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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
- Marinate the chicken in the refrigerator for at least 2 hours; overnight gives a deeper flavor.
- No skewers are needed; spread the marinated chicken on a lined baking sheet and roast the same way.
- Roast until the chicken reaches 165°F (74°C), then broil the last 2 to 3 minutes for crisper edges.
- Chicken breast can replace thighs, but check it 10 to 15 minutes early because it dries out faster.
- A hot cast-iron skillet on the stovetop is an alternative to the oven for more char.
- A plain dairy-free yogurt can replace the Greek yogurt in both the marinade and the sauce.
- Store leftover chicken in an airtight container in the fridge for 3 to 4 days, or freeze it for up to 4 months.
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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