Pin it The way those spices hit the hot pan still makes my whole apartment smell like a tiny corner of Jerusalem. My roommate walked in while I was marinating the chicken and actually asked if I'd secretly opened a restaurant. That first bite, with the tangy garlic sauce cutting through the rich, spiced meat, changed everything about how I thought about weeknight dinners.
I made these for a Friday night gathering last month, and watching my friends' faces when they took their first bite was pure joy. Someone actually went back for thirds, which is basically the highest compliment you can get in my book. Now every time there's a craving for something satisfying but not heavy, this is what we make.
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Ingredients
- Chicken thighs: The extra fat keeps everything juicy and tender, plus they stand up to the bold spices beautifully
- Ground cumin and coriander: These two are the backbone of shawarma flavor, warm and earthy in all the right ways
- Paprika and turmeric: They give the chicken that gorgeous golden color while adding subtle depth
- Cinnamon: Just a pinch creates that signature shawarma warmth without making it taste like dessert
- Greek yogurt: Use full fat here, it makes the sauce velvety and rich in a way that low fat never can
- Tahini: This sesame paste adds nutty richness that balances the sharp garlic perfectly
- Pita bread: Warm them slightly before serving, they'll fold better and taste freshly baked
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Instructions
- Let the chicken get friendly with those spices:
- Mix all the marinade ingredients in a large bowl until it looks like a fragrant, golden paste. Toss the chicken thighs until every inch is coated, then cover and let it hang out in the fridge for at least an hour, though overnight will make you very happy.
- Whip up that magic sauce:
- Stir together the yogurt, minced garlic, lemon juice, and tahini until its smooth and creamy. Pop it in the fridge to let the flavors mingle, the garlic will mellow out beautifully.
- Get that gorgeous char:
- Fire up your grill or skillet until its nice and hot. Cook the chicken for about 7 minutes per side until you've got those beautiful dark spots and the chicken is cooked through.
- Build your perfect wrap:
- Pile that sliced chicken onto warm pita, then go to town with the tomatoes, cucumbers, lettuce, and pickles. Finish with a generous drizzle of that garlic sauce, don't be shy with it.
Pin it These wraps have become my go-to for feeding a crowd, mostly because they're endlessly customizable and everyone gets exactly what they want. Last week my friend who claims to hate Middle Eastern food went back for a third wrap, which I'm pretty sure is the ultimate compliment.
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Making It Ahead
The chicken actually gets better after a day or two in the fridge, so I often double the recipe and use the extras for salads or rice bowls. Just reheat it gently in a pan so it doesn't dry out.
Getting The Most From Your Spices
Toast your whole spices briefly in a dry pan before grinding them, it wakes up their oils and makes the whole dish sing. If you're using pre-ground spices, give them a quick whiff to make sure they still smell potent.
Customization Ideas
Sometimes I add a sprinkle of sumac over the finished wraps for a bright, tangy pop that cuts through the rich sauce. You could also throw some sliced onions into the marinade, they'll pickle slightly as they sit and add perfect crunch.
- Try adding a handful of fresh parsley or mint to the wrap for extra brightness
- A drizzle of good quality olive oil over everything right before eating brings it all together
- Leftover sauce keeps for a week and is incredible on roasted vegetables or grain bowls
Pin it There's something so satisfying about wrapping up all those flavors in a warm, soft package. Hope this becomes one of your regular rotation recipes too.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 1 hour, but overnight marinating yields the most flavorful and tender results. The spices penetrate deeper into the meat with longer time.
- → Can I bake the chicken instead of grilling?
Yes, bake the marinated chicken at 425°F (220°C) for 20–25 minutes until fully cooked. The internal temperature should reach 165°F (75°C) for safe consumption.
- → What can I substitute for chicken thighs?
Chicken breast works well as a leaner alternative. Just adjust cooking time slightly as breast meat cooks faster than thighs—about 5–6 minutes per side on the grill.
- → How do I store leftovers?
Store assembled wraps in the refrigerator for up to 2 days. For best results, keep components separate and assemble when ready to eat. The chicken stays fresh for 3–4 days when stored airtight.
- → Is this dish freezer-friendly?
Freeze the cooked, sliced chicken for up to 3 months in freezer bags. Thaw overnight in the refrigerator and reheat gently. The sauce and fresh vegetables are best enjoyed fresh.
- → Can I make the garlic sauce ahead?
Absolutely! The creamy garlic sauce actually improves after chilling for a few hours as flavors meld. Store in an airtight container in the refrigerator for up to 5 days.
