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Servings: 4
Calories: 558kcal
Ingredients
For the Chicken:
- ½ cup Greek yogurt
- 1 lemon juiced
- 1 tablespoon cumin powder
- ½ tablespoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric powder
- ½ teaspoon ground cardamom
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 pound boneless chicken thighs
For the sauce:
- ½ cup Greek yogurt
- 2 tablespoons olive oil
- Salt and pepper
To Serve:
- 4 medium pita breads
- ½ red onion sliced (pickled if preferred)
- ¼ cucumber sliced
- ½ cup lettuce chopped
- Lemon wedges
- Fresh Parsley
- Fresh Mint
Video
[adthrive-in-post-video-player video-id="HyJmH16F" upload-date="2025-10-17T10:14:29+00:00" name="Oven Baked Chicken Shawarma Wraps" description="Easy oven-baked shawarma that’s perfect for wraps, bowls, or meal prep." player-type="default" override-embed="default"]
Instructions
- In a mixing bowl, combine Greek yogurt, lemon juice, cumin, smoked paprika, dried parsley, garlic powder, onion powder, turmeric, cardamom, black pepper, salt, and olive oil. Add the chicken thighs, ensuring they are evenly coated, and marinate in the refrigerator for at least 2 hours or overnight.½ cup Greek yogurt, 1 tablespoon cumin powder, ½ tablespoon smoked paprika, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon turmeric powder, ½ teaspoon ground cardamom, ½ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon olive oil
- Preheat the oven to 375°F (190°C). Thread the marinated chicken onto 2-3 skewers, making sure the pieces are snugly packed together. Place the skewers over a baking dish with high edges and roast for about 1 hour, turning them halfway through cooking.1 pound boneless chicken thighs
- For the sauce, whisk together Greek yogurt, olive oil, and lemon juice. Season with salt and pepper to taste.½ cup Greek yogurt, 2 tablespoons olive oil, Salt and pepper, 1 lemon
- Once the chicken is done, allow it to rest for 5-10 minutes before slicing into thin strips. Warm the pita breads, spread a layer of the yogurt sauce, and top with sliced chicken. Add red onions, cucumber, lettuce, parsley, and mint.4 medium pita breads, ½ red onion, ¼ cucumber, ½ cup lettuce, Lemon wedges, Fresh Parsley, Fresh Mint
- Serve with lemon wedges and enjoy!
Notes
- Chicken: You can use chicken breast instead of thighs, just keep an eye on it while cooking so it doesn’t dry out—breast cooks faster than thighs.
- Marinate longer: Let it sit overnight in the fridge for deeper flavor.
- No skewers, no problem: Lay the chicken on a lined baking sheet instead.
- Broil for crisp: Broil for 2–3 minutes at the end if you want those crispy edges.
- Sauce swap: Try toum, tahini sauce, or tzatziki for different flavors.
- Stovetop option: Cook in a cast iron pan over medium-high heat if the oven's busy.
- Meal prep: Make a big batch and store in airtight containers for easy meals.
- Dairy-free option: Use a dairy-free yogurt alternative for both the marinade and sauce.
Storage and Reheating Instructions
- Fridge: If you’ve got leftovers, they store really well for later. Let the cooked chicken cool completely, then pack it into airtight containers and pop them in the refrigerator. It stays fresh for up to 4 days.
- Freeze: You can also freeze it for up to 2 months—just slice it first for easy reheating.
- Reheat: To warm it back up, use a skillet over medium heat with a little olive oil to bring back the crisp edges, or reheat it in the oven at 350°F until heated through. Avoid the microwave if you can—it makes the chicken lose that tender texture.
Nutrition
Calories: 558kcal | Carbohydrates: 41g | Protein: 30g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 703mg | Potassium: 546mg | Fiber: 3g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 17mg | Calcium: 149mg | Iron: 3mg
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