake stacked on a skewer for that shawarma look (or on a sheet pan), slice thin, and wrap it up. Simple, fast, and weeknight-friendly.
Ingredients
Instructions
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Marinate the Chicken
In a bowl, combine salt, pepper, cayenne, sugar, cumin, paprika, coriander, garlic powder, onion powder, tomato paste, and olive oil. Add chicken thighs and coat thoroughly. Marinate at least 30 minutes (up to overnight, refrigerated).
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Roast or Skewer
Option A (vertical stack): Thread thighs onto a vertical skewer.
Option B (sheet pan): Arrange in a single layer on a lined baking sheet.
Bake at 375°F (190°C) for ~50 minutes, until the thickest piece reaches 165°F (74°C). For charred edges, broil 2–3 minutes at the end. Rest 5 minutes.
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Make the White Sauce
Whisk Greek yogurt, mayonnaise, minced garlic, cilantro, lemon juice, and a pinch of salt until smooth. Chill.
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Zingy Onion Mix
Toss red onion with cilantro, cumin, lemon juice, and a pinch of salt. Let sit 10 minutes.
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Slice the Chicken
Slice roasted chicken ¼-inch thick, cutting vertically if you stacked it.
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Assemble & Wrap
Warm pita/tortillas. On a sheet of parchment or butcher paper, layer:
2 tbsp white sauce → sliced chicken → onion mixture → (optional) fries → lettuce → pickle coins.
Fold right side in → bottom up → left side over, then roll in the paper to secure. Serve immediately.
Note
Tips:
Marinade time: Longer = better. Overnight gives deeper flavor.
Even browning: Don’t crowd the pan; use a rack if you have one.
Char factor: A quick broil at the end mimics the shawarma spit’s crispy bits.
Warm bread: Steam or griddle pita so it’s pliable and doesn’t tear.
Make-ahead: Chicken keeps 3–4 days refrigerated; slice and reheat briefly before assembling.
Heat control: Swap part of the cayenne for smoked paprika if you want low heat + smokiness.
