Shawarma Wrap

Ingredients

Instructions

1. 1

   Slice 1.5 lb of boneless chicken thighs into ¼-inch strips. Marinate at least 4 hours, ideally overnight: ¼ cup olive oil, juice of 2 lemons, 1 cup yogurt, 4 minced garlic cloves, 2 tablespoons paprika, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon turmeric, 1 teaspoon cinnamon, 1 teaspoon allspice, 2 teaspoons salt.

2. 2

   Heat a cast iron skillet over the highest heat until smoking. Cook the chicken in batches in a single layer for 90 seconds per side until charred and cooked through.

3. 3

   Make the toum (garlic sauce): blend 1 cup Greek yogurt, 4 minced garlic cloves, juice of 1 lemon, 2 tablespoons olive oil, 1 teaspoon salt.

4. 4

   Quick-pickle the onions: thinly slice 1 red onion, toss with 2 tablespoons of white vinegar, 1 teaspoon sugar, ½ teaspoon salt. Sit 15 minutes.

5. 5

   Warm 4 large pita breads in a dry skillet for 30 seconds per side.

6. 6

   Build each wrap: pita laid flat, spread with garlic sauce, layer chicken strips, top with pickled onion, shredded lettuce, sliced tomato, sliced cucumber, a sprinkle of sumac, chopped parsley, a squeeze of lemon. Roll tightly, wrap bottom in parchment.