Ingredients

1.5 lbs boneless, skinless chicken thighs (cut into thin strips)

0.25 cup extra virgin olive oil

3 tbsp plain yogurt

3 tbsp fresh lemon juice

4 cloves garlic (minced)

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

1 tsp smoked paprika

0.5 tsp ground cinnamon

0.5 tsp black pepper (freshly ground)

1 tsp sea salt

4 pita bread (warmed)

1 cup garlic sauce (Toum) (homemade or store-bought)

1 tomato (sliced)

1 cucumber (thinly sliced)

0.5 red onion (sliced)

1 lemon (cut into wedges)

Instructions

Step 1: In a large bowl, whisk together olive oil, yogurt, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, black pepper, and sea salt to make the marinade.

Step 2: Add the sliced chicken to the marinade, toss to coat evenly, then cover and refrigerate for at least 1 hour or overnight for best flavor.

Step 3: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side until golden brown and fully cooked.

Step 4: Remove the chicken from heat and let it rest for 5 minutes before slicing into thin strips.

Step 5: Warm the pita bread, then fill each pita with sliced chicken, tomato slices, cucumber, red onion, and a drizzle of garlic sauce.

Step 6: Serve immediately with lemon wedges on the side to squeeze over for extra brightness.

Tips & Variations

For a smoky flavor, try grilling the chicken instead of pan cooking.

Substitute chicken thighs with chicken breasts if you prefer leaner meat—adjust cooking time accordingly.

Make your own garlic sauce (Toum) for a fresher taste using garlic, lemon juice, oil, and salt.

Add pickled vegetables or fresh herbs like parsley for an extra layer of flavor.

Marinate the chicken overnight to deepen the spice infusion.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep pita bread separate to prevent sogginess. Reheat chicken gently in a skillet or microwave until warm. Garlic sauce and fresh vegetables are best used fresh but can be refrigerated separately for up to 2 days.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used as a leaner alternative. However, they tend to cook faster and can dry out more easily, so watch the cooking time carefully and avoid overcooking.

What can I substitute for garlic sauce (Toum)?

If you don’t have garlic sauce, you can use hummus, tzatziki, or a simple garlic yogurt sauce as alternatives. Each will add moisture and complementary flavor to the shawarma wraps.