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Chicken shawarma wrap with fries, pickles, chopped salad, and garlic sauce on a light beige plate

Spice-Stacked Shawarma Wraps

Juicy, spice-infused chicken shawarma roasted on a sheet pan and packed into warm pita with crispy potatoes, garlic sauce, and fresh veggies.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Main Course
Cuisine Middle Eastern
Servings 6 wraps
Calories 490 kcal

Equipment

  • Rimmed half-sheet pan
  • Large Mixing Bowl
  • Tongs
  • Instant-read thermometer
  • Aluminum foil

Ingredients
  

Chicken and Marinade

  • 2 lb boneless, skinless chicken thighs trimmed
  • ½ cup plain Greek yogurt whole-milk
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice plus 1 tsp lemon zest
  • 3 cloves garlic minced
  • 1 tbsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp ground coriander
  • ¾ tsp turmeric
  • ½ tsp ground allspice
  • ¼ tsp ground cinnamon
  • ¼ tsp cayenne pepper optional
  • 1 ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper

Sheet Pan and Serve

  • 1 large red onion thickly sliced
  • 12 oz frozen thin fry-cut potatoes or cut fresh russet potatoes
  • 6 pita breads warmed
  • Toum or tahini sauce for serving
  • Chopped tomato-cucumber salad for serving
  • Pickles optional
  • Chopped parsley for garnish

Instructions
 

  • Whisk together all marinade ingredients. Coat chicken and onion slices thoroughly. Cover and refrigerate for at least 4 hours or up to 48 hours.
  • Preheat oven to 425°F (218°C). Line a rimmed sheet pan with foil. Spread fry-cut potatoes evenly on the sheet. Drizzle lightly with olive oil and sprinkle with salt.
  • Place the marinated onions and chicken thighs on top of the potatoes. Roast for 25 minutes, flipping potatoes once halfway through cooking.
  • Broil on high for an additional 2–3 minutes to crisp and char the edges slightly. Chicken should reach an internal temperature of 165°F (74°C).
  • Tent sheet pan with foil and let rest 5 minutes. Slice chicken into thin ribbons and toss back in tray juices.
  • Serve shawarma in warm pita with potatoes, salad, pickles, and your choice of sauce. Garnish with chopped parsley.

Notes

Marinate overnight for the most flavor. If using fresh potatoes, parboil them 3 minutes before roasting for best texture. Leftovers are excellent for meal prep.

Nutrition

Calories: 490kcalCarbohydrates: 38gProtein: 31gFat: 25gSaturated Fat: 5gCholesterol: 120mgSodium: 730mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 8IUVitamin C: 25mgCalcium: 90mgIron: 3mg
Keyword Chicken, Easy Dinner, Shawarma, Sheet Pan
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