Lebanon’s beloved street wrap — chicken marinated in garlic, lemon and warm spices, charred until juicy, then rolled into soft flatbread with garlic sauce, pickles and fries. Messy in the best way, and made for eating on the go.
Ingredients
- 600g boneless chicken thigh, sliced
- 3 tbsp yogurt
- 2 tbsp lemon juice
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 4 large flatbreads or wraps
- 1/2 cup garlic sauce (toum) or mayo
- 8 pickled cucumber spears
- 1 cup fries (optional, but traditional)
Method
- Marinate: mix the chicken with yogurt, lemon juice, garlic and spices. Leave for 30 minutes, or overnight.
- Cook the chicken: grill or pan-fry the chicken on high heat until charred at the edges and cooked through. Rest for 5 minutes, then slice thin.
- Warm the bread: warm the flatbreads in a dry pan until soft and pliable.
- Build the wraps: spread garlic sauce down the centre of each flatbread, add chicken, pickles and fries.
- Roll and serve: roll the wraps up tightly, tucking in the ends, and serve at once.
Recipe Card — Chicken Shawarma Wraps
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 4
Category: Main Dishes · Chicken · Street Food
Cuisine: Lebanese