Chicken shawarma wraps
Thin-sliced chicken thighs seared hot with cumin, paprika and warm spices, wrapped in pita with garlic yogurt sauce, pickles, tomato and lettuce.
- Prep
- 8 min
- Cook
- 11 min
- Serves
- 2
- Per serve
- 850 kcal
Ingredients
Method
Stir the yogurt, grated garlic, 1 tbsp lemon juice, olive oil and a pinch of salt together. Set the garlic sauce aside.
Set a large cast-iron or heavy skillet over high heat to preheat. Meanwhile, toss the sliced chicken with the cumin, paprika, coriander, turmeric, garlic powder, cinnamon, salt and the remaining lemon juice until evenly coated.
Add 1 tbsp of the oil to the hot skillet and heat until shimmering. Add half the chicken in a single layer and leave it alone until charred underneath, then stir and cook until cooked through with no pink inside.
Add the rest of the oil and cook the second batch the same way. Meanwhile, slice the tomato, pickles and lettuce.
Warm the pitas in the hot pan for a few seconds per side once the chicken is out, or wrap in a damp paper towel and microwave for 20 seconds.
Spread each pita with garlic sauce, add lettuce, tomato, pickles and the chicken, drizzle with more sauce and roll up tightly.
Tips
- Cooking in two batches over high heat gives the chicken the charred edges that make it taste like shawarma off the spit.
- For a toum-style sauce, whisk 2 grated garlic cloves into 3 tbsp mayonnaise with a squeeze of lemon.
- Thighs stay juicy at high heat; breast works but will dry out faster, so take it off as soon as it's cooked through.
