Chicken Shawarma Wrap
Skip the marinating! These Chicken Shawarma Wraps are made with chicken thighs seasoned with a savory, garlicky spice rub and seared in a cast iron skillet.
Ingredients
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoons cardamom or allspice
- ½ teaspoon smoked paprika
- ¼ teaspoon cloves
- 1/8 teaspoon red cayenne pepper adjust for more heat
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon minced garlic
- 1 lb. skinless boneless chicken thighs
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Pita pockets or naan bread
- Fresh arugula for serving
Cucumber Sauce
- 1 6-oz. plain Greek yogurt
- 1/2 medium cucumber seeded and grated
- 1 tablespoon fresh mint minced
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine spices with minced garlic.
- Pat chicken thighs dry with paper towels and sprinkle all over with shawarma spice mixture, rubbing it in gently.
- Heat a tablespoon of olive oil in a large cast iron skillet over medium high heat. Add chicken thighs and cook 4 to 5 minutes on each side to get a nice char.
- Sprinkle with lemon juice and transfer to the oven. Bake for 5 minutes, or until chicken is cooked through.
- Remove chicken to a cutting board and tent loosely with aluminum foil. Let rest for 2 to 3 minutes, then slice into thin strips.
Cucumber Sauce
- Grate cucumber and squeeze lightly in a paper towel to remove some of the moisture.
- Mix all ingredients together and store in refrigerator until ready to serve.
Notes
To make the wraps easier to handle, roll them up tightly and secure with a toothpick or wrap in a square of aluminum foil.
Nutrition
Serving: 1gCalories: 364kcalCarbohydrates: 24gProtein: 36gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 10gCholesterol: 140mgSodium: 802mgFiber: 2gSugar: 3g
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