Shawarma Wrap

Name: Shawarma Wrap
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 800g Chicken Thigh, boneless, skinless; 3 tbsp Plain Yogurt; 3 tbsp Lemon Juice; 2 tbsp White Vinegar; 3 tbsp Olive Oil; 4 cloves of Garlic, minced; 2 tsp Ground Cumin; 2 tsp Ground Coriander; 1 1/2 tsp Sweet Paprika; 1 tsp Ground Turmeric; 1/2 tsp Ground Cinnamon; 1/2 tsp Ground Allspice; 1/2 tsp Ground Cardamom; 1 tsp Pepper (Black), freshly ground; 1 1/2 tsp Kosher Salt; 6 Garlics, cloves; 1 tsp Kosher Salt; 250ml Neutral Oil; 2 tbsp Lemon Juice, fresh; 2 tbsp Water, ice-cold; 2 medium Potatoes, peeled and cut into thin fries; Some Salt; 4 large Pita Breads; 2 Tomatoes, sliced; 1 cup Pickled Cucumbers, thinly sliced; 15g Parsley, fresh, chopped

This shawarma wrap features tender, spice-marinated chicken roasted to a caramelized finish and tucked into warm pita with crisp roasted potatoes, fresh tomatoes, tangy pickles and bright parsley. The aromatic blend of cumin, coriander, paprika and warm spices gives every bite that classic Middle Eastern shawarma character, while a simple yogurt-lemon sauce keeps it fresh and creamy.

This shawarma wrap features tender, spice-marinated chicken roasted to a caramelized finish and tucked into warm pita with crisp r... Show more

Traditional Middle Eastern Recipe

Health Grade

B- · Healthy

Rating

4.6

Time

1 hr10 min

Price

1,51 €

Calories

1419 kcal

meal prep

high protein

low sugar

kid friendly

Method

Marinate the chicken

In a large bowl, toss the chicken thighs with the plain yogurt, lemon juice, white vinegar, olive oil, garlic, ground cumin, ground coriander, sweet paprika, ground turmeric, ground cinnamon, ground allspice, ground cardamom, black pepper, and kosher salt until every piece is evenly coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes.

Blend the garlic sauce

In a blender, combine the 6 garlic cloves, kosher salt, neutral oil, the lemon juice, and ice-cold water. Blend until the garlic is finely broken down, then keep the blender running and pour in the oil in a thin, steady stream until the sauce turns pale, thick, and fluffy. If it seems too stiff, add a little more cold water and blend again.

Preheat the oven

Heat the oven to 425° F and set a rack in the upper third and another in the lower third so both trays can brown evenly.

Prep the fillings

Rinse and peel the Potatoes, then cut them into thin fries. Slice the Tomato, thinly slice the Pickled Cucumbers, and chop the Parsley; keep each pile separate so assembly is quick.

Roast the chicken and fries

Spread the potato fries on one sheet pan, drizzle them with a little olive oil, and season with Salt. Toss to coat, then spread them in a single layer. Lift the marinated chicken onto a second sheet pan, letting the excess marinade drip off, and spread the pieces out so they do not overlap. Roast both pans for 12 minutes, flip the fries and turn the chicken, then roast for 13 minutes more until the fries are crisp and the chicken is browned at the edges and cooked through.

Rest the chicken

Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices settle before you slice it.

Assemble the wraps

Warm the Pita Bread in the hot oven for 2 minutes until flexible, then split each one open. Slice the rested chicken into strips and fill each pita with chicken, fries, the tomato, pickled cucumbers, and parsley, then spoon over plenty of garlic sauce and fold the wraps closed.