Description
A flavorful homemade chicken shawarma wrap featuring tender marinated thighs, fresh vegetables, and a creamy, emulsified garlic sauce (toum-style). This recipe is quick enough for weeknights but delivers the authentic taste of street food.
Ingredients
Scale
- 1.5 lbs (700g) boneless, skinless chicken thighs
- 1/2 cup (120g) plain, full-fat Greek yogurt
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (smoked or regular)
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup raw, peeled garlic cloves (for sauce)
- 1/4 cup fresh lemon juice (for sauce)
- 1 cup neutral oil (vegetable or canola)
- 1 teaspoon salt (for sauce)
- 2–3 tablespoons ice water
- 8–10 pieces pita bread or lavash
- 1 cup pickled turnips
- 1/2 cup fresh parsley, chopped
- 1 medium tomato, diced
- 1 cup shredded lettuce
Instructions
- In a large bowl, whisk together Greek yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
- Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
- In a food processor, combine garlic cloves and salt. Pulse until a paste forms, then add lemon juice and pulse again.
- With the processor running, slowly drizzle in neutral oil, starting with drops and increasing to a thin stream. Add ice water gradually if needed to keep the sauce cool and light. Chill until ready to use.
- Heat a cast-iron skillet or grill pan over medium-high heat with a little oil. Remove chicken from marinade and cook in batches for 5-6 minutes per side until charred and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes, then slice thinly against the grain.
- While chicken rests, chop tomatoes, shred lettuce, and chop parsley. Warm pita bread or lavash in a dry pan for 30 seconds per side.
- To assemble, spread garlic sauce on bread, add chicken, pickled turnips, tomatoes, lettuce, and parsley. Roll tightly or fold and serve immediately.
Notes
Do not rush the garlic sauce emulsification; adding oil too quickly will cause it to break. For best results, marinate the chicken overnight. If the sauce breaks, fix it by blending in a spoonful of yogurt or ice water. Slice chicken against the grain for tenderness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: chicken shawarma, garlic sauce, toum, wrap recipe, middle eastern food, easy dinner, meal prep, homemade shawarma