Save A festive twist on classic chicken shawarma: tender, spiced chicken marinated in Greek yogurt, wrapped with vibrant holiday vegetables, tangy pickles, and a creamy yogurt sauce. Perfect for a cheerful holiday meal.
This recipe instantly became a holiday favorite in my family for its vibrant flavors and ease of preparation.
Ingredients
- For the Chicken Marinade: 500 g boneless, skinless chicken thighs, sliced, 200 g Greek yogurt (plain, full fat), 2 tbsp olive oil, 3 cloves garlic, minced, 1½ tsp ground cumin, 1½ tsp ground coriander, 1 tsp smoked paprika, ½ tsp ground cinnamon, 1 tsp ground turmeric, ½ tsp cayenne pepper, 1½ tsp salt, ½ tsp black pepper, Juice of 1 lemon
- For the Yogurt Sauce: 150 g Greek yogurt, 1 tbsp lemon juice, 1 tbsp tahini (optional), 1 garlic clove, minced, 2 tbsp chopped fresh parsley, Salt and pepper, to taste
- For the Wraps: 4 large flour or whole wheat tortillas or flatbreads, 1 cup red cabbage, finely shredded, 1 cup baby spinach or arugula, ½ cup pomegranate seeds, ½ cup thinly sliced cucumber, ½ cup cherry tomatoes, halved, ½ cup pickled red onions or pickles, ¼ cup fresh mint leaves
Instructions
- Step 1:
- In a large bowl, combine all marinade ingredients. Add chicken, mix to coat well, cover, and refrigerate for at least 1 hour (up to overnight for best flavor).
- Step 2:
- For the yogurt sauce, mix Greek yogurt, lemon juice, tahini (if using), garlic, parsley, salt, and pepper in a small bowl. Chill until ready to use.
- Step 3:
- Preheat oven to 220°C (425°F) or heat a grill pan over medium-high heat.
- Step 4:
- Remove chicken from marinade, shaking off excess. Arrange on a baking sheet or grill pan. Roast or grill for 15-20 minutes, turning once, until fully cooked and slightly charred at edges. Let rest 5 minutes, then slice or shred.
- Step 5:
- Warm tortillas or flatbreads briefly in a dry pan or oven.
- Step 6:
- To assemble, spread a generous spoonful of yogurt sauce on each wrap. Layer with spinach/arugula, cabbage, cucumber, tomatoes, pickles, and chicken. Sprinkle with pomegranate seeds and mint.
- Step 7:
- Roll up tightly, slice in half if desired, and serve immediately.
Save This wrap brings my family together every Christmas with its festive colors and delicious spices.
Serving Suggestions
Pair the wraps with a dry Riesling or a pomegranate spritzer for a refreshing holiday drink.
Allergen Information
Contains dairy (Greek yogurt, optional tahini). Contains gluten if using regular wraps. Double-check labels for cross-contamination if allergies are a concern.
Nutritional Information
Per wrap: 430 Calories, 16 g Total Fat, 41 g Carbohydrates, 32 g Protein.
Save This recipe is a delightful blend of traditional flavors with a holiday touch that everyone will enjoy.
Recipe FAQs
- → How long should the chicken marinate for best flavor?
Marinate the chicken for at least 1 hour, though overnight marination helps deepen the flavors significantly.
- → Can I substitute the chicken with other proteins?
Yes, turkey works well as an alternative for a more traditional holiday option.
- → What type of tortillas is best for wrapping?
Large flour or whole wheat tortillas are ideal, but gluten-free wraps can be used if needed.
- → How can I add a festive touch to this dish?
Using red and green vegetables like cabbage and fresh mint, plus a sprinkle of toasted pine nuts adds holiday cheer.
- → What drinks pair well with this dish?
A dry Riesling or a pomegranate spritzer complements the spiced chicken and fresh vegetables beautifully.
- → Is the yogurt sauce necessary?
The creamy yogurt sauce with tahini enhances the flavor and moisture, but you can adjust according to preference.