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Restaurants›The Kebab Shop | Mediterranean Cuisine›Grilled Wrap, Chicken Shawarma Recipe

Grilled Wrap, Chicken Shawarma Recipe

Name: The Kebab Shop | Mediterranean Cuisines Grilled Wrap, Chicken Shawarma Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken thighs; 1 cups Greek yogurt; 2 tbsp lemon juice; 2 tbsp olive oil; 3 each garlic cloves (minced); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 1 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.5 tsp ground black pepper; 1 tsp kosher salt; 4 each large flour tortillas; 0.25 cups tahini; 0.5 cups Greek yogurt (for sauce); 1 tbsp lemon juice (for sauce); 1 each garlic clove (crushed); 2 tbsp water; 0.25 tsp salt (for sauce); 1 tsp olive oil (for grilling); 2 cups shredded romaine lettuce; 1 each tomato (medium, thinly sliced); 0.25 cups red onion (thinly sliced); 0.5 cups pickled cucumbers or pickles (sliced); 2 tbsp fresh parsley (chopped); 0.5 tsp sumac (optional, for sprinkling)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h 5m

Serves4

Make Grilled Wrap, Chicken Shawarma Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

1 cups Greek yogurt

2 tbsp ReaLemon lemon juice

2 tbsp olive oil

3 each garlic cloves (minced)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/2 tsp ground black pepper

1 tsp kosher salt

Wrap & Sauce

4 each large flour tortillas

1/4 cups Tahini

1/2 cups Greek yogurt (for sauce)

1 tbsp lemon juice (for sauce)

1 each garlic clove (crushed)

2 tbsp water

1/4 tsp salt (for sauce)

1 tsp olive oil (for grilling)

Vegetables & Garnish

2 cups shredded romaine lettuce

1 each tomato (medium, thinly sliced)

1/4 cups red onion (thinly sliced)

1/2 cups pickled cucumbers or pickles (sliced)

2 tbsp Fresh parsley (chopped)

1/2 tsp sumac (optional, for sprinkling)

Method

Marinated Chicken

Prepare and marinate

Trim any excess fat from the chicken thighs and pat dry with paper towels. Cut into 1/2- to 1-inch strips if you prefer quicker cooking (optional). In a medium bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, and kosher salt. Whisk until smooth and evenly combined.

Marinate

Add the chicken to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 1 hour, ideally 4–6 hours or overnight for best flavor penetration.

Preheat grill or pan

When ready to cook, preheat a grill or cast-iron skillet to medium-high heat (about 400°F/200°C). Lightly oil the grates or pan to prevent sticking.

Cook chicken

Remove excess marinade by shaking off pieces. Grill or pan-sear chicken strips in a single layer (work in batches if needed) for 4–6 minutes per side, until well browned and internal temperature reaches 165°F (74°C). If using whole thighs, grill 6–8 minutes per side depending on thickness. Let cooked chicken rest on a plate for 5 minutes, then slice or chop into bite-sized pieces if not already cut.

Wrap & Sauce

Make tahini-yogurt sauce

In a small bowl combine 1/4 cup tahini, 1/2 cup Greek yogurt, 1 tablespoon lemon juice, crushed garlic clove, 2 tablespoons water, and 1/4 teaspoon salt. Whisk until smooth. Add additional water, 1 teaspoon at a time, if needed to reach a pourable but thick sauce consistency. Taste and adjust lemon or salt as desired.

Warm tortillas

Brush each tortilla lightly with 1/4 teaspoon olive oil and warm on the grill or in a dry skillet for about 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Vegetables & Assembly

Prepare vegetables

Thinly slice tomato and red onion. Chop parsley. Have shredded romaine and pickles ready. If you prefer milder onion, soak the sliced red onion in cold water for 5 minutes and drain.

Assemble wraps

Lay a warmed tortilla on a flat surface. Spread about 1–2 tablespoons of the tahini-yogurt sauce down the center. Add a handful (about 1/2 cup) of shredded romaine, 3–4 tablespoons of cooked chicken, a few tomato slices, a tablespoon of pickles, and a sprinkle of chopped parsley. Sprinkle a pinch (about 1/8–1/4 tsp) of sumac over the filling if using. Drizzle an extra teaspoon of sauce on top if desired.

Fold and grill

Fold the bottom edge up over the filling, fold the sides in, and roll tightly. Place seam-side down on the grill or skillet and press gently, grilling for 30–60 seconds per side to seal and create light crisping and grill marks.

Serve

Remove from heat, slice in half on a diagonal if desired, and serve immediately with extra sauce on the side.