Shawerma Wrap * Recipe

Prepare marinade

In a bowl combine 1/2 cup plain yogurt, 2 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp ground allspice, 1/4 tsp cinnamon, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate protein

Place 1 lb of your chosen thinly sliced protein (chicken thighs OR beef OR lamb) in a shallow dish or resealable bag. Pour the marinade over the meat, massaging to coat evenly. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Cook protein

When ready to cook, heat a large skillet or grill pan over medium-high heat with 1-2 tbs vegetable oil. Remove excess marinade from the meat (shake off), then cook in a single layer, working in batches if necessary so pieces sear rather than steam. For chicken: cook 5–7 minutes, stirring occasionally, until internal temperature reaches 165°F (74°C) and edges are browned. For beef or lamb: cook 3–6 minutes until browned and cooked to desired doneness. Remove cooked meat to a plate and let rest 3 minutes, then slice or chop into bite-sized pieces if needed.

Prepare vegetables while meat marinates or cooks: thinly slice 2 tomatoes, 1 cucumber, and 1/2 red onion. Shred about 2 cups lettuce, slice pickles, and chop 1/4 cup parsley. Keep vegetables crisp and chilled until assembly.

If using pickled turnips or strong-flavored pickles, drain and pat dry to avoid excess moisture in the wrap.

Warm pitas

Lightly warm 4 pita breads in a dry skillet over medium heat for 20–30 seconds per side or toast briefly in a 350°F (175°C) oven for 3–4 minutes. Optionally brush with 1 tbs melted butter and toast for extra flavor.

Assemble shawerma wraps

Lay a warm pita flat. Spread about 2 tbsp shawarma garlic sauce (toum) evenly across the center. Add a generous 1/4 of the cooked meat (about 4 oz). Top with 1/4 of the shredded lettuce, 2–3 tomato slices, cucumber slices, a few rings of red onion, pickles, and a sprinkle of chopped parsley. Drizzle 1 tbsp tahini or yogurt sauce if using and 1/2 tsp hot sauce if desired.

Fold the bottom edge up and then roll tightly to enclose filling. Wrap in parchment or foil to hold shape, especially if serving later or for takeout.

Optional reheat/toast: If you prefer a crisp exterior, place the wrapped shawerma seam-side down in a hot, lightly oiled skillet and press gently for 1–2 minutes per side until golden and warmed through.

Serve immediately with extra garlic sauce, tahini sauce, lemon wedges and hot sauce on the side.