Chicken-Shawarma-Wrap-with-Cucumber-Radish-Relish
image

Chicken Shawarma Wrap with Cucumber Radish Relish

This shawarma wrap is a flavourful take on a popular street food served in the Middle East and Europe. It features sliced marinated chicken, creamy tahini yogurt and a cucumber radish relish.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Makes: 8 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • SHAWARMA SPICE BLEND
  • 2 tbsp (30 mL) McCormick Gourmet Ground Coriander Seed
  • 1 tsp (5 mL) Club House Ground Allspice
  • 1 tsp (5 mL) Club House Ground Cinnamon
  • 1 tsp (5 mL) Club House Ground Cumin
  • ½ tsp (2 mL) Club House Ground Ginger
  • ½ tsp (2 mL) Club House Ground Turmeric
  • CHICKEN SHAWARMA
  • ¼ cup (50 mL) olive oil
  • ¼ cup (50 mL) white wine vinegar
  • 2 tbsp (30 mL) lemon juice
  • 4 tsp (20 mL) Shawarma Spice Blend
  • 1 tsp (5 mL) salt
  • 2 lbs (1 kg) boneless skinless chicken thighs or breasts
  • TAHINI YOGURT
  • 1 cup (250 mL) plain Greek-style yogurt
  • 2 tbsp (30 mL) tahini
  • 2 tsp (10 mL) grated lemon peel
  • ½ tsp (2 mL) salt
  • CUCUMBER RADISH RELISH
  • 3 tbsp (45 mL) olive oil
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) chopped fresh mint
  • ½ tsp (2 mL) Club House Sea Salt Grinder
  • ¼ tsp (1 mL) Club House Garlic Powder
  • ¼ tsp (1 mL) McCormick Gourmet Coarse Ground Black Pepper
  • 2 cups (500 mL) diced English (seedless) cucumber
  • 1 cup (250 mL) diced radishes
  • 1 tbsp (15 mL) thinly sliced green onion
  • WRAPS
  • 8 pocket-less pitas, lavash flatbreads or flour tortillas (8-in/22 cm)
  • 8 lettuce leaves
  • 2 tbsp (30 mL) chopped fresh mint

Instructions

  1. To make Shawarma Spice Blend, mix all spices until well blended.

  2. Set 4 tsp aside and store the rest in a tightly covered jar in cool, dry place.

  3. For the Chicken Shawarma, mix oil, vinegar, lemon juice, Spice Blend and salt in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavour.

  4. Meanwhile, for the Tahini Yogurt, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

  5. For the Cucumber Radish Relish, mix oil, lemon juice, mint, sea salt, garlic powder and pepper in large bowl. Add cucumber, radishes and green onion; toss to coat well. Cover. Refrigerate until ready to serve.

  6. Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined baking pan.

  7. Roast chicken in preheated 450°F (230°C) oven 15 to 20 minutes or until chicken reaches an internal temperature of 165°F (74°C). Slice chicken into thin slices. Serve on pita with lettuce, chopped mint, Tahini Yogurt and Cucumber Radish Relish.

Tags:

Need a little inspiration? We’re ready with a few suggestions.