Backyard Shawarma Wraps

Shawarma traces to Levantine street cooking, where spiced meat turns slowly until crisp-edged and tender. This backyard take soaks chicken thighs in garlicky yogurt and warm spices, then grills them on skewers for easy wraps.

Serves 4 · 35 min prep · 15 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 42g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless chicken thighs
• 1/3 cup plain yogurt
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 garlic cloves
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 4 large flour tortillas or flatbreads
• 1 cucumber
• 2 roma tomatoes
• 2 cups red cabbage
• 1/4 cup fresh parsley
• 1/4 cup tahini
• 1/4 tsp garlic powder
• 2–3 tbsp warm water

Instructions

1. 1In a bowl, whisk yogurt, two tablespoons of the olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne, kosher salt, and black pepper into a thick marinade.
2. 2Cut the chicken thighs into long strips about 1 inch wide. Toss thoroughly in the marinade, cover, and refrigerate at least 30 minutes or up to 4 hours for deeper flavor.
3. 3Preheat the grill to medium-high, about 400°F. Thread the marinated chicken onto metal or soaked wooden skewers, shaking off excess marinade so it does not flare.
4. 4Grill the skewers 4–5 minutes per side, turning once, until chicken is charred at the edges and reaches 165°F inside. Rest 5 minutes, then slide meat off the skewers and roughly chop.
5. 5While chicken rests, thinly slice cucumber and tomatoes, shred the red cabbage, and chop the parsley. Warm the tortillas or flatbreads on the cool side of the grill 20–30 seconds per side until pliable.
6. 6Stir tahini with garlic powder, salt, and enough warm water to make a pourable sauce the consistency of heavy cream.
7. 7Lay each warm flatbread flat. Layer shredded cabbage, chopped shawarma chicken, cucumber, tomato, and a sprinkle of parsley down the center.
8. 8Drizzle generously with tahini sauce. Fold the bottom up, then roll tightly from one side to enclose the filling like a burrito.
9. 9Slice wraps in half on a bias if desired and arrange on a large board or tray so guests can grab and go. Serve any extra tahini on the side for dipping.