Grilled Garlic Spiced Chicken Wrap — Chicken Shawarma
Around 32% fewer calories and significantly lower fat, skinless chicken thigh replacing skin-on with a yoghurt-based marinade and grilled rather than spit-roasted in fat, with the authentic warm spice, caramelised char, and garlic depth of the classic.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 3 garlic cloves. Mix 150g Greek yoghurt, minced garlic, 1 tbsp lemon juice, 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, ½ tsp turmeric, ½ tsp cinnamon, ¼ tsp allspice, ¼ tsp cayenne, and salt. Coat 500g skinless chicken thigh fillets thoroughly, cover, refrigerate 1 hour minimum.
Grill
Heat a griddle pan or grill to high heat. Cook marinated chicken 8–10 minutes per side until deeply charred and cooked through (internal temp 75°C). Transfer to a board.
Rest
Let chicken rest 5 minutes to reabsorb juices, then slice thinly against the grain. While resting, blend 4 garlic cloves, 2 tbsp lemon juice, 4 tbsp Greek yoghurt, and salt until smooth toum.
Plate
Arrange sliced chicken on a plate, dollop toum alongside, scatter sliced tomato, fresh parsley, and pickled chillies on top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.