Lebanese Chicken Shawarma Wraps

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Tender chicken thighs are marinated in yogurt and warm Lebanese shawarma spices, then seared until lightly charred and wrapped in pillowy pita with garlic sauce, pickles, and fresh vegetables. This home version captures the smoky, citrusy flavor of street-side shawarma without needing a vertical rotisserie.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 7 gSugar
• 42 gProtein
• 780 mgSodium
• 720 mgPotassium
• 135 mgCalcium
• 4.5 mgIron
• 16 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the chicken marinade

• 1.5 lb (680 g) boneless skinless chicken thighs
• 3/4 cup plain full-fat yogurt
• 3 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp sweet paprika
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/4 tsp ground cloves
• 1 1/2 tsp salt

For the garlic sauce

• 1/2 cup plain yogurt
• 2 tbsp tahini
• 1 small clove garlic, finely grated
• 1 tbsp lemon juice
• Pinch of salt
• 2 tbsp cold water

For assembling the wraps

• 4 large pita breads, warmed
• 1 cup shredded romaine lettuce
• 1 large tomato, thinly sliced
• 1/2 red onion, thinly sliced
• 8 pickled cucumber slices, drained
• Fresh parsley leaves for serving

Directions

1. In a large bowl, whisk together the yogurt, lemon juice, garlic, olive oil, cumin, coriander, paprika, allspice, cinnamon, turmeric, black pepper, cloves, and salt until smooth.
2. Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to let the spices penetrate the meat.
3. Make the garlic sauce by whisking the yogurt, tahini, grated garlic, lemon juice, salt, and cold water in a small bowl until creamy and pourable. Chill until ready to serve.
4. Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Lightly oil the surface. Remove the chicken from the marinade, letting excess drip off.
5. Sear the chicken for 4 to 5 minutes per side without moving it, until deeply browned with charred edges and the internal temperature reads 165°F (74°C).
6. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice thinly across the grain to mimic shaved shawarma meat.
7. Warm the pita breads directly over a gas flame or in a dry skillet for 20 seconds per side until soft and pliable.
8. Spread a generous spoonful of garlic sauce over each warm pita, then layer with sliced chicken, lettuce, tomato, red onion, pickles, and parsley.
9. Fold the pita around the filling and serve immediately with extra garlic sauce and lemon wedges on the side.

Cook’s Notes

• For maximum shawarma flavor, marinate the chicken overnight; the yogurt tenderizes the meat while the spices deeply season it.
• If you do not have a cast-iron skillet, broil the marinated thighs on a foil-lined sheet 6 inches from the heat for 6 to 8 minutes per side.
• Toast the warm pita briefly over an open flame for a subtle smoky char that mimics traditional street shawarma bread.
• Replace chicken thighs with chicken breast if you prefer a leaner cut, but reduce the cook time by about 1 minute per side to prevent drying out.
• Pickled turnips dyed pink with beet juice are a classic Lebanese shawarma topping if you want to swap out the cucumber pickles.

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