Chicken Shawarma Wraps
This home-style shawarma brings warm spices, juicy chicken, cool yogurt-tahini sauce, and crisp vegetables into an easy weeknight wrap. It is inspired by the shawarma shop favorite, but made in the oven instead of on a垂直
- Total time
- 45 min
- Yield
- 6 wraps
- Difficulty
- Easy
Prep 25mCook 20mMiddle EasternSandwiches
Shawarma is usually made by stacking seasoned meat on a rotating vertical spit, then shaving off thin slices as the outside browns. At home, a hot oven gives chicken thighs browned edges and a tender center without special equipment.
The marinade is simple but deeply flavored: yogurt, lemon, garlic, cumin, paprika, coriander, turmeric, cinnamon, and a little cayenne. The yogurt helps the spices cling to the chicken and adds gentle tang.
Tuck the sliced chicken into warm pita with crunchy vegetables and a creamy yogurt-tahini sauce. It is a full dinner in your hand, and the leftovers are just as good over rice or salad.
01What you'll need
Ingredients
20 items · 6 wraps
- For the chicken:
- 1/4 cup whole-milk plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, finely grated or minced
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper, or less to taste
- 1 1/4 teaspoons fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken thighs
- For the yogurt-tahini sauce:
- 1/2 cup whole-milk plain yogurt
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon fine sea salt, plus more to taste if needed膩式烤架的版本。
02How to make it
Step-by-step
1. Mix the marinade
In a large bowl, stir together the yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and black pepper until smooth and evenly colored.
2. Marinate the chicken
Add the chicken thighs and turn them until fully coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours. If you only have 15 minutes, the recipe will still work, but a longer rest gives deeper flavor.
3. Heat the oven
Set the oven to 425°F. Line a rimmed baking sheet with foil or parchment, then lightly oil it. A rimmed sheet is important because the chicken will release juices as it cooks.
4. Stir the sauce
In a small bowl, whisk the yogurt, tahini, lemon juice, garlic, salt, and 1 tablespoon water. Add more water, 1 teaspoon at a time, until the sauce is pourable but not thin. Taste and add a pinch more salt or lemon if you like.
5. Roast the chicken
Arrange the chicken on the prepared baking sheet in a single layer. Roast for 16 to 20 minutes, until browned at the edges and the thickest part reaches 165°F on an instant-read thermometer.
6. Rest and slice
Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting means leaving the meat alone so the juices settle back in. Slice the chicken thinly across the grain, which means cutting across the lines of the meat fibers for a more tender bite.
7. Warm the pita
Warm the pita or flatbreads in a dry skillet for about 30 seconds per side, or wrap them in foil and place them in the oven for 5 minutes. Warm bread bends more easily and is less likely to tear.
8. Fill and serve
Spread each pita with sauce, then add chicken, romaine, cucumber, tomato, red onion, and parsley. Roll or fold the wraps and serve right away, with extra sauce on the side.
03From our kitchen
Cook's tips
- Make ahead: Marinate the chicken up to 24 hours in advance. The sauce can be made 2 days ahead; stir it well before serving because tahini can thicken in the fridge.
- Storage: Keep cooked chicken, sauce, vegetables, and pita in separate containers. Refrigerate cooked chicken for up to 4 days and reheat gently in a skillet or microwave.
- Freezing: Freeze cooked sliced chicken for up to 2 months. Thaw overnight in the refrigerator, then reheat with a splash of water to keep it moist.
- Chicken swaps: Boneless, skinless chicken breast works, but it cooks faster and can dry out. Start checking at 14 minutes and remove it as soon as it reaches 165°F.
- Bread swaps: Use pita, lavash, naan, or tortillas. For a bowl, skip the bread and serve the chicken over rice, greens, or roasted potatoes.
- Dairy-free option: Replace the yogurt in the marinade with 2 extra tablespoons olive oil and 1 extra tablespoon lemon juice. For the sauce, use tahini, lemon juice, garlic, salt, and enough water to make it creamy.
Cook's note
Nutrition is calculated for 1 fully assembled wrap, including pita, chicken, vegetables, and yogurt-tahini sauce. Values are estimates based on standard USDA ingredient data and will vary with the brand of pita, yogurt, tahini, and salt used.
04Frequently asked
Questions & answers
What is shawarma?
Shawarma is a Middle Eastern dish made with highly seasoned meat cooked on a rotating vertical spit and sliced thinly. This recipe uses the same warm spice profile but roasts chicken thighs in a home oven.
Can I cook the chicken on a grill instead?
Yes. Heat the grill to medium-high and oil the grates. Grill the thighs for about 5 to 7 minutes per side, until browned and 165°F in the center.
Can I use chicken breast for shawarma?
Yes, use the same weight of boneless, skinless chicken breast. For the juiciest result, cut large breasts into thinner cutlets and do not overcook them.
Why is my tahini sauce too thick?
Tahini thickens when mixed with yogurt and lemon. Whisk in cold water a teaspoon at a time until the sauce loosens. If it tastes flat, add a little more lemon juice or a pinch of salt.
How do I keep the wraps from getting soggy?
Do not assemble them too far ahead. Store the chicken, sauce, vegetables, and bread separately, then build the wraps right before eating.
05Per serving
Nutrition facts
Nutrition Facts
6 wraps
Amount per serving
% Daily Value*
- Total Fat17 g
- 22%
- Saturated Fat3.9 g
- 20%
- Cholesterol111 mg
- 37%
- Sodium1022 mg
- 44%
- Total Carbohydrate42 g
- 15%
- Dietary Fiber4 g
- 14%
- Total Sugars4 g
- Protein31 g
- 62%
- Vitamin D0.2 mcg
- 1%
- Calcium153 mg
- 12%
- Iron4.8 mg
- 27%
- Potassium654 mg
- 14%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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