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Oven Roasted Chicken Shawarma Wraps

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Oven Roasted Chicken Shawarma Wraps

An oven roasted version of the Turkish dish consisting of boneless chicken thighs marinated and roasted then served in pita bread with pickles, tomatoes, and a yogurt garlic sauce

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servings: 8

total time: 3 hours

added on 10/29/2021

recipe by: Frankie

INGREDIENTS

CHICKEN AND MARINADE:
2 pounds boneless skinless chicken thighs
1/4 cup olive oil
3 TBSP fresh lemon juice
1 yellow onion, thinly sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp cayenne
1/4 tsp turmeric
GARLIC SAUCE:
6 ounces Greek yogurt
3 garlic cloves, minced
1 TBSP olive oil
1 TBSP fresh lemon juice
1/4 tsp salt
FOR SERVING:
1 cup diced dill pickles
3 Roma tomatoes, chopped
8 pita breads or flatbreads, warmed

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DIRECTIONS

Mix together all the CHICKEN AND MARINADE ingredients in a large bowl until everything is well mixed and chicken is well coated. Cover the bowl and refrigerate for at least 2 hours.
In a small bowl mix together all the GARLIC SAUCE ingredients until well combined. Cover and refrigerate until ready to use.
Preheat the oven to 425°F.
Take the chicken and marinade out of the refrigerator. Spread the chicken and onions in an even layer on a rimmed baking sheet. Bake in the preheated oven until chicken is cooked through and slightly charred, about 35 minutes.
Take the chicken and onions out of the oven and transfer to a cutting board. Allow chicken to cool for about 5 minutes.
Cut the chicken into thin slices. Serve the chicken, onions, pickles, tomatoes, and garlic sauce wrapped in the pita bread.

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