Loaded Chicken Shawarma Wrap
Enjoy juicy marinated chicken thighs grilled and wrapped in pita with creamy garlic sauce and fresh veggies for a vibrant Middle Eastern street food experience.
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.