These aromatic chicken shawarma wraps bring the authentic flavors of the Middle East to your kitchen with perfectly spiced marinated chicken, cool creamy tzatziki, and fresh vegetables all wrapped in warm pita bread.
Recipe Details
Ingredients
- 900g boneless, skinless chicken thighs
- 60ml extra virgin olive oil
- 60ml fresh lemon juice
- 4 cloves garlic, minced
- 10ml ground cumin
- 10ml sweet paprika
- 5ml ground coriander
- 2.5ml ground turmeric
- 1.25ml ground cinnamon
- 1.25ml cayenne pepper
- 10ml kosher salt
- 5ml freshly ground black pepper
- 240ml Greek yogurt, full-fat
- 1 large cucumber, peeled and grated
- 2 cloves garlic, minced
- 15ml fresh lemon juice
- 15ml fresh dill, chopped
- 6 pieces pita bread or flatbread
- 1/2 medium red onion, thinly sliced
- 2 medium tomatoes, diced
- 150g crisp lettuce, shredded
- 60ml fresh parsley, chopped
Instructions
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In a large bowl, whisk together 60ml extra virgin olive oil, 60ml fresh lemon juice, 4 cloves garlic, 10ml ground cumin, 10ml sweet paprika, 5ml ground coriander, 2.5ml ground turmeric, 1.25ml ground cinnamon, 1.25ml cayenne pepper, 10ml kosher salt, and 5ml freshly ground black pepper to create the marinade.
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Add 900g boneless to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
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For the tzatziki, place grated 1 large cucumber in a fine-mesh strainer, sprinkle with salt, and let drain for 15 minutes. Squeeze out excess moisture with your hands or press with paper towels.
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In a bowl, combine drained cucumber, 240ml Greek yogurt, 2 cloves garlic, 15ml fresh lemon juice, 15ml fresh dill, and a pinch of salt. Mix well and refrigerate until needed.
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Heat a large skillet or grill pan over medium-high heat. Remove 900g boneless from marinade and cook for 6-8 minutes per side until internal temperature reaches 74°C (165°F) and chicken is golden brown.
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Let chicken rest for 5 minutes, then slice into thin strips against the grain.
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Warm 6 pieces pita bread or flatbread in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 20 seconds.
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To assemble wraps, spread a generous amount of tzatziki down the center of each pita. Add sliced chicken, 1/2 medium red onion, 2 medium tomatoes, 150g crisp lettuce, and 60ml fresh parsley.
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Fold the bottom of the pita up, then fold in the sides and roll tightly. Secure with parchment paper or foil if needed.
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Serve immediately with extra tzatziki on the side.
Tips
Marination Time: The longer you marinate the chicken, the more flavorful it becomes. Overnight marination gives the best results, but even 2 hours makes a significant difference.
Chicken Thigh Choice: Thighs stay more tender and juicy than breasts. If using breasts, pound them to even thickness and watch cooking time carefully to prevent drying out.
Tzatziki Preparation: Draining the cucumber is crucial to prevent watery tzatziki. You can prepare it a day ahead - the flavors actually improve overnight.
Spice Blend: Toast whole spices like cumin and coriander seeds in a dry pan before grinding for more intense flavor. Store-bought ground spices work fine but toasted whole spices are superior.
Pita Warming: Properly warmed pita is flexible and won't tear when wrapping. If pita seems dry, brush lightly with water before warming.
Assembly Tips: Don't overfill the wraps or they'll be difficult to eat. Lay ingredients in the center and leave space at the edges for folding.
Make-Ahead: Chicken can be cooked ahead and reheated gently. Tzatziki keeps for 3 days refrigerated. Assemble wraps just before serving to prevent sogginess.
Serving Variations: Serve the components as a salad bowl over rice or quinoa, or stuff into pita pockets instead of wrapping for easier eating.