Middle Eastern Chicken Wraps (Print Version)
# Ingredients:
→ For the Chicken Shawarma
01 -
2 lbs boneless, skinless chicken thighs
02 -
3 tablespoons olive oil
03 -
2 teaspoons ground cumin
04 -
2 teaspoons ground paprika
05 -
1 teaspoon ground turmeric
06 -
1 teaspoon ground cinnamon
07 -
4 garlic cloves, minced
08 -
1 tablespoon lemon juice
09 -
Salt and pepper, to taste
→ For the Creamy Garlic Sauce
10 -
½ cup Greek yogurt
11 -
2 tablespoons mayonnaise
12 -
1 tablespoon lemon juice
13 -
3 garlic cloves, minced
14 -
Salt and pepper, to taste
→ For Serving
15 -
Pita bread
16 -
Fresh vegetables (optional)
# Instructions:
01 -
Combine olive oil, cumin, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper in a bowl. Coat the chicken thighs thoroughly. Refrigerate for at least 1 hour or overnight for best results.
02 -
Grill, bake, or pan-sear the marinated chicken thighs until fully cooked and slightly charred. Let rest for a few minutes before slicing.
03 -
In a small bowl, mix Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper until smooth and well combined.
04 -
Layer sliced cooked chicken on pita bread, add fresh vegetables if desired, drizzle generously with creamy garlic sauce, and fold tightly to serve.
# Notes:
01 -
Marinate chicken overnight for richer flavors
02 -
Customize with toppings like pickled vegetables or hot sauce
03 -
Serve with a side of tabbouleh or hummus for a complete meal