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Mark Phillips
@chefsoutherntemp
01:00
Prep
00:12
Cook
01:12
Total Time
Ingredients & Directions
Directions
Chicken Shawarma Wraps
2 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs
3 tablespoons
Fresh squeezed lemon juice
3 tablespoons
Olive oil
4 cloves
Garlic, minced
2 teaspoons
Fine sea salt
2 teaspoons
Black pepper
4 teaspoons
Ground cumin
4 teaspoons
Ground coriander
2 teaspoons
Paprika
1 teaspoon
Turmeric
1/2 teaspoon
Ground cloves
1/2 teaspoon
Cayenne pepper or more to taste (for spicier)
Pita bread
Fresh herbs like tarragon/dill
Lemon wedges
Plain Greek yogurt
Shredded cucumber
Chopped Romaine lettuce
Sliced tomatoes and red onions (optional)
- Place pieces of chicken in a large zipper top bag or bowl and add all of the marinade ingredients to bag, tossing and mixing the chicken until all pieces are well coated.
- Marinate for 1-8 hours or overnight if desired.
- Choose to cook either on the grill or in a grill pan on the stove top & cook chicken.
- Slice chicken and serve with pita bread, fresh herbs, lemon wedges, Greek yogurt, tzatziki sauce, chopped lettuce, cucumber, tomatoes and onions if desired.
Cook on the Grill
- Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.
- Preheat grill to medium high and place chicken thighs on to the hot grill grates; close lid and let the chicken cook for about 3-4 minutes before flipping the pieces; cook on second side for 3-4 minutes or until fully cooked.
- Check the internal temperature of the chicken thigh in the thickest part; the chicken needs to be cooked to at least 165°F.
- Let the chicken thighs rest a few minutes once removed from the heat before slicing and serving.
Cook on the Stove
- Heat grill/griddle pan to medium-high to high heat for best grill marks when cooking this recipe on the stove top.
- Cook the thighs for about 4-6 minutes per side, or until the thickest part of the thigh reaches 165°F.
- Let rest for a few minutes before slicing and serving.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 6
01:00
Prep
00:12
Cook
01:12 Total Time
Ingredients
Directions
Chicken Shawarma Wraps
2 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs
3 tablespoons
Fresh squeezed lemon juice
3 tablespoons
Olive oil
4 cloves
Garlic, minced
2 teaspoons
Fine sea salt
2 teaspoons
Black pepper
4 teaspoons
Ground cumin
4 teaspoons
Ground coriander
2 teaspoons
Paprika
1 teaspoon
Turmeric
1/2 teaspoon
Ground cloves
1/2 teaspoon
Cayenne pepper or more to taste (for spicier)
Pita bread
Fresh herbs like tarragon/dill
Lemon wedges
Plain Greek yogurt
Shredded cucumber
Chopped Romaine lettuce
Sliced tomatoes and red onions (optional)
- Place pieces of chicken in a large zipper top bag or bowl and add all of the marinade ingredients to bag, tossing and mixing the chicken until all pieces are well coated.
- Marinate for 1-8 hours or overnight if desired.
- Choose to cook either on the grill or in a grill pan on the stove top & cook chicken.
- Slice chicken and serve with pita bread, fresh herbs, lemon wedges, Greek yogurt, tzatziki sauce, chopped lettuce, cucumber, tomatoes and onions if desired.
- Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.
- Preheat grill to medium high and place chicken thighs on to the hot grill grates; close lid and let the chicken cook for about 3-4 minutes before flipping the pieces; cook on second side for 3-4 minutes or until fully cooked.
- Check the internal temperature of the chicken thigh in the thickest part; the chicken needs to be cooked to at least 165°F.
- Let the chicken thighs rest a few minutes once removed from the heat before slicing and serving.
- Heat grill/griddle pan to medium-high to high heat for best grill marks when cooking this recipe on the stove top.
- Cook the thighs for about 4-6 minutes per side, or until the thickest part of the thigh reaches 165°F.
- Let rest for a few minutes before slicing and serving.
