Shawerma Wrap Recipe

Prepare and marinate

Place the thinly sliced chicken (or beef/lamb) in a bowl. Add plain yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, allspice, cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor.

Bring to room temperature

About 20–30 minutes before cooking, remove the marinated meat from the refrigerator to take the chill off. This helps it cook evenly.

Make toum (garlic sauce)

In a food processor or with a stick blender and tall container, add peeled garlic cloves and 1/2 tsp salt. Pulse to finely mince. Add 1 tablespoon lemon juice and pulse once. With the processor running on low, very slowly drizzle in the very cold neutral oil in a thin steady stream — starting with just a few drops at a time until emulsification begins. Alternate tiny amounts of oil with the remaining lemon juice and add the ice cubes for temperature control. Once the mixture begins to thicken and emulsify into a white, mayonnaise-like sauce, gradually add remaining oil and the 2 tsp cold olive oil until all is incorporated. Taste and adjust salt or lemon. If the sauce breaks (separates), add 1 tsp cold water or a small ice cube and blend to bring it back together. Refrigerate until use.

Preheat pan

Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

Sear and cook

Add the marinated meat in a single layer (work in batches if needed). Let cook undisturbed for 2–3 minutes to develop a brown crust, then stir or flip and continue cooking for another 3–5 minutes until cooked through (internal temperature for chicken should reach 165°F / 74°C). If using beef or lamb, cook to desired doneness — about 3–6 minutes depending on thickness. Remove cooked meat to a plate and tent loosely with foil to rest while you finish remaining batches.

Slice/shred if needed

If pieces are large, slice or chop into smaller bite-sized strips. Toss with any resting juices to keep moist.

Prepare vegetables

While meat cooks, shred lettuce, thinly slice tomato, cucumber, and red onion. Chop parsley and have pickles ready.

Warm the pita

Warm pita breads in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes so they are pliable.

Assemble wraps

Spread 1–2 tablespoons of toum (garlic sauce) onto each warm pita. Optionally add 1 tablespoon tahini or garlic yogurt sauce. Place about 4 oz (roughly 1/4 lb) of cooked shawarma meat in the center of each pita. Top with shredded lettuce (about 1/2 cup), 2–3 tomato slices, cucumber slices, a few rings of red onion, pickles, and a sprinkle of chopped parsley. Drizzle additional toum or hot sauce if desired and sprinkle sumac or paprika.

Roll and serve

Fold the pita over the fillings tightly — tuck one side and roll into a wrap. For easier eating, wrap each shawarma in parchment or foil, seam-side down. Serve immediately while warm.

Provide tahini sauce, extra toum, or hot sauce on the side for guests to add as desired. Sprinkle extra sumac or paprika on top for color and flavor.