There’s nothing better than a good chicken wrap. If you’re a lover of chicken wraps, then you’ll definitely love this shawarma recipe. This Middle Eastern recipe requires the chicken to be slowly cooked in a rotisserie, shaved off and served in a pita. Our recipe is adjusted so that you cook in your oven, but get the same incredibly tasty and juicy chicken.
Ingredients for the chicken:
- ½ cup extra-virgin olive oil
- Juice of 1 lemon
- 3 cloves minced garlic
- 2 tsp. kosher salt
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. freshly ground black pepper
- ½ tsp. ground turmeric
- ¼ tsp. ground cinnamon
- ¼ tsp. cayenne pepper
- 2 lb. boneless skinless chicken thighs
- Cooking spray
- 1 large thinly sliced onion
For the yogurt sauce:
- ½ cup Greek yogurt
- Juice of ½ lemon
- 1 tbsp. extra-virgin olive oil
- 2 cloves of mashed and minced garlic
- Kosher salt
- Pinch crushed red pepper flakes
- Warm Pitas
- Chopped romaine
- Halved cherry tomatoes
- Thinly sliced cucumber
Grab a large bowl and in the bowl, mix the lemon juice, garlic, oil and seasoning. Add the chicken and mix. Cover the bowl and refrigerate at least 2 hours.
Preheat your oven to 425°F. Use some cooking spray to grease a large baking pan. Add the onion to the previously made marinade and toss. Take the chicken and onions out of the marinade and place it on the baking pan. Bake until the chicken is golden. Let the chicken rest for 5 minutes before slicing it into thin pieces.
To make the yogurt sauce, mix the yogurt, oil, garlic and lemon juice. Season to taste.
Grab a warm pita, add the chicken, onions, some sliced tomatoes, cucumbers and lettuce and top everything with yogurt sauce. Enjoy!