CHICKEN SHAWARMA WRAP

Chicken Shawarma Wrap image

Provided by Jeff Mauro, host of Sandwich King

Time 14h45m

Yield 4 servings

Number Of Ingredients 26

1/4 cup olive oil, plus more for oiling the grill grates
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
4 cloves garlic, smashed
2 lemons, zested and juiced
Kosher salt
6 skin-on, boneless chicken thighs
2 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar or white balsamic vinegar
2 Roma tomatoes, diced
1 English cucumber, diced
1 lemon, juiced
1/2 small red onion, minced
Handful fresh curly parsley leaves, chopped
Kosher salt and freshly ground black pepper
1/2 cup tahini paste
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Kosher salt
4 large flour tortillas, slightly griddled until soft
1 head romaine, shredded
Pickled whole Middle Eastern peppers, for serving

Steps:

For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.
For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.
For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.
Prepare a grill for medium heat and oil the grill grates.
Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.
For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!