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To make a tasty spicy chicken shawarma, you need the right ingredients. Here’s what you will need: - 1 lb (450g) boneless chicken thighs, cut into strips - 4 cloves garlic, minced - 3 tablespoons olive oil - 4 large pita or flatbreads These key items form the base of your delicious meal. Chicken thighs work best for their juicy texture. The spices bring out the bold flavors. Here are the spices you need: - 2 tablespoons ground cumin - 2 tablespoons ground coriander - 1 tablespoon ground paprika - 1 tablespoon ground turmeric - 1 tablespoon cayenne pepper (adjust for heat preference) - 1 teaspoon ground cinnamon - Salt and black pepper to taste Mix these spices with olive oil and minced garlic for a rich marinade. This mix makes the chicken flavorful and aromatic. Fresh veggies add crunch and color to your shawarma. Use these vegetables: - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced - 1/2 cup plain yogurt or tahini sauce - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) These ingredients brighten the dish and balance the spices. The yogurt or tahini sauce gives creaminess that complements the spicy chicken. {{ingredient_image_2}} To start, gather your ingredients. In a large bowl, mix minced garlic, ground cumin, coriander, paprika, turmeric, cayenne pepper, cinnamon, and olive oil. Add a good pinch of salt and black pepper. Stir until everything blends into a smooth marinade. Now, add the chicken strips to the bowl. Toss them well, so every piece gets coated. This step is key for flavor. Cover the bowl with plastic wrap and place it in the fridge. Marinate for at least one hour. If you have more time, let it sit overnight. This will make the chicken taste even better. Next, you need to cook the marinated chicken. Heat a grill pan or a non-stick skillet over medium-high heat. Once it’s hot, add the chicken strips in batches. Make sure not to overcrowd the pan. Cook each side for about 6-8 minutes. You want the chicken to be well-cooked with a crispy outside. Once done, remove the chicken from the heat. Let it rest for a few minutes. This helps keep the juices inside. After resting, slice the chicken into smaller, bite-sized pieces. While your chicken is cooking, prepare your fresh fillings. Dice the cucumber, halve the cherry tomatoes, and slice the red onion. Place these in a bowl, so they’re ready for assembly. Now, warm your pita or flatbreads in a dry skillet for about one minute on each side. This makes them soft and easy to wrap. Lay one flatbread on a plate. Add a good portion of the spicy chicken in the center. Top it with cucumber, cherry tomatoes, and red onion for crunch. For a creamy finish, drizzle plain yogurt or tahini sauce over the filling. This balances the spices and adds great flavor. Finally, fold the sides of the pita over the filling. Then, roll it up tightly from the bottom. Your delicious shawarma wrap is ready! Serve it with fresh parsley on top and some lemon wedges on the side. Enjoy! To get the best flavor, marinate your chicken well. I recommend using a large bowl. First, mix garlic, cumin, coriander, paprika, turmeric, cayenne pepper, cinnamon, olive oil, salt, and black pepper. The spices create a rich blend. Toss in your chicken strips and coat them well. Cover the bowl. Let it sit in the fridge for at least one hour. If you can, marinate it overnight for even more flavor. When cooking, never overcrowd your pan. Preheat your grill or skillet first. This way, you get a nice sear. Cook the chicken strips for about 6-8 minutes on each side. You want them golden and crispy. After cooking, let the chicken rest for a few minutes. This helps keep the juices inside. Then, slice it into bite-sized pieces for easy wrapping. Serve your shawarma wraps with fresh veggies. I like diced cucumber, halved cherry tomatoes, and thinly sliced red onion. They add crunch. For sauce, use plain yogurt or tahini for creaminess. Warm your pita or flatbreads before filling. I also suggest adding a sprinkle of parsley and a lemon wedge. The lemon gives a nice zesty touch. Enjoy your meal! Pro Tips Marination Time Matters: For the best flavor, allow the chicken to marinate overnight. This enhances the spices' penetration, resulting in a juicier and more flavorful dish. Adjusting Heat Levels: If you enjoy a milder flavor, reduce the cayenne pepper in the marinade. You can also serve additional hot sauce on the side for those who prefer extra spice. Fresh Ingredients: Use the freshest vegetables possible for the filling. Crisp cucumbers and ripe tomatoes will elevate the overall taste and texture of your wraps. Perfect Wrapping Technique: When wrapping your pita, ensure you fold in the sides first before rolling it up. This helps keep all the delicious fillings secure inside. {{image_4}} If you want to switch things up, try using different meats. Beef or lamb can be great options. They both hold spices well and taste amazing. You can also use turkey for a lighter choice. Just adjust the cooking time to ensure they are cooked through. Vegetarians can enjoy shawarma too! Use grilled portobello mushrooms or roasted eggplant as the main filling. Chickpeas also work great. Just season them with the same spices for that shawarma flavor. Combine with fresh vegetables for a tasty wrap. Sauces can change the whole dish. You can use tahini sauce, which has a nutty taste. Plain yogurt is another option that adds creaminess. For a spicy kick, try harissa or sriracha. Each sauce brings a unique twist to your shawarma. Feel free to mix and match to find your favorite! To store leftover shawarma, first let it cool to room temperature. Place the chicken and veggies in an airtight container. If you have extra sauce, store it in a separate small container. This keeps the flavors fresh. You can keep the shawarma in the fridge for up to three days. When you want to eat leftover shawarma, reheat it gently. You can use a skillet over low heat. This warms it without making it dry. Add a splash of water to help steam the chicken. If you prefer, you can also microwave it. Just cover it with a damp paper towel. Heat in short bursts of 30 seconds until warm. If you like to plan meals, freezing shawarma works great. After cooking, let the chicken cool completely. Then, place it in freezer-safe bags. This keeps it safe for about three months. When you are ready, thaw it in the fridge overnight. Reheat as mentioned above to enjoy your tasty meal. Spicy chicken shawarma is a Middle Eastern dish. It features marinated chicken cooked on a grill or skillet. The chicken gets a burst of flavor from spices like cumin, paprika, and cayenne. You wrap the cooked chicken in pita with fresh veggies and sauce. This dish is both tasty and fun to make. To adjust the spice level, change the amount of cayenne pepper. If you want it milder, use less cayenne. Start with half a tablespoon and taste as you go. For more heat, add more cayenne or try a dash of hot sauce. Remember, you can always add heat, but you can't take it away! Yes, you can prepare the chicken ahead of time. Marinate the chicken the night before. This gives the spices more time to soak in. You can also cook it in advance and store it in the fridge. Just reheat it when you are ready to serve. This makes meal prep easy and quick! This article explored making spicy chicken shawarma. We covered key ingredients like spices and fresh veggies. I shared steps for marinating, cooking, and assembling your wraps. Plus, I gave tips for flavor, juiciness, and serving. You learned about variations like alternative proteins and vegetarian options. Lastly, we discussed storage and reheating. Enjoy making shawarma in your kitchen. It’s fun, tasty, and easy to share. Now, get started and impress your friends and family!

