Description
This Chicken Shawarma Wrap recipe offers a delicious Middle Eastern-inspired meal featuring marinated, oven-roasted chicken thighs served with fresh pita bread, crisp vegetables, and creamy tzatziki dip. The chicken is flavored with a fragrant shawarma spice blend and lemon garlic marinade, creating tender, juicy strips perfect for wraps or salads.
Ingredients
Scale
Marinade and Chicken
- ¼ cup olive oil
- 2 whole lemons, juiced
- 3 cloves garlic, minced
- 3½ teaspoons shawarma seasoning (such as McCormick*)
- 1½ pounds boneless skinless chicken thighs
Wraps and Toppings
- 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: Whisk together olive oil, lemon juice, minced garlic, and shawarma seasoning in a large bowl until well combined.
- Marinate the chicken: Add boneless skinless chicken thighs to the marinade, tossing to ensure all pieces are coated. Cover and refrigerate for at least 1 hour or up to 12 hours to allow flavors to penetrate.
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken.
- Roast the chicken: Spread the marinated chicken evenly on a greased baking sheet (use two sheets if needed to avoid crowding). Roast for 25-30 minutes, or until the chicken is cooked through and the edges have a slight char.
- Rest and slice chicken: Let the chicken rest for a few minutes after roasting, then slice into small, thin strips suitable for wrapping.
- Assemble the wraps: Serve the sliced chicken with warm pita bread, accompanied by tomato slices, cucumber slices, red onion, red cabbage, and a generous dollop of tzatziki dip for a delicious shawarma wrap experience.
Notes
- DIY shawarma seasoning: Combine 2 teaspoons each of ground black pepper, allspice, and garlic powder; 1 teaspoon each of cloves, cinnamon, nutmeg, and cardamom; and ½ teaspoon each of chili powder, dried oregano, and kosher salt.
- For maximum garlic flavor, smash garlic cloves with the flat side of a knife before mincing.
- Marinate the chicken for at least 1 hour for good flavor, but an overnight marinate yields more tender, flavorful meat.
- Stovetop alternative: Cook chicken in a hot pan with oil for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
- Grilling alternative: Grill chicken thighs over medium-high heat (350-400°F) for 6-10 minutes per side until fully cooked.
- Make-ahead tip: Freeze the marinated chicken in a sealed Ziplock bag. When thawed in the fridge, it will have marinated and be ready to cook.
- Storage: Keep cooked chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 wrap
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
