Chicken Shawarma
This recipe for Chicken Shawarma Wraps features the most amazing marinated chicken shawarma, a fresh and vibrant tomato and cucumber salad, and a rich and tangy lemon tahini sauce. Serve as a wrap, over rice, or over greens.
Servings: 6
Ingredients
Chicken Shawarma
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 teaspoons smoked paprika
- 2 teaspoons cumin powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes more to taste
- ½ teaspoon ground cinnamon
- 4 cloves garlic minced
- 2 pounds boneless, skinless chicken thighs or breasts
Tahini Lemon Sauce
- ½ cup tahini
- ¼ cup lemon juice
- 2 tablespoons water
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- 4 cloves garlic minced
- ¼ cup extra virgin olive oil
Cucumber Salad
- 1 large English cucumber diced
- ½ small red onion minced
- 1 pint grape tomatoes quartered
- ¼ cup fresh parsley minced
- 1 tablespoon fresh lemon
- ½ teaspoon kosher salt
Instructions
- Marinate Chicken. In a large mixing bowl or gallon-size storage bag, combine ¼ cup olive oil, ¼ cup lemon juice, 2 teaspoons smoked paprika, 2 teaspoons cumin powder, 1 teaspoon ground cardamom, 1 teaspoon ground turmeric, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon crushed red pepper flakes, ½ teaspoon ground cinnamon, and 4 cloves garlic (minced) Add 2 pounds boneless, skinless chicken thighs to the marinade and toss to evenly coat chicken in marinade. Cover and refrigerate for 60-90 minutes.
- Make the Tahini Sauce. In a small bowl, whisk together ½ cup tahini, ¼ cup lemon juice, 2 tablespoons water, ½ teaspoon turmeric, ½ teaspoon kosher salt, and 4 cloves garlic (minced) garlic until combined. Drizzle in ¼ cup extra virgin olive oil until well combined. Cover and refrigerate until serving.
- Make the Cucumber Salad. In a medium bowl, combine 1 large English cucumber (diced), ½ small red onion (minced), 1 pint grape tomatoes (quartered), ¼ cup fresh parsley (minced), 1 tablespoon fresh lemon, and ½ teaspoon kosher salt. Cover and refrigerate until serving.
- Pan-fry or Grill Chicken. Brush a sauté pan, grill pan, or grill grates with olive oil then preheat to medium-high heat. Once heated, place chicken on the pan/grill and cook for 4 to 5 minutes until nicely browned and slightly charred. Flip the chicken and continue to cook for 3-4 minutes.
- Rest and Slice Chicken. Remove chicken from the pan and cover loosely with foil. Set aside to rest for 5 minutes. Slice the chicken into long strips.
- Serve. Serve the chicken on top of toasted flatbread along with cucumber salad and tahini sauce and enjoy as a wrap.. Alternatively, serve the chicken, salad, and sauce over rice or quinoa or greens.
Video
Notes
Bake: Place the marinated chicken into a greased baking dish in a single layer. Bake at 425℉ for 20-25 minutes, or until the chicken reaches 165℉.
Pressure Cook: Add 1½ cups chicken stock to the inner pot. Transfer the marinated chicken into the inner pot. Cook for 8 minutes on high pressure, followed by natural pressure release of 15 minutes.
Storage: The chicken, salad, and tahini sauce should all be stored in separate airtight containers in the refrigerator. The chicken should be used within 3 days, the salad within 2 days, and the tahini sauce will last up to 7 days in the refrigerator.
Nutrition
Calories: 305kcal | Carbohydrates: 10g | Protein: 31g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 341mg | Potassium: 745mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1346IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 3mg
