Description
This Crispy Chicken Shawarma Wrap recipe features tender marinated chicken thighs baked to perfection with a blend of aromatic Middle Eastern spices. Paired with fresh pita bread, garlic spread, and tangy pickles, then toasted with a flavorful spiced oil coating, these wraps are crispy, savory, and bursting with vibrant flavors. Perfect for a satisfying lunch or dinner, served as is or alongside fries for a complete meal.
Ingredients
Scale
Shawarma Chicken
- 2 pounds chicken thighs, sliced into strips
- 4 tablespoons whole milk yogurt
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 2 tablespoons hot pepper or tomato paste
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika (smoked or regular)
- 1 teaspoon ground allspice
- 1 teaspoon salt, adjust to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper, adjust to taste or omit if sensitive to spice
- 1/2 teaspoon ground cardamom, optional
- 1/2 teaspoon ground cloves, optional
- 1/2 teaspoon ground cinnamon, optional
- 2 to 3 tablespoons unsalted butter, melted (may substitute butter with oil)
Oil Coating
- 5 to 6 tablespoons oil, plus more if needed
- 2 teaspoons hot pepper or tomato paste
- 1 to 1 1/2 teaspoons paprika (smoked or regular), adjust to liking
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, adjust to taste or omit if sensitive to spice
- Big pinch of salt
Assembly
- 4 Lebanese pita bread
- Garlic spread, like Toom
- Sliced pickles
- Pomegranate molasses, optional
Instructions
- Marinate the Chicken: In a large mixing bowl, combine chicken strips, yogurt, lemon juice, oil, hot pepper or tomato paste, and all the spices. Mix well to evenly coat the chicken. Cover and refrigerate for at least 1 to 2 hours or overnight for best flavor development. Before cooking, allow the chicken to come to room temperature for about 30 minutes.
- Bake the Chicken: Preheat your oven to 425°F (220°C). Generously coat a large baking sheet or pan with the melted butter or oil. Spread the marinated chicken evenly in the pan. Bake for 15 minutes, then remove and turn the chicken pieces using tongs or a spatula. If the chicken is drying out before fully cooked, add 1/4 to 1/2 cup water and mix gently. Return to the oven for another 10 to 15 minutes until the chicken is cooked through. For a charred finish, switch to the broil setting and broil for 3 to 5 minutes until nicely toasted. Remove and set aside.
- Prepare the Oil Coating: While the chicken cooks, whisk together the oil, hot pepper or tomato paste, paprika, cayenne pepper, garlic powder, and salt in a small bowl. Set aside for brushing on the wraps.
- Preheat Pan for Toasting: Heat a large nonstick pan over medium heat for 6 to 8 minutes to ensure it is evenly hot before toasting the wraps.
- Assemble the Wraps: Split each pita bread into two overlapping halves. Spread about 2 to 3 tablespoons of garlic spread in the center of the pita. Add a generous layer of baked chicken shawarma followed by sliced pickles. Fold the edges of the pita over the filling to form a secure wrap.
- Toast the Wraps: Place each wrap seam-side down in the preheated pan. Quickly brush the top and sides of the wrap with the prepared oil mixture. Use a spatula to gently turn the wrap, toasting each side for 30 to 60 seconds or until golden and crispy. Brush the seam side with oil and press it seam-side down in the pan to seal the wrap fully, toasting for about 30 seconds or longer as needed. Keep re-whisking the oil mixture to prevent spices from settling and ensure even coating.
- Serve: Transfer toasted wraps onto paper towel-lined plates to drain any excess oil. Serve immediately to enjoy the crispy texture, optionally with extra garlic spread, pickles, and a drizzle of pomegranate molasses. These wraps pair perfectly with fries for a hearty meal.
Notes
- Marinating the chicken overnight will enhance the flavor and tenderness.
- If you prefer less spice, reduce or omit the cayenne pepper.
- Butter can be substituted with oil for a dairy-free option.
- Use a thick garlic spread such as Toom for authentic flavor.
- Re-whisk the oil coating often during toasting to maintain the spice distribution.
- Broiling the chicken at the end adds a wonderful charred aroma and texture.
- Serve wraps immediately for best crispiness; leftovers can be reheated in a pan or oven.
- Pomegranate molasses is optional but adds a sweet tangy contrast that complements the spices.
- Prep Time: 15 minutes (plus 1 to 2 hours marinating time)
- Cook Time: 30 to 40 minutes baking + 10 minutes toasting
- Category: Wraps & Sandwiches
- Method: Baking
- Cuisine: Middle Eastern
Keywords: chicken shawarma, crispy chicken wrap, Middle Eastern wrap, garlic spread wrap, pita sandwich, baked shawarma chicken
