Description
This Chicken Shawarma Wrap recipe features tender, marinated chicken thighs roasted to perfection and served with fresh vegetables and creamy tzatziki in warm pita bread. A flavorful Middle Eastern-inspired meal that’s easy to prepare and perfect for a satisfying lunch or dinner.
Ingredients
Scale
Marinade
- ¼ cup olive oil
- 2 whole lemons, juiced
- 3 cloves garlic, minced
- 3½ teaspoons shawarma seasoning (such as McCormick or homemade blend)
Chicken
- 1½ pounds boneless skinless chicken thighs
Wrap Assembly
- 6 pitas
- 1 tomato, sliced
- 1 cucumber, sliced
- ½ red onion, sliced
- 1 cup sliced red cabbage
- ½ cup tzatziki dip
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, and shawarma seasoning until well combined to create a flavorful marinade.
- Marinate the chicken: Add the boneless skinless chicken thighs to the marinade and toss thoroughly to coat. Cover the bowl and refrigerate for at least 1 hour, or up to 12 hours for optimal flavor and tenderness.
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken.
- Roast the chicken: Spread the marinated chicken thighs evenly on a greased baking sheet, using two if necessary to avoid overcrowding. Roast in the oven for 25-30 minutes until fully cooked through and edges are slightly charred.
- Rest and slice the chicken: Allow the cooked chicken to rest for a few minutes, then slice into small, thin strips suitable for wrapping.
- Assemble the wraps: Lay out pita breads and layer with sliced chicken, tomato, cucumber, red onion, red cabbage, and a generous spoonful of tzatziki dip.
- Serve: Roll up the pitas tightly and serve immediately for a delicious and authentic chicken shawarma wrap experience.
Notes
- DIY shawarma seasoning: Combine 2 tsp each ground black pepper, allspice, and garlic powder; 1 tsp each cloves, cinnamon, nutmeg, and cardamom; ½ tsp each chili powder, dried oregano, and kosher salt.
- To maximize garlic flavor, smash cloves with the flat side of a knife before mincing.
- Marinating for 1 hour is sufficient, but marinating overnight improves tenderness and flavor depth.
- Stovetop alternative: Cook chicken in a hot oiled pan for 5-7 minutes per side until internal temperature reaches 165°F.
- Grill alternative: Preheat grill to medium-high (350-400°F), cook chicken 6-10 minutes per side until internal temperature is 165°F.
- Make-ahead tip: Freeze chicken and marinade in a Ziplock bag; defrosting in the fridge will marinate the chicken.
- Storage: Keep cooked chicken in an airtight container refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 wrap
- Calories: 430
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
