Chicken Shawarma Wraps are a perfect idea for brunch, main dish and snacks and a must for picnics. There is a wonderful balance between the warmth of the marinade and the coolness of the yogurt dressing. These give a lovely flavour in every bite. I have only suggested 1/2 teaspoon of cayenne pepper as this makes it warm without being hot but add more if you can sand the heat!
Chicken Shawarma Wraps are one of those dishes perfect for family meals. Cook the chicken on a barbecue or stove and then serve on a plate in the middle of the table. Add flatbreads/wraps and salad on separate serving plates and let everybody build their own. I have made the marinade in advance and added the chicken and frozen it straight away to seal in the flavours. When your ready to cook, retrieve it from the freezer and let it thaw. As it thaws, it will marinade – easy. You can also cook the marinated chicken a couple of hours in advance and then reheat it in the microwave or oven making sure to pour the juices back over the chicken prior to serving.
My personal opinion but I always use boneless thigh in this recipe and not breast due to the little bit of fat adds so much flavour.
Chicken Shawarma Wraps
Ingredients
- 2 1/2 lbs chicken thighs boneless/skinless
- 6 large flatbreads tortillas/wraps
Yogurt Dressing Ingredients
- 7 oz Greek yogurt plain
- 1 tsp ground cumin
- 1 clove garlic peel/mince
- 1 tsp lemon juice only
- salt to taste
- white pepper to taste
The Marinade Ingredients
- 2 tsp ground cardamom
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
- 2 tsp salt
- 1 tsp ground black pepper
- 1 large lemon juice only (2 tbsp)
- 3 tbsp olive oil
Instructions
- In a large mixing bowl, add all of the marinade ingredients and stir well to fully combine. Add the chicken thighs and stir to make sure all of the chicken is coated in marinade.2 1/2 lbs chicken thighs, 2 tsp ground cardamom, 1 tbsp ground coriander, 1 tbsp ground cumin, 2 tsp smoked paprika, ½ tsp cayenne pepper, 2 tsp salt, 1 tsp ground black pepper, 1 large lemon, 3 tbsp olive oil
- Cover with cling film and place in the fridge for a minimum of 4 hours but ideally 24 hours.
- To make the yogurt dressing, add all of the ingredients into a mixing bowl and stir to combine. Cover with cling film and keep in the fridge until needed. See Notes7 oz Greek yogurt, 1 tsp ground cumin, 1 clove garlic, 1 tsp lemon, salt, white pepper
- When your ready to cook, preheat the bbq and lightly brush the grate with oil. Ideally the bbq temperature should be medium high but if different then just adjust the timing etc.
- Add the chicken to the grate and cook for about 5 minutes. I use the marinade to baste the chicken as its cooking. When one side is coloured and cooked, turn the chicken over and cook for about 4 minutes or until the chicken is cooked through. Baste with the marinade again for added flavour and moisture.
- Remove from the grate and put to one side to relax for another 5 minutes. It really does make a difference. Cover with a loose foil lid.
- When ready, slice the chicken and place onto a warmed plate/platter and serve with the filling ingredients on another platter and the yogurt dressing in a bowl and let everybody build their own.6 large flatbreads
- Making a wrap is easy. Add a spoon of yogurt dressing to a flatbread, add lettuce, onion etc and then top with the chicken and roll it up. Told you it was easy.Lettuce, Red onion, Tomatoes, Cheese, Cucumber
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