I was first introduced to Chicken Shawarma by some Indian friends at work. They always bring the best food to our potlucks. For a little background, according to Wikipedia, Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal. Thin slices are shaved off the cooked surface as it continuously rotates.

We have made friends with so many people and we are so lucky to be exposed to different cultures. I love Indian food and will be sharing several recipes with you. They use so many different spices to bring out the flavors of their food. I hope you enjoy trying them as much as we do.

Shawarma-Spiced Chicken Wraps

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. Tip: 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. Prep time: 10 minutes + time to marinade.

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Prep Time 1 15

Cook Time 20

Servings

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 weed
1 T. fresh lemon juice
Sea salt and black pepper to taste

To serve:

Bibb or Romaine lettuce leaves
Tomato slices
Cucumber slices

Instructions

Directions:

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.
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.
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.
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.
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.
Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!

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