Save A festive twist on classic chicken shawarma: tender, spiced chicken marinated in Greek yogurt, wrapped with vibrant holiday vegetables, tangy pickles, and a creamy yogurt sauce. Perfect for a cheerful holiday meal.
I love making this shawarma wrap during the holidays because it brings a fresh and vibrant taste to the table that everyone enjoys.
Ingredients
- Chicken Marinade: 500 g boneless, skinless chicken thighs sliced , 200 g Greek yogurt (plain, full fat) , 2 tbsp olive oil , 3 cloves garlic minced , 1½ tsp ground cumin , 1½ tsp ground coriander , 1 tsp smoked paprika , ½ tsp ground cinnamon , 1 tsp ground turmeric , ½ tsp cayenne pepper , 1½ tsp salt , ½ tsp black pepper , Juice of 1 lemon
- Yogurt Sauce: 150 g Greek yogurt , 1 tbsp lemon juice , 1 tbsp tahini (optional) , 1 garlic clove minced , 2 tbsp chopped fresh parsley , Salt and pepper to taste
- Wraps: 4 large flour or whole wheat tortillas or flatbreads , 1 cup red cabbage finely shredded , 1 cup baby spinach or arugula , ½ cup pomegranate seeds , ½ cup thinly sliced cucumber , ½ cup cherry tomatoes halved , ½ cup pickled red onions or pickles , ¼ cup fresh mint leaves
Instructions
- Step 1:
- In a large bowl, combine all marinade ingredients. Add chicken, mix to coat well, cover, and refrigerate for at least 1 hour (up to overnight for best flavor).
- Step 2:
- For the yogurt sauce, mix Greek yogurt, lemon juice, tahini (if using), garlic, parsley, salt, and pepper in a small bowl. Chill until ready to use.
- Step 3:
- Preheat oven to 220°C (425°F) or heat a grill pan over medium-high heat.
- Step 4:
- Remove chicken from marinade, shaking off excess. Arrange on a baking sheet or grill pan. Roast or grill for 15-20 minutes, turning once, until fully cooked and slightly charred at edges. Let rest 5 minutes, then slice or shred.
- Step 5:
- Warm tortillas or flatbreads briefly in a dry pan or oven.
- Step 6:
- To assemble, spread a generous spoonful of yogurt sauce on each wrap. Layer with spinach/arugula, cabbage, cucumber, tomatoes, pickles, and chicken. Sprinkle with pomegranate seeds and mint.
- Step 7:
- Roll up tightly, slice in half if desired, and serve immediately.
Save This wrap has become a favorite in our family Christmas gatherings, sparking joy and happy memories around the table.
Pairing Suggestions
Pair this wrap with a dry Riesling or a refreshing pomegranate spritzer to complement the flavors perfectly.
Allergen Information
Contains dairy (Greek yogurt, optional tahini) and gluten if using regular wraps. Always check products for cross-contamination risks.
Required Tools
Mixing bowls, baking sheet or grill pan, chefs knife, cutting board, measuring spoons and cups.
Save This recipe brings festive cheer and deliciousness together in every bite.
Recipe FAQ
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour to allow flavors to infuse deeply; overnight marination enhances tenderness and spice penetration.
- → Can I use a grill instead of an oven?
Absolutely! Grilling the chicken over medium-high heat imparts a smoky char that complements the spices beautifully.
- → What type of yogurt works best in the marinade?
Use plain, full-fat Greek yogurt for a creamy texture and rich flavor that tenderizes the chicken effectively.
- → Are there alternatives to flour tortillas?
Yes, whole wheat, gluten-free wraps, or flatbreads work well and can accommodate various dietary needs.
- → How can I add extra festive flair to the wrap?
Incorporate colorful red and green vegetables like cabbage and mint, and consider sprinkling toasted pine nuts for crunchy texture.