Chicken Shawarma Wraps with Tahini-Free Sauce

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 pieces Pita Bread
• 0.5 cup Plain Yogurt (dairy or dairy-free)
• 1 tbsp Lemon Juice
• 1 clove Garlic
• 2 tbsp Fresh Parsley
• 0.5 cup Cucumber
• 0.5 cup Tomato

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk everything together until well combined.
2. 2Cut the about 680 g of chicken thighs into thin strips, about 0.635 cm thick. Add the chicken strips to the bowl with the marinade and toss to coat evenly. Let the chicken marinate for at least 30 minutes at room temperature.
3. 3Heat a large skillet over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes per side, or until the chicken is browned and cooked through, reaching an internal temperature of 74°C.
4. 4While the chicken is cooking, prepare the sauce. In a separate small bowl, combine the 0.5 cup of plain yogurt, 1 tablespoon of lemon juice, 1 clove of minced garlic, and 2 tablespoons of fresh parsley. Stir until smooth.
5. 5Warm the 4 pieces of pita bread. You can do this by heating them in a dry skillet for about 30 seconds per side, or in a microwave for 15-20 seconds.
6. 6To assemble the wraps, spread a generous amount of the sauce inside each warmed pita bread. Fill each pita with the cooked chicken shawarma, 0.5 cup of sliced cucumber, and 0.5 cup of diced tomato.

Related Guides