🌯 Chicken shawarma wrap
This chicken shawarma is dressed the Levantine street way: shaved spiced chicken rolled in pita with tahini sauce, garlic, lemon, pickles and salad. The chicken is juicy with charred edges, the tahini adds a creamy, nutty note and the pickles cut through with sharp acidity. It is eaten as a quick lunch or late-night snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g boneless chicken thighs
- Juice of 1 lemon, 3 garlic cloves, 2 tbsp olive oil
- 2 tsp ground cumin, 1 tsp paprika, ½ tsp turmeric, ½ tsp cinnamon, salt
- 4 tbsp tahini whisked with lemon juice, garlic and water
- 4 pita breads
- Pickled cucumbers and turnips
- Lettuce, tomato and parsley
Method
- Marinate the chicken in lemon, garlic, oil, spices and salt for at least 2 hours.
- Roast at 220 °C for 25–30 minutes, turning once, until charred at the edges, then slice thinly.
- Whisk the tahini with lemon juice, crushed garlic and water until smooth.
- Fill each pita with chicken, tahini sauce, pickles and salad and roll tightly.
How to make it lighter
- Chicken breast is leaner than thigh.
- Tahini is dense — 1 tbsp is about 90 kcal, so thin it well with lemon and water.
- Ask for a plate with extra salad instead of the bread wrap.
History
Shawarma developed from the Ottoman vertical-spit roast, and its name comes from the Turkish çevirme, “turning”. Chicken shawarma later became widespread in the Levant and is now sold everywhere from Beirut to the Gulf.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →