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.
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.