Description
Juicy Lebanese grilled chicken shawarma marinated in warm spices and yogurt, grilled until lightly charred, then wrapped in soft flatbread with tangy pickles and creamy garlic sauce.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1 cup plain yogurt
- 4 garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 6 flatbread wraps
- 1 cup sliced pickled cucumbers
- 0.75 cup creamy garlic sauce
Instructions
- In a large bowl, combine yogurt, garlic, lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt until smooth.
- Add the chicken thighs to the marinade and mix until fully coated. Cover and refrigerate for at least 2 hours.
- Preheat a grill or grill pan over medium high heat and lightly oil the surface.
- Grill the marinated chicken for 5 to 7 minutes per side until cooked through and lightly charred.
- Remove the chicken from the grill and let it rest for 5 minutes, then slice thinly.
- Warm the flatbread wraps and fill with sliced chicken, pickled cucumbers, and creamy garlic sauce.
- Wrap tightly and serve immediately.
Notes
- Marinating overnight gives deeper flavor.
- Warm the flatbread before assembling to prevent tearing.
- Slice chicken against the grain for best texture.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Lebanese chicken shawarma, grilled chicken wrap, homemade shawarma, Middle Eastern chicken