Ingredients:
For the Chicken:
2 lbs boneless, skinless chicken thighs
3 Tbsp olive oil
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground paprika
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cayenne pepper (optional, for heat)
4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
Juice of 1 lemon
For the Garlic Sauce:
1 cup Greek yogurt
2 Tbsp tahini
2 cloves garlic, minced
2 Tbsp lemon juice
Salt, to taste
For Serving:
4-6 pita breads or flatbreads
Sliced tomatoes
Sliced cucumbers
Chopped lettuce
Sliced red onion
Fresh parsley or cilantro, chopped
Directions:
Marinate the Chicken: In a large bowl, combine the olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), minced garlic, salt, pepper, and lemon juice. Add the chicken thighs, tossing to coat them well in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Cook the Chicken: Preheat your grill or a large skillet over medium-high heat. Remove the chicken from the marinade and grill or cook in the skillet for 5-7 minutes per side, until the chicken is fully cooked and has a nice char. Let the chicken rest for a few minutes before slicing it thinly.
Prepare the Garlic Sauce: In a small bowl, mix together the Greek yogurt, tahini, minced garlic, lemon juice, and a pinch of salt. Stir until smooth and creamy.
Assemble the Shawarma Wraps: Warm the pita breads or flatbreads. Spread a generous amount of the garlic sauce on each bread, then top with sliced chicken, tomatoes, cucumbers, lettuce, red onion, and fresh herbs. Drizzle with extra garlic sauce if desired.
Serve: Wrap the flatbreads around the filling and serve immediately, or serve the components separately so everyone can build their own shawarma wrap.
Prep Time: 15 minutes (plus marinating) | Cooking Time: 15 minutes | Total Time: 30 minutes (plus marinating)
Servings: 4-6
