Shawarma Wraps
Marinated, thinly sliced meat wrapped in a flatbread with vegetables.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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