Garlic Chicken Wraps (Print Version)
# Ingredients:
→ Chicken Shawarma
01 -
6 large garlic cloves, grated
02 -
1/4 cup olive oil
03 -
2 teaspoons kosher salt
04 -
2 lbs chicken thighs, boneless and skin removed
05 -
1 teaspoon cinnamon powder
06 -
1 tablespoon cumin powder
07 -
1 tablespoon turmeric powder
08 -
1 teaspoon ground cardamom
09 -
2 teaspoons paprika powder
10 -
1 tablespoon black pepper
→ Garlic White Sauce
11 -
4 garlic cloves, grated
12 -
1 teaspoon kosher salt
13 -
3/4 cup plain yogurt
14 -
2 teaspoons lemon juice, freshly squeezed
15 -
1 tablespoon za'atar spice
16 -
1/4 cup mayonnaise
# Instructions:
01 -
Toss the chicken thighs in the shawarma mix using a big bowl or bag. Seal it up and chill in the fridge for 3-24 hours to soak in the flavors.
02 -
About 20 minutes before cooking, pull the chicken out of the fridge to warm up to room temperature.
03 -
Set your grill to a medium-high heat. Add chicken and grill for 6-8 minutes. Turn it over and grill another 8-10 minutes, checking the inside hits 160°F.
04 -
Warm up a cast iron skillet over medium-high. Cook chicken for 8-10 minutes on one side until browned, then flip and cook another 5-7 minutes. Hit 160°F internally. If crowded, cook in separate rounds.
05 -
Roast chicken pieces on a baking sheet at 425°F for 25 minutes, flipping halfway through. Broil for 5 minutes at the end to char them a bit.
06 -
In a small bowl, whisk together all the sauce ingredients until smooth and creamy.
07 -
Arrange the cooked chicken on a serving plate and pair it with the garlic white sauce for dipping.
# Notes:
01 -
A pre-made shawarma spice mix works as an alternative.
02 -
Leftover chicken can stay fresh in the fridge for around 5 days. Reheat at 350°F for a few minutes.
03 -
You can swap thighs with chicken breasts or bone-in pieces, though thighs are the best option.