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Shawarma-Spiced Chicken Wraps

Cook Time 18 minutes
Total Time 18 minutes

Ingredients

  • Marinade Ingredients:
  • 2-3 cloves garlic minced
  • 1½ t. ground coriander
  • 1 t. ground cumin
  • ½ t. allspice
  • ¼ t. turmeric
  • ½ t. ground cinnamon
  • ¼ t. cayenne pepper
  • 1½ t. smoked paprika
  • 2 T. fresh lemon juice
  • 3 T. extra virgin olive oil
  • Sea salt and black pepper to taste
  • 6 chicken thighs boneless and skinless
  • 2 T. extra virgin olive oil
  • Greek Yogurt Dressing:
  • 1 c. Greek yogurt
  • 1 clove garlic grated
  • 2 t. ground cumin
  • 1 t. dried dill week
  • 1 T. fresh lemon juice
  • Sea salt and black pepper to taste
  • To serve:
  • Bibb or Romaine lettuce leaves
  • Tomato slices
  • Cucumber slices

Instructions

  • 1. In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine. 
  • 2. Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight. 
  • 3. To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use. 
  • 4. Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
  • 5. Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes. 
  • 6. Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately.
  • Enjoy!