Chicken Shawarma with Garlic Spread
Ingredients
Chicken & Marinade
- 1 kg (2 lbs) boneless, skinless chicken thighs
- 1 cup plain yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tbsp smoked paprika
- 1 tsp ground cardamom (optional)
- 1 tbsp salt
- Pinch of black pepper
Tahini Sauce
- ½ cup tahini paste
- 4 garlic cloves, minced
- ¼ cup lemon juice
- ½ tsp fine sea salt
- ¼ cup water
To Serve
- Pita bread
- Garlic spread (Toom)
- French fries
- Lettuce, chopped
- Tomato, chopped
- Pickles, sliced
- ½ red onion, thinly sliced
- 2 tsp sumac
Instructions
Marinate the Chicken
- Slice the chicken thighs into thin strips or bite-sized pieces.
- In a large bowl, combine all marinade ingredients. Add chicken and coat thoroughly.
- Cover and refrigerate for at least 3 hours, preferably overnight (up to 24 hours).
Cook the Chicken
- Heat 1–2 tbsp olive oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until fully cooked and lightly charred.
Prepare the Fillings
- Lettuce & Tomato: Chop and season lightly with salt.
- French Fries: Deep-fry or bake until golden and crispy.
- Red Onion: Toss thinly sliced onion with sumac.
- Tahini Sauce: In a bowl, whisk tahini paste with garlic, lemon juice, salt, and water until smooth. Adjust consistency with more water if needed.
Assemble the Wraps
- Lay out a pita bread. Spread 1–2 tbsp of garlic spread.
- Add 5–8 pieces of chicken, salad mix, fries, pickles, onions, and a drizzle of tahini sauce.
- Wrap tightly.
Grill the Wraps
- Lightly spray the wrap with oil. Grill on a hot skillet or panini press for 1 minute per side until golden and crisp.
Serve
- Slice each wrap into quarters. Serve in a bowl or platter. Enjoy hot!
