Grilled Chicken Shawarma Wraps with Raita
Ingredients
- 3 tablespoons extra-virgin olive oil
- ½ medium lemon, juiced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon crushed red pepper flakes, or to taste
- ½ teaspoon ground turmeric
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ⅛ teaspoon ground cinnamon
- 1 pound boneless, skinless chicken thighs
- 1 (5.3 ounce) container plain Greek yogurt
- ½ cup peeled, shredded cucumber, drained
- 2 tablespoons shredded yellow onion
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon ground cumin
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 2 (8.8 ounce) packages naan breads (2 per package), warmed
- 2 cups shredded lettuce
- 4 thin slices red onion, separated into rings
- 1 medium tomato, thinly sliced
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Instructions
- At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
- About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
- Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
- Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
- To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
- Wrap each naan around the sandwich ingredients, and serve.
Source
Original recipe: View Original