Chicken Shawarma Wraps are an easy, delicious, “fast food” dinner. Everyday spices make a delicious marinade that infuses the chicken with Mediterranean flavor. Grill the chicken, cut it into bite size pieces, and serve with naan bread or pita bread, tzatziki sauce, red onions, thinly sliced cucumbers, shredded lettuce, hummus, etc. A quick meal that is bursting with flavor. Serve with my Chickpea Salad (recipe coming soon) or even French fries. Endless choices and endless flavor. I can’t wait for you to try this!
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Chicken Shawarma Wraps
Description
Mediterranean infused chicken wraps.
Ingredients
3 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 lemons, juiced
½ cup olive oil
3 tablespoons red wine vinegar
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons black pepper
2 teaspoons ground cumin
1 tablespoon coriander
1 tablespoon paprika
1 teaspoon cinnamon
¾ teaspoon turmeric
½ teaspoon cardamom
¼ teaspoon nutmeg
Red pepper flakes, to taste
2 tablespoons chopped fresh parsley
Instructions
PREPARATION:
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, red wine vinegar, garlic, salt, pepper, cumin, coriander, paprika, cinnamon, turmeric, cardamom, nutmeg, and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover refrigerate for at least 1 hour and overnight, if possible.
GRILLING INSTRUCTIONS:
When ready, heat the grill and remove the chicken and onions from the marinade. Lay the chicken thighs and onions in a single layer and grill for 5-8 minutes then turn and grill until the internal temperature is 165* and they are nicely browned. Remove and let rest for 5 minutes then cut into bite size pieces. Sprinkle the parsley over the top and serve with your choice of toppings.
OVEN INSTRUCTIONS:
When ready, preheat oven to 425*. Line a rimmed baking sheet with parchment paper. Add the onion to the chicken tossing to combine. Remove the chicken and onion from the marinade, and place them on the baking sheet, in a single layer. Roast the chicken and onions until they are nicely browned and cooked through, about 20-25 minutes. Remove from the oven, allow to rest 5-10 minutes, then cut into bite size pieces. Sprinkle the parsley over the top and serve with your choice of toppings.
TO SERVE:
Serve on naan or pita bread, or use warm tortillas. Tomatoes, cucumbers, tzatziki, hot sauce, olives, feta, hummus, etc make great additions to the wraps.
