Chicken Shawarma Wraps with Garlic Sauce Recipe

Prep Time 20 mins
Cook Time 25 hrs
Rest Time 5 mins
Total Time 25 hrs 25 mins
Cooking Method: , ,
Cuisine: ,
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

Tender, juicy chicken marinated in warm Middle Eastern spices, grilled to perfection, and wrapped in soft pita bread with fresh veggies and creamy garlic sauce. These Chicken Shawarma Wraps with Garlic Sauce are a flavorful and satisfying meal, perfect for lunch, dinner, or meal prep. With authentic seasoning and a simple homemade sauce, this recipe brings restaurant-quality shawarma straight to your kitchen.

Ingredients
    For the Chicken Marinade
  • 700 g boneless chicken thighs (skinless, trimmed)
  • 3 tbsp plain yogurt (unsweetened)
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1 tsp paprika (sweet)
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 tsp cayenne pepper (optional for heat)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp lemon juice (freshly squeezed)
    • For the Garlic Sauce (Toum-style)
  • 4 large garlic cloves (peeled)
  • 0.25 tsp salt
  • 1 egg white (room temperature, optional for creaminess)
  • 120 ml neutral oil (sunflower or canola)
  • 1 tbsp lemon juice
    • For the Wrap Assembly
  • 4 large pita bread (or flatbread)
  • 1 medium red onion (thinly sliced)
  • 1 cup cucumber (sliced into thin sticks)
  • 1 medium tomato (sliced)
  • 0.5 cup lettuce (shredded)
  • Pickles (optional, for tang)
Instructions
    Prepare the Marinade
  1. 1
    Combine yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice in a bowl. Mix well until smooth. Add chicken thighs and coat evenly. Cover and refrigerate for at least 1 hour, preferably 4–12 hours for deep flavor.
    2. Cook the Chicken
  2. 2
    Grill Method: Preheat grill to medium-high (200°C). Grill chicken for 5–6 minutes per side until charred and fully cooked.
  3. 3
    Oven Method: Preheat oven to 200°C. Place chicken on a lined baking sheet and bake for 20–25 minutes, flipping halfway.
  4. 4
    Stovetop Method: Heat a cast-iron pan over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through.
  5. 5
    Once cooked, let the chicken rest for 5 minutes, then slice thinly.
    6. Make the Garlic Sauce
  6. 6
    In a food processor, blend garlic and salt until fine. Add egg white and lemon juice, then slowly drizzle in oil while blending until creamy and smooth. Chill until ready to use.
    7. Assemble the Wrap
  7. 7
    Warm pita bread lightly on a skillet or in the oven. Spread a generous spoonful of garlic sauce on each pita. Layer with lettuce, onion, cucumber, tomato, and pickles (if using). Add sliced chicken shawarma on top. Drizzle more garlic sauce before wrapping.
    8. Serve
  8. 8
    Wrap tightly in parchment paper or foil, cut in half, and serve immediately with fries or salad.
Note

Marination Tip: The longer the chicken marinates, the more flavorful it becomes. Overnight marination gives the best results.

Storage: Cooked chicken can be refrigerated for up to 3 days or frozen for 1 month. Garlic sauce can be stored in the fridge for 5 days.

Variations:

  • Use chicken breast instead of thighs for a leaner option.
  • Add hummus or tahini sauce instead of garlic sauce for a different flavor.
  • Swap pita with tortilla wraps if unavailable.
Keywords: chicken shawarma wraps, garlic sauce recipe, Middle Eastern street food, easy chicken wrap, Mediterranean chicken
Read it online: https://petitepanini.com/recipe/chicken-shawarma-wraps-with-garlic-sauce-recipe/