Lebanese Chicken Shawarma Wraps
Indulge in the authentic flavors of Lebanon with this delicious Chicken Shawarma recipe. Originating from the Mediterranean Street Food cookbook, this dish features marinated boneless chicken breasts that are seasoned with a blend of warm spices, including cinnamon and allspice. The combination of fresh vegetables, creamy garlic sauce, and soft pita bread wraps the succulent chicken, creating an irresistible meal perfect for lunch or as a hearty snack. With a vibrant mix of fresh herbs, tomatoes, and crunchy gherkins, each bite of this wrap transports you to the bustling streets of the Middle East. Prepare in advance and delight your guests with this flavorful shawarma that brings together the essence of Lebanese cuisine.
N/A
Servings
213
Calories
16
Ingredients
Ingredients
boneless skinless chicken breasts
2 large
onion
1/2 cup (thinly sliced)
lemon
1 (juiced)
extra virgin olive oil
1/2 cup (a 'scant' 1/2 cup)
ground cinnamon
1/4 teaspoon
ground allspice
1/4 teaspoon
ground black pepper
1/4 teaspoon
salt
1/8 teaspoon (to taste)
dried thyme
1/8 teaspoon
oval pita bread
4
garlic sauce
4 tablespoons (see recipe for Thum)
tomatoes
2 small (thinly sliced)
red onion
1 small (thinly sliced)
gherkin pickles
4 (thinly sliced lengthwise)
fresh mint
2 tablespoons (finely chopped)
flat-leaf parsley
2 tablespoons (finely chopped)
Instructions
1
In a large mixing bowl, combine the boneless chicken breasts with the thinly sliced onions, lemon juice, olive oil, ground cinnamon, ground allspice, ground black pepper, dried thyme, and salt. Mix well to ensure the chicken is fully coated with the marinade.
2
Cover the bowl and place it in the refrigerator to marinate for about 3 hours, stirring occasionally to enhance the flavors.
3
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Arrange the marinated chicken breasts in a roasting pan and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
4
Remove from the oven and let the chicken rest for a few minutes before shredding it into slivers using two forks.
5
To assemble the wraps, gently open the oval pitas at the seam to create a pocket. Spread about one tablespoon of garlic sauce on the bottom half of each pita.
6
Evenly distribute the shredded chicken, sliced tomatoes, red onions, gherkins, chopped mint, and parsley into each pita pocket.
7
Fold the pita over the filling, wrapping the bottom of each sandwich with a napkin to hold it together, and serve immediately.
Nutrition Information
10
Fat
15
Carbs
23
Protein
1.25
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Lebanese Chicken Shawarma?
It is an authentic Lebanese dish featuring marinated chicken, warm spices, and fresh vegetables wrapped in soft pita bread.
How long should the chicken marinate?
The chicken should be marinated in the refrigerator for approximately 3 hours to enhance the flavors.
What temperature should the oven be for baking the chicken?
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does it take to bake the chicken shawarma?
The chicken should bake for 25 to 30 minutes until cooked through and juices run clear.
How many calories are in a Lebanese Chicken Shawarma wrap?
Each wrap contains approximately 213 calories.
What is the protein content of this recipe?
There are 23 grams of protein per serving.
What spices are used in the chicken marinade?
The marinade includes ground cinnamon, ground allspice, ground black pepper, and dried thyme.
What type of chicken is recommended?
The recipe calls for 2 large boneless skinless chicken breasts.
What kind of sauce is used in the wrap?
The recipe uses garlic sauce, specifically recommending a Lebanese garlic sauce called Thum.
How do I shred the chicken after cooking?
After letting the chicken rest for a few minutes, use two forks to shred it into slivers.
What vegetables are included in the shawarma wrap?
The wraps include sliced tomatoes, red onions, and gherkin pickles.
Which fresh herbs are added to the wrap?
Finely chopped fresh mint and flat-leaf parsley are added for a vibrant flavor.
How much fat is in this dish?
There are 10 grams of fat per serving.
What type of bread is used for these wraps?
The recipe specifies using 4 oval pita breads.
How many carbohydrates are in each serving?
There are 15 grams of carbohydrates per serving.
How much garlic sauce should I put in each pita?
Spread approximately one tablespoon of garlic sauce on the bottom half of each pita.
Is there fiber in Lebanese Chicken Shawarma?
Yes, each serving contains 1.25 grams of fiber.
What kind of oil is used in the marinade?
The recipe calls for a scant 1/2 cup of extra virgin olive oil.
How many gherkins are needed for the recipe?
You will need 4 gherkin pickles, thinly sliced lengthwise.
Should the onion in the marinade be sliced?
Yes, the 1/2 cup of onion used in the marinade should be thinly sliced.
What type of onion goes inside the wrap?
One small red onion, thinly sliced, is used for assembling the wrap.
How do I prepare the lemon for the recipe?
You should juice one whole lemon to include in the chicken marinade.
How do I assemble the shawarma sandwich?
Open the pita at the seam, spread garlic sauce, add chicken, vegetables, and herbs, then fold and wrap with a napkin.
Can this be served as a snack?
Yes, it is described as being perfect for a lunch or a hearty snack.
Where did this recipe originate?
This recipe originates from the Mediterranean Street Food cookbook.
How many ingredients are in this recipe?
There are 16 total ingredients including spices and garnishes.
Is salt added to the chicken?
Yes, 1/8 teaspoon of salt is added to the marinade, or to taste.
What size tomatoes should be used?
The recipe calls for 2 small tomatoes, thinly sliced.
Do I need to stir the chicken while it marinates?
Yes, you should stir it occasionally while it is in the refrigerator to enhance the flavors.
Should the chicken rest after baking?
Yes, let the chicken rest for a few minutes before shredding to keep it succulent.