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Grilled Chicken Shawarma Wraps with Pickled Veggies

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Tender grilled chicken shawarma seasoned with Middle Eastern spices wraps in warm flatbreads with tangy pickled vegetables, fresh herbs, and creamy garlic sauce.

Ingredients

Units Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 4 flatbreads or pita wraps
  • 1/2 cup pickled cucumber slices
  • 1/2 cup pickled carrots, julienned
  • 1/2 cup pickled red onions
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/2 cup garlic sauce or tzatziki
  • Lemon wedges, for serving

Instructions

  1. In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, cinnamon, salt, and pepper. Toss chicken with marinade and let rest for at least 30 minutes or overnight in the refrigerator.
  2. Quick-pickle sliced cucumber, carrot, and red onion in a mix of vinegar, sugar, and salt. Let sit for at least 15 minutes.
  3. Preheat grill or skillet over medium-high heat. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165 °F (74 °C). Let rest for 5 minutes, then slice.
  4. Warm flatbreads or pita on the grill or skillet for about 30 seconds per side.
  5. To assemble, spread garlic sauce on each wrap, then layer with sliced chicken, pickled veggies, fresh herbs, and a squeeze of lemon juice.
  6. Roll the wraps tightly and slice diagonally to serve.

Notes

  • Use tofu, lamb, beef, or chickpeas as alternative protein options.
  • Add cayenne for more heat, or za’atar for a herby twist.
  • Use gluten-free wraps or lettuce leaves for dietary needs.
  • Substitute garlic sauce with tahini or vegan dressing for a dairy-free version.
  • Enhance with avocado, tomato, or feta cheese.

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