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This ultimate chicken shawarma wrap brings the vibrant, mouthwatering flavors of the Middle East right into your own kitchen. Tender chicken thighs marinated in a fragrant blend of spices and lemon juice are grilled to juicy perfection and paired with a creamy garlic sauce. Wrapped in warm pita bread with fresh veggies, this recipe turns a simple meal into a festive, satisfying experience that fits perfectly for family dinners or casual get-togethers.
I first made this on a weekend when I craved something different and exciting. Since then, it has become my go-to meal to impress friends without sweating over complicated steps. Every bite reminds me of the lively streets of the Middle East.
Ingredients
- One pound boneless skinless chicken thighs: tender and juicy for grilling
- Two tablespoons olive oil: helps the marinade soak into the meat evenly
- Two teaspoons ground cumin: gives the shawarma its earthy signature flavor
- Two teaspoons smoked paprika: adds warmth and mild smoky depth
- Two tablespoons fresh lemon juice: for bright acidity to soften the chicken
- Four cloves fresh garlic: minced for a punchy, aromatic base
- Salt and pepper: to taste, highlights and balances the spices
- Half a cup mayonnaise: creates the creamy texture in the sauce
- Half a cup plain yogurt: adds tang and mellows the richness of the mayo
- Zest of one lemon: enhances the garlic sauce with a fresh citrus note
- Salt and pepper: to taste, adjusts the final flavor of the sauce
Step-by-Step Instructions
- Marinate the Chicken:
- Combine olive oil, lemon juice, minced garlic, cumin, smoked paprika, salt and pepper in a bowl. Add the chicken thighs and turn them so every piece is well coated. Cover and let the chicken rest in the fridge for at least one hour or up to overnight. This allows the flavors to deeply infuse the meat.
- Preheat Your Grill:
- Set your grill to medium-high heat. This temperature is perfect to cook the chicken quickly while developing a nice char without drying it out.
- Grill the Chicken:
- Take the chicken out of the fridge and let it come to room temperature for about ten minutes before cooking to ensure even grilling. Place the chicken thighs on the grill and cook for six or seven minutes on each side until the internal temperature hits one hundred sixty-five degrees Fahrenheit or seventy-five degrees Celsius. The meat should be nicely charred on the outside but juicy inside.
- Prepare Garlic Sauce:
- While the chicken cooks, let’s make the sauce. In a bowl combine mayonnaise, yogurt, minced garlic, lemon zest, salt and pepper. Whisk these ingredients until smooth and creamy. This sauce adds the perfect cooling contrast to the smoky spiced chicken.
- Assemble Shawarma:
- Once cooked, let the chicken rest for five minutes to retain its juices. Slice into strips and pile onto warm pita bread. Add fresh vegetables like sliced cucumbers, tomatoes and onions if you like, then drizzle generously with the garlic sauce. Wrap it up and enjoy a hearty, flavorful meal.
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My favorite part is the garlic sauce zest it takes this wrap from good to unforgettable. One memorable night my family gathered around the table sharing laughs and stories with these wraps in hand. It always brings that warmth and connection back whenever I make it.
Storage Tips
Store leftover chicken and garlic sauce separately in airtight containers refrigerated for up to three days. Reheat the chicken gently on a grill or stovetop to maintain juiciness. Wraps assemble best fresh but you can keep pita in the bread box or lightly toast before serving.
Ingredient Substitutions
If you don’t have smoked paprika use regular paprika with a small pinch of ground chipotle for smoky flavor. Greek yogurt can be swapped for plain yogurt for thicker sauce. Chicken breasts work but thighs stay more tender and juicy after grilling.
Serving Suggestions
Serve with a simple salad of tomatoes, cucumbers, red onion and parsley dressed lightly with lemon juice and olive oil. Pickles or turnip slices add that authentic shawarma tang. If you want a bit of heat, sprinkle sumac or chili flakes on top.
Cultural Context
Shawarma is a beloved street food in many Middle Eastern countries. Traditionally slow-roasted on a vertical spit, it’s now adapted worldwide in wraps and bowls. This recipe honors those roots by capturing the essence of its spices and garlic sauce while keeping it easy and accessible for home cooks.
Recipe FAQs
- → What spices enhance the chicken flavor?
Ground cumin and smoked paprika provide warmth and smokiness, while fresh garlic adds a sharp, aromatic touch.
- → Can I use another cut of chicken?
Yes, boneless chicken breasts work well but may cook faster and be less juicy than thighs.
- → How should the garlic sauce be prepared for best flavor?
Combine mayonnaise, plain yogurt, minced garlic, lemon zest, salt, and pepper until smooth for a tangy, creamy finish.
- → What's the ideal grilling temperature and time?
Grill over medium-high heat for about 6-7 minutes per side until the chicken reaches 165°F internally.
- → What fresh vegetables complement this dish?
Crisp lettuce, thinly sliced onions, and fresh tomatoes add brightness and texture to the wrap.