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Chicken Shawarma Wrap

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  • Level: Easy
  • Total: 14 hr 45 min (includes marinating time)
  • Active: 45 min
  • Yield: 4 servings
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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

  1. 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.
  2. For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.
  3. For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.
  4. Prepare a grill for medium heat and oil the grill grates.
  5. 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.
  6. 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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