Turkish · Dinner
Crispy Chicken Shawarma Wrap
Tavuk Shawarma Durum
Turkish-style chicken shawarma wrap with marinated thigh meat seared until edges crisp, rolled in lavash with garlic-yogurt sauce, sumac onion, parsley, tomato, and pickled cabbage for street-food energy.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
28gFat
48gCarbs
7gSugar
6gFiber
780mgSodium
105mgChol
Goes well with
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local
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international
Instructions
1
Prep
Toss 440g chicken thigh slices with 4 tbsp yogurt, 2 tbsp tomato paste, grated marinade garlic (2 cloves), cumin, coriander, turmeric, pul biber, oregano, salt, and pepper; rest 15 minutes. Slice red onion, tomatoes, and cabbage; chop parsley; halve lemon.
2
Build
Whisk 200g sauce yogurt with grated sauce garlic (2 cloves) and salt until smooth. Toss red onion with sumac and half the parsley. Toss cabbage with lemon juice.
3
Sear
Heat 20ml olive oil in a wide skillet over high heat 2 minutes until shimmering. Add marinated chicken in a single layer, sear 7–8 minutes tossing frequently, until edges crisp deeply and meat is cooked through.
4
Wrap
Off heat 1 minute, warm each lavash briefly over low gas flame 15 seconds per side until pliable. Spread garlic yogurt across centre of each, lay chicken, top with sumac onion, tomato, cabbage, and remaining parsley.
5
Plate
Roll each lavash tightly around filling, tuck ends under, slice diagonally in half, lay both halves on warm plates with remaining lemon half to squeeze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) chicken thigh
- 4 tbsp plain whole-milk yogurt
- 2 tbsp tomato paste
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp pul biber Aleppo flakes
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 20ml (4 tsp) extra-virgin olive oil
- 2 lavash
- 200g (7 oz) plain whole-milk yogurt
- 2 garlic cloves
- 120g (4.2 oz) red onion
- 2 tsp sumac
- 2 small ripe tomatoes
- 120g (4.2 oz) white cabbage
- 20g (small handful) flat-leaf parsley
- 1 lemon