International · Mediterranean / Mid eastern · Non-Vegetarian

Chicken Shawarma Wrap

In San Francisco, I used to live a block away from an amazing Middle Eastern restaurant. I would order from there very frequently and without looking at the menu, I would directly order for a Chicken Shawarma Wrap and Shish Tawouk. After moving to Columbus, I miss them especially my Chicken Shawarma. I have tried many shawarma’s here in Columbus, but the taste isn’t the same. I have tried to replicate this dish in my kitchen a lot of times before, but this time I nailed it!

Tahini-Garlic sauce with a hint of lemon served atop garlicky chicken, marinated in everyday spices with splash of lemon and olive oil, served on a bed of fresh and refreshing Tomato-Cucumber relish. It was perfect!


Serves: 5
Cooking time:  1 hr


Chicken Marination
6 chicken thighs, boneless and skinless, cut in 1 inch strips
5 cloves garlic, medium size, minced
2 tsp paprika
¼ tsp red chili powder, or adjust as per spice tolerance
1½ tsp cumin powder
1½ tsp black pepper powder
½ tsp turmeric powder
1 pinch cinnamon powder
2 tbsp lemon juice
3½ tbsp olive oil
1 tsp salt, or adjust as per taste

Tahini Garlic Sauce
4 tbsp Tahini
2 cloves garlic, medium size, minced
2 tbsp lemon juice
¼ tsp black pepper powder
¼ tsp salt, or adjust as per taste

Tomato Cucumber Relish
2 tomatoes, medium size, chopped
1 cup cucumber, chopped
½ cup red onion, finely chopped
2 tbsp cilantro (coriander leaves), chopped
1 tsp dried oregano
½ tsp black pepper powder
2 tsp balsamic vinegar or apple cider vinegar
1 tbsp olive oil
½ tsp salt, or adjust as per taste

10 wraps (pita bread, flat-bread or tortilla)


Chicken Marination
1.  Take in a large bowl, garlic, paprika, red chili powder, cumin powder, black pepper powder, turmeric powder, cinnamon powder, lemon juice, olive oil and salt. Mix well. Add chicken strips to the bowl and toss to coat. Mix everything together.
2.  Cover and leave it to marinate for at least 30 mins.
3.  Pre-heat oven to 425 degree F. Place an aluminium foil on a baking tray, drizzle ½ tbsp oil over the baking tray, place the marinated chicken over the tray and drizzle more ½ tbsp oil over the chicken. Put the tray into the oven and let it cook for 10 mins or until the chicken is completely cooked, turning the chicken pieces once with tongs halfway through cooking.
4.  Then broil chicken on high heat for 2 mins. (optional, but it makes the chicken crispy). Keep aside.

Tahini Garlic Sauce
While the chicken is marinating, combine Tahini, minced garlic, lemon juice, black pepper powder, salt and 2 tbsp warm water in a bowl. Whisk everything together until the sauce is smooth. Keep aside.

Tomato Cucumber Relish
1.  While the chicken is cooking, add chopped tomatoes, cucumber, red onion, cilantro, dried oregano, black pepper powder, balsamic vinegar and olive oil in a bowl. Mix well. Keep aside.
2.  Just before serving, add salt to the bowl and mix everything together.

1.  Slightly toast the tortilla wrap over a flat pan on medium heat.
2.  Place the tortilla on a plate, spread some tahini garlic sauce in the center of the wrap, add some tomato cucumber relish in the wrap and top it with chicken strips on the bed of relish.


3.  Drizzle more tahini garlic sauce on top and roll it up. Wrap tightly.

Serve with salad.

spoonful O’ tips

1.  Chicken breast can be used instead of chicken thigh.
2.  Keep marinated chicken in refrigerator for better marination. To remove the chill, remove chicken from refrigerator 10 mins before putting it into the oven for cooking.
3.  Marinating overnight will result in a moister and more flavorful chicken.
4.  Make sure to add salt to the tomato cucumber relish just before serving. If you add it beforehand and keep it aside, then the tomato and cucumber will start releasing water, making the relish soggy.


3 thoughts on “Chicken Shawarma Wrap

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