Shawarma-Spiced Chicken Wraps
Ingredients
Marinade Ingredients:
- 2-3 cloves garlic minced
- 1½ t. ground coriander
- 1 t. ground cumin
- ½ t. allspice
- ¼ t. turmeric
- ½ t. ground cinnamon
- ¼ t. cayenne pepper
- 1½ t. smoked paprika
- 2 T. fresh lemon juice
- 3 T. extra virgin olive oil
- Sea salt and black pepper to taste
- 6 chicken thighs boneless and skinless
- 2 T. extra virgin olive oil
Greek Yogurt Dressing:
- 1 c. Greek yogurt
- 1 clove garlic grated
- 2 t. ground cumin
- 1 t. dried dill week
- 1 T. fresh lemon juice
- Sea salt and black pepper to taste
Instructions
- In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
- Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
- To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
- Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
- Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
- Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!
