Chicken Shawarma Wraps with Garlic Toum

Middle-eastern · 50 min · Chicken · high-protein

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Ingredients

• 2 lb boneless chicken thighs
• 1/2 cup plain yogurt
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 6 garlic cloves
• 2 lemon
• 3/4 cup neutral oil
• 4 large flour flatbreads
• to serve tomatoes and pickles

Method

1. Toss chicken with yogurt, cumin, paprika, turmeric, cinnamon, 3 minced garlic cloves, juice of 1 lemon, and salt. Marinate 20 minutes.
2. For toum, blend 3 garlic cloves with 1/2 tsp salt and juice of 1 lemon, then very slowly stream in the oil until it emulsifies into a fluffy white sauce.
3. Heat a heavy skillet or grill pan over medium-high and sear chicken 5-6 minutes per side until charred and 165F.
4. Rest 5 minutes, then slice thin across the grain.
5. Warm flatbreads, spread with toum, and fill with chicken, tomatoes, and pickles.
6. Roll tightly and toast seam-side down 1 minute to seal.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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