Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 2 tbsp freshly squeezed lemon juice
- 4 pita breads
- 1 cup fresh lettuce, shredded
- 1 cup tomatoes, diced
- 1 cup cucumbers, sliced
- ¼ cup tahini sauce or garlic sauce
Instructions
- In a bowl, combine chicken thighs with minced garlic, cumin, coriander, paprika, lemon juice, salt, and pepper. Mix until well coated. Let marinate for at least 30 minutes or overnight.
- Heat olive oil in a skillet over medium-high heat. Add marinated chicken thighs and cook until browned and cooked through (5-6 minutes per side).
- Once cooked (internal temperature should reach 165°F), transfer to a cutting board to rest for a few minutes before slicing thinly against the grain.
- Warm pita breads in another skillet over low heat or wrap in foil and place in a preheated oven at 350°F until soft.
- On warm pita bread, layer sliced chicken with fresh veggies and drizzle with tahini or garlic sauce before wrapping tightly.
Notes
- For extra flavor, let the chicken marinate overnight.
- Customize your wrap by adding other vegetables like bell peppers or radishes.
- Store leftover shawarma in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap (approximately 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg