Description
This Chicken Shawarma Wrap recipe features tender, citrusy, and spiced marinated chicken thighs roasted to perfection and served with fresh vegetables and creamy tzatziki in warm pita bread. It’s an easy and flavorful Middle Eastern-inspired dish perfect for a quick dinner or casual lunch.
Ingredients
Scale
Marinade
- ¼ cup olive oil
- 2 whole lemons (juiced)
- 3 cloves garlic (minced)
- 3½ teaspoons shawarma seasoning (such as McCormick or homemade blend)
Main
- 1½ pounds boneless skinless chicken thighs
To Assemble
- 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 the olive oil, lemon juice, minced garlic, and shawarma seasoning in a large bowl until fully combined, creating a flavorful marinade for the chicken.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour or up to 12 hours to allow the flavors to penetrate and tenderize the meat.
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for roasting the chicken, ensuring a nicely charred edge and juicy interior.
- Roast the Chicken: Arrange the marinated chicken thighs evenly on a greased baking sheet (use two sheets if needed for space). Roast in the oven for 25-30 minutes until the chicken is fully cooked, reaches an internal temperature of 165°F (74°C), and develops slightly charred edges.
- Rest and Slice: Remove the chicken from the oven and let it rest for a few minutes to retain its juices. Then slice the chicken into small strips suitable for wrapping.
- Assemble the Wraps: Fill each pita bread with the roasted chicken strips, plus slices of tomato, cucumber, red onion, red cabbage, and a generous spoonful of tzatziki dip. Wrap and serve immediately for a delicious and satisfying meal.
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.
- Smash garlic with the flat side of a large knife before mincing to maximize flavor release.
- Marinate the chicken for at least 1 hour, though overnight marination will tenderize and deepen flavors more.
- Stovetop Cooking Option: Cook chicken in a hot oiled pan 5-7 minutes per side until internal temp reaches 165°F.
- Grill Option: Cook on a medium-high grill (350-400°F) for 6-10 minutes per side until cooked through.
- Make-Ahead: Place marinade and chicken in a freezer-safe bag and freeze. Defrost in the refrigerator to marinate as chicken thaws.
- 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: 380 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
