Dairy Free Chicken Shawarma Wraps
Total time1 hr 50 min
Prep time20 min
Cook time30 min
4.5(19)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup plain whole-milk yogurt
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
For the garlic sauce (toum-style)
- ½ cup plain whole-milk yogurt
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- ¼ tsp kosher salt
For serving
- 4 large flatbreads or pita breads
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup pickled turnips or pickled cucumbers, drained (optional)
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
In a large bowl, whisk together the yogurt, 3 tbsp olive oil, minced garlic (4 cloves), cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne, 1 tsp kosher salt, and black pepper until smooth.
- 2
Add the chicken thighs to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.
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