Whole 30 Chicken Shawarma Wraps

Total time1 hr 50 min

Prep time20 min

Cook time30 min

This shawarma starts with boneless chicken thighs marinated in a bold blend of cumin, smoked paprika, coriander, turmeric, cinnamon, and cayenne, then roasted on a wire rack until the edges turn deeply charred and the inside stays juicy. Slicing the chicken thin against the grain gives you those classic ribbons of smoky, spice-crusted meat in every bite. A garlicky, lemon-bright sauce adds a cool, tangy contrast, while crisp cucumber, juicy cherry tomatoes, and thin-sliced red onion bring fresh crunch to the mix. Pickled turnips and a scatter of parsley round things out with a little extra tang and color if you want them. It's a vibrant, spice-forward dinner built entirely around real, whole ingredients, which makes it an easy win for a Whole30 kitchen. Pile everything together and dig in while the chicken is still warm from the oven.

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Ingredients

4 servings

For the marinade

¼ cup plain whole-milk yogurt
Cocojune Pure Coconut Organic Cultured Coconut Yogurt Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative GT's Cocoyo Pure Living Coconut Yogurt Harmless Harvest Unsweetened Plain Organic Cultured Coconut Yogurt The Coconut Cult Original Probiotic Coconut Yogurt 08 oz
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Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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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