This Chicken Shawarma Wrap is irresistibly good! Chicken is coated in a delicious marinade, an addictive mix of savory garlic, sweet spices like cinnamon, clove, and nutmeg, and tangy yogurt and lemon. Serve in pita, on rice, or with fries - so good!
Whisk together the olive oil, lemon juice, and garlic in a large bowl. Add in the spices and whisk to combine. Add in the chicken and toss to coat. Cover and marinate the chicken for at least 1 hour or up to 12 hours.
¼ cup olive oil, 2 lemons, 3 cloves garlic, ½ teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, ¼ teaspoon cinnamon, 1 pinch cayenne, ½ teaspoon salt, ¼ teaspoon black pepper, 1½ pounds boneless skinless chicken thighs
Heat the oven to 425℉.
Spread the chicken out on a greased baking sheet. Use 2 baking sheets if needed. Roast the chicken for 25-30 minutes, or until the chicken is cooked through and the edges have slightly charred.
Let the chicken rest for a few minutes. Then slice into small strips.
Serve the chicken with pita bread, tomato, cucumber slices, red onion, tzatziki sauce, hummus and feta cheese.
Notes
Nutritional information is for the chicken only. It does not include pita bread, or other wrap ingredients.
Storage: Store cooked chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.