Pin it 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 was my go-to for holiday gatherings to bring a unique Middle Eastern fusion to the table that everyone loved.
Ingredients
- 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
- 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
- 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.
Pin it My family loves gathering around this wrap, especially with the festive colors and tasty layers bringing warmth to the holiday table.
Required Tools
Mixing bowls baking sheet or grill pan Chefs knife Cutting board Measuring spoons/cups
Allergen Information
Contains dairy (Greek yogurt, optional tahini) Contains gluten if using regular wraps Double-check labels for tortillas/wraps and tahini for cross-contamination if allergies are a concern
Nutritional Information
Calories: 430 Total Fat: 16 g Carbohydrates: 41 g Protein: 32 g (per wrap)
Pin it This Greek Yogurt Chicken Shawarma Christmas Wrap combines nutrition and festive flavors for a truly memorable holiday meal.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour to allow the spices and yogurt to tenderize and infuse flavor fully. Overnight marination enhances depth.
- → Can I substitute the chicken thighs with another protein?
Yes, turkey or lean cuts of chicken breast can be used, though thighs remain juicier and more flavorful with the marinade.
- → What is the best way to cook the marinated chicken?
Grilling or roasting at high heat assures a nice char and juicy interior. Cook for 15-20 minutes, turning once for even cooking.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or flatbreads to ensure the wrap is suitable for gluten-sensitive diets without altering flavors.
- → What adds the festive touch to this wrap?
The combination of red cabbage, pomegranate seeds, pickled onions, and fresh mint leaves creates vibrant colors and fresh, tangy contrasts.
- → Is the yogurt sauce essential to the dish?
Yes, the creamy yogurt sauce with tahini and herbs balances the spices and brings moisture and richness to each bite.