Experience the rich and aromatic flavors of the Middle East right in your own kitchen with this Street-Style Loaded Chicken Shawarma Wrap. Tender chicken thighs infused with a fragrant blend of spices and fresh garlic capture the essence of traditional shawarma, delivering hearty and juicy bites in every wrap.
Wrapped in warm pita and complemented by a creamy garlic sauce and crisp fresh vegetables, this dish is perfect for a family dinner or casual gathering. Its vibrant colors and delightful layers of flavor will make it a new favorite for your culinary repertoire.
- The marinade combines warm spices and fresh lemon juice to tenderize and flavor the chicken deeply.
- The creamy garlic sauce adds a cooling, tangy contrast that elevates the overall taste.
- Quick grilling method makes it a fast, convenient meal without sacrificing authentic street-food quality.
Ingredients
- Boneless, skinless chicken thighs: Juicy, tender pieces offering rich flavor and perfect for absorbing marinade spices.
- Olive oil: Provides a smooth base for the marinade and helps the chicken grill evenly and stay moist.
- Ground cumin: Adds earthy warmth and a characteristic Middle Eastern aroma to the chicken.
- Smoked paprika: Provides a subtle smoky depth and vibrant color to enhance the dish’s appeal.
- Fresh lemon juice: Offers bright acidity to tenderize the chicken and balance the spice.
- Fresh garlic, minced: Infuses bold, pungent flavor throughout the marinade and sauce.
- Salt and pepper: Essential seasonings to enhance all other flavors in the dish.
- Mayonnaise: Creamy and rich, it forms the base of the luscious garlic sauce.
- Plain yogurt: Adds tanginess and lightness to the garlic sauce for a refreshing finish.
- Lemon zest: Brightens the garlic sauce with citrus notes for extra freshness.
- Warm pita bread: Soft and pliable wraps that hold the chicken, sauce, and veggies together.
- Fresh vegetables (cucumbers, tomatoes, lettuce): Crisp and cool garnishes that provide textural contrast and freshness.
Instructions
- Marinate the Chicken
Combine olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and pepper in a bowl. Add chicken thighs ensuring every piece is fully coated with the marinade. Cover and refrigerate for at least 1 hour or overnight to allow the flavors to deeply infuse and tenderize the chicken.
- Preheat Your Grill
Set your grill to medium-high heat to ensure it’s hot enough to develop a beautiful char quickly without drying out the meat. Proper preheating ensures even cooking and those signature grill marks.
- Grill the Chicken
Allow the marinated chicken to come to room temperature for 10 minutes before grilling. This promotes even cooking. Grill the chicken for 6 to 7 minutes on each side until the internal temperature reaches 165°F (75°C), keeping the meat juicy and fully cooked.
- Prepare the Garlic Sauce
Mix together mayonnaise, plain yogurt, minced garlic, lemon zest, salt, and pepper until smooth and creamy. This sauce adds a cooling, tangy layer of flavor that perfectly balances the savory spice of the chicken.
- Assemble the Shawarma Wraps
Let the grilled chicken rest for 5 minutes to lock in juices, then slice into strips. Warm pita breads to make them pliable. Layer chicken strips inside each pita, top with fresh vegetables, and drizzle generously with the creamy garlic sauce for a delicious, street-style finish.
- Marinating longer (up to overnight) intensifies flavor and tenderness for best results.
- Using chicken thighs rather than breast keeps the meat juicy and flavorful after grilling.
- Adjust garlic sauce ingredients to taste for desired tanginess and creaminess.
Storage Tips
Store leftover grilled chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently to avoid drying, and assemble wraps fresh before serving to maintain texture.
Serving Suggestions
Serve these shawarma wraps with a side of tangy pickled vegetables, a fresh fattoush salad, or crispy fries for a complete Middle Eastern-inspired meal. A cooling mint yogurt drink pairs beautifully as a refreshing beverage.
- For extra smoky flavor, try adding a small amount of smoked chili powder or sumac to the marinade.
- Grill vegetables such as onions or peppers alongside the chicken for added texture and taste.
- Allow the chicken to rest after grilling to redistribute juices and enhance tenderness.
FAQs
- Can I use chicken breast instead of thighs?
Yes, but thighs remain juicier and more flavorful when grilled. Breast can dry out if overcooked, so watch cooking time carefully.
- Can I make the garlic sauce ahead of time?
Absolutely! Prepare it a day in advance and keep refrigerated. Flavors will meld and intensify, making the sauce even more delicious.
- What vegetables work best in the wraps?
Fresh cucumbers, tomatoes, lettuce, and pickled turnips add excellent crunch and freshness typical of street-style shawarma.
- Is it okay to bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for 20-25 minutes or until internal temperature reaches 165°F (75°C). Grilling is preferred for smoky flavor.
- Can I freeze the cooked chicken?
Yes, cooked chicken can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently before assembling wraps.
Loaded Chicken Shawarma Wrap
Equipment
- 1 grill preheated to medium-high heat
- 1 mixing bowl
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp fresh lemon juice
- 4 cloves fresh garlic minced
- Salt and pepper to taste
- ½ cup mayonnaise
- ½ cup plain yogurt
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Combine olive oil, lemon juice, minced garlic, cumin, paprika, salt, and pepper in a bowl and coat the chicken thighs thoroughly.
- Cover and refrigerate the chicken for at least 1 hour or overnight to marinate.
- Preheat your grill to medium-high heat.
- Let the marinated chicken rest at room temperature for 10 minutes before grilling.
- Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (75°C).
- Mix mayonnaise, yogurt, minced garlic, lemon zest, salt, and pepper together until smooth to prepare the garlic sauce.
- Allow the grilled chicken to rest for 5 minutes before slicing into strips.
- Assemble the shawarma wraps by placing chicken strips in warm pita bread, topping with fresh vegetables and drizzling generously with garlic sauce.
Notes
- Marinate chicken overnight for deeper flavor.
- Use fresh pita bread for best texture.
- Store leftovers refrigerated up to 2 days.
