Shawarma is something that my husband often orders when we go out to eat at our local falafel bar. The chicken is coated in Middle Eastern spices and yogurt and then cooked until golden. I'm not sure how authentic the recipe I found is, because all the ones I looked at varied. What I do know is that these wraps were flavorful and easy (and my husband gobbled his up!). Sometimes, that's all that matters!
I've been meaning to make my own pita bread and had all intentions of doing so for these wraps. Unfortunately, these got moved from the weekend to a weeknight, and there was no way I'd be able to make the pitas and have us eat before dark - even this time of year when it's light until almost 9:00 PM. Next time I need pitas though, I'm making them myself! Give this chicken shawarma a try. This recipe will serve two to three people, depending on how hungry they are.
Chicken shawarma wraps
about 1 lb. boneless, skinless chicken breasts, thinly sliced
1/3 cup, plus 2 tablespoons plain Greek yogurt, divided
4 cloves minced garlic, divided
2 tablespoons minced parsley, divided
zest and juice of 1 lemon, divided
1/2 teaspoon sea salt
good grind of black pepper
1/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
extra virgin olive oil
thinly sliced onion
Grab a large bowl and a medium bowl. Place 2 tablespoons of yogurt, 3 cloves minced garlic, lemon zest, juice of half the lemon, 1 tablespoon parsley, salt, and remaining spices (through coriander) in the large bowl. Stir to combine, then add the chicken. Toss to coat and set aside for about 5 minutes.
Place the 1/3 cup of yogurt along with the remaining lemon juice, garlic, and parsley in a small bowl. Mix well and refrigerate until serving time.
Heat about 1 tablespoon of olive oil in a skillet over medium heat. When hot, add the chicken. Cook, stirring occasionally, until cooked through.
Serve immediately in the pitas topped with the yogurt sauce, cucumber, tomatoes, and onion.
What was I cooking one year ago?: spinach, strawberry, and feta salad
Two years ago?: bog salad with maple vinaigrette