Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika (smoked or sweet)
- 2 tbsp olive oil
- Juice of 1 lemon
- ¼ cup tahini sauce
- 4 pita breads or flatbreads
- 1 cup fresh vegetables (tomatoes, cucumbers, onions)
Instructions
- 1. Marinate the Chicken: In a bowl, combine minced garlic, cumin, coriander, paprika, olive oil, and lemon juice. Add chicken thighs and coat them thoroughly. Let marinate for at least 1 hour or overnight for best flavor.
- 2. Preheat Cooking Surface: Heat your grill to medium-high or preheat your oven to 425°F (220°C). Line a baking sheet with foil if using the oven.
- 3. Cook the Chicken: Grill chicken for about 6-8 minutes per side until charred and cooked through (internal temperature should reach 165°F). If baking, cook for about 20-25 minutes until golden brown.
- 4. Rest & Slice: Allow the cooked chicken to rest for 5 minutes before slicing thinly against the grain.
- 5. Assemble Shawarma Wraps: Spread tahini sauce on warmed pita bread and layer with sliced chicken and fresh vegetables. Roll tightly and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap (approximately 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg