High Protein Crispy Chicken Shawarma
High Protein Crispy Chicken Shawarma
Ingredients
For the Shawarma Chicken
- 2 pounds boneless chicken thighs, sliced into strips
- 1/3 cup Greek yogurt
- 1 teaspoon lemon juice
- 2 teaspoons minced garlic
- 2 tablespoons shawarma seasoning
- 1 tablespoon tomato paste
- as needed cooking spray
For the Garlic Sauce
- 1/2 cup 0% Greek yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
For the Wrap Coating
- 3 tablespoons avocado oil
- 2 tablespoons tomato paste
- to taste salt
- to taste dried chili flakes
For Assembly
- 4 pita bread, separated into two halves, 8 halves total
- 1/2 cup sliced pickles
Instructions
- 1
Prepare the Shawarma Chicken Marinade: In a large bowl, combine the sliced chicken thighs, Greek yogurt, 1 teaspoon lemon juice, minced garlic, shawarma seasoning, and 1 tablespoon tomato paste. Mix thoroughly until all chicken strips are well-coated.
⏱️ 10 min
- 2
Marinate the Chicken: Cover the bowl and refrigerate the marinated chicken for at least 30 minutes, or up to 4 hours for best flavor.
- 3
Prepare the Garlic Sauce: While the chicken marinates, combine the 0% Greek yogurt, light mayonnaise, 1 teaspoon lemon juice, garlic powder, and 1/2 teaspoon salt in a small bowl. Whisk well until the sauce is smooth and fully combined. Set aside.
⏱️ 5 min
- 4
Prepare the Wrap Coating: In another small bowl, combine the avocado oil, 2 tablespoons tomato paste, salt to taste, and dried chili flakes to taste. Whisk well to form a liquid coating. Set aside.
⏱️ 5 min
- 5
Preheat Oven and Bake Chicken: Preheat your oven to 400°F (200°C). Spray a baking tray with cooking spray. Spread the marinated chicken evenly in a single layer on the prepared tray. Bake for 20-25 minutes, or until cooked through.
⏱️ 25 min•🌡️ 400
- 6
Broil Chicken for Char: After baking, switch your oven to broil (or use a grill). Broil the chicken on high heat for 3-5 minutes, watching carefully, until it develops a golden-brown char.
⏱️ 5 min
- 7
Assemble the Shawarma Wraps: Take one half of a pita bread. Spread approximately 2 tablespoons of the prepared garlic sauce onto the pita. Layer a generous portion of the cooked shawarma chicken over the sauce, followed by a few sliced pickles. Roll up the pita tightly.
⏱️ 10 min
- 8
Crisp the Wraps: Heat a large pan over medium heat. Add the prepared wrap coating mixture to the pan. Place the rolled shawarma wraps into the pan. Baste the outside of the wraps with the coating mixture, rolling them around in the pan until they are golden brown and crispy on all sides.
⏱️ 10 min
- 9
Serve: Remove from the pan, slice each wrap in half, and serve hot.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Crispy Chicken Shawarma
Ingredients
For the Shawarma Chicken
- 2 pounds boneless chicken thighs, sliced into strips
- 1/3 cup Greek yogurt
- 1 teaspoon lemon juice
- 2 teaspoons minced garlic
- 2 tablespoons shawarma seasoning
- 1 tablespoon tomato paste
- as needed cooking spray
For the Garlic Sauce
- 1/2 cup 0% Greek yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
For the Wrap Coating
- 3 tablespoons avocado oil
- 2 tablespoons tomato paste
- to taste salt
- to taste dried chili flakes
For Assembly
- 4 pita bread, separated into two halves, 8 halves total
- 1/2 cup sliced pickles
Instructions
- 1
Prepare the Shawarma Chicken Marinade: In a large bowl, combine the sliced chicken thighs, Greek yogurt, 1 teaspoon lemon juice, minced garlic, shawarma seasoning, and 1 tablespoon tomato paste. Mix thoroughly until all chicken strips are well-coated.
⏱️ 10 min - 2
Marinate the Chicken: Cover the bowl and refrigerate the marinated chicken for at least 30 minutes, or up to 4 hours for best flavor.
- 3
Prepare the Garlic Sauce: While the chicken marinates, combine the 0% Greek yogurt, light mayonnaise, 1 teaspoon lemon juice, garlic powder, and 1/2 teaspoon salt in a small bowl. Whisk well until the sauce is smooth and fully combined. Set aside.
⏱️ 5 min - 4
Prepare the Wrap Coating: In another small bowl, combine the avocado oil, 2 tablespoons tomato paste, salt to taste, and dried chili flakes to taste. Whisk well to form a liquid coating. Set aside.
⏱️ 5 min - 5
Preheat Oven and Bake Chicken: Preheat your oven to 400°F (200°C). Spray a baking tray with cooking spray. Spread the marinated chicken evenly in a single layer on the prepared tray. Bake for 20-25 minutes, or until cooked through.
⏱️ 25 min•🌡️ 400 - 6
Broil Chicken for Char: After baking, switch your oven to broil (or use a grill). Broil the chicken on high heat for 3-5 minutes, watching carefully, until it develops a golden-brown char.
⏱️ 5 min - 7
Assemble the Shawarma Wraps: Take one half of a pita bread. Spread approximately 2 tablespoons of the prepared garlic sauce onto the pita. Layer a generous portion of the cooked shawarma chicken over the sauce, followed by a few sliced pickles. Roll up the pita tightly.
⏱️ 10 min - 8
Crisp the Wraps: Heat a large pan over medium heat. Add the prepared wrap coating mixture to the pan. Place the rolled shawarma wraps into the pan. Baste the outside of the wraps with the coating mixture, rolling them around in the pan until they are golden brown and crispy on all sides.
⏱️ 10 min - 9
Serve: Remove from the pan, slice each wrap in half, and serve hot.