Juicy chicken shawarma wraps made with yogurt-marinated grilled chicken, bold Middle Eastern spices, and creamy garlic sauce—all wrapped in soft pita for a flavorful, satisfying meal.
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1/2 cup plain Greek yogurt
3 tablespoons olive oil
3 tablespoons fresh lemon juice
6 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup garlic cloves, peeled
1 teaspoon kosher salt (for sauce)
1/4 cup lemon juice (for sauce)
1 cup neutral oil (canola or vegetable)
2 tablespoons ice water
Warm pita bread or flatbreads
Sliced tomatoes
Sliced cucumbers
Shredded lettuce
Pickled turnips
Fresh parsley
Instructions
In a bowl, whisk together Greek yogurt, olive oil, and lemon juice until smooth.
Add minced garlic and all spices to the mixture and stir until well combined.
Pat chicken thighs dry and coat thoroughly in the marinade. Cover and refrigerate for at least 3 hours or overnight.
To make the garlic sauce, blend garlic and salt in a food processor until finely minced.
With the processor running, slowly drizzle in oil and lemon juice, alternating until a thick, fluffy sauce forms.
Add ice water at the end to thin slightly and stabilize the emulsion.
Heat a cast iron skillet over high heat. Cook chicken until charred and internal temp reaches 165°F, about 4–5 minutes per side.
Rest chicken for 5 minutes, then slice against the grain.
Warm pita bread, spread garlic sauce, add sliced chicken, vegetables, and extra sauce. Roll and serve immediately.
Notes
Use full-fat yogurt for best flavor and texture.
Cardamom is essential for authentic shawarma taste—don’t skip it.
For spicier wraps, increase cayenne or add chili sauce.
Store leftover chicken and garlic sauce separately in the fridge.
Garlic sauce (toum) can be refrigerated for up to 7 days.
