Shawarma-Spiced Chicken Wraps

Category: Main Meal

Cuisine: Greek

Servings: 4-6

Shawarma-Spiced Chicken Wraps

Shawarma-Spiced Chicken Wraps Shawarma was Invented in Turkey during 18th century. It was Introduced in Greece where the locals named it “gyros”, the Greek word for turn. When it spread through Middle East it was called Shawarma.

Chicken shawarma is traditionally prepared on a vertical, rotating spit over open flames. As a result, it can be challenging to prepare an authentic version of this dish at home. Fortunately, this tasty recipe delivers great shawarma flavor using tools you probably already have in your kitchen.


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


  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 overnightsp
  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 heatsp 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.


For quick make-ahead meals, double or triple this recipe and prepare several freezers bags with chicken and marinade at once. Then, place each bag in freezer until ready to use. Pull out a bag the night before preparing to give the chicken a chance to defrost and marinade at the same time.

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