Mediterranean

Shawarma Wraps

Name: Shawarma Wraps
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless skinless chicken thighs. Marinade: 1/4 cup olive oil; 1/4 cup lemon juice; 3 cloves garlic (minced); 1 tbsp cumin; 1 tbsp coriander; 1 tsp smoked paprika; 1/2 tsp turmeric; 1/2 tsp cinnamon; 1 tsp salt. For serving: 4 large pita breads; 1/2 cup garlic sauce (toum) or tzatziki; sliced tomatoes; thinly sliced red onions; pickles

Marinated, thinly sliced meat wrapped in a flatbread with vegetables.

45 minutes

Serves 4

Lunch

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
In a large bowl, combine the olive oil, lemon juice, minced garlic, and all the spices to create the shawarma marinade.

2
Add the chicken thighs to the bowl, tossing to coat them completely in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
3
Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top.
4
Remove the chicken from the marinade and arrange the thighs flat on the wire rack. Roast in the oven for 20-25 minutes until the chicken is cooked through and the edges are beautifully charred. Let it rest for 5 minutes.
5
Transfer the chicken to a cutting board and slice it very thinly, against the grain, to mimic meat shaved off a spit.
6
Warm the pita breads slightly. Spread a generous spoonful of garlic sauce down the center of each pita. Pile the sliced chicken on top, and add sliced tomatoes, red onions, and pickles. Roll up tightly and serve.

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