World Kitchen
Chicken Shawarma Wraps
Chicken Shawarma is an absolute bestseller of Middle Eastern street food, having earned worldwide recognition thanks to its hurricane of spice aromas and perfect juiciness. The secret of this recipe lies in a vibrant marinade of cumin, coriander, and smoked paprika, which thoroughly infuses the tender chicken thighs, making them incredibly soft and flavorful during searing. The meat is wrapped in a warm, elastic flatbread along with crisp cucumbers and juicy tomatoes that refresh every single bite. The final touch is a thick garlic-yogurt sauce, which delicately binds the dense texture of the meat and fresh vegetables into a harmonious, melt-in-your-mouth roll.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Fat
- 18 g
- Carbs
- 44 g
- Fiber
- 3 g
Step by step
Method
- 01
Take the chicken thighs marinated in spices and olive oil out…
Take the chicken thighs marinated in spices and olive oil out of the refrigerator 15 minutes before cooking to bring them to room temperature, ensuring uniform searing.
- 02
Prepare the sauce
Prepare the sauce: in a deep bowl, combine thick Greek yogurt, fresh lemon juice, a pinch of salt, and finely grated garlic. Mix thoroughly with a spoon until smooth and creamy.
- 03
Heat a heavy-bottomed skillet over high heat
Heat a heavy-bottomed skillet over high heat. Lay the chicken thighs in a single layer and sear for 6-8 minutes per side until a rich, golden-brown spiced crust forms.
- 04
Transfer the seared chicken to a board and let it rest for 3…
Transfer the seared chicken to a board and let it rest for 3 minutes to allow the juices to redistribute. Then, use a sharp knife to slice the meat into thin strips.
- 05
While the meat rests, prepare the vegetables
While the meat rests, prepare the vegetables: halve the tomatoes, scoop out the watery seed centers to prevent sogginess, and slice into strips. Cut the cucumbers into thin, elongated batons.
- 06
Spread the flatbread or tortilla on a clean surface
Spread the flatbread or tortilla on a clean surface. Slather the center with a wide band of the garlic yogurt sauce, layer the warm sliced chicken on top, and arrange the cucumber and tomato strips alongside.
- 07
Fold the bottom and sides of the flatbread inward, then roll…
Fold the bottom and sides of the flatbread inward, then roll it up tightly into a secure wrap. Toast the wrap in a hot dry skillet for 1 minute per side until crispy grill marks appear.
Dishday
Useful advice
Cooking tip
For shawarma, always choose chicken thighs rather than breasts—thighs contain enough natural fat to stay extremely juicy even after intense searing over high heat.
How to serve
After assembly, wrap the roll halfway in parchment paper or foil to prevent the sauce from leaking, and serve immediately while the flatbread retains its crunch.
How to store
Store the cooked seasoned meat and sauce separately in the refrigerator for up to 2 days. Assemble and toast the roll strictly just before serving, otherwise, the vegetables will release juices and make the bread soggy.
Note
Before serving, make sure to toast the assembled shawarma wrap in a dry skillet for 1 minute on each side—this seals the edges and delivers a spectacular outer crunch.
