Shawarma-Spiced Gluten Free Chicken Wraps
Chicken Shawarma is traditionally prepared on a vertical, rotating spit over open flames. As a result, it can be challenging to prepare an authentic version of this dish at home. Fortunately, this tasty gluten free recipe delivers great shawarma flavor using tools you probably already have in your kitchen.
Tip: For quick make-ahead meals, double or triple this recipe and prepare several freezers bags with chicken and marinade at once. Then, place each bag in freezer until ready to use. Pull out a bag the night before preparing to give the chicken a chance to defrost and marinade at the same time.
Prep time: 10 minutes + time to marinade
Cook time: 16-18 minutes
Serves: 4-6
Marinade Ingredients:
2-3 cloves garlic, minced
1½ t. ground coriander
1 t. ground cumin
½ t. allspice
¼ t. turmeric
½ t. ground cinnamon
¼ t. cayenne pepper
1½ t. smoked paprika
2 T. fresh lemon juice
3 T. extra virgin olive oil
Sea salt and black pepper, to taste
6 chicken thighs, boneless and skinless
2 T. extra virgin olive oil
Greek Yogurt Dressing:
1 c. Greek yogurt
1 clove garlic, grated
2 t. ground cumin
1 t. dried dill week
1 T. fresh lemon juice
Sea salt and black pepper, to taste
To serve:
Bibb or Romaine lettuce leaves
Tomato slices
Cucumber slices
Directions:
In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately.
Enjoy!
Kathy
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A go to for me when it comes to cooking is my cast iron skillet. I use it for practically everything. It heats up quick and distributes the heat evenly. I love the Le Creuset Skillet because it is non stick and washes easily. Click on the link and it will pop you over to where you can get one for your kitchen.
One thing about me is that I love lemon. I really love it on chicken and fish, one thing I don’t like about it is the seeds. Those pesky things always seem to slip into my dish sometimes without me even knowing and how embarrassing is it when you have a guest over and they bite down on a seed. So I put the kibosh on that and I only use my Citrus Squeezer now to get the yummy juice from my citrus!
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