Chicken Shawarma Wraps (Pan Fried)
Marinated in a blend of aromatic spices and pan fried chicken pieces are sliced and wrapped into flat breads smeared with garlicky yoghurt together with fresh tomatoes, red onions and lettuce.
Equipment
- 1 griddle pan
Ingredients
For the shawarma:
- 1 kg boneless chicken thighs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp granulated garlic
- 1/2 tsp ground cloves
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 tbsp olive oil plus more for frying
- Juice of 1/2 lemon
For the yoghurt:
- 200 g fresh yoghurt
- 2 garlic cloves minced
- 1 tbsp fresh lemon juice
- 1/2 tsp ground cumin
- 1/3 tsp salt
To serve:
- 6 flat breads or tortilla wraps
- 2 medium tomatoes sliced
- 1 red onion sliced
- 1 cup shredded lettuce
Instructions
- Combine 3 tbsp olive oil with ground spices and lemon juice.
- Pour into a ziplog bag, add chicken thighs and move around to coat.
- Leave to marinate in the fridge for 3 hours or overnight.
- Take out of the fridge 30 minutes before frying.
- Heat 2-3 tbsp olive oil in a large griddle pan. Fry chicken thighs over high heat in batches for 3-4 minutes on each side.
- Allow to rest for 5 minutes, then slice into bite sized pieces.
- For the yoghurt, stir the minced garlic, 1 tbsp lemon juice, ground cumin and salt into 200g of fresh yoghurt.
- Smear the yoghurt onto flat breads or tortillas. Top with tomatoes, red onions, lettuce and chicken pieces. Wrap and secure with a toothpick.
Notes
- Cumin, coriander and cardamom are main spices in this recipe. Others you can alternate or use different combinations.