Chicken Shawarma Wraps with Lemon Tahini Yogurt Sauce

Chicken shawarma wraps: chicken is so juicy and flavorful topped with the crisp pickles, onions and creamy sauce makes this one yummy chicken shawarma wrap.

📝 Ingredients

• 1 cup plain yogurt
• 2 tablespoons tahini
• 1/2 lemon (juiced)
• 1/2 clove garlic paste
• 2 tablespoons parsley
• 1/4 teaspoon lemon zest
• kosher salt ( to taste)
• 2 pounds boneless (skinless chicken thighs)
• 2 tablespoons extra light olive oil
• 1/2 lemon (juiced)
• 4 to 6 cloves garlic (finely grated or squeezed through a garlic press)
• 1 teaspoon cardamom
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground clove
• 1/8 teaspoon ground nutmeg
• 1 large yellow onion (sliced vertically)
• 1 lemon (sliced)
• 6 pitas
• sliced pickles (I buy Claussen and then slice them myself)

👨‍🍳 Instructions

1. 1--- FOR THE SPREAD: ---
2. 2Combine the ingredients and refrigerate until ready to use.
3. 3--- FOR THE CHICKEN SHAWARMA: ---
4. 4Preheat your oven to 425℉ (or 220℃).
5. 5Toss the chicken thighs with 2 tablespoons of olive oil, lemon juice, garlic, salt, cardamom, white pepper, cinnamon, paprika, clove and nutmeg.
6. 6Place onto a rimmed metal baking sheet along with the onion and lemon slices. Drizzle the remaining 2 teaspoons of olive oil over the onions.
7. 7Roast for 20 minutes, rotating the pan halfway through. For crispy edges, flip on the broiler for a few minutes once the chicken is fully cooked.
8. 8Once cooked, let cool and then slice into thin strips.
9. 9Place a few spoonfuls of the tahini yogurt spread onto a warm pita. Top with slices of chicken, onions and pickles.