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Chicken Shawarma Wrap
Chicken Shawarma Wrap is a traditional Levantine recipe for a classic dish of meat strips cooked in a vertical rotisserie that are shaved and served in pitta bread (either pitta pockets or pitta flatbreads). The full recipe is presented here and I hope you enjoy this classic Levantine version of: Chicken Shawarma Wrap.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+24 hours marinating)
Serves:
4
Rating: 
Tags : Spice RecipesChicken RecipesFowl RecipesMilk RecipesLevant Recipes
Shawarma is a Levantine dish of meat strips cooked in a vertical rotisserie that are shaved and served in pitta bread (either pitta pockets or pitta flatbreads). You also, today get different versions that are made in thinner roti-like flatbreads (particularly in South Africa). This is a common street food in the Middle East and is typically made with lamb, mutton and chicken. However, internationalization has meant that today you can also get beef, turkey and other versions.
Ingredients:
1 kg (2 1/2 lb) chicken thigh fillets, skinless and boneless
For the Marinade
1 large garlic clove, minced (or 2 small cloves)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
2 tsp smoked paprika
2 tsp salt
Freshly-ground Black pepper, to taste
2 tbsp lemon juice
3 tbsp olive oil
For the Yoghurt Sauce
250ml (1 cup) Greek yoghurt
1 garlic clove, crushed
1 tsp ground cumin
Squeeze of lemon juice
Sea salt and freshly-ground black pepper
To Serve
4-5 flatbreads (Lebanese or pita bread or home-made soft flatbreads)
Sliced lettuce (cos or iceberg)
Tomato slices
Red onion, finely sliced
Cheese, grated (shredded) (optional)
Chilli sauce of choice (optional)
Method:
Begin by marinating the chicken: Combine all the marinade ingredients in a large ziplock (or freezer) bag. Add the chicken, seal, then massage from the outside with your hands to make sure each piece is coated. Set aside in the refrigerator to marinate for up to 24 hours (minimum 3 hours).
For the Yogurt Sauce: Combine the Yogurt Sauce ingredients in a bowl and mix well. Cover and put in the refrigerator until required (you can prepare this two days ahead).
Pre-heat your barbecue or gill (broiler); alternatively cook on a griddle pan.
Oil your griddle pan or barbecue and ensure they reach medium heat. Remove the chicken from the marinade and place on your barbecue, under your grill (broiler) or on your griddle pan. Cook for about 4-5 minutes until nicely charred on the first side then flip over and cook on the other side for 3-4 minutes. Remove from the heat, cover loosely with foil and set aside to rest for 5 miucnutes.
To serve: slice the chicken and arrange on a platter with the warm flatbreads, salad and yoghurt sauce.
To assemble the shawarma, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce, tomato and red onion. Add a sprinkle of cheese (if using) and a shake or two of chilli sauce. Roll up and eat. and Chicken Shawarma.