Spicy Chicken Shawarma Wraps

Delicious wraps filled with marinated chicken and fresh vegetables, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into strips
  • 4 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon ground paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 3 tablespoons olive oil
  • to taste salt and black pepper
  • 4 large pita or flatbreads
  • 1 whole cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 2 red onion, thinly sliced
  • 1 2 plain yogurt or tahini sauce
  • to taste fresh parsley, chopped
  • for serving lemon wedges

Instructions
 

  • In a large mixing bowl, combine minced garlic with ground cumin, coriander, paprika, turmeric, cayenne pepper, cinnamon, olive oil, salt, and black pepper. Mix well and add chicken strips, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour or overnight.
  • Preheat a grill pan or non-stick skillet over medium-high heat. Cook marinated chicken strips in batches for 6-8 minutes per side until cooked through and slightly charred. Remove from heat and let rest before slicing into bite-sized pieces.
  • Prepare fresh vegetables by dicing cucumber, halving cherry tomatoes, and slicing red onion. Place in a bowl for easy access.
  • Warm pita or flatbreads in a dry skillet over medium heat for about 1 minute on each side. Lay one flatbread on a plate, add a portion of cooked chicken, and layer with cucumber, cherry tomatoes, and red onion.
  • Drizzle plain yogurt or tahini sauce over the filling for added creaminess.
  • Fold the sides of the pita over the filling and roll tightly from the bottom to create a secure wrap. Serve immediately, garnished with fresh parsley and lemon wedges.

Notes

Marinate the chicken overnight for best flavor.
Keyword chicken, shawarma, spicy, wraps