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Flavorful Chicken Shawarma Wraps Recipe Easy Homemade with Pickled Turnip and Tahini

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Juicy, spiced chicken thighs marinated with aromatic spices, paired with tangy pickled turnip and creamy tahini sauce, all wrapped in soft flatbread for a quick and satisfying meal.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika (smoked paprika optional)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper (adjust to taste)
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 medium turnip, peeled and cut into matchsticks
  • ½ cup white vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • Optional: a few slices of beetroot for natural color
  • ½ cup tahini paste
  • Juice of 1 lemon (for tahini sauce)
  • 2 cloves garlic, crushed (for tahini sauce)
  • Water to thin tahini sauce (about ¼ cup)
  • Salt to taste (for tahini sauce)
  • 4 large flatbreads or pita wraps (wheat or gluten-free)
  • 1 cup fresh parsley, roughly chopped
  • 1 cup sliced cucumbers or tomatoes
  • Optional: a drizzle of hot sauce

Instructions

  1. Marinate the chicken: In a large bowl, combine minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne, lemon juice, olive oil, salt, and pepper. Add chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour, ideally 3-4 hours.
  2. Prepare pickled turnip: Place turnip matchsticks in a clean jar. In a small saucepan, bring vinegar, water, sugar, and salt to a simmer until sugar dissolves. Cool slightly, pour over turnip, seal, and refrigerate for at least 30 minutes.
  3. Make tahini sauce: Whisk tahini paste, lemon juice, crushed garlic, and salt in a bowl. Gradually add water until sauce is smooth and pourable. Adjust seasoning to taste.
  4. Cook the chicken: Heat skillet or grill pan over medium-high heat with a splash of olive oil. Cook chicken pieces 4-5 minutes per side until cooked through and slightly charred. Internal temperature should reach 165°F. Let rest 5 minutes, then slice thinly.
  5. Assemble wraps: Warm flatbreads. Spread tahini sauce on each, layer sliced chicken, pickled turnip, parsley, and cucumber or tomato slices. Drizzle more tahini and add hot sauce if desired.
  6. Serve: Roll wraps tightly, fold sides in, slice in half if desired, and serve immediately.

Notes

Marinate chicken for at least 1 hour for best flavor; 3-4 hours ideal. Avoid overcrowding pan to get a good sear. If tahini sauce thickens, whisk in water before serving. Pickled turnip can be made a day ahead and lasts up to 2 weeks refrigerated. Store components separately to avoid soggy wraps.

Nutrition

Keywords: chicken shawarma, shawarma wraps, pickled turnip, tahini sauce, Middle Eastern recipe, easy chicken wraps, homemade shawarma

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