Musakhan Rolls (Chicken Shawarma Style)
Musakhan Rolls (Chicken Shawarma Style)
Ingredients
For the Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 red onion, large, thinly sliced
- 2 teaspoons sumac
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
For Assembling the Rolls
- 4 lavash bread, or large flour tortillas (about 10-12 inches)
- 2 tablespoons olive oil, for brushing
For Serving (Optional)
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Add the sliced red onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
⏱️ 10 min
- 3
Add the cut chicken thighs to the skillet with the onions. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 7-9 minutes. Break up any large pieces of chicken as it cooks.
⏱️ 9 min
- 4
Stir in the sumac, allspice, cinnamon, salt, and black pepper. Cook for another 1-2 minutes, allowing the spices to become fragrant.
⏱️ 2 min
- 5
Remove the skillet from the heat. Stir in the toasted pine nuts and chopped fresh parsley. Taste and adjust seasoning if needed.
⏱️ 2 min
- 6
Lay out the lavash bread or tortillas on a clean surface. Divide the chicken filling evenly among the four pieces of bread, spreading it in a line across the center of each.
⏱️ 3 min
- 7
Fold in the short sides of the bread over the filling, then tightly roll up each piece from one long side to the other to form a compact roll. Place the rolls seam-side down on the prepared baking sheet.
⏱️ 3 min
- 8
Brush the tops of the musakhan rolls with the remaining 2 tablespoons of olive oil.
⏱️ 1 min
- 9
Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown and slightly crispy.
⏱️ 12 min•🌡️ 375
- 10
While the rolls are baking, prepare the optional yogurt sauce: In a small bowl, combine the plain yogurt, lemon juice, and minced garlic. Stir well.
⏱️ 2 min
- 11
Serve the Musakhan Rolls warm, with the yogurt sauce on the side for dipping, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Musakhan Rolls (Chicken Shawarma Style)
For the Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 red onion, large, thinly sliced
- 2 teaspoons sumac
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
For Assembling the Rolls
- 4 lavash bread, or large flour tortillas (about 10-12 inches)
- 2 tablespoons olive oil, for brushing
For Serving (Optional)
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Add the sliced red onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
⏱️ 10 min - 3
Add the cut chicken thighs to the skillet with the onions. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 7-9 minutes. Break up any large pieces of chicken as it cooks.
⏱️ 9 min - 4
Stir in the sumac, allspice, cinnamon, salt, and black pepper. Cook for another 1-2 minutes, allowing the spices to become fragrant.
⏱️ 2 min - 5
Remove the skillet from the heat. Stir in the toasted pine nuts and chopped fresh parsley. Taste and adjust seasoning if needed.
⏱️ 2 min - 6
Lay out the lavash bread or tortillas on a clean surface. Divide the chicken filling evenly among the four pieces of bread, spreading it in a line across the center of each.
⏱️ 3 min - 7
Fold in the short sides of the bread over the filling, then tightly roll up each piece from one long side to the other to form a compact roll. Place the rolls seam-side down on the prepared baking sheet.
⏱️ 3 min - 8
Brush the tops of the musakhan rolls with the remaining 2 tablespoons of olive oil.
⏱️ 1 min - 9
Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown and slightly crispy.
⏱️ 12 min•🌡️ 375 - 10
While the rolls are baking, prepare the optional yogurt sauce: In a small bowl, combine the plain yogurt, lemon juice, and minced garlic. Stir well.
⏱️ 2 min - 11
Serve the Musakhan Rolls warm, with the yogurt sauce on the side for dipping, if desired.
⏱️ 1 min