Chicken Shawarma Wraps with Herbed Yogurt Tahini Sauce
Rated 4.7 stars by 7 users
Servings
4
Cook Time
45 minutes
Ingredients
4 minced cloves garlic
1 Tbsp ground cumin
2 tsp paprika
1 tsp ground coriander
1 tsp smoked paprika
¾ tsp salt
½ tsp ground turmeric
¼ tsp cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper
¼ tsp black pepper
Juice of 2 lemons
¼ cup olive oil
1½ lbs boneless, skinless chicken thighs
4-5 pieces of naan
Shredded romaine lettuce
Halved cherry tomatoes
Sliced cucumber
Thinly sliced red onion
Crumbled feta, for topping
Fresh mint, for topping
Dill, for topping
¾ cup 2% or full-fat plain Greek yogurt
1 small clove garlic
Zest of ½ a lemon
Juice of ½ a lemon
2 Tbsp chopped fresh dill
1 Tbsp chopped fresh mint
1 Tbsp extra virgin olive oil
¼ tsp salt
Freshly cracked black pepper
For the Marinated Chicken
For the wraps
For the Tahini Yogurt Sauce
Directions
In a large glass or non-reactive bowl, whisk together the garlic, cumin, paprika, coriander, paprika, salt, turmeric, cinnamon, allspice, cayenne pepper, black pepper, lemon juice, and ¼ cup olive oil until combined.
Add the chicken thighs and toss to coat. Cover and marinate in the fridge for at least 2 hours, or up to 24 hours. (The longer the better!)
Once chicken has marinated, heat a large cast iron or heavy-bottomed skillet over medium to medium-high heat with a drizzle of olive oil. Once the pan is heated, add the marinated chicken and cook for 4-5 minutes per side, or until chicken is cooked through. Let the chicken rest for 5-10 minutes before chopping.
For the Tahini Yogurt Sauce, blend Greek yogurt, tahini, garlic, lemon zest, lemon juice, fresh dill, mint, olive oil, salt, and cracked black pepper in a food processor until they reach a smooth creamy consistency. Season to taste with additional salt and pepper if desired. Set the Tahini Yogurt Sauce aside
To assemble, warm up the naan in a lightly oiled skillet until golden brown, soft, and pliable. Spread the Tahini Yogurt Sauce on the warmed naan. Stuff with sliced marinated chicken and desired toppings like shredded romaine, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, crumbled feta, fresh mint and dill. Finish with a squeeze of lemon and serve immediately with extra tahini yogurt sauce.
Recipe Note
Marinate the chicken for 2-24 hours
Dietary preferences: Nut-Free, Soy-Free
Seasonalities: All, Summer
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