Chicken Shawarma Rolls Recipe

Prepare the marinade

In a bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, and salt. Whisk until smooth.

Marinate the chicken

Trim excess fat from the chicken thighs and pat dry. Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Cook the chicken

Preheat a heavy skillet or grill pan over medium-high heat and add a little oil. Remove excess marinade from the chicken and cook the thighs 5–7 minutes per side, until nicely browned and internal temperature reaches 165°F (74°C). Alternatively, slice the marinated chicken thinly and cook in batches until browned and cooked through, about 6–8 minutes. Let rest 5 minutes, then slice thinly against the grain into strips.

Make the tahini-yogurt sauce

In a small bowl combine tahini, yogurt, lemon juice, minced garlic, cumin and salt. Whisk together; the mixture will thicken. Add water, 1 teaspoon at a time, until you reach a pourable but creamy consistency (about 1–2 teaspoons). Taste and adjust salt or lemon as needed. Keep chilled until assembly.

Prepare the fillings

Slice tomato, cucumber and red onion thinly. Chop parsley. Drain any pickles. Have shredded lettuce ready.

Warm the flatbreads

Heat a large skillet or griddle over medium heat. Brush each tortilla or flatbread lightly with olive oil or melted butter and warm 20–30 seconds per side until pliable and slightly toasted. Keep warm covered with a towel.

Assemble the rolls

Lay a warmed flatbread on a work surface. Spread about 1 tablespoon of the tahini-yogurt sauce down the center. Add a handful (about 3–4 oz) of sliced chicken, then top with shredded lettuce (about 1/2 cup), tomato slices (2–3 slices), cucumber, a few rings of red onion, pickles if using (1–2 tablespoons) and sprinkle with chopped parsley and a pinch of sumac and hot sauce if desired. Drizzle an additional teaspoon of sauce over the filling.

Roll tightly

Fold the sides over the filling and roll from the bottom up, keeping the filling compact so the roll holds. Secure with parchment or foil if transporting.

Optional toast to finish

For a slightly crisp exterior, heat the skillet over medium and place the wrapped roll seam-side down for 1–2 minutes per side until golden and sealed.

Slice each roll in half on the diagonal and serve immediately with extra tahini-yogurt sauce and lemon wedges. Sprinkle a little extra sumac or chopped parsley over the top if desired.