Chicken Shawarma Grilled Wraps

Juicy spiced chicken shawarma brings the flavors of a bustling street market right to your kitchen It is all about deeply marinated chicken grilled to a perfect char then topped with tangy creamy sauce and crisp veggies wrapped in pillowy pita This recipe nails that classic flavor but with simple steps you can master at home

When I first made shawarma at home it honestly felt like discovering a magic trick Suddenly we were enjoying our favorite takeout meal around the dinner table in comfy clothes and it quickly became everyone’s most-requested meal for Saturday nights

Ingredients

• Chicken thigh fillets: juicy and tender the dark meat soaks up flavor best and cooks perfectly without drying out Look for boneless skinless thighs with even thickness for best results
• Garlic: gives the marinade intense depth Fresh minced garlic makes all the difference and the more aromatic the garlic the better the result
• Lemon juice: brightens everything and tenderizes the chicken Use freshly squeezed lemon for maximum flavor
• Olive oil: coats the chicken and helps the spices cling Choose extra virgin olive oil for both taste and heart health
• Ground coriander and cumin: classic shawarma spices bringing unmistakable earthiness Seek out fresh ground or whole spices for toasting and grind them yourself for fragrance
• Paprika: supplies subtle warmth and a nice rosy color Smoked paprika gives it a gentle smoky background
• Salt: crucial here not just for seasoning but to draw out the best in every spice I like kosher salt for its texture
• Ground allspice: offers a sweet note and edge that is essential to Middle Eastern flavor Find it freshly ground if possible
• Ground black pepper: adds a light pungency The best flavor comes from grinding fresh
• Pita bread: soft and chewy this is your base or wrap Choose ones with a soft texture for easy rolling
• Lettuce: shredded for a cool crunch Romaine stays snappy and holds up well
• Red onion: adds sharpness and color Go as thin as possible for a bite that does not overpower
• Tomatoes: juicy and sweet Good ripe tomatoes make a big difference here go for the freshest you can find
• Plain yogurt: the heart of the sauce cool creamy and the tang balances the spice Use whole milk yogurt for richness
• Mayonnaise: smooths the sauce for a silky mouthfeel Look for a real egg mayonnaise if possible
• Sriracha sauce: brings a gentle adjusting heat Add more or less to taste
• Garlic and onion powder: boost savory notes in the sauce Choose powders with a robust aroma
• Salt and pepper: round out the sauce again use kosher salt and fresh cracked pepper for best flavor

Instructions

Marinate the Chicken:

In a large bowl combine minced garlic lemon juice olive oil ground coriander ground cumin paprika salt allspice and black pepper Mix until it becomes a thick fragrant paste Add the chicken thigh fillets and rub every piece very well so the marinade coats all surfaces Cover the bowl and put it in the fridge for at least one hour though overnight makes for outrageously good flavor

Prepare the Sauce:

In a separate bowl stir together plain yogurt mayonnaise Sriracha sauce garlic powder and onion powder Add salt and pepper to taste Mix until completely uniform and smooth The sauce should be creamy but pourable Chill the sauce in the refrigerator while you work on the rest

Cook the Chicken:

Get your grill or grill pan heated over medium high Brush a little oil on the grates so the chicken does not stick Let the marinated chicken sit for about fifteen minutes at room temp so it cooks more evenly Lay the chicken pieces on the grill Do not crowd the pan Grill each one for six to eight minutes per side turning once for good char Grill marks add a ton of flavor Make sure chicken is all the way cooked through and juices run clear Internal temp should reach one hundred sixty five degrees Fahrenheit Let the cooked chicken rest for several minutes before slicing Thinly slice against the grain for maximum tenderness

Assemble the Shawarma:

Warm the pita bread either by wrapping in foil and sliding into a low oven or tossing right onto the grill for a few seconds per side Place each pita on a plate Spread on a generous scoop of the yogurt sauce Layer shredded lettuce next Add tomato slices and thin red onion rings Then pile on the warm sliced chicken Top with more sauce if you like

Serve:

Serve the shawarma immediately You can wrap it up burrito style or leave it open faced for easier eating

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I love watching my kids build their shawarma wraps choosing their favorite toppings and making it their own This recipe brings us all together at the table and everyone creates their perfect bite

Storage tips

Cooked chicken keeps well in an airtight container in the fridge for up to three days I like to store all the parts separately including pitas and cut veggies That way every wrap tastes freshly made To rewarm chicken slice it and gently reheat in a pan or low oven to keep it juicy Sauces should be stored in a sealed jar and given a quick stir after chilling

Ingredient substitutions

Chicken breast works if you prefer leaner meat just keep a close eye that it does not overcook You can swap Greek yogurt for regular yogurt to make a thicker sauce Swap romaine for spinach or arugula if you like different greens Sriracha can be swapped with your favorite hot sauce or left out for a milder flavor Gluten free wraps or even rice make this full meal gluten free

Serving suggestions

Shawarma pairs great with fries or baked potato wedges For a lighter meal serve with cucumber salad or a handful of olives If you want to take it over the top add a sprinkle of sumac or a drizzle of tahini sauce right over the top It is also fun as part of a mezze platter with hummus and pickles

Cultural context

Shawarma comes from the heart of Middle Eastern street food culture Traditionally made on a rotating spit at market stalls now you can capture these flavors easily at home Each region has slight spice differences so feel free to play with your marinade The idea is flavor packed meat wrapped up with lots of fresh crunchy veggies and tangy sauce

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Chicken shawarma makes dinner feel special and brings everyone to the table for a fun meal Enjoy building your own for the perfect bite every time

Frequently Asked Questions

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal for tenderness and rich flavor, but chicken breast can also be used.

→ Can the chicken be cooked without a grill?

Yes, a stovetop grill pan or oven broiler produces excellent results with a nice char and juicy texture.

→ How long should the chicken marinate?

For best flavor, marinate the chicken for at least 1 hour or refrigerate overnight to allow the spices to infuse.

→ Are there alternatives to pita bread?

Flatbread, naan, or lettuce wraps make great substitutes for pita bread, depending on your preference.

→ What toppings complement shawarma?

Popular toppings include crisp lettuce, fresh tomatoes, sliced onions, pickles, and extra yogurt or garlic sauce.