Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 4 cloves garlic, minced
  • 2 tablespoons plain yogurt (full-fat for best flavour)
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large pita breads or flatbreads
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/2 cup diced cucumbers
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • 1 cup tzatziki sauce or garlic sauce (store-bought or homemade)

Instructions:

  1. In a large bowl, whisk together all marinade ingredients. Add the chicken pieces and toss to coat evenly. Transfer to a ziploc bag or airtight container. Marinate in the refrigerator for at least 2 hours, or preferably overnight, flipping occasionally.
  2. Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken to the hot pan in a single layer (cook in batches if necessary). Cook, stirring occasionally, until the chicken is cooked through and golden brown, about 8-10 minutes. Check internal temperature reaches 165°F (74°C).
  3. Warm pita breads in a dry skillet over medium heat, in the microwave, or in the oven until pliable.
  4. Lay each pita bread flat. Spread a generous amount of tzatziki sauce or garlic sauce over each pita. Top with a portion of cooked chicken. Add shredded lettuce, diced tomatoes, diced cucumbers, red onion, and parsley. Fold the sides of the pita bread in and roll up tightly.
  5. Enjoy your homemade Chicken Shawarma Wraps straight away!