Chicken Shawarma Wrap

Total Time:
14 hr 45 min
Prep:
25 min
Inactive:
14 hr
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Shawarma:
  • 1/4 cup olive oil, plus more for oiling the grill grates
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground cinnamon
  • 4 cloves garlic, smashed
  • 2 lemons, zested and juiced
  • Kosher salt
  • 6 skin-on, boneless chicken thighs
  • Tomato-Cucumber Relish:
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons apple cider vinegar or white balsamic vinegar
  • 2 Roma tomatoes, diced
  • 1 English cucumber, diced
  • 1 lemon, juiced
  • 1/2 small red onion, minced
  • Handful fresh curly parsley leaves, chopped
  • Kosher salt and freshly ground black pepper
  • Tahini Sauce:
  • 1/2 cup tahini paste
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lemon, juiced
  • Kosher salt
  • Wrap Build:
  • 4 large flour tortillas, slightly griddled until soft
  • 1 head romaine, shredded
  • Pickled whole Middle Eastern peppers, for serving
Directions
  • For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.

  • For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.

  • For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.

  • Prepare a grill for medium heat and oil the grill grates.

  • Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.

  • For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!


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    This recipe is featured in:

    The Kitchen