Chicken Shawarma Pita Wrap
The way the street stands roll it: garlic sauce, pickles and a few fries inside, the whole thing wrapped tight in a warm pita.
Ingredients
For the chicken
- 1 1/2 pounds boneless chicken thighs, sliced thin
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt and a few turns of black pepper
For the garlic sauce
- 1/2 cup plain Greek yogurt or mayonnaise
- 2 cloves garlic, finely grated
- 1 tablespoon lemon juice
- A pinch of salt
To wrap
- 4 Cham Bakery white pocket pitas
- 2 cups hot French fries
- 1 cup sliced dill pickles
- A handful of chopped parsley
Method
- Stir the oil, lemon juice, garlic, spices, salt and pepper together in a bowl. Add the chicken, turn it to coat and leave it for 15 minutes, or covered in the fridge overnight.
- Stir the garlic sauce together and set it aside.
- Heat a large skillet over medium-high heat. Cook the chicken in one layer, in two batches if you need to, for 8 to 10 minutes, turning once, until it is browned at the edges and cooked through.
- Warm each pita in a dry pan for about 20 seconds a side, so it rolls without cracking.
- Spread each pita with garlic sauce, then line up the chicken, fries, pickles and parsley down the middle.
- Fold in the bottom, roll it up tight, and wrap the lower half in foil or paper to hold it together.
A tip from our kitchen: For a crisp outside, put the rolled wrap back in the hot pan, seam side down, for a minute.
The bread for this
White Pocket Pita
The classic. Soft, with a pocket that opens for stuffing.
