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Chicken Shawarma Pita Wraps

Name: Chicken Shawarma Pita Wraps
Prep time: 18 min
Total time: 1 h 43 min
Cuisine: Middle Eastern
Ingredients: boneless chicken — 680 g; olive oil — 41 g; garlic — 9 g; lemon — 65 g; cumin — 10 g; smoked paprika — 7 g; coriander — 1 g; turmeric — 3 g; cinnamon — 1 g; salt — 6 g; nonfat plain yogurt — 237 g; english cucumber — 200 g; red onion — 55 g; grape tomatoes — 237 g; flatbreads — 400 g; dill pickles — 59 g

Chicken Shawarma Pita Wraps reads citrus 6.2, sourness 5.6 and richness 5.1 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.3 / 10
Sweet & Fruity — 5.3 / 10
Sour & Bright — 7.8 / 10
Bitter & Earthy — 3.2 / 10
Rich & Fat — 5.5 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 6.2 · Sourness 5.6 · Richness 5.1 · Fruity 4.7 · Salinity 4.5 · Umami 4.0 · Allium 3.6 · Smoke 2.6 · Earthy 2.4 · Warm Spice 2.4 · Marine & Briny 2.3 · Herbaceous 2.0 · Sweetness 1.9 · Funk & Ferment 1.8 · Bitterness 1.5 · Floral 1.4 · Nutty 1.2

What's in it (16)

boneless chicken — 680 g
olive oil — 41 g
garlic — 9 g
lemon — 65 g
cumin — 10 g
smoked paprika — 7 g
coriander — 1 g
turmeric — 3 g
cinnamon — 1 g
salt — 6 g
nonfat plain yogurt — 237 g
english cucumber — 200 g
red onion — 55 g
grape tomatoes — 237 g
flatbreads — 400 g
dill pickles — 59 g

Time & effort: about 1 hr 43 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 122.6 kcal, 12.9 g protein, 2.8 g fat, 11.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a large bowl, whisk together 2 tablespoons olive oil, garlic, lemon juice, cumin, smoked paprika, coriander, turmeric, cinnamon, and 1 teaspoon salt. Add the chicken thighs and turn to coat completely. Cover and refrigerate at least 1 hour, or up to overnight for deeper flavor.
While the chicken marinates, stir together the yogurt, the grated and squeezed cucumber, and 1/4 teaspoon salt in a small bowl; cover and refrigerate until serving.
Remove the chicken from the refrigerator 20 minutes before cooking to take the chill off so it sears evenly.
Heat the remaining 1 tablespoon olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. Lay the chicken thighs in the pan without crowding and sear until deeply golden and releasing easily, 5-6 minutes.
Flip the chicken and cook until the second side is browned and an instant-read thermometer inserted in the thickest thigh reads 165 F, 5-6 minutes more. Transfer to a cutting board and rest 5 minutes.
Slice the rested chicken against the grain into thin strips, then toss the strips in the browned bits left in the skillet to pick up the pan flavor.
Warm the pitas in the dry skillet over medium heat until pliable and lightly speckled, about 30 seconds per side.
Spread each warm pita with a generous layer of the cucumber-yogurt sauce, then top with sliced chicken, sliced cucumber, red onion, cherry tomatoes, and pickles. Fold or roll to close and serve right away.

Dishes with a similar flavor shape

Cazón en Adobo — Spanish · Andalusia
Chicken Shawarma Rice Bowls with Garlic Sauce — Middle Eastern
Crispy Sheet-Pan Chicken Shawarma Bowls — Middle Eastern
Crispy Chickpea and Halloumi Bowls — Greek
Cedar Plank Grilled Salmon — American

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.