Description
This Chicken Shawarma recipe offers a flavorful Middle Eastern grilled chicken wrap featuring a spiced yogurt marinade and fresh vegetable toppings. Marinated in a blend of aromatic spices and yogurt, the chicken is grilled to perfection and complemented by a tangy dill yogurt sauce. Perfect for a satisfying and wholesome sandwich served with homemade or store-bought flatbreads.
Ingredients
Scale
CHICKEN & MARINADE
- 1/2 cup plain yogurt
- 1 Tbsp lemon juice
- 1 Tbsp garlic, minced
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large chicken breasts (1.25 lbs)
YOGURT SAUCE
- 7 oz plain Greek yogurt
- 1/4 tsp garlic, minced
- 1/4 tsp dried dill
- 1/4 tsp salt
SANDWICH
- 1/2 head romaine lettuce
- 1 medium cucumber
- 2 medium roma tomatoes
- 1/4 red onion (optional)
- 4 homemade naan pita or flatbreads
Instructions
- Prepare the marinade: In a small bowl, combine the plain yogurt, lemon juice, minced garlic, cinnamon, oregano, salt, ground nutmeg, and ground cloves. Mix well to create a smooth marinade. Coat the chicken breasts thoroughly with the marinade, cover, and refrigerate for 4 to 24 hours for deep flavor infusion. Optionally, slice the chicken into strips before marinating to enhance the marinade penetration.
- Make the yogurt sauce: In a separate bowl, mix the plain Greek yogurt with minced garlic, dried dill, and salt. Stir until combined and refrigerate until ready to serve. This sauce adds a tangy freshness to the sandwich.
- Grill the chicken: Remove the chicken from the marinade and grill it on an indoor tabletop grill or any grill of your choice until cooked through, which typically takes about 10 to 15 minutes depending on your equipment. Flip the chicken halfway through cooking for even grilling. If you don’t have a grill, cooking the chicken in a skillet on the stovetop until browned and fully cooked is a great alternative.
- Rest and slice the chicken: Allow the grilled chicken to rest for a few minutes so the juices redistribute, ensuring moist and tender meat. Then slice the chicken into strips if not pre-sliced.
- Prepare the vegetables: Wash, chop, and drain the romaine lettuce. Slice the cucumber and roma tomatoes. If using, thinly slice the red onion.
- Assemble the sandwiches: Spread the prepared yogurt sauce evenly over each naan, pita, or flatbread. Layer on the grilled chicken strips followed by the fresh vegetables. Roll the sandwich tightly and optionally wrap in foil to keep the sandwich intact while eating.
Notes
- I only used 1/4 red onion split between 4 wrap sandwiches. You can use more or less according to your preferences or leave it out altogether.
- I love serving this wrap in a homemade naan. Homemade pita or flatbreads are also perfect. But you can, of course, use a store-bought option to save time! Our cottage cheese wraps will also work as a protein-packed alternative.
- Don’t worry if you don’t have a grill; this chicken comes out just as delicious when cooked in a skillet. It won’t have the char marks, but it’ll still taste amazing. Cook the chicken until browned on both sides and cooked through!
Nutrition
- Serving Size: 1 sandwich
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
