Chicken Shawarma Wraps with Lemon Tahini Yogurt Sauce

Chicken shawarma wraps have to be one of my favorite foods in life.

Chicken Shawarma Wraps l SimplyScratch.com 0

When ever we get take out from our favorite Mediterranean restaurant we all order the chicken shawarma wraps. And a salad. Extra garlic sauce on the side.

What keeps us ordering the wrap is that it’s simple. It doesn’t have a bunch of frills, it has tender and perfectly spiced chicken, pickles and garlic sauce.

Chicken Shawarma Wraps l SimplyScratch.com

I took an easy approach with the shawarma and tossed chicken thighs in lemon juice, TONS of fresh garlic and my go-to blend of aromatic shawarma spices. Then I place it onto a sheet pan with onion and lemon slices and then roasted it all in a hot oven for 20 minutes. Twenty minutes!

Typically toum (garlic sauce) is slathered quite heavily on to soft warm pitas. But not today. We’re brightening this shindig up with a lemon tahini yogurt sauce that’s so delicious I could eat by the spoonful. And it won’t leave you with dragon breath, but if you want to up the garlic in the sauce, be my guest! Bring it.

 

Sheet Pan Chicken Shawarma Wraps l SimplyScratch.com (5)

I make the tahini yogurt sauce first so the flavors have a chance to blend and marry. Add 1 cup full fat plain yogurt, 2 tablespoons tahini, 1 to 2 tablespoons fresh lemon juice, 2 tablespoons parsley, 1/2 a clove of grated garlic, 1/2 teaspoon lemon zest and a few pinches of kosher salt, to taste. Cover and refrigerate until ready to use.

Sheet Pan Chicken Shawarma Wraps l SimplyScratch.com (1)

Now you can grab a sheet pan and all the chicken shawarma ingredients and let’s get cooking.

Sheet Pan Chicken Shawarma Wraps l SimplyScratch.com (2)

Start by placing 2 pounds of boneless, skinless chicken thighs into a bowl with 2 tablespoons of olive oil, juice of half a lemon, 1 teaspoon kosher salt, 1 teaspoon ground cardamom, 1/2 teaspoon white pepper, 1/4 teaspoon cinnamon, 1/4 teaspoon smoked paprika, 1/8 teaspoon of both ground clove and ground nutmeg. Then finely grate in 4 to 6 cloves of fresh garlic.

I prefer grating the garlic — instead of finely mincing– because this will allow the garlic to melt into the chicken instead of burning because the pieces are too large.

Sheet Pan Chicken Shawarma Wraps l SimplyScratch.com (3)

Toss well to coat the chicken evenly.

Sheet Pan Chicken Shawarma Wraps l SimplyScratch.com (4)

Next arrange the chicken, sliced onion and lemons onto a rimmed, metal baking sheet. Drizzle 2 teaspoons of olive oil over the onions and then slide the sheet pan into your preheated 425° oven for 20 minutes. Be sure to rotate the pan halfway through.

Sheet Pan Chicken Shawarma Wraps l SimplyScratch.com (6)

Booyah! For crispy edges, I’ll flip on the broiler for a few minutes after the chicken is fully cooked.

Sheet Pan Chicken Shawarma Wraps l SimplyScratch.com (8)

The chicken is out of this world. You could add this to a salad, tuck it into lettuce or eat as is with a side of rice pilaf. However today, we’re serving these up by smearing that lemon tahini yogurt sauce in the center of a toasty warm pita, topping it with the chicken shawarma, onions and pickles.

The chicken is so juicy and flavorful and that along with the crisp pickles and creamy sauce makes this one dang good chicken shawarma wrap. Pat loves these and Haileigh (my oldest) told me I need to start making these every week. Hmmm let me thing… okay! Malloree only had the chicken and dipped her pita into hummus. But she gave me two thumbs up on the chicken and said “Mom, this is really good.”

I. Die.

Anyhoo, if you love chicken shawarma wraps, you will indeed love these too.

Enjoy!

Sheet Pan Chicken Shawarma Wraps l SimplyScratch.com (9)

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Print

Chicken Shawarma Wraps with Lemon Tahini Yogurt Sauce

Chicken shawarma wraps: chicken is so juicy and flavorful topped with the crisp pickles, onions and creamy sauce makes this one yummy chicken shawarma wrap.

Yield: 4 to 6

Prep Time: 10 to 15 minutes

Cook Time: 20 minutes

Total Time: 30 to 35 minutes

Ingredients:

LEMON HERB TAHINI YOGURT SPREAD:

1 cup full fat plain yogurt

2 tablespoons tahini

juice from 1/2 a lemon

1/2 clove of garlic, grated

2 tablespoons minced fresh parsley

1/4 teaspoon lemon zest

kosher salt to taste

CHICKEN SHAWARMA:

2 pounds boneless, skinless chicken thighs

2 tablespoons extra light olive oil plus 2 teaspoons

juice from 1/2 a lemon

4 to 6 cloves fresh garlic, finely grated or squeezed through a garlic press
1 teaspoon kosher salt

1 teaspoon cardamom

1/2 teaspoon white pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon smoked paprika

1/8 teaspoon ground clove

1/8 teaspoon ground nutmeg

1 large yellow onion, sliced vertically

1 lemon, sliced

FOR THE WRAPS:

6 pitas

sliced pickles (I buy Claussen and then slice them myself)

chicken shawarma and onions

lemon herb tahini yogurt spread

Directions:

FOR THE SPREAD: Combine the ingredients and refrigerate until ready to use.

FOR THE CHICKEN SHAWARMA: Preheat your oven to 425°.

Toss the chicken thighs with 2 tablespoons of olive oil, lemon juice, garlic, salt, cardamom, white pepper, cinnamon, paprika, clove and nutmeg.

Place onto a rimmed metal baking sheet along with the onion and lemon slices. Drizzle the remaining 2 teaspoons of olive oil over the onions. Roast for 20 minutes, rotating the pan halfway through. For crispy edges, flip on the broiler for a few minutes once the chicken is fully cooked.

Once cooked, let cool and then slice into thin strips.

Place a few spoonfuls of the tahini yogurt spread onto a warm pita. Top with slices of chicken, onions and pickles.

Enjoy!

[this post contains affiliate links.]

Chicken Shawarma Wraps l SimplyScratch.com

    Pin It

4 Responses to “Chicken Shawarma Wraps with Lemon Tahini Yogurt Sauce”

  1. #
    1
    Jennifer — March 8, 2017 at 12:34 am

    This recipe was so delicious! My husband said it was the best dinner he’s had in a while and my 1 year old son devoured the chicken! I will be making this dish often. Thank you for sharing!

    • Laurie McNamara replied: — March 12th, 2017 @ 4:02 pm

      I’m so glad Jennifer! Thanks for stopping by and leaving a wonderful comment and review! 🙂

  2. #
    2
    Kyle — March 16, 2017 at 7:51 pm

    Currently devouring this, the spread is bang on shawarma sauce! This ones a keeper.

    • Laurie McNamara replied: — March 25th, 2017 @ 10:58 am

      I’m so glad Kyle! Thanks for stopping by and leaving a review! 🙂

Leave a Comment