Crispy chicken shawarma wraps with yogurt garlic sauce
Dimitra's Dishes · ♥ 476 likes · 6.9K views · 6 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb boneless, skinless chicken thighs
Put the chicken thighs in a broiler-safe (not glass) baking dish.
Chicken thighs in a broiler-safe dish
- olive oil
- 1 whole lemon
- 5–6 cloves garlic cloves
- 2 tsp salt
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp sumac
- ¼ tsp turmeric
- 1 tsp ground coriander
- 1 tsp allspice
- black pepper
- crushed red pepper flakes
Drizzle with olive oil, squeeze over the juice of a lemon, add grated garlic and season with salt, sweet paprika, cumin, sumac, turmeric, coriander, allspice, black pepper and red pepper flakes; toss to coat.
- mayonnaise
- grated garlic
- plain yogurt
For the sauce whisk mayonnaise, grated garlic, plain yogurt and lemon juice.
- lemon juice
Thinly slice the chicken and return it to the pan with the onions and juices; taste and add salt if needed.
- tortillas
- 1 slices Gouda cheese
On each tortilla lay a slice of cheese, plenty of chicken, sauce and shredded romaine.
Assembling the wraps
- romaine lettuce
- butter
Heat butter in a cast iron skillet over medium; pan fry each wrap about 5 minutes per side until crispy and golden.
If using chicken breast, take it out at about 162 internal and let carryover finish it.
Taste test and a breast-meat tip